50+ Mouthwatering Easter Traditional Indian Recipes You Need to Try

Easter is a time of celebration, renewal, and delicious food.

While many associate the holiday with Western traditions, Indian cuisine offers a rich variety of dishes that make any Easter celebration truly special.

From savory snacks to indulgent desserts, Indian food is known for its vibrant flavors, aromatic spices, and diversity that reflects the country’s rich cultural tapestry.

In this article, we will explore 50+ traditional Indian recipes that are perfect for Easter feasts, whether you’re hosting a big family gathering or enjoying a quiet meal with loved ones.

These dishes are not only a treat for the taste buds but also a way to bring the essence of Indian hospitality and celebration to your Easter table.

50+ Mouthwatering Easter Traditional Indian Recipes You Need to Try

India’s diverse culinary heritage offers an endless array of flavors, textures, and ingredients that are perfect for Easter celebrations.

Whether you’re craving a savory starter, a hearty main dish, or a sweet treat to end your meal, Indian recipes can add a unique twist to your holiday menu.

From the rich, aromatic biryanis and curries to the light, festive sweets like gulgula and mishti doi, these 50+ traditional Easter recipes will ensure your celebration is filled with delicious memories.

The best part? These dishes cater to various tastes and dietary preferences, making them suitable for everyone at the table.

This Easter, step out of your usual culinary routine and try these flavorful, soulful Indian recipes that promise to bring joy and festive cheer to your home.

Easter Prawn Curry

This Easter, delight in the rich and aromatic flavors of a traditional Indian prawn curry. A staple in coastal regions, particularly in Goa, this curry combines tender prawns with a tangy, coconut-based sauce, making it the perfect dish for a festive celebration. The blend of spices and the creamy texture of the curry is an absolute crowd-pleaser that will surely leave everyone asking for seconds.

Ingredients:

• 500g prawns, cleaned and deveined
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1/2 teaspoon cumin powder
• 1 cup coconut milk
• 2 tablespoons tamarind paste
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves for garnish

Method:

1. Heat oil in a pan and add mustard seeds. Once they splutter, add the chopped onions and sauté until golden brown.
2. Add the ginger-garlic paste and cook for another minute until fragrant.
3. Stir in the pureed tomatoes and cook until the oil starts to separate from the masala.
4. Add the turmeric, red chili powder, coriander powder, cumin powder, and salt. Stir well and cook the spices for a couple of minutes.
5. Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 5 minutes to allow the flavors to meld together.
6. Add the prawns and tamarind paste. Cook until the prawns turn pink and are cooked through (about 5–7 minutes).
7. Garnish with fresh coriander leaves and serve hot with steamed rice or bread.

This prawn curry, with its zesty and creamy characteristics, is an ideal choice for an Easter meal. The blend of spices balances the sweetness of the prawns and the creaminess of coconut milk, offering a refreshing and rich taste experience. It’s perfect for those who love seafood and are looking for something special yet familiar to enjoy with family and friends.

Easter Vegetable Pilaf (Veg Pulao)

Veg pulao is a vibrant and aromatic rice dish, commonly prepared during Indian festivals and special occasions. The fragrant spices, mixed vegetables, and basmati rice come together in perfect harmony to create a delicious dish that will complement any main course. It’s an easy-to-make recipe that’s ideal for an Easter meal, offering both flavor and color.

Ingredients:

• 1 cup basmati rice
• 2 tablespoons ghee (clarified butter) or oil
• 1 bay leaf
• 1 cinnamon stick
• 2-3 cloves
• 1/2 teaspoon cumin seeds
• 1 medium onion, thinly sliced
• 1/2 cup carrots, chopped
• 1/2 cup peas
• 1/2 cup green beans, chopped
• 1/4 cup chopped beans or potatoes
• 1 teaspoon ginger-garlic paste
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• Salt to taste
• 2 cups water
• Fresh coriander leaves for garnish

Method:

