What will Halloween be without having treats to give away? Here are few Halloween recipes that will surely make your day.
by Chef Aavika Chhawchharia at Honey & Dough
400 gm softened butter
200 gm icing sugar
1 tsp vanilla extract
600 gm all-purpose flour
2 gm baking powder
3 gm salt
500 gm confectioner’s sugar
3 no egg white
Half lemon juice
Yellow, orange, green food colours
In a large bowl, beat butter and sugar until light and blended.
Beat egg and vanilla essence.
In another bowl, whisk flour, baking powder and salt. Gradually beat it into creamy mixture.
Divide the dough into two portions. Shape each into disk, wrap in plastic and refrigerate for one hour or until firm enough to roll.
Preheat oven to 175 degree
On a lightly floured surface, roll each portion of dough to 5mm thickness.
Cut it into round pieces using halloween shaped cutters.
Bake for eight to 10 minutes or until edges are light brown.
Let it cool completely.
In a large bowl, beat confectioner’s sugar, egg white and enough water to reach spreading consistency.
Tint frosting and decorate as desired. Let stand until set.
STUFFED PIZZA SKULLS
By Chef Vaibhav Bhargava at The Drunken Botanist
15 gm melted butter
2 rolls of pizza dough
pizza toppings as required
90 gm pizza sauce
240 gm mozzarella cheese
1 no egg wash
Cut dough sheet in half. Drape it into a skull cavity pan.
Fill it with one and a half tablespoons of sauce, pizza toppings, and 1/4 cup of shredded mozzarella cheese.
Cut off the excess dough and pinch together the seams.
Brush egg wash over the top of dough.
Repeat creating 4 skulls.
Refrigerate for 30 minutes.
Pre-heat your oven to 375 degrees Fahrenheit.
Bake for 18-20 minutes until the crust looks cooked through and golden brown.
Remove skulls from pan and serve.
VOODOO BREAD PAKORA WITH JALA ROTI
By Chef Anas Qureshi, Molecule Air Bar
150 gm potato
40 gm onion
3 gm green chilli
400 gm coriander
Salt as per taste
1 tsp jeera powder
1 tsp dhania powder
2 tbsp refined oil
50 gm charcoal tablet
50 gm tempura flour
10 gm sweet chilli sauce
8 gm jalapenos
40 gm cheese sauce
For Jala Roti:
50 gm refined flour
70 ml water
Salt to taste
30 ml milk
Boil the potatoes, peel and mash them.
Add chopped onions green chilies, coriander and all dry spices and mix well.
Divide the potato mix and shape them in small cylinders.
Stuff the potato cylinders with chopped jalapenos and cheese.
Make a black batter by mixing charcoal tablet powder, tempura flour and salt.
Dip the potato cylinders in the black batter and fry in hot oil
For jala roti prepare a thin smooth batter by mixing refined flour salt water and milk.
Drizzle this batter on a nonstick pan in a form of a web and cook it on low flame till golden brown.
Serve with sweet chilli sauce and ketchup .
SLITHERING HUMMUS BITES
By Chef Anas Qureshi, Molecule Air bar
100 gm roasted sweet red peppers
150 gm boiled chickpeas, rinsed and drained
2 to 3 garlic clove, halved
20 ml lemon juice
60 ml olive oil
20 gm tahini
Salt to taste
6 no frozen miniature phyllo tart shells
6 no pitted black olives
Cut six strips of roasted peppers.
Place the remaining peppers in a food processor. Add beans and garlic, followed by peas. Add lemon juice, oil, tahini and salt. Process until blended.
Pipe into shells.
Stuff a strip of red pepper into each olive. l Press onto filled shells.