I have a passion for all things good in life- be it travel, food, watching plays& films, photography, drinking champagne or just getting pampered in a Spa. Luckily being a Hotel Management graduate, an ex-chef, nutritionist and a journalist, I am eminently qualified to do my job of writing and sharing experiences. My blog is my world and my posts are my straightforward thoughts...come along with me on my culinary voyage!
‘I remember getting
dressed in new clothes and going with Mom and Dad for Sunday service which
started at 11 Am post which we had Lunch cooked by the members of the church;
but my favourite part was the Sunday School at the Church where we were told
interesting stories from the Bible, there used to be an Easter Hunt where real
boiled eggs were hidden and we hunted for them with the given clues. We also
painted eggs in school and it was a whole lot of fun’, is a really sweet anecdote, my husband Bakshish shared with me of his
childhood memories of Easter…
For me as a kid,
Easter had always been about Easter eggs and chocolate bunnies. I recall
begging my mother to buy me an Easter egg from Flury’s when we lived in Kolkata
and after that, she would buy me an egg and a chocolate bunny every Easter. I
am a Hindu by birth, married into a Punjabi Christian family, got baptized after
several years of my marriage in Bethany at the same spot where Jesus was
baptized, ( an urge the place being so pure and blissful) and now belong to both religions, that said we as a family just
follow one rule, God is one and teaches the same thing ...no matter what
religion and we celebrate all festivals with great gusto. I feel lucky to have
grown up with parents who loved celebrating things and gave me the full
spectrum of experiences. You may have noticed I have inherited that sense
of celebrations and fortunately for me, my husband has been brought up the same
way as well.
For those who do not know, Easter Sunday
is the most Exuberant of the celebrations because it holds the miracle, faith
and aptitude of the Resurrection!
I am sure you must be curious
to know, how we celebrate Easter. Well,we celebrate all festivals with great gusto and as a
rule believe in spreading happiness among street and Orphan kids. On Easter we
distribute chocolate Easter eggs to these kids with a little goody bag and
there’s no better joy when these kids give you back a smile and sometimes a
kiss and our daughter Akanksha
has been instilled with the same values.
a family of foodies , we still make our traditional food during the Holy week
at home, but what has changed is that previously we used to invite friends and
family over at home, but now we go out for Easter Brunch with the family,
though we try and stick to traditional food ….for example this Easter we have
booked a table at Bernardo’s as they have a special Goa Kerela theme and since
Easter is big in both the regions, we are sure …it’s going to be an Easter well
For Punjabi Christians, the traditional
cuisine is very Desi…there are NO cakes
or pastries. Meat Aloo curry, mutton or Jeera pulao, Raita, a Veg dish, Salad and
halwa was an integral part of the meal. If it was a smaller congregation, the
meal comprised of Meat curry, Jeera Pulao and Halwa and if it was a really
small congregation then Puri & halwa for that perfect savoury and sweet
mix. Things have changed slightly, now
instead of the church members cooking, there are caterers hired and the menu
has additions of western influenced dishes like cakes and other sweetmeats.
A FEW TRADITIONAL PUNJABI CHRISTIAN EASTER
Hubby Bakshish Dean
MEAT POTATO CURRY
Makes 4 Portions
Mutton: 1 Kg; Potatoes: 400 Gms; Ghee: 125 Gms;
Ginger: 20 Gms; Garlic: 20 Gms; Green chilly: 3-4 no.; Onions: 500 Gms;
Tomatoes: 250 Gms; Cardamom (Black): 4 nos; cloves: 4 nos; Bay Leaves: 2 –3
nos; Black peppercorn: 2.5 Gms: Cinnamon sticks: 2 sticks; Turmeric: ½ tsp; Red
chilli powder: as desired; Fresh Coriander: 25 Gms; Salt: to taste.
] Buy mutton in mixed pieces of Chaamp, Puth and Nalli
] Cut Potatoes into quarters lengthwise; finely chop ginger, garlic and
] Finely chop onions and tomatoes.
] In handi heat ghee, add the whole Garam masala, when it
crackles, add chopped ginger, garlic & green chilies. Then add mutton,
onions, turmeric, red chili & salt. Fry on medium heat till light brown.
] Add Potatoes, sauté for a bit, add water (about 2 ½ cups), cover &
simmer on slow flame till the mutton is tender. Remove mutton & potato
pieces from gravy & keep aside. To the gravy add tomatoes and cook till it
leaves oil, add about a cup of water & simmer. Put the mutton and potato
pieces back into the gravy and give it a boil. Add water as per desired
consistency. Check seasoning. Garnish with finely chopped coriander.
Makes 4 portions
Basmati rice: 250 Gms; Ghee: 100 Gms; Black cardamom:
2 nos; cloves: 3-4 nos; Cinnamon stick: 1 no; Bay Leaf: 1 no; Mutton with bone
(Nalli): 500 Gms; ginger: 5 Gms; Garlic: 5 Gms; Green chilly: 5 Gms; Onions
sliced: 125 Gms.
] Clean mutton; finely chop ginger, garlic and green chilly.
] Wash & soak rice.
] Heat Ghee in a handi, add whole Garam Masala, when it crackles, add
finely chopped ginger, garlic & green chili, add the sliced onions and
mutton, add salt and “Bhuno” well. Add water and simmer till mutton is
almost done, adjust water so that it is double the quantity of rice, bring it
to a boil, correct salt and add the soaked rice
] Stir gently to mix well, correct seasoning if required
] Cover the pan after it has gently boiled for a few minutes, lower the
] Cook slowly until rice is cooked and the stock completely absorbed.
Remove and keep aside covered, rest the pulao for
about 15 minutes then serve.
Clipping of the Easter Story by Prerna Gauba in Today's HT CITY