Halloween falls on October 31st which is next Monday. Every store in Phoenix is now decorated for Halloween. Kids and their frantic parents are scrambling to buy costumes for Halloween. Though Halloween falls on a Monday night, a lot of folks would host parties and try to scare guests with innovative ideas that day. Here are some ideas for this year’s Halloween party. Instead of cupcakes with sugary frosting depicting ghosts, witches etc, how about some Indian food inspired bloody eyes, ghost blankets and gut wrenching entrails? Here is a list of Halloween goodies to serve this year. All the ingredients are easily available in the Phoenix area.
1. Googly eyeballs: Made using a traditional Indian sweet called coconut laddoo (or naru), these desserts are easy to make. All you need is some grated coconut, sugar and after making the balls, decorate them as eyeballs using food color and raisins. Get grated coconut from the frozen aisle in Lee Lee Oriental Supermart. Get the recipe from last year’s Halloween post http://knotmove.com/indian-food-in-phoenix/googly-eyeballs-halloween-treat-from-coconut-balls
2. Ghost Blankets: Inspired by the time tested Halloween costume of white sheet with slits for eyes, these desserts are super easy to make. The pearly white color is also a good canvas for all kinds of spooky designs. For recipe see http://knotmove.com/indian-food-in-phoenix/halloween-recipe-sweet-ghost-blankets You would get khoya or milk solids in any Indian grocery store like Ashoka or Little India.
3. Bloody entails: Want to serve an appetizer with all the sweets? Here is the recipe for bloody entails. It is actually an old Indian recipe for vegetable cutlets made with beet. A dash of ketchup oozing from the cut in the cutlets makes a gory sight. Get beets from Fry’s or Sprouts and the spices from any Indian grocery in Phoenix.
Vegetable cutlets (bloody entails!!!!!)
- 1 cup grated beetroots
- ½ cup grated carrots
- ½ cup peas
- 1 potato (boiled and mashed)
- 2 tbsp oil
- 1 tsp salt
- 1 tsp sugar
- ½ tsp cumin seeds
- 1 tsp chaat masala
- ½ tsp garam masala
- ¼ tsp chopped peanuts
- ¼ tsp raisins
- 3-4 green chilies (chopped)
- 1 sprig cilantro chopped
- 1 cup bread crumbs (seasoned)
- 1 tbsp chickpea flour (besan)
Mash the grated beets, carrots and peas with the boiled potatoes. Add salt, sugar, chaat and garam masala powders. Heat 2 tsp oil in a sauté pan (keep the rest for deep frying). When the oil is hot, add cumin seeds and peanuts. Add the mashed vegetables in the oil and sauté till the mixture is cooked through and dry. Add the raisins, chopped chilies and cilantro. Keep aside for cooling. Make a paste with the chickpea flour and ½ cup milk. Pour the bread crumbs on a plate. Now form 4” lumps with the vegetable mixture. Shape them like a thick sausage (you can also make them flat like patties). Dip them once in the chickpea batter and then roll in bread crumbs. Repeat to form a double coating. Bread all the cutlets and then deep fry them in hot oil. For serving, make a cut in the middle of a cutlet. Splash ketchup to look as if it is oozing out of the cut. The kids would love the gory sight!!!!!