Mahashivratri brings a slew of devotees, general goodwill and cheer, food, and, of course, bhang. Bhang, traditionally associated with Lord Shiva, is a fun booster made from the leaves and blossoms of the cannabis plant.
Fill your plate with pleasures and end it on a high note to pack some punch into your cuisine.
Bhang Ke Pakode
Ingredient:
- Besan 250 gms
- Potatoes 200 gms
- Cauliflower 200 gms
- Onion 150 gms
- Spinach 100 gms
- Brinjal 200 gms
- Bhang seed powder 10 gm
- Bicarb-Soda 2gm
- Ajwain 5 g
- Pomegranate seed powder 5gm
- Salt as per taste
- Deep-frying liquid
Making :
- Wash the vegetables and cut them into large bits.
- Besan, soda-bicarb, and salt should be combined.
- Add bhang seed powder, ajwain, red chili powder, and pomegranate seed powder to this combination
-
- Add the required water to produce a batter the consistency of a drop.
- In a kadai, heat the oil.
- Now, Dip the vegetable pieces in the batter one at a time, making sure they are well covered in batter.
- Then, on medium heat, deep-fried them till golden crisp.
- Bhaang pakora is done and ready to serve.
Bhang Thandai
.jpg)
Ingredients:
- 1.5 liter Water
- 1.5 cups sugar
- A cup of milk
- 1 tablespoon - Almonds
- 1 tablespoon dried karaoke beej
- 1/2 teaspoon poppy seeds
- 1/2 teaspoon aniseed
- 1/2 teaspoon Cardamom powder
- 1 teaspoon - of whole peppercorns
- 15 bhaang leaves
- 1/4 cup rose petals
Making
- Pour 1/2 liter of water and sugar into a pan. Let it soak for 2 hours.
- In a separate dish, soak the remaining dry ingredients in 2 cups of water for at least 2 hours. After 2 hours, finely crush the soaked components.
- Add the remaining water to the paste and strain it through a strong muslin sieve into a vessel until the residue is dry.
- Add milk and sugar syrup to the strained mixture.
- Pour the milk over the cardamom powder.
- Chill it in the fridge for 2 to 3 hours before serving.
- Serve chilled with chopped almonds.
Bhang Ki Chutney
Ingredients:
- 50g Bhaang seeds
- 2 green chilies
- 3 tbsp lemon juice
- 2 tbsp chopped mint
- 3 tbsp Water
- 1 teaspoon salt
Making:
- Roast the bhang seeds before grinding them in a mixie.
- In a blender, combine the green chilies, lemon juice, mint leaves, water, and salt to make a paste. The chutney is ready.
Bhang Lassi
Ingredient:
- 1 cup of water
- 1 pound bhang
- 2 cups whole milk, warmed
- 1 tbsp chopped almond
Topping:
- 1/2 teaspoon grenadine
- 1 tablespoon coconut milk
- 1/2 cup sugar
- 1/8 teaspoon ginger powder
- Garam masala pinch
Making:
- In a small kettle or pot, bring water to a boil. Sprinkle it with bhang.
- Let the mixture steep for up to 10 minutes. Pour the water into a saucepan.
- With a pestle or mortar, grind the bhang. Add roughly 2 tablespoons of the milk and blend until it becomes a paste.
- Pour part of the milk into the saucepan along with the water. Set aside the mixture.
- Combine the bhang with the almonds and crush everything together. Add slightly more milk to the mixture. Repeat for a few minutes, straining the milk into the pan each time.
- With a strainer, strain this mixture even further. You will get rid of the extra plant material this way.
- Pour in the grenadine, coconut milk, and any residual milk. Add the sugar, ginger, and garam masala. Let it boil while constantly stirring. Let it cool slightly.
- Put the mixture in the refrigerator to cool for a couple of hours.
- In a tumbler glass, serve your bhang lassi.
