Happy Easter 2025: 10+ Easy Traditional Recipes to Try; Step-by-Step Instructions Given Inside

We’ve rounded up 10+ traditional recipes enjoyed during Easter and Good Friday, shared by chefs and home cooks across India.

Happy Easter 2025: Traditional Recipes

Greek-Inspired Lenten Spinach Pie (Spanakopita-Style Flatbread)

By Home Chef Komal Nimbria, Gurgaon

• Make dough using STAR wheat flour, salt, STAR Sunflower oil, and warm water. Let it rest.
• For the filling, sauté onion and garlic, then add spinach. Once cooked, mix in the paneer, herbs, and seasoning.
• Roll the dough balls into thin circles. Add filling, fold, and seal edges.
• Cook each on a hot tawa with a little oil until golden.
• Serve with: Yogurt dip or tomato salad.

Young Coconut Ceviche

By Chef Sagar Sarkar, Corporate Head Chef, Bellona Hospitality

• Sauté garlic, leek, and lemongrass briefly in avocado oil. Let it cool.
• In a bowl, combine coconut water, lemon juice, veggie stock, sugar, and salt.
• Add sweet corn, chopped onion, jalapeño, and the cooled aromatics. Stir well.
• Chill for an hour to let the flavours blend.
• Serve cold with Tortilla chips or avocado.

Nasi Goreng (Indonesian Fried Rice)

By Anushka Rawat, Food Content Creator

• Make a sauce by reducing soy sauce and brown sugar until thick.
• In a hot pan, sauté red chillies, garlic, and onions.
• Add chicken and cook till nearly done. Stir in some sauce.
• Add cooked rice, more sauce, and dried prawns. Stir fry everything together.
• Garnish with Fried garlic/onion and chillies, and serve with a sunny-side-up egg.

Fakes Soupa (Greek Lentil Soup)

By Home Chef Meenal Vardhan, Hyderabad

• Sauté garlic and onion in oil. Add chopped tomatoes and cook till soft.
• Add lentils, water, bay leaf, salt, and pepper. Simmer until the lentils are soft.
• Serve hot with: Crusty bread or rice.

Capirotada (Mexican Sweet-Savoury Bread Pudding)

By Home Chef Diana Fernandes, Goa

• Make a syrup with jaggery, cinnamon, water, and a pinch of salt.
• In a dish, layer toasted bread, syrup, cheese, raisins, and nuts. Repeat.
• Bake or steam covered until everything melds together.
• Serve warm as a dessert or snack.

Ginataang Bilo-Bilo (Filipino Coconut Rice Dessert)

By Home Chef Tina Joseph, Bengaluru

• Mix rice flour and water to form dough. Roll into small balls.
• Boil coconut milk with sugar and salt. Add sweet potatoes and soaked sabudana.
• Add rice balls and banana slices. Cook until balls float.
• Serve warm and enjoy the chewy, creamy texture.

Bacalhau à Brás (Portuguese Fish Scramble)

By Chef Anil Rocha, Mangalore

• Sauté onions until soft. Add flaked, cooked white fish.
• Stir in fried potato sticks.
• Pour in beaten eggs and stir gently to scramble.
• Top with coriander or parsley. Serve hot.

Moi Moi (Nigerian Steamed Lentil Cake)

By Home Chef Tolu Mathew, Chennai

• Blend the soaked moong dal with tomato, onion, and green chili.
• Add turmeric, salt, and oil. Mix well.
• Pour into greased cups or bowls and steam for 20–25 minutes.
• Serve warm as a protein-rich side.

Peixe Ensopado (Brazilian Fish in Coconut Gravy)

By Chef Sameera Lobo, Thiruvananthapuram

• Cook onion and tomato with turmeric and chili powder.
• Add fish pieces and cook gently.
• Pour in coconut milk and simmer until done.
• Garnish with coriander and serve with rice.

Barszcz (Polish Beetroot Soup)

By Home Chef Anjali Sobczyk, Kolkata

• Simmer grated beetroot, carrot, and onion with bay leaf in water.
• After 25 minutes, strain the soup.
• Add vinegar or lemon juice, salt, and pepper.
• Serve hot, garnished with dill or coriander.

Simnel Cake

By Chef Vineeth Jayan at The Den, Bengaluru

• Preheat your oven to 180°C (350°F).
• In a bowl, cream the butter and brown sugar until light and fluffy.
• Beat in the eggs one at a time until fully mixed.
• Sift in the flour and mixed spice gradually.
• Add cherries, sultanas, black currants, candied peel, lemon zest, and scraped seeds from the vanilla pod. Mix well.
• Grease and line an 18 cm (7-inch) cake tin.
• Pour half of the cake mixture into the tin and smooth the top.
• Roll out 1/3 of the marzipan into a circle and place it on the batter.
• Add the remaining cake mixture on top. Smooth the top and make a small dip in the centre (to prevent a domed top).
• Bake for about 20 minutes or until a skewer comes out clean.
• Let it cool completely on a wire rack.
• Warm the apricot jam and brush it over the top of the cooled cake.
• Divide the remaining marzipan in half:
• Roll one half into a circle and place it on top of the cake.
• Shape the other half into 8 small balls and place them around the edge.
• Lightly brush the marzipan topping with beaten egg.
• Grill for 1–2 minutes until golden-brown — or use a kitchen torch for a light browning.

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