Five delicious Indian recipes for Easter
Easter celebrations are not complete without digging into a scrumptious feast with family. Have a look at these mouth watering Indian recipes!
Easter is a time for fun, family and...food! Here are some mouth-watering Indian recipes for Easter that you can cook to add more joy to this festive occasion.
Corn Vegetable Soup
Healthy and hearty, this Corn Vegetable soup is an ideal way to begin an Easter summer brunch.
- 2 1/4 cups corn
- 1 medium tomato, deseeded and finely chopped
- 1 cup cabbage, finely chopped
- 8-10 pcs string beans, finely chopped
- 1 small carrot, finely chopped
- 1 tbsp cornstarch
- 1 tsp oil
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp black pepper
- Salt to taste
- Few drops of lemon juice
- Boil corn in about 1 1/2 cups of water until it is soft. Remove 1/4 cup of corn and set aside.
- Blend the rest of the corn into a paste and strain.
- Mix cornstarch with 1/4 cup of water and set aside.
- Heat oil in a saucepan and add cumin seeds. After cumin seeds crack, add carrot, cabbage, beans and tomatoes in 1/4 cup of water. Cook vegetables on medium heat until they are tender.
- Add corn paste, corn, cornstarch mixture, and three cups of water to the vegetables. Bring the soup to a boil and then lower the heat to let the soup simmer. Add salt.
- Let the soup cook for another five minutes. Add lemon juice and serve.
Add a dash of ground pepper and thick cream to the soup to enhance the flavour.
Recipe inspired by Manjulaskitchen
Set the tone of your easter feast with Kerala style Kingfish cutlets. Adjust the spice levels to your kids' liking, and watch them devour these golden balls of scrumptiousness.
- 1/2 kg Kingfish
- 1 tbsp ginger-garlic paste
- 2 pcs green chillies, finely chopped (optional)
- 1 medium onion, finely chopped
- 1/2 tsp garam masala
- 1/2 tsp pepper powder
- 1 medium potato, boiled
- 1 egg white
- 1 cup breadcrumbs
- Salt to taste
- Oil for frying
- Few curry leaves
- Wash and clean fish. Boil fish with ginger-garlic paste, green chillies and curry leaves until cooked. Remove the bones and mince fish.
- Heat oil in a pan and and saute chopped onion. Add minced fish, salt and pepper and stir well.
- Add garam masala and cook for five more minutes.
- Mash the boiled potato. Once fish mixture cools, add mashed potato, mix well and shape mixture into small balls.
- Beat the egg white. Dip fish balls in egg white and roll in bread crumbs. Deep fry in oil until golden brown.
Squeeze a few drops of lemon juice on the cutlets before you serve, or serve them with a garlic yogurt dip.
Recipe inspired by MariasMenu
Click Continue Reading to browse through more delicious Indian recipes for easter
Chicken Xacuti (Shakuti) is a very famous dish from the coastal state of Goa. Loaded with aromatic spices, this dish is enjoyed hot with steamed/flavoured rice.
- 1 medium sized chicken
- 3 tbsp ghee
- 4-6 pcs red Kashmiri chillies
- 1 tbsp coriander seeds
- 1/2 tsp sesame seeds (til)
- 1 tsp cloves (lavang)
- 1 tsp cumin seeds (jeera)
- 1/4 tsp methi seeds
- 6 peppercorns
- 1 tbsp khus khus
- 1 tsp fennel seeds (saunf)
- 1 tsp turmeric powder
- 1/2 a coconut, scraped
- 5 pods of garlic
- 1 onion, sliced
- 2 tbsp tamarind pulp
- Salt to taste
- Cut chicken into large pieces (about 2-3 inches in size). Rub some salt onto them and set aside.
- In a large pan, put in one tablespoon of ghee and fry the red chillies.
- Add all the dry spices and roast until they are toasted. Add coconut, garlic and onion and fry for a few minutes.
- Grind all the ingredients in a blender until you get a fine paste.
- In a thick bottomed pan, heat the rest of the ghee, add ground paste and fry well.
- Add chicken, mix well until it is coated with the masala and pour in a cup of water. Add salt to taste.
- Bring to a boil then cover the pan with a lid and cook until chicken is moist and fully cooked through.
- Stir in tamarind pulp and serve hot.
You can add coconut milk to the recipe if you don't have freshly grated coconut. Just lessen the quantity of water you add in Step 6.
Spiced Pomegranate Rice
This Basmati rice preparation will be the star dish of your easter spread. Allow the subtle tastes of ginger and cinnamon mingle with the sweetness of red pomegranate jewels for a dance on your tastebuds.
- 1 tbsp oil
- 2 cups of Basmati rice
- 2 1/2 tbsp ginger, finely grated
- 4 cups vegetable stock/chicken stock
- 1 pc cinnamon stick
- 1 pc large bay leaf
- 2 tbsp slivered pistachios
- 2 onions, finely chopped
- 1 cup pomegranate kernels
- 1 tsp mint leaves, chopped
- A few strands of saffron
- Salt to taste
- Heat oil in a large pan and add grated ginger, onion, bay leaf and cinnamon. Stir for about one minute.
- Add Basmati rice and stir until combined.
- Pour in vegetable stock and add strands of saffron. Add salt if required, cover and bring to a boil. Reduce flame and allow rice to cook.
- Fluff out rice and sprinkle in mint leaves and pistachios. Garnish with pomegranate kernels. Serve hot
You can add a few tablespoons of pomegranate juice in Step 3 to infuse its flavour into the rice.
Masala Chai Ice Cream
Imagine biting into chilled masala tea! Add a twist to the normal masala chai, by converting it into delicious ice cream. It's too warm to have hot chai anyways.
- 250 ml whole milk
- 100 g cream
- 100 g sugar
- 3 egg yolks
- 3 tsp masala tea powder
- 4 tbsp tea, concentrated (tea brewed in milk)
- Whisk together milk, cream, sugar, egg yolks, masala tea powder and tea concentrate.
- Boil mixture in a saucepan until it becomes thick.
- Remove saucepan from flame and cool it immediately.
- Pour ice cream mix into a metal container placed over an ice bath.
- Freeze it for a minimum of 4-5 hours and serve cold.
Eat Masala Chai Ice Cream with your favourite ginger cookies/biscuits!
If you have any delicious Easter recipes to share, please share them in our Comment box below.