Creepy feast! These frightfully-fun food items will help guests have a spooky good time at your Halloween party

So you have already thought of the interesting ways in which you'll use vampires, skeletons and draculas to spook guests out on the occasion of Halloween, right? But while you’ve been busy thinking of how to make Halloween party both frightening and fun, did you get time to think of whipping up a few creepy dishes too? Just in case you missed it, these wickedly scary recipes will help you.

Deviled Eggs:

Ingredients

Eggs: 12nos

Dijon mustard: 1tsp

Paprika powder: 1/2tsp

Tabasco sauce: few drops

Salt: to taste

Crushed black pepper: to taste

Onion (finely chopped): 15gms

Mayonnaise: 35gms

Black olives: 100gms

Method

Step 1: Hard boil the eggs. And set aside to cool.

Step 2: Carefully peel the eggs and cut each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl.

Step 3: Using a fork, mash up the yolks and add mustard, mayonnaise, onion, Tabasco, and a sprinkling of salt and pepper. Add more mayonnaise if necessary.

Step 4: Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves.

Step 5: Decorate with black olive and serve.

(This recipe has been sent by The Imperial)

Pumpkin cake

Ingredients

Eggs: 2

Oil: 1/2 cup

Vanilla Essence: 1/2tsp

White Sugar: 175 grams

Maida: 1cup

Baking Powder: 1tsp

Baking Soda: 1/2 tsp

Salt: 1/8th tsp

Cinnamon Powder: According to taste

Ginger Powder: 1/8th tsp

Cloves Powder: A pinch

Method

Step 1: Mix together maida, baking powder, baking soda, salt and spices.

Step 2: In a bowl beat eggs, oil, essence and sugar.

Step 3: Add puree mix it.

Step 4: Then add maida mixture.Mix it properly.

Step 5: Pour it in prepared cake tin.

Step 6: Bake for 1 hour at 180 degree cen.

Spider Brownies

Ingredients

Butter: 250 gms

Breakfast sugar: 400 gms

Eggs: 6

Refined Flour: 200 gms

Dark Chocolate: 400 gms

Coco Powder: 40 gms

Walnut: 100 gms

Grain sugar: 200 gm

Method

Step 1: Preheat oven to 325°F. Line the bottom and the sides of a 16-inch square baking tray with parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done.

Step 2: Combine the butter, cocoa, sugar and chocolate in a medium size bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth and hot enough. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Step 3: Using a wooden spoon, stir in the chopped walnuts. Add the eggs one at a time, stirring quickly after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer, then beat for 40 strokes with the wooden spoon. Spread the batter evenly in the lined pan.

Step 4: Bake until a tester inserted into the center comes out just slightly moist with batter, 20 to 25 minutes. Let the brownies cool completely on a rack. Lift up the ends of the foil or parchment paper liner, and transfer the brownies to a cutting board. Serve hot with vanilla ice cream.

Pumpkin Biryani

Ingredients:

1 large pumpkin, top removed and reserved, hollowed out to remove seeds and fibres

100g of tamarind paste

1 tbsp of chilli flakes

250g of basmati rice

1/2 tsp of salt

3 tbsp of milk, warmed

1 pinch of saffron

4 tbsp of vegetable oil

2 tbsp of rosewater

50g of green beans

Marinade

150g of plain yoghurt

75ml of single cream

6 green chillies, split lengthways

2 onions, sliced and deep-fried until golden

1/2 bunch of coriander, chopped

2 tbsp of ginger-garlic paste

2 tbsp of vegetable oil

1 tbsp of red chilli powder

1 tsp of ground turmeric

1 tsp of garam masala

1/8 nutmeg, grated

1 tsp of salt

1 tsp of sugar

1 bunch of mint, leaves only, chopped

Spices for boiling

3l of water

4 cloves

3 green cardamom pods

2 bay leaves

1 tbsp of cumin seeds

3 tbsp of salt

2 blades of mace

Vegetable filling

200g of portobello mushroom, trimmed and sliced

1 carrot, cut into 1cm dice

1/2 swede, cut into 1cm dice

1/2 turnip, cut into 1cm dice

1/2 sweet potato, cut into 1cm dice

1/4 celeriac, cut into 1cm dice

1 lemon for juice

2 Jerusalem artichokes

10 green beans cut into 1cm pieces

Method:

Step 1: Begin by preparing the pumpkin. Apply tamarind paste and a sprinkling on chilli flakes to the inside of the pumpkin. Roast in an oven preheated to 180°C or gas mark 4 for approximately 25 minutes, until tender but still holding its shape.

Step 2: After the rice has soaked in cold water for approximately 10 minutes then drain off excess water.

Step 3: While the rice is soaking in cold water, peel and cut dice the Jerusalem artichokes into 1cm dice for the vegetable filling and squeeze over some lemon juice.

Step 4:In a flameproof casserole dish, mix together all the marinade ingredients but taking care that you only include half the mint.

Step 5: Then, for the filling, add in the mushrooms, vegetables and the chopped green beans. Marinate for 15 minutes by setting aside this mixture.

Step 6: In a large saucepan bring to the boil - water and spices meant for boiling. To this add the drained rice and boil without a cover for about 6 – 8 minutes or until the rice is not quite cooked. Drain this mixture well.

Step 7: To infuse the warm milk with saffron, leave it in a bowl for 3–5 minutes. Add in the rosewater essence and oil. Set aside.

Step 8: After marination, simmer the casserole dish with the vegetables over a low heat for 5 minutes, stir constantly till the vegetables are half-cooked.

Step 9: Then add a layer the rice over the vegetables which are simmering, pour over the saffron mixture and then sprinkle the remaining mint over the rice.

Step 10: Leave the rice and vegetables to cook for 5 – 7 minutes in the casserole with a lid on, on high heat allowing the steam to build up.When the steam starts to escape from the pot, cook for another 8–10 minutes on low heat. Then remove from the heat and leave the casserole to rest for 5 minutes.

Step 11: Now fill the pumpkin shell with the biryani and sprinkle the remaining green beans chopped into 1cm pieces over the biryani. Cover the filled pumpkin shell with the reserved pumpkin lid and roast in an oven set to 200°C or gas mark 5 for 15 minutes.

Step 12: After removing the roasted pumpkin from the oven, take off the lid and serve the hyderabadi biryani immediately.