Easter special dishes
On Maundy Thursday
Maundy Thursday is the beginning of Easter celebrations. It is an important celebration for Christians for remembering Lord Jesus’s Last Supper. On the Maundy eve, every Christian family remembers the last supper by sharing the Pesaha Appam.
- 3 cup of coconut milk
- ¼ kg Jaggery (charkkara)
- 1 teaspoon Powdered cardamom
- ¼ teaspoon powdered dry ginger
- 1 teaspoon chopped coconut square pieces
- Boil jaggery in a pan and melt it by stirring it constantly
- Then filter the syrup
- Boil 3 cups of coconut milk and add the jaggery syrup into the boiling milk
- Add the rice flour to get the milk more thick
- Add the powdered cardamom and dry ginger
- Stir well the mixture
- Spread the coconut square pieces on the milk
- 2 cup of Rice flour
- 1 ½ cup of coconut (grated)
- 1 tablespoon of Urad Dal (Uzhunnu)
- 6 or 7 Small onion pieces
- 4- 5 Garlic pieces
- Cumin (jeerakam)
- Water (as required)
- Soak the Dal (uzhunnu) in water for an hour or two. Then grind the soaked dal into paste.
- Add the Dal paste into rice flour with some salt
- Grind well the pieces of small onions and garlic and make it into a paste
- Add the garlic onion paste in to the rice flour
- Grind the grated coconut and cumin well and add it into the flour mixture
- Add salt if requires and leave the mix for 2-3 hours.
- Take a round plate and pour the mix and spread well. Place palm leaf from Palm Sunday in the shape of Holy Cross on the middle part.
- Steam it in Idili cooker or appachembu for 15 minutes
- Kurish Appam is ready
- With the remaining mix, we can make appam without Holy Cross using banana leaves.
On Easter day
- 2 cup of rice flour
- 1 teaspoon active dry yeast
- 3 teaspoon sugar
- 2 teaspoon Rava (semolina)
- 1cup coconut milk (thick)
- Water (as needed)
- Take a little water and put 2 teaspoon Rava and put on fire
- Stir it on low heat till it become a smooth paste. Remove from flame and keep it for cool
- Mix 2 teaspoon sugar and 1 teaspoon active yeast and leave it for 10-15 minutes.
- Take 2 cup of rice flour and add it with 3 teaspoon sugar, Rava paste, 1 cup coconut milk and the risen yeast. Leave it overnight for fermentation.
- Take palappam pan on heat. And pour the batter into the pan. Swirl the pan little.
- Cover pan with lid and cook for 3 minutes. No need of flipping.
- Take it carefully from heat.
- ½ kg goat meat (sliced)
- 2 or 3 green chilies
- 7 or 8 small onions
- Small piece of ginger
- 2 or 3 garlic
- Thin and thick coconut milk (1/2 coconut)
- Salt (as needed)
- 1-2 large onion
- 2 teaspoon Crushed pepper powder
- 2 potatoes
- Heat oil in pan and fry the onions till become soft brown.
- Add chopped garlic, crushed pepper powder, green chilly sliced lengthwise, cloves and cinnamon
- Add pieced mutton and fry well. And add sliced potatoes
- Pour thin coconut milk (2nd milk) into the pan and cook for 15 minutes.
- After that pour the thick milk (1st milk) into it. Keep it for 5 minutes on heat
- Add salt required and coriander leaves for better taste.