Eid special: SRK strikes his signature pose for fans outside 'Mannat'; Salman Khan greets admirers from the balcony of Galaxy apartments
The actors halted their annual tradition of greeting fans due to the pandemic.
By ET Online and Agencies | Updated:
Agencies
Both the superstars were dressed in blue for Eid.
B-town superstars Shah Rukh Khan and Salman Khan had the best Eid present for their fans. Both decided to surprise their fans stationed outside their respective homes in Mumbai with a special appearance on Tuesday.
Revived the annual tradition of greeting his admirers, SRK took to social media to share his selfie with hundreds of his fans outside his bungalow 'Mannat' in Bandra cheering for the King of Bollywood.
In his post, the 'Raees' actor said that he was thrilled to meet his fans on Eid. "May Allah bless you with love and happiness, and may the best of your past be the worst of your future," he added.
This is the first time since the Covid-19 pandemic began in 2020 that SRK appeared outside his bungalow and waved at his fans. He greeted them with folded hands, and flying kisses and struck his signature pose with arms wide open.
The actor had decided to halt the annual tradition of greeting his fans on Eid and his birthday due to the rising number of coronavirus cases in the pandemic. SRK greets his fans. The 56-year-old star opted for a blue t-shirt and denim. He stood on the raised platform constructed in the compound of his Bandra bungalow as fans welcomed him with a loud cheer. Nearly 30 cops were stationed outside the residence to control the crowd.
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The scenario was similar a kilometre away from 'Mannat'. A huge crowd of fans blocked the road leading up to Galaxy apartments, where the 'Tiger Zinda Hai' star also greeted his fans from the balcony of his home.
Dressed in a blue pathani suit, the actor - fondly called Sallu Bhai by his admirers - waved at his fans.
Taking to Instagram, the actor wished his fans, "Eid Mubarak," along with his pictures.
On the work front, the superstars are busy working on their upcoming big-budget films.
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While SRK will be seen in the action film 'Pathaan’ next year, the 'Bharat' star is prepping for the third instalment of 'Tiger 3', alongside actress Katrina Kaif. Salman will also be seen in the upcoming film 'Kabhi Eid Kabhi Diwali' alongside Pooja Hegde, Shehnaaz Gill and Ayush Sharma, helmed by Farhad Samji, which is scheduled to be released on December 30 this year.
Meanwhile, Aamir Khan's daughter Ira took to Instagram to share pictures from her Eid celebration. 'Jaane Tu... Ya Jaane Na' actor Imran Khan - who is relatively inactive on social media - made a special appearance in her post.
The aspiring filmmaker also shared that she learnt that single people are eligible for Eidi (a gift offered to youngsters during the festivities). "I thought once you're an adult (18) it's done. You learn something new every day," she wrote.
This Eid al-Fitr, Add A Happy Twist To Festivities With Mutton Biryani, Aloo Paneer Seekh & Egg Halwa
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Eid al-Fitr celebrations are incomplete without delicious meals.
Add a lovely twist to the usual recipes during this festive season, and indulge in some sweet treats like egg halwa & dry fruits seviyan rabri.
For the main course, this yummy mutton biryani recipe will be a treat for the guests. The potato-paneer seekh kebab will also take your appetiser game to the next level.
Here are some recipes you can try out.
Eid al-Fitr celebrations are incomplete without delicious meals.Add a lovely twist to the usual recipes during this festive season, and indulge in some sweet treats like egg halwa & dry fruits seviya..
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Ingredients: 1.5 litres of milk 15 tsp of sugar or jaggery (this is not very sweet) 1/4 cup thick/thin vermicelli (a little less than 1/4 cup) 3 tbsp of ghee 1/4 cup almonds 1/2 cup cashews 1/4 cup pistachios 1/4 cup raisins 3/4 tsp green cardamom powder Few strands of saffron soaked in 1/4 cup of warm milk
Method: - Soak the almonds, cashews and pistachios for 30 mins - After 30 mins drain the water and dry grind all of the above with the raisins and keep aside - Take a kadhai, add the ghee to it - Warm the ghee a little and once it starts melting add the vermicelli and roast it in the ghee, till it becomes a nice beige colour - Gently add the milk and sugar/jaggery and cook it on low flame, stirring after every few minutes - When the milk reduces to about half then add the cardamom powder and dry fruit mix and cook for a few more minutes - Add in the soaked saffron strands and mix them in gently and let it cook for a minute or so - Garnish with almond slivers
NOTE For the consistency, just remember the Rabri will continue to thicken as it cools. It is best to leave it at a slightly thinner consistency than you would like the dish to be and let it thicken as it cools. To thicken further, just heat it on a low flame.
(The recipe has been shared by Simrun Chopra, Deep Health Coach, Nutritionist and Founder of Nourish with Sim)
Ingredients:1.5 litres of milk15 tsp of sugar or jaggery (this is not very sweet)1/4 cup thick/thin vermicelli (a little less than 1/4 cup)3 tbsp of ghee1/4 cup almonds1/2 cup cashews1/4 cup pistachi..
