Bloody Halloween Tart using Raspberry Coulis

   

a Halloween special egg free dessert using Raspberries and some spooky cookies

Halloween !!!

Halloween is a holiday celebrated each year on October 31 and this year it is going to be celebrated on day after tomorrow. Halloween is also known as All Hallows’ Eve. Pope Gregory III, in the eighth century, assigned November 1st as a day to honor all saints and martyrs. This day was declared as a holiday and named as All Saints Day. The day before All Saints Day was known as Hallows’ Eve and later came to be known as Halloween. The tradition originated with the ancient Celtic festival of Samhain, when people would light bonfires and wear costumes to ward off ghosts. 

Over time, Halloween has evolved into a community based, children friendly celebration. Activities like trick or treating, dressing up in various costumes and having Halloween theme based parties have now become the norm. Even adults become a participant in costume parties. Trick or Treat has become customary for kids. Children, dressed in costumes, go from one house to another asking the question 'Trick or treat?' The treats given to children can be various candies, things to eat or sometimes money. Tricks would include the children playing some kind of mischievous prank on the owners of the house. Tricks would be done if the owners do not give any form of treat to the children.

Well, Halloween parties can be a time to showcase the kitchen creativity, but deciding what to make can be the hardest part. The dishes can give great spooky addition to the party and best of all the kid's can enjoy in helping or making it too. Whether one is in the mood for Muffin Tin Pumpkin Pies or a handful of candy corn, there is something in this list for the Halloween enthusiast in all of us. So in this recipe, I am going to share a dessert which name I have kept as 'Bloody Halloween Tart'.

WOW !!!! Halloween vibes must be there in your mind, yes or no 😉 just by reading the name of the dish 😊

What is Bloody Halloween Tart ?

This is basically a tart made up of wheat flour instead of regular all purpose flour (maida). The bloody color is due to the raspberry coulis. The tarts are first baked well and then the raspberry coulis is filled in those which overall gives a Halloween look. In addition to that, I have made some ghost cookies using the same dough which is used for tart. These cookies enhance the Halloween vibes in those bloody tarts.

Dietary note :

✔ Vegetarian

✔ Make ahead dessert

✔ Simple and easy to make

Let’s go through how to make "Bloody Halloween Tart using Raspberry Coulis" at home 👇

The event related to this post :

Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 95th theme : 'Spooky Halloween' and is suggested by shalu jain di. I love her all the recipes and step by step details regarding that. As we all are going to celebrate Halloween soon all over the world, so she suggested why not we all the group member make some spooky recipes. So I have come up with this Bloody Halloween Tart and contributed for the theme. Here are some similar recipes shared by our Healthy Wealthy Group members Pumpkin Halloween Cookies by Poonam, Witch Fingers Breadsticks with Bloody Tomato Soup by shalu di.

  

 And, yes !!!

 If you like the recipe shared here and give a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

: Recipe Card :

Author

Sasmita

Prep time

30 Min

Cook time

20 Min

inactive time

40 Min

Total time

1 H & 30 M

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Bloody Halloween Tart using Raspberry Coulis

a Halloween special egg free dessert using Raspberries and some spooky cookies

Ingredients

for Tart and cookies

• Wheat flour 1 & 3/4 cup
• Butter (room temperature) 1/2 cup
• Salt 1 pinch
• Water (cold) as needed
• Chocolate chips 1 tbsp

for Raspberries Coulis

• Raspberry (fresh / frozen) 2 cup
• Sugar 1/4 cup
• Orange juice 3 tbsp
• Water 1 cup
• Cornstarch (optional) 2 tbsp

