Celebrity Master Chef Dr Kaviraj Khialani
The tradition originated with the ancient Celtic festival of Samhain, when people would light bonfires and wear costumes to ward off ghosts. In the eighth century, Pope Gregory III designated November 1 as a time to honor all saints. Soon, All Saints Day incorporated some of the traditions of Samhain.
The word “Halloween” comes from All Hallows’ Eve and means “hallowed evening.” Hundreds of years ago, people dressed up as saints and went door-to-door, which is the origin of Halloween costumes and trick-or-treating. Halloween is inspired by the night before, which was known as All Hallows’ Eve. It was said that the line between our world and the afterlife was especially thin around All Hallows’ Eve. This is why Halloween has the spooky, ghostly atmosphere we know and love today.
Halloween has its origins in pagan festivals held around the end of October in England, Wales, Scotland and Ireland. Halloween used to be called All Hallows Eve, or the day before All Saints’ Day, observed on November 1. Halloween is also known as Nut-crack Night, Thump-the-door Night or Apple and Candle Night.
Here are a few recipes to try out this Halloween and treat your loved ones, friends and families! Happy Halloween 2021!
Herbed Pepper Pumpkin Soup
Ingredients
Pumpkin- 250gms, peeled and cubed
Sweet potato- 150 gms, peeled and cubed
Carrots- 100gms, peeled and cut
Oil- 2 tsp
Butter-1 tsp
Garlic- 1 tsp chopped
Onion-1 small chopped
Celery- 1 stalk cut
Salt and pepper to taste
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Veg stock/ water-750 ml
Fresh cream- ½ cup
Fresh parsley-2 tsp chopped
To serve with garlic bread/ french bread.
Method
- Prepare all the ingredients for the pumpkin soup.
- Heat oil and butter in a pan, saute the garlic, onions, celery for a few seconds, add in the sweet potato, pumpkin, carrots and cook for 2-3 mins.
- Add in the salt, pepper, herbs, chili flakes, mix well, add water/veg stock and bring to a boil, simmer for 12- 15 mins.
- Cool, puree and strain the soup and bring it back to the saucepan and add cream, simmer for 6-8 mins, adjust the seasonings and cook for 2-3 mins more.
- Serve hot garnished with fresh parsley, cream along with bread.
Halloween Special Devilled Eggs
Ingredients
Eggs- 8-10 – hard boiled, peeled and cut into halves
For the stuffing:
Mayonnaise-1/2 cup
Mustard paste-1/2 tsp
Capsico sauce- 1/2tsp
Salt and pepper to taste
Shallots/ onions- 2 tsp finely minced
Green chilies-1 tsp chopped
Parsley- 1 tsp chopped
Cream cheese-2 tsp
Boiled egg yolks- from the boiled eggs
Method
- Prepare all the ingredients for the devilled eggs as listed.
- In a mixing bowl, combine together the above ingredients along with the boiled egg yolks and give it a nice mix, make it smooth.
- Prepare a piping bag and using a suitable nozzle pipe out the egg mixture into the egg whites and arrange the eggs on a serving platter.
- Using variety of ingredients for the garnish like black olives, sliced green olives, parsley, micro-greens, toasted black sesame seeds, chili flakes, herbs etc. serve the devilled eggs chilled as a snack.
Web Special Delight
Ingredients
Oil-2 tsp
Butter-2 tsp
Garlic- 1 tsp chopped
Onion-1 small chopped
Spinach puree-1 cup
White sauce- 2 cups
Chicken salami- 1 cup shredded
Boiled potato cubes- 1 and a half cup
Boiled macaroni pasta- 1 cup
Assorted capsicums- ½ cup small cubes
Salt and pepper to taste
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Cheese- ½ cup grated
Method
- Prepare all the ingredients for the baked dish.
- Heat oil and butter in a pan add in the garlic, onions, capsicums and saute for 1-2 mins.
- Add in any other choice of assorted veggies like zucchini, broccoli, mushrooms, Babycorn etc and cook for 2-3 mins.
- Add in the white sauce, spinach puree and all the boiled ingredients like macaroni pasta, potatoes, and the salami and give it a nice mix.
