Eid celebrations involve elaborate feasts and hosting guests, which can lead to cooking chaos. To ensure a stress-free Eid, consider these practical tips from chef Dil Afroz, shared by Rafiya Alam. Preparing ahead, dividing tasks among family members, and freezing certain dishes can significantly reduce the workload.
Preparation Tips
Start by preparing some dishes in advance. Make paratha or bread dough the night before, wrap it in a damp cloth, and store it in the fridge. Similarly, cook parathas or bread, let them cool, and store them in zip-lock bags. They can last a couple of days in the fridge or a month in the freezer.
Dishes like kebabs, rolls, chops, and shish kebabs can be made two to three weeks in advance and stored in the deep freezer. Once prepared, place them on a tray in the freezer until they harden, then transfer them to zip-lock bags or boxes.
For shish kebabs, mix all the spices, marinate the meat, thread it onto skewers, and store them in airtight boxes.
Blanch vegetables a couple of days before cooking by boiling them briefly, then plunging them into ice water. Drain, and store them in airtight boxes in the fridge or freezer. This method preserves their color and texture.
If planning to roast chicken, clean and cut it into pieces, marinate in oil, and store in the fridge until needed.
Spices can be ground and stored in airtight boxes a month in advance. Ginger and garlic can be chopped, blended, and stored in separate airtight boxes in the freezer for up to a month. Alternatively, store them in ice cube trays.
To prevent lemons from drying out, extract the juice and store it in ice cube trays in the freezer for up to two to three months.
