{"id":12546,"date":"2014-07-24T05:59:39","date_gmt":"2014-07-24T03:59:39","guid":{"rendered":"http:\/\/dev.radioislam.org.za\/wordpress\/2014\/07\/24\/a-selection-of-tasty-eid-treat-recipes\/"},"modified":"2014-07-24T05:59:39","modified_gmt":"2014-07-24T03:59:39","slug":"a-selection-of-tasty-eid-treat-recipes","status":"publish","type":"post","link":"https:\/\/radioislam.org.za\/a\/a-selection-of-tasty-eid-treat-recipes\/","title":{"rendered":"A selection of tasty Eid treat recipes"},"content":{"rendered":"

\n

Easy jardo recipe<\/span><\/strong><\/p>\n

2 cups Tastic rice<\/span><\/p>\n

Boil with pinch of arad, cinnamon stick and half lemon sliced, boil till rice is totally cooked. Once cooked, drain and get rid of cinnamon and lemon.<\/span> wash pot and put your rice back into the pot, add 4 tbl ghee, 1\/2 cup water, 2 cups sugar and cherries, pineapple, prunes and almonds…<\/span>\u00a0 leave on low to steam, stir occasionally til water is burnt out, serve and enjoy.<\/span><\/p>\n

Turkish delight sojee <\/span><\/strong><\/p>\n

Braise 1 cup Sojee\/Taystee wheat\u00a0 with 125g butter <\/span>
\u2022\u00a0\u00a0\u00a0 Add 2 cups of boiling\u00a0 water <\/span>
\u2022\u00a0\u00a0\u00a0 Stir to ensure that there are no lumps<\/span>
\u2022\u00a0\u00a0\u00a0 Add 2 to 2 \u00bd cups of milk + 1 tblsp rose water. <\/span>
\u2022\u00a0\u00a0\u00a0 Cook till sojee is thick<\/span>
\u2022\u00a0\u00a0\u00a0 Add 1 tin condensed milk.<\/span>
\u2022\u00a0\u00a0\u00a0 When almost done add \u00bd cup chopped Turkish delight.<\/span>
\u2022\u00a0\u00a0\u00a0 Decorate with nestle cream and chopped Turkish delight.<\/span><\/p>\n

Mutton leg roast recipe<\/span><\/strong><\/p>\n

1 leg washed and drained<\/span>
125g butter<\/span>
1\/4\u00a0\u00a0 cup fried onions crushed<\/span>
\u00bc cup raw onions grated<\/span>
\u00bd tsp saffron <\/span>
a little egg yellow colouring<\/span>
1 \u00bd tsp crushed garlic<\/span>
1 tblsp ginger garlic masala<\/span>
1 tsp crushed green chillies<\/span>
1 tblsp dhania powder<\/span>
1 tsp jeero powder<\/span>
1 tblsp crushed red chillies<\/span>
1 tsp lemon pepper<\/span>
\u00bd tsp thyme \u2013 fresh or dry<\/span>
juice of a lemon<\/span>
salt to taste<\/span><\/p>\n

any sauces of choice\u2026.. tomatoe sauce, machachos sauce, steers garlic sauce etc\u2026<\/span>
mix all the above ingredients together to make a paste.<\/span>
pierce the leg mutton in many places, and marinate making sure the whole leg is covered with marination. allow to marinate overnight or longer, then cook on a low oven till done. serve with vegetables.<\/span><\/p>\n

Grilled butter chicken\u00a0 <\/span><\/strong><\/p>\n

1 chicken <\/span>
tandoori spice<\/span>
100 g butter<\/span>
1 medium onion, finely chopped<\/span>
2 tsp garlic and ginger paste<\/span>
\u00be cup tomato puree<\/span>
1 tsp chillie powder<\/span>
Salt to taste<\/span>
Fresh green dhania chopped<\/span>
2- 3 green chillies<\/span>
250 ml fresh cream<\/span><\/p>\n

Method<\/span><\/strong>
Marinate chicken in tandoori spice and a little garlic, and then cook on stove on low until almost done.<\/span> Set aside…<\/span> Melt butter and saut\u00e9 onion till brown. Add chillies and ginger garlic paste and braise for a minute.<\/span> Add tomato puree, salt, chopped dhania and chillie powder.<\/span> Add cream last, but do not boil.<\/span> Arrange chicken in baking dish then pour sauce over and bake for 20 minutes at 180c till done.<\/span><\/p>\n