1. Rinse the basmati rice thoroughly under cold water and set it aside.
2. In a large pan, heat ghee or oil and add the bay leaf, cinnamon stick, cloves, and cumin seeds. Let the spices splutter for a few seconds.
3. Add the sliced onion and sauté until golden brown.
4. Add the ginger-garlic paste and cook for 1–2 minutes until fragrant.
5. Stir in the chopped vegetables and sauté for 3–4 minutes, allowing them to soften slightly.
6. Add the rice, garam masala, turmeric powder, coriander powder, and salt. Mix everything gently.
7. Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover, and cook for 15–20 minutes, or until the rice is tender and the water is absorbed.
8. Garnish with fresh coriander leaves and serve hot with raita or curry.

This vegetable pulao is a satisfying and aromatic dish that adds a colorful touch to your Easter spread. The combination of fragrant basmati rice, mixed vegetables, and subtle spices makes this pulao not only a beautiful addition to the table but also a flavorful accompaniment to any main dish. It’s easy to make and perfect for serving to a crowd.

Easter Carrot Halwa (Gajar ka Halwa)

Carrot halwa, or “Gajar ka Halwa,” is a beloved Indian dessert traditionally served during festivals. Its rich, sweet, and slightly spiced flavor makes it a favorite during Easter. Made with grated carrots, milk, sugar, and ghee, this dessert is not only delicious but also a comforting treat that encapsulates the essence of Indian celebrations.

Ingredients:

• 4 medium-sized carrots, grated
• 2 cups full-fat milk
• 1/2 cup sugar (adjust to taste)
• 2 tablespoons ghee (clarified butter)
• 1/4 teaspoon cardamom powder
• 10-12 cashews, chopped
• 10-12 almonds, chopped
• 1 tablespoon raisins
• Saffron strands (optional)

Method:

1. In a heavy-bottomed pan, heat ghee and add the grated carrots. Sauté for 2–3 minutes until they soften slightly.
2. Pour in the milk and cook on low heat, stirring occasionally, until the milk is absorbed by the carrots.
3. Add sugar and cardamom powder, mixing well. Continue to cook until the mixture thickens and the liquid evaporates.
4. In a separate pan, fry the cashews, almonds, and raisins in a little ghee until golden brown and aromatic.
5. Stir the fried nuts and raisins into the halwa. If desired, add saffron strands for an extra touch of color and flavor.
6. Serve the warm carrot halwa garnished with more nuts if preferred.

Carrot halwa is a quintessential Indian dessert, especially fitting for the vibrant celebrations of Easter. Its sweetness, combined with the richness of ghee and milk, makes it a delicious and indulgent treat that everyone will enjoy. The addition of nuts enhances the texture, giving it a lovely crunch to complement the soft, tender carrots. This dessert is both comforting and festive, perfect for rounding off a celebratory meal.

Easter Mutton Curry

Mutton curry is a flavorful and hearty dish often prepared during festive occasions in India, especially Easter. This dish features tender pieces of mutton cooked in a rich, spiced gravy that is both savory and aromatic. The addition of yogurt and a blend of traditional spices ensures a deep and complex flavor profile, making it a perfect choice for an Easter feast.

Ingredients:

• 500g mutton, cut into pieces
• 2 large onions, finely sliced
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 cup yogurt, beaten
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves for garnish
• 2-3 cups water

Method:

1. Heat oil in a large pot and add cumin seeds. Once they sizzle, add the sliced onions and sauté until golden brown.
2. Add the ginger-garlic paste and cook for another 2 minutes until fragrant.
3. Stir in the chopped tomatoes and cook until they turn soft and the oil starts to separate.
4. Add the turmeric powder, red chili powder, coriander powder, and salt. Cook for a few minutes to allow the spices to release their aroma.
5. Add the mutton pieces and brown them on all sides.
6. Add yogurt and mix well. Cook for another 5–7 minutes until the mutton absorbs the yogurt and spices.
7. Pour in water and bring the mixture to a boil. Reduce the heat, cover, and simmer for 1–1.5 hours until the mutton becomes tender.
8. Garnish with fresh coriander leaves and serve hot with naan or steamed rice.

