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.
500gm sponge cake (vanilla, chocolate or red velvet)
400gm buttercream frosting
500gm dark chocolate, chopped
500gm white fondant
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
100gm sweetcorn cream
120gm fresh American sweetcorn
25gm red capsicum
25gm green capsicum
25gm yellow capsicum
15gm ginger n 30gm garlic
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
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
60ml pineapple juice
20gm frozen raspberry
15ml raspberry liquor
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)
5gm saffron strands
500gm thinly sliced onion
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
3 bay leaves
2 blades mace
2tsp garam masala
1 deseeded and shredded green chilli
juice of 3 lemons
175ml Greek yoghurt
450gm basmati rice large handful of mint leaves
Soak the saffron strands in 4tbsp hot water. Leave for 30 minutesheat 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
30ml orange juice
30ml pineapple juice
10ml raspberry syrup
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