As the Christian group throughout the nation observe Holy Week within the coming days of April in preparation for Maundy Thursday and Good Friday, it is going to conclude with Easter celebrations that will probably be a feast.
This yr, Easter is being noticed on April 20 internationally. While Mumbai`s many various communities together with the Goan, Mangalorean, East Indian and even Syrian Christians amongst others come collectively to rejoice, there will probably be lots of good meals.
While some could order in, others will probably be trying to prepare dinner a feast with some conventional in addition to modern dishes. We requested Indian cooks that will help you with some concepts, as they share recipes for scrumptious dishes that aren’t solely classics but additionally modern. Some convert the recent cross bun into pudding, as others have mocha mousse impressed by the Pantone colors of the yr, and others even share recipes from international cuisines that will help you add a singular contact to it.
Hot Cross Bun Bread Pudding
Take the chance to innovate with the basic sizzling cross bun to make a Hot Cross Bun Pudding, says government chef Anshul Dhyani. He explains, “This dish takes a beloved Easter classic and gives it a comforting, homestyle twist. The spices from the buns infuse the custard beautifully — it’s tradition with a warm hug.” With sizzling cross buns being an Easter staple that’s aromatic with spices and dotted with raisins or currants, this model transforms the standard bun right into a heat, custardy dessert good for sharing.
Ingredients:
Hot cross buns, sliced in half 4 nos
Unsalted butter, softened 2 tbsp
Whole milk 2 cups
Heavy cream 1/2 cup
Eggs 3 nos
Granulated sugar 1/2 cup
Vanilla extract 1 tsp
Cinnamon 1/2 tsp
Zest of 1 orange (non-compulsory, for a recent twist)
Raisins or sultanas (non-compulsory) 1/4 cup
Powdered sugar, for dusting
Method:
1. Preheat the oven to 170 levels Celsius (340 levels Fahrenheit). Grease a medium baking dish.
2. Butter the minimize sides of every sizzling cross bun and place them butter-side up within the dish. Layer them barely overlapping. Sprinkle raisins between layers, if utilizing.
3. In a mixing bowl, whisk collectively milk, cream, eggs, sugar, vanilla, cinnamon, and orange zest till effectively mixed.
4. Pour the custard combination evenly over the buns. Gently press the buns right down to soak. Let sit for 10–quarter-hour so the buns soak up the liquid.
5. Bake within the preheated oven for 30–35 minutes, or till golden and set with slight wobble within the centre.
6. Let cool barely earlier than serving. Dust with powdered sugar.
Traditional Hot Cross Buns
If you merely need the basic sizzling cross buns, then chef Ritesh Raje, who’s the chief sous chef of DoubleTree by Hilton Goa in Panaji, say it’s at all times the most suitable choice.
Ingredients:
For the dough:
Strong white bread flour 500g (4 cups)
Caster sugar 75g (1/3 cup)
Ground cinnamon 2 tsp
Ground nutmeg 1/2 tsp
Ground all-spice or blended spice 1/4 tsp
Salt 1 tsp
Active dry yeast 7 gm (1 packet)
Warm complete milk 300 ml (1 1/4 cups)
Unsalted butter, softened 50 gm (1/4 cup)
Large egg 1 no
Mixed dried fruit (currants, sultanas, raisins) 150 gm (1 cup)
Zest of 1 orange
For the flour cross:
Plain flour 60g (1/2 cup)
Water (sufficient to make a thick paste) 5 tbsp
For the glaze:
Caster sugar 50 gm (1/4 cup)
Water 4 tbsp
Method:
1. Activate the yeast: Warm the milk (not sizzling!) and blend with the yeast and a pinch of sugar. Let it sit for five–10 minutes till frothy.
2. Make the dough: In a big bowl, combine flour, sugar, salt, and spices. Make a effectively within the centre and pour within the yeast combination, butter, egg, and orange zest. Mix to kind a sticky dough.
3. Knead: Knead on a floured floor for 10 minutes till gentle and elastic. Gradually knead within the dried fruit till evenly distributed.
4. First rise: Place dough in a greased bowl, cowl with a tea towel, and let rise in a heat spot for 1–1.5 hours or till doubled in measurement.