This mutton curry is rich and satisfying, offering a perfect balance of spices and tender meat. The slow cooking process ensures the mutton absorbs the flavors of the spices, making every bite bursting with taste. It’s an ideal dish to celebrate Easter with family and friends, especially for those who enjoy a robust and savory meal.

Easter Coconut Ladoo

Coconut ladoos are a delightful and easy-to-make sweet treat often enjoyed during festivals like Easter. These bite-sized balls of sweetness, made with fresh coconut, condensed milk, and cardamom, are simple yet incredibly flavorful. Their sweetness is balanced by the subtle warmth of cardamom, making them an excellent dessert to end a festive meal.

Ingredients:

• 1 cup desiccated coconut
• 1/2 cup condensed milk
• 1/4 cup full-fat milk
• 1 tablespoon ghee (clarified butter)
• 1/2 teaspoon cardamom powder
• 1/4 cup chopped pistachios or almonds for garnishing (optional)

Method:

1. Heat ghee in a non-stick pan over medium heat. Add the desiccated coconut and sauté it for 2–3 minutes to lightly toast it.
2. Pour in the full-fat milk and condensed milk, stirring continuously to avoid lumps. Cook for 5–7 minutes until the mixture thickens.
3. Add cardamom powder and continue to cook the mixture for another 3–4 minutes until it begins to come away from the sides of the pan.
4. Once the mixture has thickened, remove it from the heat and let it cool slightly.
5. Grease your palms with ghee and shape the mixture into small round ladoos.
6. Garnish each ladoo with chopped pistachios or almonds if desired.
7. Let the ladoos cool completely before serving.

Coconut ladoos are a perfect Easter dessert, offering a sweet and fragrant treat to round off a festive meal. The combination of creamy condensed milk and the natural sweetness of coconut creates a satisfying dessert that can be enjoyed by all ages. These ladoos are not just delicious but also easy to prepare, making them an excellent choice for busy holiday celebrations.

Easter Sweet Pongal

Sweet Pongal is a traditional South Indian dish often prepared during festivals, including Easter. Made with rice, moong dal (yellow lentils), jaggery, and a mixture of ghee and spices, this dessert is a comforting and indulgent dish that’s perfect for a festive spread. The aromatic flavors from the ghee, cardamom, and saffron make it an exceptional treat.

Ingredients:

• 1/2 cup rice
• 1/4 cup moong dal (yellow split lentils)
• 1/2 cup jaggery, grated or chopped
• 2 tablespoons ghee (clarified butter)
• 1/4 teaspoon cardamom powder
• A few saffron strands soaked in warm water (optional)
• 10-12 cashews
• 10-12 raisins

Method:

1. Wash the rice and moong dal together under cold water. Drain and set aside.
2. In a pan, dry roast the moong dal for 2–3 minutes until it turns slightly golden.
3. In a separate pot, add the rice and moong dal mixture along with 2 cups of water. Cook until the rice is soft and the dal is tender (about 10–12 minutes).
4. While the rice and dal are cooking, heat ghee in a small pan. Add cashews and raisins and fry until golden brown.
5. Once the rice and dal mixture is cooked, add the jaggery and stir until it melts and combines well with the rice.
6. Add cardamom powder and saffron (if using), and mix everything together. Let it cook for another 3–4 minutes so the flavors meld together.
7. Pour the fried cashews and raisins over the top and serve hot.

Sweet Pongal is a delicious, comforting dish that embodies the essence of Indian festivals. The combination of rice, dal, and jaggery, flavored with cardamom and ghee, creates a rich, sweet treat that’s perfect for an Easter celebration. This dish is not only satisfying but also full of traditional flavors that bring warmth and joy to any occasion. Whether served as a dessert or a special breakfast, Sweet Pongal is sure to impress your guests.