Spanish rice with saucy chicken\u00a0 <\/span><\/strong><\/p>\n

Step 1:<\/span><\/strong>
3 \u00bd cups basmati rice<\/span>
1 Tbsp salt<\/span>
1 tsp Arad<\/span>
2 Tbsp oil<\/span>
Boil above ingredients until half done.<\/span><\/p>\n

Step 2:<\/span><\/strong>
1 pun net sliced mushroom <\/span>
2 carrots, julienne strips or grated <\/span>
1 green pepper cubed\/ red & yellow ( 1 cup)<\/span>
1 cup frozen corn<\/span>
\u00bd cup peas<\/span>
1 onion sliced<\/span>
Garlic butter<\/span>
Salt & pepper<\/span>
1 cup orange juice<\/span>
Stir-fry the vegetable and add to boiled rice. Mix everything to gather and steam with juice<\/span><\/p>\n

Step 3:<\/span>
Vagaar:<\/span><\/strong>
2 Tbsp almonds <\/span>
1 Tbsp saumph<\/span>
3 green chillies slit<\/span>
3 Tbsp ghee <\/span>
( Braise everything together and pour over steamed rice.<\/span>
Step 4:<\/span>
2 Tbsp peri peri oil<\/span>
2 onions sliced<\/span>
1 Tsp jeero (whole)<\/span>
1 Tbsp garlic crushed<\/span>
2 Green chilies slit<\/span>
2 potatoes cut into chips\u00a0 fried.<\/span>
1 kg Chicken fillet<\/span>
1 Tsp red chilies<\/span>
1 Tsp dhana jeero<\/span>
Salt to taste <\/span>
Lemon juice<\/span>
\u00bd tsp black pepper<\/span>
3 big tomatoes grated <\/span>
1 cup tomato sauce<\/span>
1 tsp sugar<\/span>
2 Tbsp Worchester sauce<\/span><\/p>\n

Braise onion in oil,\u00a0 <\/span>Add garlic & green chilies. <\/span>Add chicken cubes and braise.<\/span> Add rest of ingredients and allow to simmer.<\/span> Must be saucy.<\/span> Serve with rice & chips.\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0<\/span><\/p>\n

Savoury rice<\/span><\/strong><\/p>\n

2 cups basmati rice boiled in 1 tsp salt, \u00bd tsp arad until almost cooked, drain. \u00bd cup frozen mix veg boil, \u00bd cup cubed red green and yellow peppers. make soft vagaar with \u00bd onion 1 tblsp ghee and oil, \u00bc tsp crushed garlic, 1 tsp whole jeero. braise veg combine with rice then spice with 1 tblsp butter, 1 tsp spice for rice, \u00bc tsp lemon pepper. steam until done.<\/span><\/p>\n

Zanzibar tandoori grilled chicken breast <\/span><\/strong><\/p>\n

1.8kg chicken fillet<\/span>
2 cups plain yoghurt<\/span>
4 large cloves garlic, peeled, and roughly chopped<\/span>
2 tsp ground ginger<\/span>
2 tsp tandoori masala or garam masala<\/span>
2 tsp ground cumin\/jeera<\/span>
1 tsp ground coriander\/dhania<\/span>
\u00bd tsp hot curry powder \/chillie powder<\/span>
1 tsp honey<\/span>
2 tsp olive oil<\/span>
Juice of \u00bd lemon<\/span>
1 tsp salt<\/span>
\u00bd tsp black pepper<\/span><\/p>\n

Method<\/span><\/strong>
In a large bowl mix together all ingredients and stir well to combine.<\/span> Dunk chicken fillets in marinade turning over and over to coat all the surfaces of the meat.<\/span> Cover the bowl tightly with a plastic wrap and leave in the fridge for at least 6 hours or overnight.<\/span> When you ready to cook heat a grill on high. Shake off excess marinade, and set the breast pieces on the grill.<\/span> Grill for 10 minutes. Turn and cook for an additional 8 minutes. The meat should be firm to the touch, but the easiest way to tell if it\u2019s done is to remove it from the grill and make a slit in the thickest part of the meat.<\/span> Remove breast from the grill and set it on a tray. Cover with foil. Let sit for 15 minutes before serving.<\/span> Serve with chips and salads<\/span><\/p>\n

