My Eid brunch & lunch spread.
For Eid, we attend the Eid prayer in the morning & by the time we get home it will be 10:30 AM. After coming home cooking brunch & lunch from scratch is not feasible, hence I do a lot of prep work the previous night.
Here is my Eid brunch menu:
- Mutton Curry
- Lamb Chops
- Palaada- Paper Thin Rice Crepes
- Enna Pathiri- Fried Rice Roti
- Kinnathappam- Steamed Rice Cake
Prep work done on the previous day
I made mutton curry, lamb chops & kinnathappam the previous day & kept them in the refrigerator. So for Eid morning, I just had to heat them up.
I also made the dough for making enna pathiri & the batter for palaada the previous night & kept them in the refrigerator.
Mutton Curry Recipe, Click Here
I pressure cooked the mutton curry in the Instant Pot, if you don’t have an Instant Pot, cook in a regular pressure cooker for 3 whistles or till the mutton has cooked well.
Lamb Chops Recipe
- Lamb chops- 8 chops
- Ginger-garlic paste- 1 tbsp
- Chili powder- 2 tsp
- Turmeric powder- ¼ tsp
- Coriander powder- 1 tbsp
- Fennel powder- 2 tsp
- Garam masala- 1 tsp
- Salt- 1½ tsp
- Coconut oil- ¼ cup
- Ground black pepper- 1½ tsp
- Rinse the lamb chops under running water, to eliminate any odour add 1 tbsp lemon juice over the lamb chops & add some water, let soak for 10 minutes. Rinse well in water.
- Add the lamb chops to a large bowl, add all the above mentioned 'for marination' ingredients, combine well.
- Let marinate for an hour.
- I pressure cooked the lamb chops in the Instant Pot.
- Add the marinated lamb chops along with ½ cup water to the stainless steel pot.
- Close with the lid.
- Select high pressure & set the time to 5 minutes.
- After pressure cooking, do a quick pressure release.
- If you don't have an Instant Pot, you can pressure cook in a regular pressure cooker.
- After pressure cooking, I pan fried the lamb chops in a cast iron skillet.
- Place a cast iron skillet over medium heat, add coconut oil.
- Place the pressure cooked lamb chops.
- Sprinkle freshly ground black pepper over the lamb chops.
- Pan fry till both the sides have turned slightly brown.
- Take the lamb chops off the pan & transfer to a plate.
- After pressure cooking, there will. be some liquid left in the Instant Pot, you can make a gravy with this flavourful liquid.
- Turn on the saute setting, let the liquid come to a slight boil.
- Add cornstarch slurry- combine 1 tbsp cornstarch with 2 tbsp cold water, add to the liquid & let thicken.
- Transfer the gravy to a bowl.
- While serving the lamb chops, pour some gravy over it.
Instant Palaada Or Paper Thin Rice Crepe Recipe, Click Here
The batter can be made the previous night & keep it in the refrigerator. Next morning, take the batter out of the refrigerator & keep it aside for sometime & then make the palaada.
Enna Pathiri- Fried Rice Roti Recipe, Click Here
The dough can be made the previous night, wrap in a cling wrap & keep it in the refrigerator. The next morning, take the dough out of the refrigerator, let thaw for sometime & then make the enna pathiri.
Kinnathappam- Steamed Rice Cake Recipe, Click Here
This can be made the previous day & keep it in the refrigerator. The next day, the kinnathappam can turn slightly firm. While serving, I take 2 to 3 slices of kinnathappam on a plate & warm it in the microwave for 20 seconds, it will turn soft.
Eid Lunch
- Murgh Musallam or Whole Chicken Cooked In An Amazing Gravy
- Ghee Rice
- Salad
- Raita
- Lime-Orange Mocktail
I cooked the murgh musallam the previous day & kept it in the refrigerator. The next day for lunch, I heated it up over stovetop.
I cooked the ghee rice just before lunch, made the salad, raita & mocktail.
Murgh Musallam or Whole Chicken Cooked In An Amazing Gravy Recipe, Click Here
Ghee Rice Recipe, Click Here
Lime-Orange Mocktail Recipe, Click Here