Instructions

Preparation of Tart and Halloween cookies -

1. In a mixing bowl first combine the wheat flour, salt, butter using fingertips to get a breadcrumb texture.
2. Add cold water little by little and knead to make a tight dough.
3. Cover the bowl and keep in refrigerator for 15-20 minutes.
4. Meanwhile preheat the oven at 180 deg C.
5. After 15-20 minutes of resting in refrigerator, knead the dough again and make equal 3-4 portions.
6. Dust the work surface with flour and roll one dough portion into about 1/4 inch height.
7. Take out the rolled dough gently and put it in the tart mold.
8. Press gently with fingers so that the dough evenly covers the mold without stretching too much, take out the extra parts of the rolled dough after shaping and mix with the other portions.
9. Next prick the bottom of the tart with a fork and keep aside.
10. Similarly make some more tarts (choose any size tart, I have used some small and medium sizes) using rest dough (keeping 1 portion to make some Halloween cookies).
11. Bake the tarts keeping on a baking tray for 15-20 minutes at 180 deg C or till the crusts appear slightly golden color (usually small tarts take less time as compared to large ones, so keep an eye while baking. If the small ones seem to be baked well, simply take those out and let the large ones bake for some more minutes).
12. Keep aside all the tarts to cool down completely.
13. Next take the last dough portion which was kept aside and start to roll out the dough to a thickness of about ¼ inch on a floured work surface.
14. Now using Halloween cookie cutter, cut out the cookies. I have no cookie cutter like this, so I made some paper cutout and used to shape the cookies (some small and medium ghost shape cookies).
15. With the help of a flat spatula, transfer all the cookies onto a baking tray lined with parchment paper keeping about 1 inch space in between.
16. Collect all the scrapes after cutting out, shape into a dough, roll and cut again in above mentioned steps.
17. Bake for 8-10 minutes in a pre-heated oven at 180 deg C.
18. Transfer to a wire rack and allow to cool.
19. Now take the chocolate chips in a small bowl, microwave for 1 minutes and mix well till melt.
20. Dip a toothpick in the melted chocolate and make dots on the cookies which are the eyes of ghost.
21. Halloween ghost cookies are all done, keep aside to set well.

Preparation of Raspberry Coulis -

1. In a saucepan take all the raspberries, sugar, orange juice and water (keeping 3 tbsp of water aside).
2. Turn on heat and allow the sugar to melt.
3. Meanwhile, mix cornstarch with 3 tbsp of water until smooth.
4. Add this mixture to the saucepan, give a quick mix and allow to boil.
5. Lower the heat and cook for 3-4 minutes more or till the mixture starts to thicken, stirring continuously.
6. Turn off heat and allow to cool down.
7. Blend the mixture and strain through a fine strainer.
8. Collect in a bowl.

Assemble -

1. Now take the tarts and keep on a serving platter.
2. Pour the tarts with the rasberry coulis.
3. Put the Halloween ghost cookies over it and serve !

Notes:

Raspberries used here can be frozen / fresh. If using frozen, first thaw those and then use. Adjust the sweetness in the coulis as desired. Pick any shape for cookies, or even that part can be omitted totally. Any other fruit can be used here instead of rasberries. Cornstarch is optional. I have used to thicken the coulis little more easily.

https://www.firsttimercook.com/2020/10/bloody-Halloween-tart-using-raspberry-coulis.html

Egg free dessert, tart recipe, Halloween dessert, raspberries, Wheat flour

Vegetarian, Baked dessert, tart, Halloween, No APF baking

International

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Eggless Cauliflower Tot (BAKED)

       

slightly crisp and delicious snack using cauliflower which is a healthy twist to the tater tots

Cauliflower is a cruciferous vegetable which is naturally high in fiber and B-vitamins. Although cauliflower is of 4 varieties depending upon the color - white, green, purple and orange but the white variety is most commonly used. Cauliflower is available fresh or frozen. I usually wait for the winters to get some fresh cauliflowers from the nearby market which are particularly covered by thick green leaves. While purchasing cauliflower always look for a clean, creamy white, compact size in which the bud clusters are not separated. Spotted or dull-colored cauliflower should be avoided, as well as those in which small flowers appear. Basically if the cauliflower head is surrounded by many thick green leaves then that is better protected and much fresher.

Well, there are seemingly endless ways to eat cauliflower. It can be 

➤ steamed or roasted as a side dish

➤ baked in a cheese sauce, as cauliflower cheese

➤ fried until golden brown, then added to rice dishes

➤ used as the main ingredient in a curry etc.