Easter Kerala Fish Curry

Kerala Fish Curry is a delicious and tangy dish, typically prepared using fresh, locally caught fish in the coastal regions of Kerala, South India. This curry features a unique combination of coconut milk, tamarind, and aromatic spices, creating a flavorful and comforting dish perfect for Easter. The use of fresh fish makes it both light and satisfying, while the coconut and tamarind lend a beautiful balance of sweetness and tang.

Ingredients:

• 500g firm white fish (such as kingfish or tilapia), cut into pieces
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 large onion, finely chopped
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 cup coconut milk
• 1 tablespoon tamarind paste
• Salt to taste
• Fresh curry leaves for garnish
• 2 cups water

Method:

1. Heat coconut oil in a pan and add mustard seeds. Once they splutter, add the chopped onions and sauté until golden brown.
2. Add the ginger-garlic paste and green chilies, and cook for 1–2 minutes.
3. Stir in the turmeric powder, red chili powder, and coriander powder, and cook for another minute.
4. Add water and bring it to a boil. Once it’s boiling, lower the heat and add the tamarind paste and coconut milk. Let the mixture simmer for 5 minutes.
5. Gently add the fish pieces to the curry, and cook for 10–12 minutes or until the fish is fully cooked through.
6. Garnish with fresh curry leaves and serve hot with steamed rice or appam.

Kerala Fish Curry brings the essence of coastal Indian cuisine to your Easter table. The balance of tamarind’s tanginess and coconut’s creaminess creates a flavorful, aromatic dish that pairs beautifully with the simplicity of steamed rice. This dish is ideal for those who enjoy fresh seafood and are looking for something both exotic and comforting during the holiday celebrations.

Easter Malai Kofta

Malai Kofta is a rich and creamy dish featuring deep-fried balls (koftas) made of mashed vegetables or paneer, served in a smooth and flavorful gravy. This dish is often reserved for special occasions like Easter, where its decadent flavors impress guests. The combination of spiced tomato gravy and the soft, indulgent koftas makes it a perfect main dish to serve with naan or rice.

Ingredients:

• For the Koftas:
  • 1 cup mashed potatoes
  • 1/2 cup paneer (cottage cheese), crumbled
  • 1/4 cup grated carrots
  • 1 tablespoon cornstarch
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Oil for frying
• For the Gravy:
  • 2 tablespoons ghee
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 cup heavy cream
  • Salt to taste
  • Fresh coriander leaves for garnish

Method:

1. To make the koftas, combine mashed potatoes, crumbled paneer, grated carrots, cornstarch, garam masala, and salt in a bowl. Mix until well combined and shape into small balls.
2. Heat oil in a pan and deep-fry the koftas until golden brown. Drain on paper towels to remove excess oil.
3. For the gravy, heat ghee in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and cook for another minute until fragrant.
5. Stir in the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil starts to separate from the masala.
6. Add the heavy cream and simmer the gravy for 5 minutes.
7. Add the koftas to the gravy and cook for another 2–3 minutes to allow the flavors to infuse. Be gentle to avoid breaking the koftas.
8. Garnish with fresh coriander leaves and serve hot with naan or rice.

Malai Kofta is a luxurious dish that’s perfect for Easter gatherings. The delicate, creamy gravy complements the soft, rich koftas, creating a dish that is both indulgent and full of flavor. It’s an excellent choice if you’re looking to serve something special and satisfying to your guests.

Easter Saffron Milk Cake (Kalakand)

Kalakand is a popular Indian sweet made with milk, sugar, and a hint of saffron. Its melt-in-your-mouth texture and sweet, rich flavor make it a beloved treat during festive times like Easter. With a delicate flavor from saffron and cardamom, this sweet dessert is both visually appealing and delicious, making it the perfect end to your Easter feast.

