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Two recipes to celebrate Eid al-Fitr on a budget

Two recipes to celebrate Eid al-Fitr on a budget

tOn his evening, Muslims around the world will begin the Eid al-Fitr celebrations marking the end of the fast of the month of Ramadan. For many, it’s a time to share, come together as family and friends, and feel the powerful power of community – especially through food.

But after another tough year, many people will be looking for cost-effective ways to celebrate. Using affordable pantry staples, these dishes from halal food and recipe maker Ayesha (@MyBigFatHalalBlog) and ingredient brand East End Foodsare easy to scale up and share with your loved ones.

Eid Mubarak!

Masala fries

ingredients

700 g fries (fried or baked)

1 heaping tablespoon of ghee

½ onion, chopped

1 tbsp ginger-garlic paste

1 tsp chili powder

1 tsp cumin powder

1 tsp coriander powder

¼ tsp turmeric

1 tsp salt

1 tbsp lemon juice

125 g peeled tomatoes (I used canned tomatoes in juice)

4 tbsp ketchup

Chilli, spring onion and coriander to garnish

Method

Start by softening the onion over medium heat in ghee with ginger and garlic paste.

After a few minutes, add all your spices and lemon juice. Cook for a few minutes over medium to high heat.

Add the tomatoes and ketchup and cook for a few minutes.

Add the fried fries. Mix and garnish.

Chickpea kofta curry

ingredients

For the koftas

1 can of chickpeas

1 zucchini, grated

1 tsp salt

1 tsp red chili powder

1 tsp cumin powder

1 tsp coriander powder

1 tbsp lemon juice

4 tbsp gram flour

1 tbsp cornstarch

For the curry

2 tbsp sunflower oil

1 onion, chopped

1 tbsp ginger-garlic paste

250 ml peeled tomatoes

1 tsp salt

1 tsp red chili powder

1 tsp cumin powder

1 tsp coriander powder

½ tsp turmeric

½ tsp garam masala

35 g cashew nuts (soaked in 240 ml boiling water for 30 minutes)

125 ml whipped cream

Coriander to garnish

Method

Place the chickpeas in a bowl and mash them with a fork. Add the rest of the kofta ingredients and mix together.

Shape the mixture into kofta balls and place in the fridge for at least 30 minutes.

After cooling, fry the kofta balls until golden brown and set them aside.

Put the sunflower oil in a pan and fry the onion over medium to high heat. Add the ginger and garlic paste and cook for another minute.

Then add all the spices and cook for a few minutes.

Add the sliced ​​tomatoes and cashew nuts.

Mix the curry smooth and creamy.

Stir in the whipped cream and add the kofta balls.

Garnish with coriander and serve with naan.

For more recipe inspiration, visit East End Foods websiteor Ayesha’s Instagram or blog