Halloween Recipes | Skull Nan & Skull Mushroom Masala

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Halloween Recipes | Skull Nan & Skull Mushroom Masala

Skull Nans for Halloween
Skull Nans

Halloween Recipes Skull Nan & Skull Mushroom Masala

What is Halloween?

Happy Halloween! The sound of “Trick or Treat” reverberates in the streets on Halloween. Halloween themed parties with ghoulish dress code and ghoulish food is served.  Costumes, candy and spooky food; that’s what Halloween is all about. I tried out these Halloween Recipes | Skull Nan & Skull Mushroom Masala and dedicated them to my grandsons. Arian and Amir, this one is for you my loves.

I love the Jack O Lanterns carved from pumpkins but we do not get them here. In Ireland, people carved demonic faces out of turnips to frighten away Jack’s wandering soul. While in the US they began carving jack-o’-lanterns from pumpkins, as these were abundantly available there.

In Mexico, they celebrate The Day of The dead where prayers and sweets are offered. It is similar to our Indian tradition. We perform rituals during Shraddha, ‘Pitru paksha’. Mahalaya is the last day of the Pitra Paksha or the time when Hindus offer homage to their deceased ancestors. The ritual of ‘Tarpan’ on this auspicious day; people offer prayers and sweets to ancestors to seek their blessings. Isn’t it similar?

Halloween Recipes | Skull Nan & Skull Mushroom Masala

Back to Halloween. If you want to spook out your family, try these scary and gross-looking Halloween Food recipes I have dished out today- Halloween Recipes | Skull Nan & Skull Mushroom Masala

Celebrate Halloween with this fun and creepy Halloween ideas! From Halloween Skull Nans to Skull Butter Mushroom Masala. I am sure no one in the west would have thought of these recipes. I did borrow the ideas but the recipes are typically Indian and hideous-yet-delicious treats. Make your macabre skulls with instant Nan dough and gorge out eyes in a mushroom to look like a tiny skull and make Mushroom Butter masala to go with the Nan.

Halloween Fact Files

The history of Halloween goes back more than 2,000 years.

Halloween originated with the ancient Celtic festival of Samhain, a pagan religious tradition.

People would light bonfires and wear unconventional costumes to ward off ghosts.

The evening before All Saints Day was known as ‘All Hallows Eve’, and later Halloween.

The ‘treat’ is mostly some form of candy or chocolate that are given to children and ‘trick’ refers to a threat – usually an idle one – if something nice is not given.

According to the history.com, in Ireland, people would put on costumes and go from door-to-door and singing songs to the dead. They received cakes as payment.

The origin of pumpkin carving also goes back to an Irish myth. Pumpkin carving is a must-do activity during Halloween and this year, amid the coronavirus pandemic; enjoy pumpkin carving with your family at home.

All the festivities and culture, are good for its native & its region. Don’t follow blindly without knowing why it is being performed.

Western Halloween meet Desi Nan

Instant Skull Butter Nan

The regular nan is made with flour, yoghurt, yeast, eggs or baking soda.it needs to be kept aside for a couple of hours to rise.

Instant Nan

 I found my own way to make instant nans and it really works fine. I take a bottle of unflavoured soda pop to knead the dough. The dough rises fast and makes fluffy nans.

INGREDIENTS

1 large cup flour

1 tsp sugar

Butter

1 tsp salt

1 tsp oil for greasing

½ Bottle of unflavoured soda pop

making dough with soda rolling out skull nan picture METHOD

Skull Nan Skull Nans

Firstly, sift the flour and the salt, add the sugar and make a well in the centre.

Now, make a dough with the soda and cover with a damp cloth. Set aside for 10 minutes.

Subsequently, heat a big heavy kadhai (wok) and heat it nicely.

For the Skull Nans

Next, roll out like a small elongated Nan.

Gorge out two huge eyes and a large hole for a mouth in it. Seal the edges with a fork.  

You can roast 4 Nan at a time. Now place the rolled out skull Nans in the Hot Kadai.

Flip the Nan once.

Roast it further on an open flame. Remove from fire.

Finally, liberally brush some butter on them. Serve Skull Nan with the Skull Mushroom Masala

Skull Mushroom Butter Masala

Mushroom Butter Masala is a sister of Paneer Butter Masala which is a second cousin of Chicken Butter Masala. I am kidding; I mean the same gravy works for all three or any other vegetable you would like to use.

It’s a rich and delightful gravy with a sauce made creamy through the addition of cream and butter. This mushroom butter masala is a spicy, creamy and delicious dish that is the impeccable combo for butter Nan (for steamed rice even for the south Indian in me)

INGREDIENTS

For Tomato Puree

5medium to large tomatoes, 250 grams tomatoes

Blanched and Pureed

200 gms mushrooms

½ cup Phool makhana

1 medium onion finely chopped

1 tsp ginger garlic paste

2 tbsp butter  + 1 tablespoon oil

½ tsp turmeric powder

2 green chillies

½ tsp red chilli powder

½ tsp pav bhaji masala or garam masala powder

1 tsp dry fenugreek leaves (Kasuri methi)

3 tbsp cream 

½ teaspoon sugar 

Salt to taste

½ tsp red food colour

1 sprig chopped coriander leaves for garnish

Whole Spices

½ tsp cumin seeds

1 tej patta (Indian bay leaf)

3 green cardamoms

4 cloves

1-star anise

Skull Mushroom Butter Masala

METHOD

Firstly boil water in a pan and blanch the tomatoes.

Cool and puree. Set aside

Consequently, rinse, and half the button mushrooms.

Take a straw and gorge out two eyes in the mushroom half and carve a nose with a carving knife. Chop off the extended stem and make gashes for the teeth.

