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
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
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.
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.