Prego steak recipe<\/span><\/strong><\/p>\n

Ingredients<\/span><\/strong>
500g steak fillet <\/span>
1 tsp chillie powder<\/span>
1 tsp dhana jeeru<\/span>
1 tbsp steak & chops spice<\/span>
1 tsp bbq spice.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/span>
1 tbsp Worcester sauce<\/span>
1 tsp ginger garlic<\/span>
1 tsp lemon pepper<\/span>
1 tsp vinegar.\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/span>
1tsp lemon juice<\/span>
Salt to taste<\/span>
Oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/span><\/p>\n

Sauce:<\/span><\/strong>
2 tblsp mayo<\/span>
1 tblsp steers garlic sauce<\/span>
1 tblsp steers peri peri<\/span>
1 tsp steers mustard sauce<\/span>
2 tblsp tomato sauce<\/span><\/p>\n

Method<\/span><\/strong>
\u2022\u00a0\u00a0\u00a0 Marinate steak with all the above ingredients, excluding the sauces…<\/span>
\u2022\u00a0\u00a0\u00a0 Leave the steak to marinate for at least a few hours…<\/span>
\u2022\u00a0\u00a0\u00a0 add sauces and cook till steak is done<\/span>
\u2022\u00a0\u00a0\u00a0\u00a0 Once cooked pour nandos Prego sauce over…\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/span>
\u2022\u00a0\u00a0\u00a0 Peel n cut 3 med potatoes 4 chips, fry n spice wit salt, vineger n chillies…<\/span>
\u2022\u00a0\u00a0\u00a0 Layer chips over steak…<\/span>
\u2022\u00a0\u00a0\u00a0 put a generous helping of grated cheese over <\/span>
\u2022\u00a0\u00a0\u00a0 put sliced jalapenos (banditos) over, sprinkle parsley n warm thru until cheese melts…delicious with Portuguese rolls n salad..<\/span><\/p>\n

Prawns curry
<\/span><\/strong>
Ingredients<\/span><\/strong><\/p>\n

600g large peeled prawns with the tails on<\/span>
20ml lemon juice<\/span>
50ml oil<\/span>
1 small onion finely chopped<\/span>
1\/2 teaspoon turmeric<\/span>
1\/2 teaspoon cinnamon<\/span>
4 cloves<\/span>
6 cardamom pods<\/span>
3 bay leaves<\/span>
1 tablespoon finely grated ginger<\/span>
1 teaspoon crushed garlic<\/span>
1 teaspoon chilli powder<\/span>
180ml coconut milk\/cream<\/span>
Salt to taste<\/span>
Oil<\/span><\/p>\n

Preparation<\/span><\/strong><\/p>\n

Marinate prawns in the lemon juice for 20 minutes, then drain-off the remaining lemon juice.<\/span><\/p>\n

Heat a little oil in a frying pan or wok to medium and fry the onions until they begin to brown.<\/span><\/p>\n

Add the cardamom, turmeric, cinnamon, bay leaves, cloves, ginger and garlic and cook for about another 2 minutes stirring constantly.<\/span><\/p>\n

Add the chilli powder, a pinch or so of salt and the coconut milk or cream and bring to almost boiling (the edges of the pan will begin to bubble). Toss in the prawns, give the mixture a shake to distribute the prawns and simmer with the lid off for about 5 minutes or until the prawns are cooked but still firm.<\/span><\/p>\n

Serve with rice, and enjoy!<\/span><\/p>\n

Crunchy onion rings <\/span><\/strong>
\u00bd cup flour<\/span>
\u00bc cup corn flour (mazeina) <\/span>
2 tablespoons instant mash potato powder<\/span>
1 cup soda water<\/span>
2 -3 cups panko bread crumbs (Japanese-style breadcrumbs although if u unable to find this use fresh bread crumbs) <\/span>
salt<\/span>
2 -3 onions<\/span><\/p>\n

Method<\/span><\/strong><\/p>\n

Combine flour, corn flour, instant potatoes, and soda water in a bowl stir well and let sit for about ten minutes.<\/span>\u00a0 Place 2-3 cups Panko in a bowl for dredging.<\/span>\u00a0 Cut onions into \u00bc inch size rings and separate.<\/span>\u00a0 Heat the oil then dip the onion rings in batter then coat with Panko.<\/span>\u00a0 Fry onion rings 2-3 minutes flipping half way or until golden brown then remove from oil and season with salt.<\/span><\/p>\n

