Ahead Of Eid, Masterchef Mohammed Ashiq Shares Festive Recipes

Eid, to be celebrated on March 30 and 31, 2025, is the most important festival for the followers of Islam as it marks the end of the Holy month of Ramadan. Devotees break their fast, recite special morning prayers, wish each other ‘Eid Mubarak’, donate to charities, and spend time with family and friends while devouring a feast.

Depending on where a person belongs, the celebratory banquet for Eid might differ but a few delicacies are staples, like haleem, biryani, kebabs, kheer, sheer kurma, and mutton korma. Ahead of the celebrations, Masterchef Mohammed Ashiq shared a couple of recipes. Add these to your culinary journal.

Chicken Donuts Recipe

Ingredients

For Chicken Doughnut

  • ½ kg minced chicken  
  • 1 tsp coriander powder  
  • 1 tsp garam masala  
  • 1 tsp cumin powder  
  • 1 tsp chilli powder  
  • Salt to taste  
  • 1 tsp garlic powder  
  • 1 tbsp ginger garlic paste  
  • 2 tbsp almond & pista powder  
  • 4 tbsp finely chopped coriander leaves  
  • 4 tbsp crispy fried onions
  • 4 tbsp breadcrumbs

For Coating

  • Breadcrumbs for coating
  • Maida Slurry

Method

  • In a bowl, mix minced chicken with all the spices, ginger-garlic paste, almond-pista powder, coriander leaves, crispy fried onions, and breadcrumbs.  
  • Knead well and shape the mixture into doughnut rings.  
  • Dip each doughnut into the maida slurry, then coat it with breadcrumbs.  
  • Deep fry until golden brown and crispy.  
  • Serve hot with your favourite dip.

Pro Tip: Add a cheesy filling in the centre for an extra indulgent surprise.

Also Read

Haleem

  • 2kg mutton/ lamb/ red meat
  • 1 cup oil
  • 4 tbsp ginger-garlic paste
  • 1 cup whole wheat
  • 1/2 cup barley
  • 1/3 cup chana dal
  • 1/3 cup urad dal
  • 1/4 cup red lentils
  • 1/4 cup moong dal
  • 1/3 cup rice
  • 2 litre water
  • 1 tsp turmeric
  • 1.5 tbsp salt
  • 1.5 tbsp chilli powder
  • 1 tbsp cumin powder
  • 2 tbsp coriander powder
  • 1 tbsp garam masala

Method

  • Soak cracked wheat, barley, rice, and all lentils for at least 4 hours.  
  • In a large pot, heat oil and sauté ginger-garlic paste until fragrant.  
  • Add meat, turmeric, salt, chilli powder, cumin powder, and coriander powder. Cook until the meat is browned.  
  • Pour in water and let it cook on low heat until the meat becomes tender.  
  • Add the soaked grains and lentils, stirring occasionally to prevent sticking.  
  • Once everything is well cooked, blend the mixture using a hand blender for a smooth texture. 
  • Sprinkle garam masala and cook for another 10 minutes, stirring continuously.  
  • Serve hot with fried onions, fresh coriander, and a squeeze of lemon.