Zombie Eyeballs

View my step-by-step recipe







Happy Halloween to all friends of Kravings Food Adventures. Next to Christmas, Halloween is one of my favorite celebrations. There’s all the cute little kiddy costumes and then there are the fun adult costumes that make us feel like kids again … and let’s not forget the food! At this time of year, I love to make really creepy looking food. I get a great kick out of people saying ‘eww that’s gross’ or ‘that’s nasty’. As a food creator, you never want to hear those type of comments 🙂 except on Halloween 🙂


In this recipe I’m making Vegan Zombie Eyeballs. This can easily be made with milk as well, but the gelatin I’m using is made out of seaweed and is called Agar Agar. This is called China Grass among the Christians in India, perhaps because it comes from China and looks like grass. In muslim households they make a similar preparation and call it Falooda. Whatever the name, I know this will be perfect to set my zombie eyeballs.


This very simple recipe is made using 6 ingredients

Agar Agar


Almond Milk



Food Coloring

Zombie Eyeballs


  • Eyeballs
  • Sugar 1/2 cup + 1/2 tsp
  • 3 cups Almond Milk
  • Food Coloring - dot of black & blue
  • 10 - 13 gms Agar Agar strands
  • Blood
  • 6 oz Raspberries
  • 1/2 cup Sugar
  • 1/2 Lemon juice


  1. Heat a few tbsps of water, add 1/4 tsp of sugar and dissolve a few strands of Agar Agar
  2. Add black food coloring
  3. Add a drop to each 3D mold
  4. Follow the same process and add blue colouring
  5. Let it cool and then pour over the black pupil
  6. Soak 10 oz of Agar Agar in the milk and bring to the boil till it dissolves
  7. Add 1/2 cup of Sugar
  8. Allow to cool and spoon 1 tsp over the pupil slowly so it doesn't heat up the blue pupil and bleed color
  9. Once that seal has been made fill up half of the sphere
  10. Put the lid on and using a squeeze bottle, fill in the other half of the sphere
  11. Allow to set for 6 - 8 hours
  12. Cook the raspberries with the sugar and lemon juice and strain in a seive and chill
  13. To serve, unmold the eyeballs and serve with a few tbsps of the raspberry sauce


Indian Feast – 5 Days, 5 Ways Meal Plan

View my step-by-step video







This post was sponsored by Silk. I have received compensation but the opinions are entirely my own.

People have this opinion that Indian food is extremely complicated and they throw up their hands and run at the mere mention of it. Of course like in any cuisine there are some recipes that are extremely complicated, but then there are some that are super easy!

I have a really busy week ahead of me and I’m going to use meal prep to my advantage to make 5 dishes that I can use to mix and match throughout the week.

What’s more exciting is that I’m going to use Silk Coconut, Silk Creamy Cashew & Silk Cultured Coconut to make tasty recipes that are dairy and gluten free. I’m also making these vegan this week. I’ve teamed up with 4 other brilliant creators and they will also be creating some delicious recipe ideas. We have 23 recipes for Breakfast, Lunch, Dinner, Dessert & Snacks.

Indian curries can be very specific, if you’re watched my videos or seen some of my other blog posts you will see that there are very specific ingredients that make every curry unique. That’s perfectly fine when you have a lot of time, but creating a base gravy allows you to customize your curry anyway you like. A lot of restaurants create a base gravy and prep other ingredients ahead of time like a Ginger & Garlic paste or pureed tomatoes to make the process much quicker.

Using Onions, Chillies, Spices & Tomatoes, this base gravy will be used in 4 of my recipes as part of this Indian Feast. Using a combination of additional spices, veggies and beans and of course some Silk I will be transforming each dish into something unique.

Follow the recipe and steps below to prepare these super tasty dishes

Indian Feast – 5 Days, 5 Ways Meal Plan


  • Gravy base
  • 1 cup Oil
  • 2 large Onions, 4 cups
  • 2 large green Chillies, 1/4 cup
  • 6 tbsps Ginger & Garlic paste
  • 9 Roma Tomatoes, blanche in hot water remove the skins and puree – yields 1.5 litres
  • 2 tsps each Coriander Turmeric, Chilli & Cumin Powder
  • Salt
  • Vegetable Korma
  • 1/2 cup Oil
  • ½ cup each Cauliflower, Beans, Carrots & Potatoes
  • 2 cups Gravy base
  • 1/2 cup Silk Cashew
  • 3 tsps Cashew Cream
  • Toasted Cashews
  • Coriander
  • Salt & Pepper
  • Chana Masala
  • ½ cup Oil
  • Whole Spices – 2 Bay leaves, 2 inch stick Cinnamon, 1 Star anise & 4 Cardamoms
  • 3 cups Gravy base
  • 1 tsp Garam Masala
  • 500 ml can Chana or Chickpeas
  • ½ cup Silk Cashew
  • Coriander
  • Salt & Pepper
  • Coconut curry
  • ½ cup Oil
  • Dried Coconut
  • 2 dried Red Chillies
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 5 – 6 Curry leaves
  • 1 cup Gravy base
  • 1 cup Frozen shredded coconut
  • 1 cup Silk Cultured Coconut
  • 1 cup Silk Coconut
  • Salt & Pepper
  • Shahi Aloo Curry
  • ½ cup Oil
  • ½ cup Cashew nuts
  • 2 Potatoes 1 cup diced
  • Mustard Seeds
  • 2 Red Dry Chillies
  • 3 cups Gravy base
  • 1/2 cup Silk Cashew
  • 3 tsps Cashew Cream
  • Coriander
  • Salt & Pepper
  • Coconut Rice
  • ½ cup Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander seeds
  • 2 Dry Red Chillies
  • 10 – 15 Curry leaves
  • 1 cup soaked and drained Basmati rice
  • 2 cups Silk Coconut
  • Salt & Pepper