- Cook for 2 mins and pour the cooked mixture into a greased baking dish and pre-heat oven at 180 deg celsius and top the dish with grated cheese and bake for 12-15 mins and serve hot, garnish with cherry tomatoes, olives, herbs etc.
Spooky Spiced Mince Meat Bake
Ingredients
Mincemeat- 2 cups, mutton or chicken/ veg soya granules
Green peas- 1 cup boiled
Oil- 2 tsp
Butter- 2 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Salt and pepper to taste
Mixed herbs- ½ tsp
Chili flakes-1/2 tsp
Carrots- ½ cup cubes
Potatoes- 1 cup boiled and cubed
Garam masala powder-1/2 tsp
Tomato ketchup-1/4 cup
Water-1/4 cup
White sauce-1 cup
Grated cheese-1/2 cup
Spaghetti pasta- 1 cup
Fresh basil leaves- 6-8 no
Method
- Prepare all the ingredients for the spiced baked dish
- Heat oil and butter in a pan and saute the garlic, onion for a few seconds add in the mincemeat and cook it for 2-3 mins add salt, spices and little water and cover, cook for 12- 15 mins.
- Add in the other ingredients, veggies etc, seasonings to be adjusted as per taste.
- Add in the carrots, peas, potato cubes, tomato sauce and cook on a low flame for 10-12 mins add white sauce, spaghetti pasta and mix well.
- Pour the mixture into a greased baking dish and top with cheese and place it for baking at 180 deg celsius for 12-15 mins and serve hot with toasts/ breads.
Chicken Meatballs with Lemongrass
Ingredients
Chicken mince- 1 and a half cup
Salt and pepper to taste
Garlic- 1 tsp chopped
Onion-1/2 chopped
Mixed herbs-1/4 tsp
Chili flakes-1/2 tsp
Maida-2-3 tsp
Egg-1 no
Cornflour-1-2 tsp
Fresh basil-5-7 no
Garam masala powder-1/4 tsp
To cook the meatballs:
Water- 750 ml
Lemongrass- 6-8 pieces
Salt -1/4 tsp
Oil-1 tsp
To saute the meatballs:
Oil-2 tsp
Garlic-1 tsp chopped
Spring onions- 1 cup chopped
Tomato ketchup-2-3 tbsp.
Chili sauce- 2-3 tsp
Water-1/4 cup
Cornflour water solution- 2-3 tsp
Lemon grass- 3-4 pieces
Method
- Prepare the ingredients to go along with the mince into the food processor and make a nice smooth paste with it.
- Also work on the lemongrass flavoured liquid to poach and cook the meatballs, once the water is simmering using a tablespoon drop small round portions into the cooking liquid and cook the meatballs for 5-7 mins and remove.
- To finally saute the meatballs, heat oil and saute the garlic, spring onions and add in water, sauces, seasonings to taste and cook for 2-3 mins, add in the cooked chicken meatballs and coat them well with the sauces and remove onto a serving plate, add some lemongrass pieces to the serving dish as well.
Layered Sinful Dessert
Ingredient
Vanilla flavoured custard- 2-3 cups
Whipped sweetened fresh cream-1 cup
Cinnamon powder-1/4 tsp
Crushed digestive biscuits/ cookies- 1 cup
Mango pulp- 1 cup from the tin
Fresh fruits- kiwi/ strawberry/pears/ berries
Dark chocolate chunks- ½ cup
Chocolate sauce-1/4 cup
Vanilla sponge cake- 150 gms cubes
Vanilla ice-cream- 250 ml
Assorted dry fruits- ¼ cup chopped
For a more Indian version- use rabdi/ jalebi/ basundi/ rice kheer etc as a choice of layering this dessert.
Method
- Prepare all the ingredients for the layered sinful dessert.
- Using small individual dessert cups/ glasses or a pudding bowl we can set this sweet dish.
- The layers need to be arranged starting with the custard and mango pulp with a dash of cinnamon powder, followed by the sponge cake, the fruits, crushed biscuit crumbs, assorted nuts and chocolate.
- Repeat the layers till the top and garnish with fresh fruits/ chocolate as desired and allow the dessert to chill for around 1-2 hours and then serve.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
Celebrity Master Chef Dr Kaviraj Khialani can be contacted at twitter: @kaviraj_chef Mobile: 91 9820939336
