Traditional food of Bengali Eid

We visited numerous families throughout Eid and celebrated communal feasts. Furthermore, acquaintances and relatives arrived at the house. They desired to be amused by exquisite cuisine—a fusion of this style and the culinary techniques of some of the most delightful delicacies. Kavita presented a culinary formula.

Milk – Semai

Ingredients: Semai 1 packet. Milk 1 cup. Water 3 cups. Ghee Sikki cup. Cardamom 4-5 Like 20 raisins. Sugar 1 cup.

Method: First fry the semai with ghee. Now simmer in the oven for 30 minutes with milk, water, sugar, cardamom, raisins. Then serve in semai pot with cherry. Dudh-semai is essential in Eid food list.


Ingredients: Milk 5 cups. 13 cups of water. Sago 2 tbsp. Semai 3 tbsp. Sugar 2 cups. Half a cup of raisins. Zorda’s color is quantitative. Half a cup of almonds. Half a cup of crushed pistachios. Half a cup of khorma kuchi. Keora water 2 tbsp. Half a teaspoon of saffron. 

Method: Boil 5 cups of powdered milk in 13 cups of water in a saucepan for a while. Now fry the semai a little and add 1 tablespoon of ghee to it. Wash the sago in hot water. Khorma should be soaked for 2-3 hours and cut into pieces. Then add sugar to the milk when it melts, add semai, sago, khorma kuchi, pistachio-badam kuchi, kadbadam kuchi and keep it again on medium heat. Then serve when cool.


Ingredients: Rice 1 cup. Sugar 1 cup. Milk 1 cup. Water 4 cups. A small amount of rust color. Keora water 1 teaspoon. Raisin Sikki Cup. 

Method: Boil rice, milk and water together for 30 minutes. Mix turmeric powder and sugar and keep simmering for another 30 minutes. Finally, garnish with almonds and raisins as desired and serve.


Ingredients: Polava rice 4 cups. Moong dal 2 cups. Turmeric powder 1 teaspoon. Black pepper powder 1 tsp. Ginger paste 1 teaspoon. Garlic paste 1 teaspoon. 6-7 green chillies. Salt in moderation. Oil quantity. Cardamom, cinnamon, cloves, bay leaf 2 each. Coriander powder in quantity. 12 cups of water.

Method: First, heat oil in a pot and fry it well with garam masala, turmeric and chilli powder, ginger and garlic paste, dal and rice. Now cover with salt, green chillies and water. When the rice boils, reduce the flame and keep it for 25 minutes. And this is how the delicious Bhunakhichuri was made.

Chicken masalam

Ingredients: A chicken. A teaspoon of garlic. Half a cup of curd. A teaspoon of ginger. Salt in moderation. Half a cup of butter. Half a cup of oil. Onion 1 cup. One and a half teaspoons of coconut. Poppy seeds 2 tbsp. Garam Masala 4-5.

Method: Marinate all the ingredients together or keep it for an hour. Then remove from the masala and deep fry the chicken well. Grind together half a cup of butter, garam masala (eg cardamom, cinnamon, onion paste, ginger-garlic paste, coconut paste, poppy seed paste) in half a cup of oil. Then add curd and salt and grind well again. Once the seasoning is done, add the spices to the chicken stomach. Cover the pot and place it in the oven. After some time add some rose water and cardamom. Invert a few times. Remove and serve when the color turns red.

Khasir Rezala

Ingredients: Beef 1 kg. Sour yogurt 1 cup. Poppy seed batter 1 tablespoon. Half a cup of onion powder. Joyphal-Jayatri 1 teaspoon. Half a cup of ghee. Raisin batter 2 tbsp. Half a cup of onion batter. Chilli paste 1 tbsp. Sugar 4 tablespoons. Ginger paste 1 tablespoon. Garlic paste 1 tbsp.

Method: First cut the pieces of beef and wash them well and then wipe them. Let there be no water. Now add ginger paste, onion paste, garlic paste, sour curd, chili paste, poppy seed paste to the meat and cut it with a spoon. Then place the pot in the oven and add ghee. When the ghee is hot, add raisins and starch along with masala and serve tongue-watering khasir rezala.

Grilled Chili Chicken

Ingredients: Chicken meat 1 cup. Onions fried open 1 cup. Oil 3 tbsp. Add half a teaspoon of ginger and garlic paste. Pepper 1 teaspoon. Half a cup of onion leaves. Cornflower 1 tablespoon. Water 1 cup. 14 green chillies. Sugar 1 teaspoon. Tasting-salt and salt quantity. Sauce 1 tablespoon.

Method: First stir the meat with ginger and garlic paste with oil in a pan. Simmer for 5 minutes and add onion, pepper, soy sauce, chili sauce, salt and tasting-salt to the meat. Then add onion leaves and green chillies and after a while boil the cornflour with water. When the meat is mushy, take it off and serve.

Roast chicken

Ingredients: Chicken half kg. Chopped onion 1 cup. Ginger paste 1 tablespoon. Garlic paste 1 teaspoon. Cumin paste 1 teaspoon. Chilli paste 1 teaspoon. Pepper paste 1 teaspoon. Oil 1 cup. Half a cup of tomato-sauce. 2 bay leaves 5-6 green chillies.

Method: First fry onion in hot oil. When the onion becomes hot, all the batter should be boiled with chicken meat with spices, bay leaf, salt. When the broth is dry, add tomato-sauce, green chillies, garam masala powder and let it simmer for a while. This is how Bhuna was made

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