On Wednesday Muslims worldwide will celebrate the religious festival of Eid-ul-Fitr . The day is observed by first attending mosque for Eid-ul-Fitr prayers, then families get together and share a delicious feast.

Traditionally, sawine is the sweet which is served, and this is enjoyed from as early as breakfast time in some homes. Today, it is served after the Eid prayers at many of the nation’s mosques.

Lunch is typically a wonderful assortment of eastern dishes shared with family and friends and desserts comprise irresistible Indian sweets.

Food with its all-round universal appeal knows no boundaries, on Wednesday we can all share in the beauty of this religious festival through the preparation and enjoyment of some of these appetising dishes.

Eid Mubarak!

Sawine

2 tbs unsalted butter

4 ozs vermicelli sawine

2 cups water

1 cinnamon stick

1½ cups evaporated milk

½ cup condensed milk

1 cup regular milk

½ cup sugar

1 tsp cinnamon

½ tsp crushed cardamom pods

raisins and toasted almonds to garnish

Melt butter in a large frying pan, break the vermicelli and add to pan, turn frequently until the vermicelli is quite brown, remove.

Bring water to a boil add sugar and cinnamon stick, add vermicelli and cook until tender about 5 to 7 minutes.

Meanwhile in a heavy saucepan place all the milk, add the spices and bring to a boil.

Combine sawine with milk and serve garnished with almonds and raisins.

Serves 6 to 8

Butter chicken

2 lbs boneless chicken breasts cut into cubes

1 tbs grated ginger

4 cloves garlic, minced

2 tsp ground coriander

1 tsp chilli powder

2 tbs white vinegar

¼ cup tomato paste

½ cup plain yoghurt

4 ozs butter

1 large onion, minced

4 cinnamon sticks (2 inches each in length)

6 cardamom pods, bruised

1 tsp salt

3 tsp paprika

2 tsp garam masala

½ cup evaporated milk or cream

Combine chicken with ginger, garlic, coriander, chilli powder, vinegar, tomato paste and yoghurt. Refrigerate overnight.

Heat butter in sauté pan, add onion, cinnamon, cardamom cook until onion is slightly browned.

Add chicken and stir and fry for a few minutes.

Add salt, paprika and stir well, cover and simmer for about 15 minutes, stirring occasionally, of you need to add a little water.

Add garam masala.

Chicken should have a thick sauce, stir in evaporated milk and heat for a few minutes more.

Serve hot with basmati rice or roti.

Serves 4 to 6

Vegetable biryani

[caption id="attachment_1075307" align="alignnone" width="720"] Vegetable biryani - Wendy Rahamut[/caption]

2 cups basmati rice, washed and soaked in water for 20 minutes, drained

1 tsp saffron threads, toasted and steeped in one cup warm water

3 onions, peeled

4 cloves garlic

1-inch piece ginger, chopped

2 tbs blanched and slivered almonds

3 tbs water

2 tbs cashew nuts

3 tbs raisins

4 to 6 tbs vegetable oil

1½ lbs mixed veg, carrots, cauliflower, potato etc

1 cup yoghurt

6 cloves

½ tsp black peppercorns

1 tsp cardamom seeds

1 tsp cumin seeds

1 tsp c