With Eid ul Azha approaching shortly, there is a manic about what to make to adorn the infamous Eid trolley! Have no worries, we at Karachista have compiled a list of 5 tried and tested amazing recipes to jazz up your eid trolley this year.
Popcorn Chicken is a great item to debut on the infamous Eid trolley, these bite sized nuggets are easy to eat and convenient to make! They can be served with a host of different type of dips and sauces to add variety.
2 chicken breasts
1 cup flour
3 tsp cajun seasoning
1 tsp salt
oil to deep fry
Cut the chicken breasts into small chunks about 1/2 inch in size
Lightly beat the egg in a shallow bowl
Sift the flour and mix in the salt and cajun seasoning and put it in another shallow bowl
Dip the chicken pieces, one at a time, first in the egg and then generously coat in the flour mixture
Heat the oil in a pan
Fry the chicken pieces in the hot oil in small batches and turn over to make sure both sides are cooked evenly
Remove and drain on kitchen paper when golden brown.
Serve with any sauce of your choice.
Banoffee pie is an excellent serve on Eid, this refreshing dessert served chilled is easy to serve considering it is made in a class dish. This tried and tested recipe is great, especially for those who shy away from baking. Its an easy to whip up dessert which is perfect considering the hectic nature of Bakra Eid.
1 medium can condensed milk (boiled for 3 hours)
4 bananas sliced
1 cup whipping cream 1 1/4 tbsp caster sugar
1 tsp vanilla essence
1 cup butter, melted
1 packet digestive biscuits (400g)
1 cadbury’s flake chocolate
Pre-hear oven to 180 degrees
Whizz biscuits in a food processor till they become crumbs
Stir in the melted butter in the biscuit crumbs and mix well using your hands
Layer these biscuit crumbs in a rectangular over proof glass dish flattening down with your hands evenly
Bake for 10-12 minutes in the oven
Now beat together the whipped cream, caster sugar and vanilla essence in a bowl with an electric beater for about 3-5 minutes until stiff peaks form.
Pour the condensed milk (which after boiling has become caramel) on top of the biscuit. Layer and spread evenly with a spatula.
Now add the banana slices on top of the caramel layer and pour the whipped cream on top covering everything.
Crumble the flake chocolate and sprinkle on top of the cream.
Keep the pie in the refrigerator to chill for at least an hour before serving.
Considering cheese platters have become all the rage recently, why not incorporate our love of cheese this eid! These cheese balls are absolutely scrumptious, easy to make (no frying or baking involved) and eat. Serve with crackers and you’re good to go!
1 packet plain puck cream cheese (200g)
1 Packet happy cow herb flavored cream cheese (200g)
2-3 tbsp spring onion leaves, finely chopped
1 cup cheddar cheese, grated
salt and pepper to taste
1 cup walnuts, coarsely grinder
Mix both the cream cheeses in a large bowl until smooth
Add the grated cheddar cheese, chopped spring onion leaves, salt and pepper and mix well
Refrigerate for an hour to allow the mixture to become slightly firm
After an hour, use a rubber spatular to scrape the sides of the bowl and gather the mixture into a lump and form into a round ball
Place the chopped walnuts on a large tray and gently roll the cheese ball on them to allow the walnuts to coat the cheese ball completely. Make sure all sides are coated.
Refrigerate the cheese ball till it is served
Serve cheese ball with crackers.
GOAT CHEESE AND CARAMELIZED ONION CROSTINI
For those who want to add a fancy yet easy to make recipe, the goat cheese and caramelized onion crostini is the perfect pick! Need we say that the incorporation of goat cheese thematically fits in really well with Bakra Eid! Hahah!
2 tbsp olive oil
1 tbsp unsalted butter
2 cups onions, sliced
1 tbsp brown sugar
2 tbsp balsamic vinegar
goat cheese, softened
For the crostini:
freshly ground black pepper
Baguette, cut in 1/4 inches or 1/3 thick slices (preferably a day old)
Heat oil and butter in a large non-stick frying pan over medium low heat and fry the sliced onions for 10 mins, stirring constantly, until the onions have wilted and become soft.
Reduce the heat to low and add in brown sugar and balsamic vinegar and cook for about 10 mins, or until the onions are deep golden brown (onions will shrink during cooking) once cooked, the mixture should be syrupy. Allow the caramelized onions to cool slightly
Preheat oven to 180 degrees
Place baguette on a large engrossed baking tray and spray them lightly with the cooking spray or brush one side with olive oil using pastry brush. Season them with a pinch of salt and freshly ground black pepper. Flip the baguette slices and repeat the same processes on the other side. Bake for 8 – 10 mins or until they are crispy and toasted
Spread the goat cheese generously on each crostini. Top with the caramelized onions and serve.
HONEY MUSTARD WINGS
This honey mustard wings is a tried and tested recipe. This is definitely a winner for all those kids dragged along to visit all the relatives, although eidi might not be an incentive on Eid-ul-Azha, these wings will definitely have the bachas wanting more!
1 Kg chicken wings
1/2 cup flour
1 tbsp baking powder
oil to fry
Honey Mustard Sauce:
2 tbsp Dijon Mustard
2 tbsp Honey
2 tbsp Apple Cider Vinegar
1/4 tsp salt
Pinch of pepper
1 tsp hot sauce
Mix flour and baking powder in a small bowl and set aside Place the chicken wings in a large bowl and coat them with the flour mixture using your hands.
Shake off excess flour and lay them in a single layer in a large tray for 15 minutes
Heat oil in a large wok and deep fry wings for 7 to 8 minutes till golden brown and crispy. Drain on kitchen paper
Stir together the Dijon mustard, yellow mustard, honey, ACV, hot sauce, salt and pepper in a large bowl.
Add the fried wings to this bowl and toss with a spatula to coat evenly. Allow to sit for about 5 minutes and then toss again.