May the auspicious occasion of Eid bless you with peace and bring joy and happiness to your heart and home. Chilli Chocolate Chefs wish you and your loved ones Eid Mubarak – Zainab and Faatimah Paruk
2 cups boiling water 1 teabag
½ cup sugar
3 cups pomegranate juice 1 orange (cut into rings) 1 cup orange juice 1 lemon (cut into rings) 1 apple (cut into rings)
1. Pour boiling water over teabags.
2. Remove teabags, stir in sugar.
3. Mix tea, juice and fruit.
4. Optional: top with Sprite or soda water.
Serve chilled. MUGHALI CHICKEN
2kg chicken breast 1 cinnamon stick 3 onions, minced 3 cloves garlic, crushed 10ml ginger, grated
3 whole elaichi (cardamon)
1 tbp chilli powder
2 tsp cumin powder 2 tsp turmeric
1 tsp black pepper, coarsely ground
2 tsp garam masala 4 cloves
¼ cup lemon juice 500ml fresh cream Toasted flaked almonds
1. Heat the ghee in a large saucepan, add onions and cinnamon stick and fry gently until golden.
2. Stir in the chilli powder, cumin, turmeric, ginger, pepper, cloves, elaichi and fry gently for 2 minutes.
3. Add the chicken pieces and stir to coat.
4. Pour in half a cup of water. Cover and simmer gently for 2 minutes.
5. While the chicken is cooking, sour the fresh cream with the lemon juice.
6. When cooking time is up, pour in the soured cream, garam masala and season with salt.
7. Cook for another 5 minutes to blend the flavours.
8. Garnish with flaked almonds.
9. Serve with basmati rice (optional). BOMBAY BREYANI
½ kg chicken fillet, cut into big cubes.
1 tsp ginger garlic paste. 1 tsp red chilli powder. 1 cup yoghurt.
Handful of dhania (coriander), chopped. 1 onion, thinly sliced. 1 cup ghee.
Handful of fresh mint, chopped.
Juice of 1 lemon. 3 peppercorns.
2 green chilies, chopped. 2 cups white rice, boiled in salted water.
½ cup milk mixed with yellow colouring.
Salt to taste.
1. Marinate chicken with ginger garlic, chilli powder, yoghurt for 30 minutes.
2. Cook on low heat till the water dries up and add chopped dhania.
3. Fry the onions in ghee till golden brown, add the mint leaves, cardamom, lemon juice, peppercorns and green chillies.
4. Use a flat pot and layer rice, cooked chicken, onion wagaar (crispy fried onions).
5. Cover with rice.
6. Pour over the milk and cover with foil.
7. Steam in oven till dry. 8. Fluff up the rice and serve with salsa and yoghurt. CHOCOLATE CRÈME BRÛLÉE
4 egg yolks
40g castor sugar 350ml fresh cream ½ tsp vanilla essence 4 tsp cocoa powder 4 tsp brown sugar
1. Place the egg yolks in a large bowl with the castor sugar and vanilla essence, and whisk until combined.
2. Pour the cream into a saucepan and bring to boil.
3. As it is heating, whisk in the cocoa powder until the cream is just about to boil.
4. Remove from heat and slowly pour into the bowl with the egg mixture, whisking continuously.
5. Pour the egg and cream mixture into a saucepan on a low heat.
6. Cook this custard, stirring constantly for a few minutes or until it thickens. (Stir with a whisk first, then when it begins to thicken, use a wooden spoon)
7. When the custard is almost boiling, remove immediately from the heat.
8. Pour the mixture into ramekins, allow to cool and place in the fridge to chill for at least an hour.
1. Sprinkle 1 tsp brown sugar over each crème brûlée spreading it out evenly.
2. Caramelise the sugar using a blow torch.
3. Set aside for a few minutes to allow the caramel to cool and set.
From left, Chocolate Crème Brûlée, Mughali Chicken and Bombay Breyani.
Sisters Zainab and Faatimah Paruk of Chilli Chocolate Chefs share some of the delectable recipes that will be on their Eid menu this year.