Take the makhana and a few mushrooms, saute in butter and set aside for the garnish.

Next, chop the onions.

Melt 3 tbsp butter in a pan, add the oil. Add the whole spices and sauté till the fragrance spreads

Next, add the ginger-garlic paste. Stir and sauté till the raw aroma of the ginger-garlic goes away.

Now, add the chopped onion. Stir very well and sauté till they become translucent. You can add salt now to hasten the process.

Add the sliced mushrooms. Stir-fry the mushrooms on a medium to high flame. Once the water is evaporated the mushrooms will brown.

Subsequently, add turmeric powder, red chilli powder and pav bhaji masala.

Stir and mix the spice powders with the rest of the sautéed mushrooms and onions.

Add the tomato puree. Mix and stir very well.

Sauté this mixture on a low to medium till it thickens and reduces.

Then add 1 cup water or milk if required. Stir very well.

Let the gravy simmer for 7 to 8 minutes on a low flame.

Finally, add Kasuri methi and the cream

Stir very well and switch off the flame.

Lastly, garnish with coriander leaves.

For the Halloween Skull Butter Mushroom Masala serving, garnish with the sautéed makhana and skull mushrooms. That gives the final touch and serve with Hot Buttered Skull Nan.

Skull Nan & Skull Mushroom Masala

Skull Nan & Skull Mushroom Masala

 

Do check out last years Frankenstein Fingers and Macabre Mummies.

I have some lovely ideas for Easter- Easter Bunnies and for Christmas these Fruits Skewers and a pull-apart Christmas Tree.

This is my 8th Post for #MyFriendAlexa 

“I’m taking my blog to the next level with Blogchatter’s My Friend Alexa” via Blogchatter

 

Instructions
  1. Firstly boil water in a pan and blanch the tomatoes.
  2. Cool and puree. Set aside
  3. Consequently, rinse, and half the button mushrooms.
  4. Take a straw and gorge out two eyes in the mushroom half and carve a nose with a carving knife. Chop off the extended stem and make gashes for the teeth.
  5. Take the makhana and a few mushrooms, saute in butter and set aside for the garnish.
  6. Next, chop the onions.
  7. Melt 3 tbsp butter in a pan, add the oil. Add the whole spices and sauté till the fragrance spreads
  8. Next, add the ginger-garlic paste. Stir and sauté till the raw aroma of the ginger-garlic goes away.
  9. Now, add the chopped onion. Stir very well and sauté till they become translucent. You can add salt now to hasten the process.
  10. Add the sliced mushrooms. Stir-fry the mushrooms on a medium to high flame. Once the water is evaporated the mushrooms will brown.
  11. Subsequently, add turmeric powder, red chilli powder and pav bhaji masala.
  12. Stir and mix the spice powders with the rest of the sautéed mushrooms and onions.
  13. Add the tomato puree. Mix and stir very well.
  14. Sauté this mixture on a low to medium till it thickens and reduces.
  15. Then add 1 cup water or milk if required. Stir very well.
  16. Let the gravy simmer for 7 to 8 minutes on a low flame.
  17. Finally, add Kasuri methi and the cream
  18. Stir very well and switch off the flame.
  19. Lastly, garnish with coriander leaves.
  20. For the Halloween Skull Butter Mushroom Masala serving, garnish with the sautéed makhana and skull mushrooms. That gives the final touch and serve with Hot Buttered Skull Nan.
Recipe Notes

Notes Cashew paste can be added with the tomato puree.

You can add cashew paste or coconut cream for vegans

Avoid red colour for regular cooking.

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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Comments 13

  1. Thanks a lot for this spooky post and for letting me know so much about Halloween. I really did not have much idea except for the pumpkin carvings. The dishes are surely out of the box and I am already getting the spooky Vibes. Happy Halloween to you too…

  2. PraGun says:

    Wow-what a Halloween spread, and kudos to your efforts for making all this.
    Mushroom butter masala is tempting and this is a unique way to present mushrooms, loved it.

  3. Alpana Deo says:

    Western Halloween meets Desi Naan..loved the fusion of words. The skull mushroom masala is pretty innovative way. When many are posting Halloween crafts and halloween treats, this post was a good change.

  4. Are waah this is so creative. Perfect for halloween celebration. But instead mashroom masala, I will try paneer masala as in family no one like mashroom.

  5. Wow, an amazing thing happens when East met West. You are indeed a Super Chef Harjeet, spooky Nan, and Mushroom masala says it all. Mushroom masala is definitely going to be on my list.

  6. Cindy Dsilva says:

    This is one of the most interesting posts on Halloween. We didn’t do much except dress up and take pix for fun. I love your mushroom masala ghosts. Hehehe.

  7. That is a creative presentation of the Halloween spirit . Would love to make those spooky Naans fornnext Halloween season for my family

  8. Wow, that’s an amazing dishes for the Halloween party. And that too Indian dishes getting the look Nan is what I can try.

  9. Wow it is amazing how you managed to make the naans look creepy and cute at the same time! Hahaha! Great idea for halloween themed food.

  10. Loved the recipes and how you have themed your food for Halloween. A must try for kids as they will love the look.

  11. Varsh says:

    I always enjoy the spooky recipes created around Halloween. Your skull naans look like the scream mask and are just right for Halloween theme. Will try the skull mushrooms!

  12. Wow loved this fusion of desi naan meets western Halloween….. one of its kind, this recipe is unique and very easy to make. Loved the butter masala ka recipe.

  13. Neha Sharma says:

    This is such an innovative way to give a twist to our Indian food to make it a part of the western celebration. Mushrooms are my favorite but I have never tried making mushroom masala at home, thanks for the recipe. Also, thanks for the tip to use plain soda water to knead the dough for naan.

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