Eid celebration like never before || Lockdown Eid Vlog 2020

Eid 2020 was like never before. It was the most simplest way I have celebrated Eid in my lifetime, no Eid dress, no henna on my hands, no special dish preparation, but I didn’t change the routine of preparing Eid dish for our friends, difference was, this time it was sent as a parcel and not an invitation to our home to dine-in.

Lifestyle has completely changed. Corona pandemic has put us all in pressure and strain. But a lot of lessons to learn from this situation. We do spend a lot of money sometimes unknowingly which would also go well otherwise like how it’s now. Cooking in moderation with zero wastage is something that I have learnt from the very beginning of this lockdown.

Anyway, let’s stay positive and stay safe.

And having said staying safe, if you are an NRI residing in Saudi Arabia, do use stc pay app for money transactions. It’s really simple, not at all complicated & money is instantly transferred. So why keep liquid money with you which has gone through different hands. Stay safe & start using stc pay app.

The instruction for transferring internationally is clearly mentioned in the video, so do watch it just after the first minute.

Link for downloading stc pay app -

https://www.stcpay.com.sa/download

I have been showing too much of cooking vlogs. So just kept it different with a glimpse fo the simple recipes we made for Eid. I prepared Chicken Dum Biriyani and a Kheer.

One most important I would like to share with you is how to store coriander and mint leaves for a long time and I found this video quite sometime back, around 2 ago, but I tried it 2 - 3 weeks back and found amazingly fresh. I can’t take the credit because I would like you all to thank that person for uploading it 6 years back and that I found it recently. How sad ?

So here’s the link for storing mint and coriander leaves :
   • FRESH CILANTO TIP - How to store FRES...  

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Marination for chicken : ( mentioning for 1 kg chicken )
Chicken - 1 kg
Onion - 4 medium size - fried to golden brown
Curd - 5 tbsp
Ginger paste - 1 tbsp
Garlic paste - 1.5 tbsp
Green chilly paste - 2 tsp
Turmeric powder - 1/2 tsp
Kashmiri red chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Salt
Black pepper powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Coriander leaves - a handful chopped
Mint leaves - 3 tbsp chopped
Vinegar/lemon juice - 2 tbsp
Oil - from fried onion - 3 tbsp

Rice :
Basmati rice - 3-3.5 cups
Cardamom pods - 3
Cloves - 3-4
Cinnamon stick - a small piece
Bay leaf - 1 small
Salt

Garnish & Layering
Chopped mint leaves
Chopped coriander leaves
Ghee

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Kheer made in this video -
Milk - 4 ltr ( reduced to 2 ltr by boiling on low heat adding 2 cups sugar )
Ada - 250 gm ( it’s rice flour dried and socially made to make kheer )
Sabudhana - 1 cup

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