Easy flamby <\/span><\/strong>
1 litre milk<\/span>
\u00bd tin condense milk<\/span>
2tsp china grass powder<\/span>
3 tblsp custard powder<\/span>
boil milk, condense milk and china grass powder and custard powder<\/span>. once boiling remove as custard become thick<\/span> pour mixture over the back of a tbslp carefully so the custard and golden syrup don\u2019t mix.<\/span> refridgerate overnight until set and decorate with flake.<\/span> sauce<\/span> 3 \u2013 4 tblsp golden syrup<\/span> drizzle individual mould’s or one medium ring with golden syrup<\/span><\/p>\n

Coconut trifle recipe <\/span><\/strong>
\u00bd cup fine vermicelli<\/span>
2 tblsp ghee<\/span>
5 cups milk<\/span>
\u00be tin condensed milk<\/span>
1 fresh coconut (finely grated)<\/span>
Ground elachi<\/span>
Fig jam<\/span>
1 tin nestle cream<\/span>
Slivered almonds<\/span>
Cherries and pista for decorating<\/span><\/p>\n

\u2022Braise vermicelli in ghee for a while.<\/span>
\u2022Add milk and allow to boil.<\/span>
\u2022Then add condensed milk and a little coconut and continue to boil.<\/span>
\u2022When thick remove from heat and add elachi.<\/span>
\u2022Leave to cool for a while.<\/span>
\u2022 When cool add half mixture to a bowl, dot with fig jam and half tin nestle cream, little coconut and nuts.<\/span>
\u2022Repeat 1 more time ending with a layer of coconut.<\/span>
\u2022Decorate with cherries and nuts.<\/span><\/p>\n

Fruit Punch<\/span><\/strong>
1 litre pineapple juice \u2013 liqui fruit or ceres or whichever one you prefer<\/span>
1 litre apple juice –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/span>
1 litre orange juice –\u00a0 \u00a0<\/span>
\u00bd cup roses grenadine syrup<\/span>
\u00bd cup roses lime cordial.<\/span>
2 litres sprite<\/span>
1 red apple \u2013 diced into cubes<\/span>
ice cubes<\/span>
fresh mint<\/span>
method<\/span><\/strong>
combine the first 5 ingredients.<\/span> just before serving. add sprite and the other ingredients.<\/span><\/p>\n

Ginger apple fruit punch recipe<\/span><\/strong><\/p>\n

Ingredients:<\/span><\/strong>
\u2022 50 g Fresh Ginger, grinded to a paste <\/span>
\u2022 Water, as required <\/span>
\u2022 4 cup Sugar <\/span>
\u2022 2 cup Apple Concentrate <\/span>
\u2022 2 cup Fresh Orange Juice <\/span>
\u2022 1 cup Pineapple Juice <\/span>
\u2022 \u00bc cup Strawberry Pulp <\/span>
\u2022 \u00bc tsp Salt\u00a0\u00a0 \u00a0<\/span><\/p>\n

How to make Ginger Apple Fruit Punch:<\/span><\/strong>
Take a deep pan and boil 2 bottles of water in it. When the bubbles start forming, add the grounded ginger to it. Put sugar and salt in it and boil it on high flame for about 2 minutes.\u00a0 Remove from the flame and then strain it through a fine muslin cloth. Allow it to cool and pour it in a large vessel, leaving a little at the end so that impurities are not thrown in it. Now, add apple concentrate, fresh orange juice, and pineapple juice to it, along with strawberry pulp. Add 4 tbsp of the mixture to 1 glass iced water and serve.<\/span><\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Easy jardo recipe 2 cups Tastic rice Boil with pinch of arad, cinnamon stick and half lemon sliced, boil till rice is totally cooked. Once cooked, drain and get rid of cinnamon and lemon. wash pot and put your rice back into the pot, add 4 tbl ghee, 1\/2 cup water, 2 cups sugar and […]<\/p>\n","protected":false},"author":1,"featured_media":53837,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[105],"tags":[],"class_list":["post-12546","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eid-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2021\/07\/Eid-menu.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-3gm","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-19 19:38:16","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/12546","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=12546"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/12546\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/53837"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=12546"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=12546"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=12546"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}