Ingredients:

• 2 cups full-fat milk
• 1/2 cup condensed milk
• 1/4 cup sugar
• 1/2 teaspoon cardamom powder
• A few strands of saffron soaked in warm milk
• 2 tablespoons ghee (clarified butter)
• 1 tablespoon chopped pistachios or almonds (for garnishing)

Method:

1. In a heavy-bottomed pan, bring the milk to a boil over medium heat, stirring frequently to avoid it burning at the bottom.
2. Once the milk starts to thicken, add the condensed milk and sugar. Continue stirring to dissolve the sugar.
3. Let the mixture cook on low heat until it thickens further and begins to come away from the sides of the pan.
4. Add the cardamom powder and saffron milk, and mix well. Cook for another 5–7 minutes until the mixture reaches a fudgy consistency.
5. Grease a tray or plate with ghee and pour the mixture onto it, spreading it evenly.
6. Allow it to cool for a few hours or refrigerate until it sets completely.
7. Cut the Kalakand into squares and garnish with chopped pistachios or almonds.

Kalakand is an indulgent and aromatic dessert that combines the richness of milk and the exotic flavor of saffron. Its silky, smooth texture and sweet taste make it an excellent choice for your Easter dessert table. Whether served chilled or at room temperature, this treat will undoubtedly impress your guests and leave them craving more.

Easter Dhokla

Dhokla is a popular steamed snack from Gujarat, India, that can also be served as a light, savory dish during festive occasions like Easter. It’s made from fermented rice and chickpea flour, creating a spongy, fluffy texture. The addition of mustard seeds, curry leaves, and green chilies gives it a zesty flavor, making it a perfect dish for your Easter brunch or snack table.

Ingredients:

• 1 cup chickpea flour (besan)
• 1/4 cup rice flour
• 1 tablespoon semolina (rava)
• 1/2 teaspoon baking soda
• 1 teaspoon ginger paste
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 tablespoon oil
• 1/2 cup water (adjust as needed)
• For Tempering:
  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 10–12 curry leaves
  • 1–2 green chilies, slit
  • Fresh coriander leaves for garnish

Method:

1. In a mixing bowl, combine chickpea flour, rice flour, semolina, baking soda, ginger paste, sugar, salt, and lemon juice. Gradually add water to make a smooth batter (similar to pancake batter consistency).
2. Grease a steaming dish and pour the batter into it. Make sure the batter is spread evenly.
3. Prepare a steamer or a large pot with a lid. Bring water to a boil, then place the dish in the steamer and steam the dhokla for 20–25 minutes or until a toothpick inserted comes out clean.
4. Once done, remove the dhokla and let it cool for a few minutes. Then, cut it into squares or diamonds.
5. For tempering, heat oil in a small pan, add mustard seeds, curry leaves, and green chilies. Let them splutter for a few seconds, then pour this tempering over the steamed dhokla.
6. Garnish with fresh coriander leaves and serve with chutneys.

Dhokla is a light and flavorful dish that can easily be enjoyed as a savory snack or appetizer during Easter. The steamed batter is fluffy and soft, while the tempering of mustard seeds and curry leaves adds a nice crunch and spice, making it a delightful addition to your Easter table. It’s healthy, easy to prepare, and sure to be a crowd favorite.

Easter Pesarattu (Green Gram Pancakes)

Pesarattu is a traditional Andhra breakfast dish made from green gram (moong dal). These crispy pancakes are not only nutritious but also bursting with flavor, making them a perfect choice for Easter celebrations. The addition of ginger, chilies, and onions gives them a subtle spice, while the use of green gram flour makes them rich in protein and fiber.

Ingredients:

• 1 cup green gram (moong dal), soaked for 4–6 hours
• 1 small onion, finely chopped
• 2-3 green chilies, chopped
• 1 teaspoon ginger paste
• 1/2 teaspoon cumin seeds
• Salt to taste
• Oil for frying
• Fresh coriander leaves, chopped (for garnish)

Method:

1. Drain the soaked moong dal and grind it into a smooth batter with a little water, adding salt to taste. The batter should be similar to pancake batter consistency.
2. Add chopped onions, green chilies, ginger paste, and cumin seeds to the batter and mix well.
3. Heat a non-stick pan or griddle over medium heat. Grease it lightly with oil.
4. Pour a ladleful of batter onto the pan and spread it into a round shape, similar to a pancake. Drizzle a little oil around the edges.
5. Cook for 2–3 minutes on each side until golden and crispy.
6. Repeat the process with the remaining batter, adding more oil as needed.
7. Garnish with fresh coriander leaves and serve hot with coconut chutney or sambar.