Well, todays recipe is a snack variety using cauliflower as Cauliflower Tot. If you like tater tots, then here is a healthy variation to that using cauliflower and also no deep frying here.

Dietary note :

✔ Egg free

✔ Gluten free 

✔ Vegetarian

✔ Baked Snack

How these cauliflower tots are prepared ?

These tots are here prepared in oven unlike deep frying of tater tots. First in a steamer, all the cauliflower florets are steamed until tender. Don't steam the cauliflowers up to too mushy. When it seems to be little tender, that's it. Take out from the steamer. Then the cauliflowers are drained well, spread on a kitchen towel to dry and cool down completely. 

Meanwhile, the oven is preheated at 200 degree C and also a baking tray is lined with parchment paper. Next using a knife, the cauliflower florets are finely chopped or even using a fork simply mashed to a coarse mixture. Everything is transferred to a mixing bowl. Into that, finely chopped onion and coriander leaves, grated cheese, gram flour, pepper powder, salt are added and mixed well. With greased palm, around 1/2 tbsp of mixture at a time is shaped like oval. If the mixture doesn't seem to bind well, just add 1-2 tsp of water and mix again and start shaping. All the tots are place over the baking tray, keeping space in between. 

These are then brushed with little oil and baked in preheated oven for 28-30 minutes. Then the cauliflower tots are ready to serve !

Can these cauliflower tots be stored for later use ?

yes, these can be stored either in fridge or in freezer.

If there are some leftover baked tots, then just keep in any airtight container / zip lock bag and store in fridge / freezer. At the time of need just take out and allow to thaw and then reheat.

If there are some extra amount of tots before baking, then do similarly as above. Instead of reheat, bake those.

What are the Serving suggestions ?

If your kids are not fond of cauliflower, then this is a very good idea to make the tots out of it. Any age group will surely enjoy these cute ones. With ketchup or any other dip of choice goes well with this. Just a whole head of cauliflower turns into a lot of tots here. Although tater tots are deep fried, but these are baked here which is surely a healthy twist and low carb too. Mix everything, shape like oval and bake; that's it ! These can be a side dish, snack and even used as a filling in sandwiches. When your are looking for a healthy comfort food, then surely include these delicious tots in the plan. And also if you like cauliflowers then this egg free tots are a must try recipe !

The event related to this post :

Monday is here again and the Foodie Monday Blog Hop team has decided the 270th theme as 'Cauliflower Stories' which is suggested by Preethi di. So this Eggless Cauliflower Tot (BAKED) is contributed for the theme. And yes, don't forget to check her space for some amazing recipes like arbi ka raita, baked aloo kulcha .

And, yes !!!

If you like the recipe shared here and give a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

Now let’s go through how to make "Cauliflower Tot" at home 👇

: Recipe Card :

Author

Sasmita

Prep time

20 Min

Cook time

30 Min

Total time

50 Min

Print

Eggless Cauliflower Tot (BAKED)

slightly crisp and tasty snack using cauliflower which is a healthy twist to the tater tots

Ingredients

• Cauliflower floret (medium) 300 gm
• Onion (finely chopped) 1/4 cup
• Gram flour (besan) 4 tbsp
• Pepper powder 1 tsp
• Coriander leaf (finely chopped) 2-3 tbsp
• Cheese (grated) 3-4 tbsp
• Salt as needed
• Water as needed
• Oil for greasing

Instructions

1. In a steamer, first steam all the cauliflower florets until tender (not mushy).
2. Drain well, pat dry on a kitchen towel and keep aside to cool down completely.
3. Meanwhile, Preheat the oven at 200 deg C and also line a baking tray with parchment paper.
4. Using a knife, finely chop the cauliflower florets or even using a fork simply mash it to a coarse mixture and transfer to a mixing bowl.
5. Into that add finely chopped onion and coriander leaves, grated cheese, gram flour, pepper powder, salt and mix everything well.
6. Grease palm with oil.
7. Take 1/2 tbsp of mixture at a time and give into an oval shape. If the mixture doesn't seem to bind well, just add 1-2 tsp of water and mix again.
8. Place all the tots over the baking tray, keeping space in between.
9. Brush these with little oil and bake in preheated oven for 28-30 minutes.
10. Serve hot with ketchup or any other dip !

