Halloween treats

HALLOWEEN COOKIES
by Chef  Aavika Chhawchharia at Honey & Dough

Ingredients:
400 gm softened butter
200 gm icing sugar
1 egg
1 tsp vanilla extract
600 gm all-purpose flour
2 gm baking powder
3 gm salt

Frosting:
500 gm confectioner’s sugar
3 no egg white
Half lemon juice
Yellow, orange, green food colours

Method:
 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

Ingredients:
 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

Method:
 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

Ingredients:
 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

Method:
 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

Ingredients
 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

Method
 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.