There is no Holi party without Bhang. Even, Bhang is favorite Prasad of Lord Shiva; it’s synonymous with the festivities. Whether its crunchy fritters or potato hash browns, everyone loves to dig into them. Here are some quick and easy recipes which will make our Holi even more exciting. The versatile leaves will go well when either served on a platter or blend with various ingredients.
This recipe is made with varieties of veggies like zucchini, carrots, asparagus, bok choy, aubergine and Chinese cabbage (Red cabbage). Cut all the veggies into desired shapes and add 150 gm tempura flour, one bhang ball and desired amount of water and prepare a semi-liquid constituency batter. Add salt to taste and 1 tsp of togarashi powder. Dip the veggies in the batter and fry them until golden brown and crispy.
Have this delicious cocktail, Capriana and give it a Holi kick. Combine 60-70ml of Vodka, 15ml of lemon juice and sugar syrup with 2 tsp of bhang paste. Give a good shake and serve it in a glass. Top it with some crushed ice, slices of lemon and some mint leaves for the refreshing flavor.
Take two cups of rose water, add 500 gm of sugar and prepare the syrup. Now, heat the syrup with 75gms of ghee and cook for two minutes. To this, add 500gms of mawa and keep stirring. In a separate pan, fry some blanched almonds and grind them. Add this to the mawa mixture. On a separate pan, fry some bhang leaves and keep it aside. In the mawa mix, add bhang leaves, nutmeg powder and cardamom powder for extra flavor. Serve in a desert Platte and decorate with almond seed and silver leaf.
Crunchy Potato Hash Brown
Shred 200gms of potatoes and put it on ice cold water for sometimes. Mix the shredded potatoes with 200gms of shredded bhang leaves. Heat 50gms of butter in a pan and add the mixture. Season the mixture with salt and pepper with 1 tsp nutmeg powder and 2 tsp paprika powder. Cook it till golden crust. Serve hot.
Make it by blending 200gm of bhang leaves with one-liter water. Strain the liquid and put it in a blender. To the blender, add 90ml milk, 60ml water, a pinch of cardamom powder and 8-10 almonds or pistachios. Blend them together with ice cubes and serve it Thanda Thanda.
Wash and drain 2 tsp of bhang leaves. Dry roast fennel seeds, black peppercorns, some rose petals, half gm saffron, 50gm of poppy and sunflower seeds and 50gm char magaj and keep aside. Soak all these ingredients in one liter of milk along with some blanched almonds. Keep it in a freezer. Strain and serve chilled!