Notes:

After making the oval shaped tots, one can either directly bake these or freeze it for later use by keeping in zip lock bag. Any cheese like cheddar, mozzarella etc. can be picked here. Don't steam the cauliflowers up to too mushy. When it seems to be little tender, that's it. Take out from the steamer.

Similar Recipes

Roasted Cauliflower Bites with Chili & Lime (VEGAN & GLUTEN FREE)

Phula Kobi Jhola | Odia Cauliflower Curry

Scrambled Cauliflower

Gobi Musallam | Cauliflower Musallam

https://www.firsttimercook.com/2020/10/eggless-cauliflower-tot-baked.html

Gram flour, snack, appetizer, baking, besan, onion, healthy twist, low oil recipe

Vegetarian, Baked Snack, Cauliflower tot, Gluten free,

International

Did you make this recipe?

Tag @firsttimercook on instagram and hashtag it #firsttimercook

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Sago Dahi Shot | Tapioca Pearl-Yogurt Shot (for Fasting Days)

      

a spicy and savory healthy drink using tapioca aka sabudana / sago for the fasting days

Navratri !!

Navaratra / Navratra / Navratri is just celebrating in Indian subcontinent. Navaratri word has two parts - 'Nava' means nine, 'Ratri' means night; so this indicates nine nights. Navratri festival is celebrated twice a year, one is 'Chaitra Navratri' which comes in March/April and second one is 'Shardiya Navratri' which comes in September/October. As the sharad ritu (fall season) is going on, so the navratri is named as Shardiya Navratri. It is celebrated to worship Goddess Durga who killed demon king Mahishasura and other demons in a fierce battle. And this navratri is always celebrated with extreme passion by most of the Hindus.

The celebration varies from one state to another although the dedication and devotion remains the same all over India. Some people eat only fruits and drink milk during the entire nine days. Some refrain to use onion, garlic and non-veg foods during Navratri and eat only satvik food with is allowed during these fasting periods.

What is Sago Dahi Shot ?

Dahi Sabudana is a typical Maharashtrian recipe made during religious fasts. In that, sago is allowed to soak in dahi and then a tempering is added to the whole mixture. Well, the sago dahi shot is a twisted version of that dahi sago / sabudana.

Basically this is a drink which one can enjoy at room temperature or even chilled (put ice cubes / keep in refrigerator till serving)

Sago Dahi Shot completely falls under No Cook & No Oil Recipe category.

Sabudana is full of carbohydrate. So it makes anyone full for longer and provides enough energy. So one should consume it once during fasting time. During fasting, there is surely a container full of sabudana in my pantry.

Do check some Sabudana / Sago recipes from this blog 👇

 

What are the Ingredients needed to make this ?

⧫ Sago - 

Sago / sabudana / tapioca pearls are main ingredient. Any variety (small / large) will work perfectly here.

⧫ Yogurt -

Basically dahi is needed to make buttermilk here in which sago are allowed to soak. To make buttermilk, I have used 3/4 cup dahi and 3/4 cup water

👈 You may check here how to make fresh thick curd at home.

⧫ Cumin powder -

I have simply prepared a powder of few cumin seeds and used here. Roasted cumin powder works well too, do add if you wish.

⧫ Coriander leaf -

Add some finely chopped coriander leaves for that extra freshness.

⧫ Green chili - 

Spiciness totally depend upon individual choice, so add more or less green chilies. For kids, simply omit this addition.

⧫ Black salt - 

Add as needed. Rock salt also can be used here.

⧫ Water - 

Add this more / less to adjust the consistency of the drink (totally as desired).

The preparation of sago dahi shot in details -

In a mixing bowl first take 3/4 cup dahi, 3/4 cup water and mix well to get the buttermilk aka chaas. Next take the sago / sabudana in another bowl and wash, clean under regular water 2-3 times or till water appears clear. Put the sabudana into the buttermilk bowl and mix well. Cover and keep aside the bowl to soak sabudana at least for 3-4 hours. 