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Ingredients: Basmati rice - 1.0 kg Whole spices (cinnamon, cloves, black cardamom, green cardamom, bay leaf, mace) - 1 tsp
For mutton base: Ghee - 4 tbsp Refined oil - 4 tbsp Whole spices (cinnamon, cloves, black cardamom, green cardamom, bay leaf, mace) - 2 tsp Onion, sliced - 2 Ginger garlic paste - 6 tbsp Mutton curry cut - 1 kg Coriander powder - 1 tsp Turmeric powder - 1 tsp Red chilli powder - 1 tsp Kashmiri chilli powder - 1 tsp Garam masala - 1 tbsp Curd - 1 1/2 cup Kewra water - 1 tsp Milk - 3 1/2 cup Black pepper powder - 1 tsp Green cardamom powder - 1 tsp Javitri powder - 1/2 tsp Meetha itar - 3 drops Salt to taste
For finishing: Saffron water - 6 tbsp Ghee - 2 tbsp
For garnish Brown onion Mint sprig
Method:
For basmati rice - Add rice to a strainer & rinse it well under running water. once done soak rice in water for 1 hour. strain and keep aside - Boil rice to 70% doneness with whole spices. once done, strain & keep aside
For mutton stock - In a heavy bottom, pan combine ghee & oil, heat on medium flame add whole spices and temper for a few minutes - Add sliced onion & saute until soft & translucent. once the onions are soft add ginger garlic paste & keep cooking further for a few minutes - Add mutton pieces and mix well with onion & ginger garlic base - Add powdered spices to the above mixture & season to taste. cook for 20 to 25 minutes or till mutton is half done - Add curd to mutton & cook further till mutton is three quarters cooked - Separate mutton from stock & reduce the stock further on slow flame - Once the stock is reduced to half add milk & reduce further on a slow flame - Finish with kewra water, metha itar, pepper powder, cardamon & javitri powder - Season to taste. Adjust seasoning if required. Remove stock from the heat
For finishing - In a heavy bottom cooking vessel evenly spread cooked mutton, followed by a layer of cooked rice on top of the mutton base & pour the reduced stock, finish with saffron water & ghee - Cover the vessel with a lid and seal from all sides with dough - Place the vessel on hot Tawa and cook over medium heat for 12 to 15 minutes Once cooked turn off the flame & let it rest for 10 minutes - Once done open the dum, mix the rice well & spoon rice into the serving bowl, garnish with brown onion & mint sprig - Serve with raita
(The recipe has been shared by Saurabh Arora, City Chef, Impresario Handmade Restaurants, Bangalore)
Ingredients:Basmati rice - 1.0 kgWhole spices (cinnamon, cloves, black cardamom, green cardamom, bay leaf, mace) - 1 tspFor mutton base:Ghee - 4 tbspRefined oil - 4 tbspWhole spices (cinnamon, cloves..
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Ingredients 6 eggs 1 cup milk 1/4 cup sugar 1/4 cup ghee 6-8 green cardamom pounded 10 -15 strands of saffron soaked in 5-6 tbsp of milk 5-6 almonds sliced into fine slivers (optional)
Method: - Separate the egg whites and the yolks - Beat the egg yolks with a fork and keep aside - Put the egg whites in a bowl, using a whisk or beater, beat the egg whites to a fluffy consistency - To this, add the egg yolks gradually, whisking continuously - Gradually, add the sugar and whisk it in slowly - Add the ghee and whisk it all together nicely - Start adding the milk slowly in intervals and whisk gradually - Now take a kadhai, pour the egg mixture into it and place it on the stove - On medium flame, start stirring the mixture continuously - Keep stirring till the consistency becomes thick like halwa - If you see any water, continue to cook till you get a dry consistency - When the consistency becomes like a halwa, add the saffron soaked in milk little by little, stirring continuously - Lastly, add the pounded green cardamom and mix it in well - Remove from flame and garnish with almond slivers
Note: - Keep stirring continuously till done. Can add pounded cardamom and saffron according to taste - You can add a little turmeric powder or haldi to reduce the smell of the egg
(The recipe has been shared by Simrun Chopra, Deep Health Coach, Nutritionist and Founder of Nourish with Sim)
Ingredients6 eggs1 cup milk1/4 cup sugar1/4 cup ghee6-8 green cardamom pounded10 -15 strands of saffron soaked in 5-6 tbsp of milk5-6 almonds sliced into fine slivers (optional)Method:- Separate the ..
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Ingredients: Potatoes, boiled & grated: 2 cup Paneer, grated: 1 1/2 cup Green chilli paste: 2 tbsp Processed cheese: 1 tbsp Powdered spice powder (jeera,turmeric,white pepper powder) - 1 tsp each Chat masala: 3/4TH TSP Black salt powder: 3/4TH TSP Garam masala powder: 3/4TH TSP Roasted chana dal powder: 1 CUP Salt to taste
For finishing: Melted butter - 4 tbsp Chat masala - 1 tsp
To serve: Mint chutney Onion slices Lemon wedges
Method: - In a mixing bowl combine grated potato & paneer & mix well with the help of a spoon - Add green chilli paste & processed cheese, mix well to bring everything together - To the above mixture add powdered spices along with black salt powder, salt & roasted chana dal powder & combine everything into a smooth dough - Rest the mixture in the fridge for 20 to 30 minutes before using
For finishing - Preheat the oven to 180 degrees celsius - Divide the mixture into equal portions. now with moist hands shape the mixture into skewers - Brush with melted butter & place the skewers into the pre-heated oven & cook till brown - Remove skewers from oven when done & brush again with melted butter & sprinkle with chat masala - Serve hot with mint chutney, onion slices & lemon wedges
(The recipe has been shared by Saurabh Arora, City Chef at Impresario Handmade Restaurants, Bangalore)
For cake sponge: - Mix cream butter sugar until they are soft and fluffy. Add egg slowly to the mixture - Fold flour and baking powder into the mixture - Preheat the oven and bake the sponge in a round tin at 180 degree Celsius for about 20 minutes
For mango vanilla mousse: - In the vessel, warm mango puree and glucose, this hot mango and glucose mixture add white chocolate and make it like ganache. Allow to cool - Whip cream and now add in the mango ganache - Soak gelatin in warm water and add to it
Assemble the cake: - Cool down the sponge - Assemble the sponge with mango mousse in Mould - Assemble chocolate ring
(The recipe has been shared by Sushant Parab, sous chef at Hotel Sahara Star)
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