Bham Bham Bhole: This Holi, try these amazing bhang-based recipes
Holi brings with it a lot of colourful fun and yummy food and drinks. Here are some bhang-infused recipes to enhance the fun quotient of your partyUpdated: Mar 10, 2017 07:42 IST
No Holi party is complete without bhang. Known as Lord Shiva’s favourite, bhang is synonymous with the festivities. From bhang potato hash brown to crunchy bhang fritters, here are some fun and quirky recipes made with using the ingredient. The versatile leaves not only look good served on a platter at a party but also blend well with various ingredients. These bhang infused recipes are surely going to leave you asking for more.
This dish by Chef Meet Singh Malhotra of Ministry Of Beer can be made with a variety of veggies like zucchini, carrot, asparagus, aubergine, bok choy and chinese cabbage. Cut them into desired sh apes and add 150 gm tempura flour, 100 ml water and one bhang ball to make a batter. Add salt to taste and one gm of togarashi powder. Dip the veggies in the batter and fry till crispy. Serve with a mayo and wasabi dip.
A zesty take on the traditional Capriosca, this cocktail, shared by Chef Mahesh Sharma, Radisson Blue Hotel, Dwarka, has that special Holi kick. Take 60ml vodka, 15ml each of lemon juice and sugar syrup, and two tspn bhang paste. Give it a good shake and pour in a glass. Top it up with 50gm crushed ice, and garnish with a lemon slice and some mint leaves.
Bhang ki Badami Pak
Badami Pak, shared by chef Ashwani Kumar, The Leela Ambience Convention Hotel, is a sweet treat with the edge of bhang. Take two cups rose water and boil 500gm sugar in it to prepare a syrup. Now, heat this syrup with 75gm ghee and cook for two minutes. To this, add 500gm mawa and keep stirring. In a separate pan, fry 500 gm blanched almonds and grind them. Add this to the mawa mix along with 75 gm ghee. Keep stirring on a low flame. Separately, fry 50gm bhang leaves and drain the excess oil. Before removing the mawa mix from flame, add bhang leaves, one tsp cardamom powder and one grated nutmeg. Spread on a clean board and cut into roundels. Serve on a dessert plate and garnish with a sliced almond seed, saffron and a sliver leaf.
Crusty Bhaang and Potato Hash Brown
This recipe by Chef Mahesh Sharma, Radisson Blue Hotel, Dwarka is a desi take on the hash brown dish. Shred 200gm potatoes and put them in cold water for sometime. Mix this with 200gm shredded bhang leaves. Now, heat 20gm butter in a non-stick pan and add this mix. Season with salt and pepper (as per taste), 2 gm nutmeg powder and 5 gm paprika powder. Cook for three minutes before flipping. Cook both sides till a golden crust is formed. Serve hot.
Mithlesh Kumar Shah, bar manager at Lanterns Kitchen and Bar, shares this bunta recipe. Make a bhang liquid by blending 200gm bhang leaves with one litre water. Strain the liquid and put it in a blender. Add 90ml milk, 60ml water, a pinch of cardamom powder and eight almonds or pistachios. Blend it all together with ice cubes. Garnish with crushed dry fruits and serve in tall glasses.
Shared by chef Ashwani Kumar, The Leela Ambience Convention Hotel, this thandai makes use of bhang leaves. Wash and drain 2-1/2 tsp bhang leaves. Dry roast 15gm fennel seed, 15 pieces of black peppercorn, 5 gm rose petals, half gm saffron, 50gm of poppy and sunflower seeds and 50gm char magaj and keep aside. Blanch and peel 100gm almond. Now, soak all these ingredients in 1 litre milk and put it in the freezer. Strain and serve garnished with soaked saffron and crushed pistachios in kulhars.
This recipe is shared by Akarsh Pall of Cafe Yell. Preheat an oven to 180 degrees celsius and prepare cannabis-infused butter by sautéeing some bhang leaves with half cup of whipped butter. To this, add 2-1/4 cup brown sugar, two eggs and whip well. Stir in 2 cups chopped walnuts, 1/3 cup of unsweetened cocoa powder, 1-1/2 cup of maida, and 1 tsp of vanilla extract. Line a baking dish with some oil and pour in the brownie batter. Tap the pan lightly on the counter top to allow any large air bubbles to escape. Bake for 25-30 minutes and let cool for an hour before cutting. Serve with ice cream or chocolate sauce.