After soaking, the sago will be so soft in texture (that means mashing a sago ball in finger should be easily done). Next to this bowl add crushed green chilies, finely chopped coriander leaves, cumin powder, black salt and 1/2 cup water. Mix everything well, also adjust the consistency of the drink by adding water more as desired. Pour into serving glasses and serve as it is / even putting few ice cubes in it !

Dietary note :

✔ Vegetarian

✔ no Onion no Garlic used

✔ Fasting beverage (normal / cold)

✔ No oil recipe

✔ Make-ahead dish

✔ Festive friendly
✔ Gluten free
✔ Easy and simple 

✔ No cook recipe

What are the Serving suggestions ?

Sago dahi shot takes hardly 1-2 minutes to make if the soaked sago / sabudana in buttermilk is ready. During festival time, one can make this ahead of time and enjoy through out the day. This spicy and savory drink one can enjoy chilled or even simply at room temperature. 

During summer hot time too, this is a healthy choice for those thirst quenchers. As the festive time is currently going on, so why are you waiting for 😉 Do make and enjoy !

Hope you will like this fasting recipe😊 ! Why not try some more similar recipe as well 👇

The event related to this post :

Monday is here again and the Foodie Monday Blog Hop team has decided the 269th theme as 'Navratri Navras' which is suggested by Mayuri di. As the Navratra is going on, so she wants to make some Navratri special dishes by all the group members. Hence I have come up with this Sago Dahi Shot | Tapioca Pearl-Yogurt Shot for the theme contribution. And yes, don't forget to check her space for some amazing recipes, one of my recent fav is this Haupia.

And, yes !!!

If you like the recipe shared here and give a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

Now let’s go through how to make "Sago Dahi Shot" at home 👇

: Recipe Card :

Author

Sasmita

Prep time

5 Min

Cook time

2 Min

inactive time

3 Hour

Total time

3 H & 7 M

Print

Sago Dahi Shot | Tapioca Pearl-Yogurt Shot (for Fasting Days)

a spicy and savory healthy drink using tapioca aka sabudana / sago for the fasting days

Ingredients

• Sago 1/2 cup
• Dahi 3/4 cup
• Cumin powder 1 tsp
• Coriander leaf (finely chopped) 3 tbsp
• Green chili (crushed) 2-3 no.
• Black salt as needed
• Water 3/4 cup + more

Instructions

1. In a mixing bowl take 3/4 cup dahi, 3/4 cup water and mix well to get the buttermilk aka chaas.
2. Take the sago / sabudana in another bowl and wash, clean under regular water 2-3 times or till water appears clear.
3. Put the sabudana into the buttermilk bowl and mix well.
4. Cover and keep aside the bowl to soak sabudana at least for 3-4 hours.
5. After soaking the sago will be so soft in texture (that means mashing a sago ball in finger should be easily done).
6. Next to this bowl add crushed green chilies, finely chopped coriander leaves, cumin powder, black salt and 1/2 cup water.
7. Mix everything well, also adjust the consistency of the drink by adding water more as desired.
8. Pour into serving glasses and serve as it is / even putting few ice cubes in it !

Notes:

Few finely crushed peanuts can be added along with other ingredients. I have skipped that. Adjust the consistency of the drink by adding water more / less as desired. Spiciness totally depend upon individual choice, so add more or less. For kids, simply omit this addition.

Similar Recipes

Rose Milk aka Gulab ki Sharbat

Odia Chhena Pana using Basil seeds & Fruits

Ragi Malt (salty version)

https://www.firsttimercook.com/2020/10/sago-dahi-shot-for-fasting-days.html.html

Sago, sabudana, no cook recipe, no oil, without onion and garlic, easy and quick, navratra special, spicy and savory,

Beverage, Vegetarian, Healthy drink, Fasting beverage, Tapioca pearl, gluten free

Indian

Did you make this recipe?

Tag @firsttimercook on instagram and hashtag it #firsttimercook

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