Pesarattu is a healthy and delicious dish that’s perfect for Easter, offering a light yet fulfilling meal option. The crispiness of the pancake combined with the natural flavors of green gram and spices makes it an ideal breakfast or brunch dish. Whether served with chutney or sambar, Pesarattu is sure to impress your guests with its unique taste and texture.

Easter Gulgula (Indian Fried Dumplings)

Gulgula is a popular Indian dessert made with whole wheat flour and jaggery, which gives it a rich, caramel-like sweetness. These fried dumplings are crispy on the outside and soft on the inside, making them a delightful treat for Easter. The warm spices like cardamom and cinnamon enhance the flavor, making this sweet treat a perfect addition to any Easter celebration.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup jaggery, grated
• 1/2 teaspoon cardamom powder
• 1/4 teaspoon cinnamon powder
• A pinch of salt
• Water as needed
• Oil for frying

Method:

1. In a mixing bowl, combine the whole wheat flour, grated jaggery, cardamom powder, cinnamon powder, and salt.
2. Gradually add water and mix to form a thick batter. The batter should be of dropping consistency, not too runny.
3. Heat oil in a deep frying pan over medium heat. Once the oil is hot, drop spoonfuls of the batter into the oil. Fry the dumplings in batches, turning them until they are golden brown and crispy on all sides.
4. Remove the gulgulas with a slotted spoon and place them on paper towels to drain excess oil.
5. Let them cool slightly before serving.

Gulgula is a simple yet delicious dessert that adds sweetness and warmth to your Easter feast. The combination of jaggery, cardamom, and cinnamon creates a rich, aromatic flavor, while the crispy exterior and soft interior make it a comforting treat. These dumplings can be enjoyed on their own or paired with a cup of masala chai for a truly festive experience.

Easter Chicken Shawarma

Chicken Shawarma is a popular Middle Eastern street food that is loved for its tender, spiced meat wrapped in a warm pita, usually served with a variety of garnishes and sauces. It’s a flavorful, juicy dish that brings a global touch to your Easter celebrations, offering a perfect combination of spices and textures. This homemade version of chicken shawarma is easy to prepare and delicious, perfect for a festive meal.

Ingredients:

• 500g boneless chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon turmeric powder
• Salt and black pepper to taste
• 4 pita bread or flatbreads
• Fresh vegetables like lettuce, tomatoes, cucumbers, and onions, thinly sliced
• Garlic sauce or tahini for dressing (optional)

Method:

1. In a large mixing bowl, combine olive oil, lemon juice, cumin, coriander, smoked paprika, garlic powder, turmeric, salt, and pepper. Mix well to form a marinade.
2. Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let it marinate for at least 1 hour or overnight in the refrigerator for deeper flavor.
3. Heat a grill pan or skillet over medium heat. Cook the marinated chicken for 6–8 minutes on each side until the chicken is cooked through and slightly charred.
4. Remove the chicken from the pan and let it rest for a few minutes before slicing it thinly.
5. Warm the pita bread on the grill or in a pan for a few seconds.
6. To assemble, place a few slices of the cooked chicken on each pita bread, and top with fresh vegetables and your choice of sauce.
7. Roll up the pita to create a wrap and serve immediately.

Chicken Shawarma is a delicious and flavorful dish that will bring a unique and international flair to your Easter feast. The juicy, spiced chicken paired with fresh, crunchy vegetables and a drizzle of garlic sauce or tahini makes it a crowd-pleaser. It’s perfect for those looking to offer something different yet equally satisfying at their Easter table.

