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#Halloween: No tricks, these treats the best choice

If you are planning a Halloween bash, conjure up these eerie dishes and concoctions that city-based restaurants recommend.

more lifestyle Updated: Oct 30, 2015 19:14 IST
Sapna Mathur
Halloween

If you are planning a Halloween bash, conjure up these eerie dishes and concoctions that city-based restaurants recommend. (Shutterstock)

As a festival originally aimed at warding off evil spirits, Halloween has come a long way in the last many years. It is considered to have originated in medieval Britain, UK, where the Celts — who celebrated Samhain, the precursor to modern-day Halloween — would wear masks to look like ghosts, as they were believed to be on the prowl on October 31. Now, Halloween is more about having fun than being scared. So, if you are planning a Halloween bash, conjure up these eerie dishes and concoctions that city-based restaurants recommend.

Monster Pops

You can now create monsters of your choice.

Ingredients

500gm sponge cake (vanilla, chocolate or red velvet)

400gm buttercream frosting

500gm dark chocolate, chopped

500gm white fondant

lollipop sticks

Method

Break the cake into chunks, and blitz the pieces in a food processor

Fold the buttercream frosting into the cake crumbs. The mixture should resemble a coarse cookie dough

Using your palms, make small golf balls using the dough

Place the balls on a tray and freeze for four-to-five hours

Gently melt the dark chocolate into pouring consistency

Dip one end of a lollipop stick into the melted chocolate, and push that end into one end of a cake ball

The chocolate will dry, and bind the cake pop to the stick

Melt the dark chocolate again. Carefully dip the cake pop in it. Stand the cake pop in a firm piece of thermocol or a cake pop stand to dry off

Roll out the fondant into a 2mm thick sheet. With a round cutter, cut out a circle big enough to cover the cake pop. You can now create monsters of your choice.

— Rushina Munshaw Ghildiyal, APB Cook Studio, Andheri (E)

Bloodied Mummy Toes

Garnish with chopped spring onion greens and sliced almonds.

Ingredients

100gm sweetcorn cream

120gm fresh American sweetcorn

25gm red capsicum

25gm green capsicum

25gm yellow capsicum

15gm ginger n 30gm garlic

50gm onion

225ml chilli bean sauce

40gm tomato ketchup

30gm green spring onion

10ml dark soya sauce

50gm corn flour

15gm potato starch

200gm cooking oil

10gm broth powder, for seasoning

10gm Sichuan pepper

a handful of almonds

Method

Blend creamed corn and corn cream with water and Sichuan peppers

Cook on slow flame for 10 minutes. Thicken it with corn flour. Let it cool

Remove the slab of corn mixture, and cut it into rectangular logs. Dust it with potato starch and deep fry

For the sauce, cook chopped garlic, ginger and onion. Add chilli bean sauce and ketchup. Stir for two minutes. Add capsicum dices, dark sauce and broth powder, and thicken the sauce with corn flour

Remove and pour it over the fried logs. Garnish with chopped spring onion greens and sliced almonds.

— Suryakant, sous chef, Ramada Powai Hotel and Convention Centre, Powai

Creamy Killer

Garnish with the pineapple wedge and raspberry syrup.

Ingredients

60ml pineapple juice

60ml cream

20gm frozen raspberry

35ml vodka

15ml rum

15ml raspberry liquor

Method

Pour the ingredients into a cocktail shaker filled with ice. Shake well

Strain the chilled drink into a cocktail glass

Garnish with the pineapple wedge and raspberry syrup.

— Bhagirath Saw, head bartender, Light House Café, Khar (W)

Pumpkin Biryani

Bake for an hour. Place the pumpkins on a plate, and serve.

Ingredients

5gm saffron strands

500gm thinly sliced onion

175gm butter 

8 garlic cloves, roughly chopped

100gm ginger, roughly chopped 

3/5tsp chilli powder

1tsp ground cardamom seeds

1/2tsp grated nutmeg 

3 small cinnamon sticks 

1tsp clove

3 bay leaves 

2 blades mace

2tsp garam masala

1 deseeded and shredded green chilli

juice of 3 lemons

2kg pumpkins 

175ml Greek yoghurt

450gm basmati rice large handful of mint leaves

Method

Soak the saffron strands in 4tbsp hot water. Leave for 30 minutesheat an oven to 200 degrees Celsius. Heat a pan with 100gm of butter, and saute the onions. Mix the garlic and ginger with 3tbsp water and blend to a paste.

Add this to the onions, and fry for two to three minutes. Stir in the spices, green chilli and lemon juice.

Cut the top off the pumpkins and scrape out the seeds. Leave the flesh and skin intact. Transfer to a roasting tin, and spoon the spiced onion mixture into the cavity of each pumpkin.

Put the lids back on the pumpkins, cover it with foil, and bake for about an hour, until the pumpkin is tender. Turn the oven down to 160 degrees Celsius.

Scoop the filling and most of the pumpkin flesh into a pan, leaving a thin layer of flesh inside the skin. Stir in the Greek yoghurt.

Cook the rice.

Layer the pumpkin shells with the rice and mint leaves. Finish with a layer of rice on top. Drizzle each pumpkin with the saffron liquid.

Pour water into the base of the roasting tin to a depth of 1cm.

Put the lids on the pumpkins and cover with wet greaseproof paper, then seal the tin with foil.

Bake for an hour. Place the pumpkins on a plate, and serve.

Alka Khanna, home chef, cyberchef.in

Bloody Orange

Insert the syringe in the class vertically (slanting a bit) and serve.

Ingredients

30ml orange juice

30ml pineapple juice

60ml vodka

10ml raspberry syrup

Method

Mix the juices, add the vodka and stir it thoroughly

Fill the syringe with raspberry syrup — half only

Insert the syringe in the class vertically (slanting a bit) and serve.

— Varad Randhinge, head bartender, Terttulia, Shivaji Park

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