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HindustanTimes Tue,02 Sep 2014

Pep up your Holi with Bhang!

Naomi Canton, Hindustan Times  Mumbai, February 28, 2010
First Published: 13:40 IST(28/2/2010) | Last Updated: 14:10 IST(28/2/2010)

foodBhang Ke Gulgule
By Chef Bhairav Singh, Indian Chef at Nawab Saheb, the Renaissance Hotel, Powai

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Semolina (Suji) 100 gms
Refined flour (Maida) 50 gms
Wheat flour (Atta) 50 gms
Milk 100 ml                     
Sugar 80 gms
Fennel seeds (Barik Saunf)  10 gms
Bhang paste 40 gms
Vanaspati for frying
Water as required

Soak semolina in milk for 20 minutes. Add refined flour and wheat flour and make a thick batter. Now add sugar, fennel seeds, bhang paste and water. Keep it aside for 10 minutes. Heat vanaspati in a kadhai, make small dumplings of batter, deep fry till crisp. Serve hot.

Methi Bhang Ke Pakode
By Chef Bhairav Singh, Indian Chef at Nawab Saheb, the Renaissance Hotel, Powai

Fresh methi leaves (chopped) 100 gms  
Bhang 50gms
Besan (Whole gram flour) 100 gms
Onion chopped 50 gms
Red chilli powder 10 gms
Turmeric 5 gms 
Crush coriander 5 gms
Salt to taste
Oil for deep frying
Water as per required

Take a mixing bowl and add all ingredients together. The mixture should be of batter consistency. Heat the oil. Make small balls of the mixture and deep fry. Serve hot.

Bhang Barfi
By Chef Shunil, Ramada Plaza Palm Grove, Juhu

Khoya 500 gms
Almond paste 50 gms
Bhang 30 to 40 gms
Sugar 100 gms
Ghee 80gms

In a kadhai, heat the ghee, add the almond paste and khoya and mix well. Add the bhang and continue frying on medium fire. When fat starts leaving the side of the kadhai, add the sugar and mix well.

Cook for 10 minutes more till sugar is dissolved well and the mixture is thick. Pour on to a well-greased thali or tray and set for a few hours. Cut into diamonds or fancy shapes and serve.

Bhang Paneer Tikka
By Chef Shunil, Ramada Plaza Palm Grove, Juhu

Malai paneer 500 gms
Cannabis leaves and buds 100 gms
Ghee 30gms
Khus khus 30 gms
Sugar 10 gms
Salt to taste
Curd 60 gms
Ginger garlic paste 1 tsp

Wash the leaves thoroughly and spread out on a towel to dry. Put a few leaves in a stone mortar and rub them against the sides with the pestle. This releases the resin from the leaves. Keep on adding the leaves, a few at a time.

Add a teaspoon of ghee from time to time, as ghee dissolves the chemicals within the bhang. Also mix in the khus khus and sugar slowly till you get a thick paste.

Cut the paneer into 3cm by 3cm by 1cm pieces. Stuff in the bhang mix between two pieces and then marinade in a mix of ginger garlic paste, curd and salt. Cook in the tandoor and serve hot as snacks.

For Ernest Hemingway fans, a Daiquiri would be a perfect match. It requires even fewer ingredients than a Mojito. Simply take 45 ml white rum, 15 ml lemon juice (roughly 3 teaspoons) and an equal portion of sugar syrup. Pour everything into a jug, add a generous helping of ice cubes, shake well and strain into a glass.

Another tip — when pressed for alcohol, some friends of mine substitute white rum in the Daiquiri and Mojito with other white spirits such as gin, vodka and even tequila.

Lastly, here’s a recipe that usually has even the most voluble whisky haters gushing — 45 ml whisky, 20 ml freshly squeezed lemon juice and 15 ml sugar syrup, shaken well with ice and strained. The next time you have company, dispense with the rum-and-cola and give these five-minute cocktails a try.


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