Celebrating Eid with a Healthy Eid Feast!

What’s Eid without an Eid feast? Eid al-Fitr, also known as “feast of breaking the fast”, is an important religious festival celebrated by Muslims all over the world after fasting for 30 days in the holy month of Ramadan. This eating pattern often tends to alter how the body reacts to the intake of food. Taking care of what you eat is very important, that is why we have put together a few healthy recipes. Whip up these delicious dishes and layout an Eid feast, like never before!

What are you waiting for? Bring out those pots and pans!

#1 Date Truffles

Ingredients

• 1 cup dates, soaked in hot water for 10 minutes.
• 1 cup boiled chickpeas
• ½ cup ground oats
• ½ teaspoon elaichi (cardamom) powder
• 1 tablespoon sesame seeds
• 1 tablespoon sesame seeds for coating

Method

Drain the water from chickpeas and dates thoroughly. Mix all the ingredients except the sesame seeds for coating and grind till smooth. Refrigerate for an hour or two. Roll the dough into lemon sized balls and coat in sesame seeds. Serve as a refreshing sweet for your guests, to begin the Eid feast.

Calories per piece (20g): 61

Nutritional value per piece: Proteins 0.8 g, Fats 0.3 g, Carbs 13.8 g, Fibre 1.6 g

#2 Chicken Satay with Minty Dip

Serves – 3

Ingredients

• 2 chicken breasts, cut into bite sized pieces
• 1 cup coloured peppers, cut into bite size pieces
• 1 cup beaten curd, low fat
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon garam masala
• 1 teaspoon chopped mint and coriander
• 1 teaspoon freshly grated ginger
• 1 teaspoon salt
• ½ teaspoon haldi (turmeric powder)
• ½ teaspoon chilli powder
• ½ teaspoon cumin powder
• 1 tablespoon oil
• 6 Skewers

Method

Combine all the ingredients in a bowl except the chicken and mix well. Add the chicken and peppers to a bowl and coat them well with the marinade. Cover it with some cling wrap and refrigerate for a few hours. If you are using wooden skewers, soak them in water for 30 minutes. Thread the chicken and peppers alternatively on the skewers. Heat a grill pan or nonstick Tawa and brush with little oil. Place the skewers and cook for 5 minutes on low flame, turn and cook the chicken on the other side, brushing with marinade if necessary.

Minty Dip

Ingredients

• 1 cup beaten curd, low fat
• 1 tablespoon chopped mint
• 1 tablespoon chopped coriander
• 1 clove garlic, mashed
• 1 tablespoon marinade
• ½ tsp chat masala
• Salt to taste

Method

Now comes the hard part. Mix all ingredients and serve with chicken satay!

Calories per serving (68 g): 68

Nutritional value per serving: Proteins 5.8 g, Fats 3.4 g, Carbs 3.6 g, Fibre 0.4 g

#3 Moroccan Chicken and Chickpea Stew

Ingredients

• 1 cup skinless chicken breast pieces
• 1 cup boiled chana
• 2 cloves of garlic minced
• 1 teaspoon cumin powder
• 1/2 teaspoon pepper powder
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon chilli powder
• 1 big onion chopped
• 2 tomatoes
• 2 tablespoon chopped parsley or coriander leaves
• Salt

Method

Marinate the chicken pieces in lemon, garlic, salt and spices. Cover and keep for 15 minutes. Blanch tomatoes in hot water, peel off the skin and chop into pieces. Heat oil and sauté the onions for 2 minutes, add the chicken and reserve the marinade for later. Sauté for 4 minutes. Add tomatoes, chana and 2 cups water.  Add the salt and marinade. Cook for around 5 to 8 minutes till the chicken is tender and the stew is thick. Add more water if needed. Add in the parsley and serve it warm with brown rice.

Vegetarians can the substitute chicken with boiled and strained soya chunks.

Calories per Katori (150 g): 121

Nutritional value per Katori: Proteins 8.1 g, Fats 5.4 g, Carbs 10.5 g, Fibre 3.1 g

#4 Healthy Shahi Tukra / Double ka Meetha

Ingredients

• 2 brown bread slices
• 2 dates and 2 figs soaked in hot water for 10 minutes
• 10 almonds, soaked
• Saffron strands soaked in 1 tablespoon milk
• 1 teaspoon elachi (cardamom) powder
• 2 cups skimmed milk
• 1 teaspoon ghee

Method

Toast the bread till crisp. Remove the sides and cut diagonally into 2 pieces each. Grind the dates, figs and almonds to form a smooth paste. Boil the milk in a broad pan for 10 minutes till it reduces to half of its original quantity. Add the saffron, elaichi and date mix. Stir till smooth and remove from flame. Spread little ghee on the bread and heat on a pan for a few minutes. Arrange in a plate and pour the healthy rabri (reduced milk mixture) on top. Garnish with chopped almonds and serve guilt free, the perfect end to a lavish but healthy Eid feast.

Calories per piece (137 g): 172

Nutritional value per piece: Proteins 5.7 g, Fats 3.6 g, Carbs 30 g, Fibre 4.4 g

Bismillah! Hope you enjoy this Eid with these healthy recipes to whip up a healthy Eid feast with your loved ones!

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