5. Shape: Punch down the dough, divide into 12 even items, and form into spherical buns. Place on a parchment-lined baking tray (or shut collectively in a big tin for pull-apart model).
6. Second rise: Cover loosely and let rise for 30–45 minutes till puffed.
7. Add the cross: Mix flour and water right into a thick paste. Spoon right into a piping bag (or ziplock bag with tip snipped off) and pipe a cross over every bun.
8. Bake: Bake at 190 levels Celsius/375 levels Fahrenheit for 20–25 minutes, till golden and hollow-sounding when tapped on the underside.
9. Glaze: While nonetheless sizzling, simmer sugar and water to make a easy syrup. Brush generously over buns for a shiny end.
Green Shakshouka
Chef Shridhar Parab, who’s the junior sous chef at Four Seasons Hotel Mumbai in Worli, says you possibly can take the worldwide twist to the standard Easter celebration by making a Shakshouka. He shares, “While Shakshouka has received a lot of love from across Indian dining tables, this green version adds a fresh twist to the flavourful recipe, denoting the freshness commonly associated with Easter.”
Ingredients:
Onion, finely chopped 50 gm
Garlic, minced 20 gm
Green onion, chopped 15 gm
Asparagus, sliced 20 gm
Baby spinach 10 gm
Coriander Leaves, chopped 5 gm
Edamame 10 gm
Avocado, diced 10 gm
Jalapeno, finely chopped 5 gm
Olive oil 5 ml
Cumin powder 6 gm
Coriander powder 4 gm
Salt 2 gm
Red banana chilli, sliced 8 gm
Feta cheese 10 gm
Eggs 4 nos
Method:
1. Preheat oven to 180 levels Celsius.
2. Heat olive oil in a forged iron pan over medium warmth.
3. Sauté onion and garlic till translucent.
4. Add inexperienced onion, jalapeño, and asparagus. Cook for 2-3 minutes till softened.
5. Toss in child spinach, coriander leaves, and edamame.
6. Season with cumin powder, coriander powder, and salt. Cook till greens are gentle.
7. Flatten the combination and create small wells. Crack an egg into every effectively. Top with sliced purple banana chilli.
8. Transfer the pan to the preheated oven and bake at 180°C for five minutes or till the eggs are cooked to your liking.
9. Remove from oven. Top with crumbled feta cheese, diced avocado, coriander leaves, chili flakes, and a drizzle of additional virgin olive oil.
Pancake Mocha Mousse Cake
Inspired by Pantone’s 2025 Colour of the Year, chef Neha Deepak Shah, related to Stahl cookware, says you can also make a Chocolate Mousse Pancake Stack for the event. While savoury dishes are well-liked throughout this time together with Easter eggs, you possibly can simply begin your day with the pancakes.
Ingredients:
For the pancakes:
Whole wheat flour 1/2 cup
Corn flour 1/2 tbsp
Jaggery powder 1/2 tbsp
Baking powder 1 tsp
Milk, room temperature 1/2 cup + 1 tbsp
Ghee, melted 1 tbsp
Vanilla essence 1/4 tsp
For the mousse:
Dark chocolate, melted (must be at room temperature) 100 gm
Milk chocolate, melted (must be at room temperature) 100 gm
Whipped cream (must be at room temperature) 100 gm
Method:
For the pancakes:
1. Mix all of the dry substances and add within the milk.
2. Mix completely to arrange a easy flowing batter after which add within the butter.
3. Pour the batter right into a squeezy bottle.
4. Make the pancakes in a single go, and don`t unfold.
5. Pour the batter on low flame. Cook on medium flame and flip if you see bubbles on the pancake. (To get an ideal golden colored pancake, by no means add any butter or oil whereas cooking it).
6. Remove and put aside.
For the mousse:
1. Fold in darkish chocolate into the whipped cream. Once it’s effectively mixed, fold within the milk chocolate too.
For the pancake mousse cake:
1. Take a pancake and place it on a serving dish.
2. Top it with a beneficiant however even layer of the ready mousse.
3. Place one other pancake on the mousse and repeat the layers to kind a cake.
4. Cover the cake evenly with the mousse and garnish as you want.