Easter Bengali Mishti Doi (Sweetened Yogurt)

Mishti Doi is a traditional Bengali dessert that is made by sweetening yogurt with jaggery or sugar and then setting it into a creamy, indulgent dessert. The subtle sweetness and creamy texture make it a comforting treat, perfect for celebrating Easter. This dessert is often served chilled, making it a refreshing and delightful way to end your holiday meal.

Ingredients:

• 1 liter full-fat milk
• 1/2 cup jaggery, grated (or sugar)
• 1/2 teaspoon cardamom powder
• 1 tablespoon thick cream (optional)
• A pinch of saffron strands (optional)
• 1/4 cup water

Method:

1. In a pan, bring the milk to a boil. Once it starts boiling, reduce the heat and let it simmer, stirring occasionally, until the milk reduces by half.
2. In a separate small pan, dissolve the jaggery or sugar in water over low heat. Stir until completely dissolved and it forms a syrup.
3. Once the milk has reduced, add the jaggery syrup to the milk and mix well. Continue to cook for another 5–7 minutes. Add cardamom powder and saffron strands (if using) and mix.
4. Remove the milk mixture from heat and let it cool to room temperature.
5. Once cooled, add 2–3 tablespoons of fresh yogurt to the mixture and mix well to inoculate the milk.
6. Pour the sweetened milk mixture into small bowls or clay pots, cover, and allow it to set at room temperature for 6–8 hours or overnight.
7. Once set, refrigerate the mishti doi for a few hours before serving.

Mishti Doi is a rich and creamy dessert that combines the sweetness of jaggery with the tanginess of yogurt, offering a perfect balance of flavors. It’s a traditional dessert often enjoyed on special occasions, and its soothing texture and sweet taste make it an ideal Easter treat. Whether served in small clay pots or bowls, it adds an authentic touch to your Easter meal.

Easter Samosa

Samosa is one of India’s most beloved snacks, known for its crispy pastry shell filled with a spiced mixture of potatoes and peas. Perfect for sharing, samosas are a crowd favorite at any festive gathering, including Easter. Whether served as an appetizer or snack, these deep-fried pockets of deliciousness are sure to impress your guests with their crunchy exterior and flavorful filling.

Ingredients:

• For the filling:
  • 2 large potatoes, boiled and mashed
  • 1/2 cup peas (fresh or frozen)
  • 1 small onion, finely chopped
  • 2–3 green chilies, chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • Salt to taste
  • Fresh coriander leaves, chopped
• For the dough:
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons oil or ghee
  • 1/4 teaspoon carom seeds (ajwain)
  • A pinch of salt
  • Water, as needed
  • Oil for deep frying

Method:

1. To make the filling, heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
2. Add the ginger-garlic paste and chopped green chilies, and cook for 1–2 minutes.
3. Add the peas and cook until tender. Then, add the mashed potatoes along with turmeric, garam masala, ground coriander, and salt. Mix well and cook for a few minutes to allow the flavors to blend.
4. Remove the filling from the heat and add chopped coriander leaves. Set aside to cool.
5. For the dough, combine the flour, carom seeds, and salt in a mixing bowl. Add oil or ghee and rub it into the flour until the mixture resembles breadcrumbs.
6. Gradually add water and knead the dough into a smooth, stiff ball. Cover it with a damp cloth and let it rest for 20–30 minutes.
7. Divide the dough into small balls and roll each ball into a thin oval or circle. Cut each circle in half to form two semi-circles.
8. Form a cone shape with each semi-circle, seal the edges, and stuff with the cooled filling. Pinch the edges together to seal the samosa.
9. Heat oil in a deep frying pan. Fry the samosas on medium heat, turning them occasionally, until golden brown and crispy.
10. Drain the excess oil and serve hot with mint chutney or tamarind sauce.

Samosas are the perfect finger food for any celebration, offering a satisfying blend of crunchy pastry and spiced filling. Whether served as an appetizer or snack, these crispy treats are sure to add a touch of festive flair to your Easter meal. Their versatility in both flavor and presentation makes them a go-to dish for large gatherings and family celebrations.

Note: More recipes​ are coming soon!