Top Easter Recipes from India
The festival of rejuvenation of life and living, Easter is celebrated around the world to commemorate the resurrection of Jesus Christ.
Easter celebrations in India begin with Lent and end with Easter Sunday. Across India, worshipers throng churches for special prayers and rituals.
In Goa, street plays, songs, dances and carnivals are staged on Easter Sunday.
Easter also represents the celebration of food after 40 days of prayer and fasts. Easter eggs are the most popular symbol of Easter as it represents the resurrection of Christ.
Each region in India has evolved its own traditions and cuisine with a strong mix of local flavours.
From delicious Fugias to Nagaland Pork Curry, Bawarchi.com compiles a list of popular Easter recipes across India.
1. Marzipan Easter Eggs
Easter eggs are decorated eggs that symbolise the empty tomb from which Jesus resurrected. They are the most common Easter gift across the world.
The recipe for Marzipan Easter Eggs use egg white, almonds and sugar, rose water (Marzipan is a confection consisting mostly of sugar or honey and ground almonds.) The yummy mixture is made into egg-shaped balls and decorated with royal icing.
2. Grape Wine
Homemade Wine is a classic symbol of celebration in Kerala and Goa. This special Grape Wine is made with minimal ingredients - sweet black grapes, sugar, dry yeast/whole wheat. The mixture of grapes, sugar and yeast is stored in a container for nearly 21 days and then strained into another jar. In order to attain a rich colour, you can add burnt sugar to the wine every now and then.
3. Palappam and Chicken Curry
Palappam, a soft lacy pancake, is an Easter breakfast favourite in Kerala. Fresh toddy works great as a raising agent for Palappam. If fresh toddy isn't available, use Dried Active Yeast. Palappam is eaten with a chicken curry rich in Kerala spices. The tender, juicy chicken pieces are slow cooked along with masalas and coconut milk is added once the meat is cooked well.
4. Awoshi Kipiki Ngo Axone (Naga Pork Curry)
Awoshi Kipiki Ngo Axone is a special pork curry native to Nagaland. Naga Pork Curry is a masterpiece of aromas and taste, with the usage of only six ingredients namely - smoked pork, soya bean, dried red chilli, powdered mejenga seeds and chopped ginger.
5. Fugias- East Indian Bread
Fugias is a delightful breakfast recipe that is part of the cuisine of East Indian community - East Indians or East Indian Catholics are Roman Catholics based in Mumbai and Thane.
Fugias is a sweet, deep fried bread that tastes best with curries like Sorpotel and Chicken Curry. The bread is made of maida, coconut juice, sugar, eggs and yeast.
6.Sorpotel and Sanna
Sorpotel and Sanna is a popular breakfast option in Mangalore and Goa.
Sorpotel or Sarapatel is a dish of Portuguese origin commonly cooked in Goa, Mangalore and among the East Indians of Mumbai. The ingredients for Sorpotel include meat and offal. The meat is first parboiled, then diced and sauteed before being cooked in a vinegary sauce.
In Goa and Mangalore, Sorpotel is often accompanied by Sanna - a spongy, white, and sweet steamed rice and coconut bread.
7.Ground Turkey Meat Ball Gravy
Turkey Kuruma or Turkey curry is an Easter special in in Pondicherry. The mouth-watering and spicy Ground Turkey Meat Ball Gravy is made with minced turkey meat, spices like ginger, cloves, cinnamon, and fiery masalas like turmeric powder, red chilli powder, jeera powder and coriander powder.
8. Easter Bunny Bread
The Easter Bunny is a symbol of Easter, depicted as a rabbit bringing Easter eggs.
Follow this recipe and you’ve cracked an easy way to make Easter Bunny Bread. Make your guests smile with this bunny bread prepared with a mixture of yeast, flour, margarine, eggs, milk chocolate and food colouring.
9. Easter Meat Soup
Eggs occupy a major portion of Easter meals. This rich, meaty broth is made with yummy ingredients - boneless meat, eggs, parsley, grated cheese, ginger and butter.
Easter Meat soup is a no-fussy soup with a perfect balance of flavours and considered to be an iconic Easter dish. It is easy to make and is served hot, garnished with cheese.
10. Prawn Balchao
A popular recipe of the Goan cuisine, this spicy and tangy pickle is all that you need for hot,steamed rice. Prawn Balchao is a finely sauteed chutney or side dish made with fresh juicy prawns. The prawn pieces are mixed with hot spices like mustard seeds, coriander, ginger, garlic, cloves and a masala paste.