Beyond Eid: Flavourful Recipes to Relive the Festive Warmth
Whether you're hosting loved ones or simply craving soulful comfort food, these recipes are perfect to recreate that post-Eid magic any day of the year.
These indulgent yet nourishing recipes like the rich and smoky Dal Gosht, the citrus-kissed Sheer Khurma, and the comforting yet celebratory Mutton Poha Biryani invite you to revisit the warmth and generosity of the festive table
Even though Eid has passed, the joy of festive cooking lingers on. These indulgent yet nourishing recipes—like the rich and smoky Dal Gosht, the citrus-kissed Sheer Khurma, and the comforting yet celebratory Mutton Poha Biryani—invite you to revisit the warmth and generosity of the festive table. Curated by Chef Deepak, Inhouse Culinary Chef R&D at Tata Consumer Products Ltd., these dishes are a tribute to tradition, reimagined with wholesome ingredients and creative flair. Whether you're hosting loved ones or simply craving soulful comfort food, these recipes are perfect to recreate that post-Eid magic any day of the year.
Smoky Dal Gosht
Ingredients
For the Lentils
100g Tata Sampann Unpolished Masoor Dal (½ cup)
50g Tata Sampann Unpolished Toor Dal (¼ cup)
2g Tata Sampann Turmeric Powder (½ tsp)
600ml Water (2½ cups)
For the Mutton
500g Mutton (bone-in)
20g Ghee (1½ tbsp)
200g Onion, thinly sliced (2 medium)
150g Tomato, chopped (1 medium)
20g Ginger-Garlic Paste (2 tsp)
5g each: Tata Sampann Red Chili, Cumin, Coriander, Garam Masala Powder (1 tsp each)
250ml Water (1 cup)
Final Enhancements
30ml Coconut Cream (2 tbsp)
2g Tata Sampann Kasuri Methi (1 tsp)
15g Fresh Coriander, chopped
20g Fried Onion (2 tbsp)
1 piece Charcoal (~25g) + 1 tsp Ghee (for smoke infusion)
Instructions
1. Cook the Lentils
Soak dals for 15 mins. Pressure cook with turmeric and water for 4–5 whistles or until soft.
Blend into a smooth puree. Set aside.
2. Cook the Mutton
Heat ghee, sauté onions till golden. Add ginger-garlic paste and cook for a minute.
Add mutton, sear for 4–5 mins. Add tomatoes and cook till soft.
Add powdered spices and salt. Stir in water. Pressure cook for 4–5 whistles or simmer till mutton is tender.
3. Combine & Simmer
Mix blended lentils into cooked mutton. Add coconut cream and simmer for 10 mins.
Add crushed Kasuri methi. Simmer for 2 more mins.
4. Infuse Smoky Flavor (Dhungar)
Heat charcoal until red-hot. Place it in a small bowl inside the pot.
Drizzle ghee on charcoal and immediately cover. Let it smoke for 2–3 mins. Remove charcoal.
5. Garnish & Serve
Top with coriander and fried onions. Serve hot with rice or naan.
Sheer Khurma with Orange Twist
Ingredients
1 cup Tata Sampann Vermicelli (Seviyan)
1 liter Milk
¼ cup Sugar (adjust to taste)
1 tsp Orange Zest (+ extra for garnish)
6–8 Tata Sampann Dates, chopped
¼ cup Mixed Nuts (almonds, pistachios, cashews), chopped
½ tsp Cardamom Powder
A few strands Tata Himalayan Saffron
2½ tbsp Ghee
Instructions
Roast Vermicelli: In ghee, sauté vermicelli until golden and aromatic.
Boil Milk: In another pot, bring milk to a boil. Add roasted vermicelli and simmer for 5–7 mins.
Flavor Base: Add sugar, cardamom powder, saffron, and orange zest. Mix well.
Add Dates: Stir in chopped dates to infuse natural sweetness.
Sauté Nuts: In ½ tbsp ghee, sauté chopped nuts until golden.
Finish: Stir nuts into Sheer Khurma. Top with a pinch of orange zest. Serve warm or chilled.
Mutton Poha Biryani (Perfect for Eid)
Ingredients
Mutton Preparation
500g Mutton (bone-in)
2 tbsp Ginger-Garlic Paste
2 large Onions, thinly sliced
4 Green Chilies, sliced
1 tsp Tata Sampann Red Chili Powder
½ tsp Tata Sampann Turmeric Powder
1 tsp Tata Sampann Garam Masala
Whole spices: 2 Bay Leaves, 1" Cinnamon, 4–5 Cloves, 2–3 Cardamoms, 1 tsp Cumin Seeds
½ cup Yogurt
1 tbsp Lemon Juice
Salt to taste
3 tbsp Ghee
Poha Layer
2 cups Tata Sampann Thick Poha
Water to rinse
½ tsp Tata Sampann Turmeric Powder
Garnishing
2 tsp Saffron Strands in Warm Milk
1 tbsp Mint Leaves, chopped
2 tbsp Fresh Coriander, chopped
¼ cup Fried Onions
1 tbsp Tata Sampann Cashews (Fried)
Instructions
1. Cook the Mutton
In ghee, sauté whole spices until fragrant. Add onions and cook till golden.
Add ginger-garlic paste. Sear mutton for 5 mins.
Mix in powdered spices, salt, yogurt, and chilies. Cook until oil separates.
Add water as needed. Pressure cook for 3–4 whistles or simmer till tender. Finish with lemon juice.
2. Prepare the Poha
Rinse poha under cold water and drain. Sprinkle turmeric. Set aside.
3. Assemble & Layer
In a heavy pan, layer half the mutton, then half the poha.
Repeat. Ensure poha is the top layer. Drizzle saffron milk on top.
4. Garnish & Cook
Top with mint, coriander, fried onions, and cashews.
Cover and cook on low heat for 10 mins to let flavors meld.
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5. Serve
Mix layers gently before serving. Serve hot with cucumber raita and Sheer Khurma.
About the Author
Swati Chaturvedi
Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she's a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl...Read More
The News18 Lifestyle section brings you the latest on health, fashion, travel, food, and culture — with wellness tips, celebrity style, travel inspiration, and recipes. Also Download the News18 App to stay updated!
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New Delhi, India, India
First Published:
June 08, 2025, 06:21 IST
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