  1. Gravy base
  2. Heat the oil and saute the Onions
  3. Add the green Chillies
  4. Add the Ginger & Garlic paste
  5. Add 2 tsps each Coriander Turmeric, Chilli & Cumin Powder
  6. Cook this for a while
  7. Add the Tomato puree
  8. Add Salt to taste
  9. Vegetable Korma
  10. Heat the oil and add all the veg
  11. Add the Gravy base
  12. Add the Silk Cashew
  13. Add the Cashew Cream
  14. Garnish with toasted Cashews & Coriander
  15. Add Salt & Pepper
  16. Chana Masala
  17. Heat the oil and saute the whole spices
  18. Follow this with the Garam Masala
  19. Add the Gravy base
  20. Add the Chana or Chickpeas
  21. Add the Silk Cashew
  22. Garnish with Coriander
  23. Add Salt & Pepper
  24. Coconut curry
  25. Heat the oil and saute the dried Coconut & reserve
  26. Add the dried Red Chillies
  27. Add the Mustard seeds, Cumin seeds & Coriander seeds
  28. Add some Curry leaves
  29. And the Gravy base
  30. Blend the frozen shredded coconut with the Silk Cultured Coconut and add and mix
  31. Add the Silk Coconut
  32. Add Salt & Pepper
  33. Shahi Aloo Curry
  34. Heat the oil
  35. Saute the Cashew nuts
  36. Saute the Potato cubes
  37. Saute the Mustard Seeds, Red Dry Chillies
  38. Add the Gravy base
  39. And the Silk Cashew
  40. Follow this with the Cashew Cream
  41. Garnish with Coriander
  42. Add Salt & Pepper
  43. Coconut Rice
  44. Heat some oil
  45. Add the Mustard seeds, Cumin Seeds, Coriander seeds and the Red Chilies
  46. Add the Curry leaves
  47. Add the soaked and drained Basmati rice
  48. And pour in the Silk Coconut
  49. Add Salt & Pepper

Mushroom and Chickpea Curry – Dhingri Chole

I recently flew from Mumbai to Dubai on Emirates Airlines and I was served this delicious Mushroom and Chickpea curry. I researched it when I returned home and learned that it is also known as Dhingri Chole. I loved the earthy taste and the combination of mushroom and chickpeas. Once back I developed this recipe till I got the taste ‘just right’ and now I’m ready to share it with you.
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This curry can be rather spicy, you can tone this down by adding less chillies and chilli powder. In my opinion it’s stellar taste comes from the fact that I ground my garam masala fresh, it really makes a huge difference. Making your fresh Garam Masala spice is super easy, click here to watch step by step instructions.
Mushroom and Chickpea Curry – Dhingri Chole


  • Ingredients
  • 2 medium red onions finely chopped
  • 2-3 green chillies finely chopped
  • 1 tsp each turmeric and chilli powder
  • 1 tsp each ginger and garlic paste
  • 2 tsps garam masala
  • 2 tomatoes, 1 finely chopped & one blanched and pureed
  • 300 gms canned chickpeas
  • 10 - 12 mushrooms chopped in half if large
  • 1 - 2 cups water
  • Chopped coriander
  • Salt to taste


  1. Process
  2. Heat some oil and sautee the onion and green chillies till the onion is translucent
  3. Add the finely chopped tomato and one tsp each of of turmeric and chilly powder and mix
  4. Add one tsp each of ginger and garlic paste and stir, cooking to remove the raw taste
  5. Add 2 tsps pf garam masala and mix and keep pressing the tomatoes down with the back of your spoon
  6. Add the tomato that was blanched and pureed, add salt and mix
  7. Add a cup of water, stir, cover and cook for a few minutes
  8. Try to puree any pieces of chopped tomatoes by pressing down with the back of a spoon
  9. Add the chickpeas followed by the mushrooms
  10. Cover and cook checking frequently to make sure the mushrooms are cooking and add more water as required
  11. Garnish with finely chopped coriander and serve