Smokin Moose
Fallen Cannabis Warrior & Ex Moderator
Here are some exotic and intoxicating Bhang Recipes to help you enjoy the Holi Festival the traditional ways !! Relish these Bhang dishes with friends and dear ones and add more excitement to Holy celebrations.
Flavoured bhang drink
Ingredients
2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala (a mixture of cloves, cinnamon, and cardamon)
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar
Method
Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes.
Now strain the water and marijuana through a piece of muslin cloth, collect the water and save.
Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water.
Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass.
Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue.
Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk.
Chill, serve, and enjoy.
Hot Buttered Bhang
Ingredients
half a cube (1/8 pound) of butter or ghee
1/3 - 1/2 oz. Of Marijuana Leaves
8 ounces of Vodka
1-2 pinches Cardamom seed
honey
Method
In a pan, melt the butter or ghee. Break up the marijuana leaves into the pan. Once the butter and leaves are hot and sizzling, add in 8 ounces of vodka. Be careful that the hot butter doesn't make the mixture splatter. Pour the Vodka in swiftly to avoid problems. Continue boiling the mixture for roughly 30 more seconds, stirring simultaneously. Add a pinch or two or powdered cardamom seed while boiling.
Once mixture has been boiled to desired amount, strain the fluids and mash the contents through a strainer. You should use a tool like a spoon to try and squeeze all the juices out. Throw away the mush, or reboil to try and bet more juices out. Pour the liquid into two 4 ounce wine glasses.
This Recipe serves two people. This is an extremely efficient method for extracting the THC. Add honey to taste and enjoy as a hot chocolate-esque Drink!
The effects of the recipe will be felt within 15 withings. Prepare to have a good time!
Saankhein
Ingredients :
1 cup soaked chana dal
1/3 cup soaked moong dhuli
1/3 cup soaked urad dhuli
1/3 cup soaked arhar dal
1/2 tsp asafoetida
1 tsp chilli powder
1/2 tsp baking soda
2 tsp ajwain
oil for deep-frying
salt to taste
Method
Grind the soaked lentils to a dough-like consistency without using water. Make the dough a little grainy.
Mix in the rest of the dry ingredients and shape the dough into slightly flat rounds. Heat oil over high flame, put in as many balls as fit in without their touching each other. Turn after about 10 seconds and lower heat. Cook to make it firm but donot turn them brown.
Keep it aside to cool down and cut them into thick slices.
Now, deep-fry the slices and make them crisp before serving. Serve with green chutney.
PURAN POLI
Ingredients :
300gms. chana (yellow gram) dal
300 gms. jaggery (molasses) or sugar
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve
Method
Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee with flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4" round. Place same sized ball of filling in centre, life all round and seal. Reroll carefully to a 6" diameter round. Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top.
OR
Shallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore increase the calorie level.
Serve hot with dal or amti.
Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)
GUJIA
Ingredients :
500 gms maida (flour)
1kg khoya
3tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water.
500 gms sugar.
Method
Mix six tablespoons of oil with maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside and cover with a damp cloth.
Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire. Let it cool.
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Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out.
Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Let them drain further on a spread out newspaper, till all the grease is soaked up.
Store in an airtight glass jar.
PAPRI
Ingredients :
1/2 kg besan.
1 tsp mustard oil.
1 tsp(heaped) salt
1 small tsp red chilli powder
1 cup water
1 tsp methi leaves.(chopped fine)
1/4 kg maida.
Method
Mix besan, salt, red chilli powder and oil well. Knead the mixture into dough. Knead for about five minutes. Add the methi leaves. Knead for another three minutes. Make the dough into a big round ball and throw the dough on the plate to soften it. This should be done for about seven minutes.
Heat oil in a deep-frying pan, on very high heat. While oil is heating, rub some oil on your palm and roll out the dough into a long strip about one inch thick. Cut the roll into inch size pieces. Keep rubbing oil on your palms to keep the roll moist. Flatten each piece out into a round shape and roll it into small chapatis. Lightly dust both sides of the small chapatis or papris with maida.
Fry very lightly, turning the flame from medium to low as required. Do not let the papris turn brown or red. They should look golden yellow when ready. Send Recipes
Drain oil and store in an airtight container.
Dahi Bhalle
Ingredients: (Serves 4)
For the bhallas:
1 cup (200 g) lentils (dhuli urad dal)
600 ml water
1/2 tsp (2 g) salt
1 tsp (5 g) cumin seeds
2 tsp (10 g) ginger, chopped
5 g green chillies, chopped
250 ml oil
For the curd mixture:
2 cups (400 ml) thick curd, beaten
1 tsp (5 g) sugar
1/2 tsp (2 g) salt
3/4 tsp (4 g) cumin powder
1/2 tsp (2 g) black rock salt
1/2 tsp (2 g) white pepper powder
For the garnishing:
1 tsp (5 g) ginger, julienned
1 tsp (5 g) green chillies, julienned
5 g coriander leaves, chopped
a pinch of chilli powder
a pinch of cumin powder
4 sprigs mint leaves
2 2/3 tbs (40 ml) tamarind chutney
Method
Clean the urad dal and soak in water for two hours. Drain and grind to a fine paste, adding a little water if required. Remove from the mixer. Add salt, cumin seeds, ginger and green chillies. Mix well. Shape into even sized balls.
Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands. Deep fry till golden brown. (Make a hole in the centre of the ball with the thumb just before frying). Remove and drain on paper towels.
To prepare the curd mixture:
Soak the prepared balls in sufficient lukewarm water till they are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well.
Remove the bhallas from water, squeeze out excess water and add to the curd mixture. Keep aside for 10 to 15 minutes.
Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney
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Malpua
Ingredients:
3 cups of fine wheat flour
1 cup fine semolina (Suji)
2 cups grated jaggery (gur)
2 Tablespoons ghee
1 Tablespoon peppercorns
2 cups milk
1 Lime
1 Tablespoon curd
Pinch each of salt and soda.
Method:
Place the flour and the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy. Pound the peppercorns coarsely & add to the mixture.
Heat two tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place.
The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency. Add and blend in it the pinch of soda and juice lime.
Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in one tablespoon of the ready batter into the heated ghee. Fry to a golden brown colour on both sides. While frying splash to make it porous and crisp. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.
Thus fry - Malpuas can be stored for a week or so.
Sweet Kachoris
Ingredients:
250 gm flour
1 tbsp besan
1 tbsp ghee
water for kneading
oil for deep frying
Filling:
100 gm caster sugar
150 gm khoya
100 gm chopped dried fruits
1/4 tsp green cardamom seeds
Saffron Syrup:
250 gm sugar
250 ml water
1/2 tsp saffron strands - soaked in 1 tbsp water
Method:
1. Sieve the flour and besan into a bowl. Rub ghee into the flour with fingertips. Put some water and knead well until dough is smooth.
2. Cover and keep it to cool for fifteen minutes. Mix all filling ingredients together.
3. For the syrup, dissolve the sugar in the water. Boil for five minutes. Stir in saffron and liquid.
4. Roll out dough into flat discs about 4" in diameter. Put the filling in the center and seal the roll with a little water on its edges.
5. Fry kachoris over a slow flame in hot oil. When it turns golden brown take it out carefully and drain the excess oil.
6. Break the top of the kachoris and pour in 1 big spoon of saffron syrup before serving.
KANJI KE VADE
Ingredients :
1 kg urad dal.
2 pcs(small) hing
3 tsp salt
4 tsp rai (finely ground)
2 tsp red chillies (pounded)
6 jugs water ( 1 jug = 6 glasses)
Oil for deep frying.
Whole red chillies for garnish.
Method
Soak urad dal overnight and grind to a fine paste. It should have the consistency of cake batter. Put it n a vessel and whisk it very well so that the mixture is fluffy.
Heat oil well in a deep frying pan. Test if the oil is ready by dropping a little of the mixture into the pan if it fluffs up and floats to the surface the oil is ready. Take a piece of wet cloth on your left palm. This allows the vadas to slide off into the pan without difficulty. Put some of the mixture onto the cloth and flatten it, shaping it into round one-inch vadas. Slide these off one by one into the oil, and deep fry.
They should be fried through and through, and have a golden brown colour. Take care not to make the vadas too thick.
Keep a tawa on the fire and put the crystals of hing on it. Take a matka or an earthenware pot, and as soon as the hing emits an aroma, turn the matka upside down on the tawa to soak up the smell. Take it off the fire and fill the pot with warm water. Mix rai, salt, red chilli powder and whole red chillies into the water. The fried vadas are now put into the matka. The top of the matka is covered with a clean muslin cloth and securely tied.
The matka is left out in the sun during the day for eight days. It is then ready to be served.
Bhang Ke Vade
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Ingredients :
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)
Method
Soak sugar in 1/2 litre of the water. Keep aside.
Wash clean all other dry ingredients, except cardamom if using powder. Soak in two cups of remaining water. Keep aside.
Allow all soaked items to stand for at least 2 hours. Later, grind all soaked ingredients to a very fine paste.(not sugar) Use a stone grinder (manual or electric) if possible. When the paste is very fine, mix remaining water.
Place a strong muslin strainer over a large deep vessel or tie a strong muslin cloth over rim of vessel and use to strain. Press through muslin with back of hands, extracting the liquid into vessel. Add remaining water, a little at a time to extract more. Pour back some of the extract and press, repress. Repeat this process till the residue becomes dry and husklike. Add milk, sugar and rosewater to the extracted liquid. If using cardamom powder mix it in with the milk. Mix well.
Chill for a hour of two before serving.
Bhang ke Pakore (Rajasthan)
Send RecipesIngredients:
200 gm cauliflower
200 gm potatoes
150 gm onions
200 gm brinjal
100 gm spinach
Oil to deep fry
250 gm besan
2 gm soda bicarb
Salt to taste
5 gm ajwain
5 gm pomegranate seed powder
10 gm bhang seed powder
Method:
Peel and wash all the vegetables.
For the batter, sieve gram flour, soda bicarb and salt together. Add ajwain, red chilli powder, pomegranate seed powder and bhang seed powder. Add enough water to make a thick batter.
Dip the vegetables in the batter and deep fry on medium flame until light golden.
Meetha Poodas (Gujarat)
Ingredients :
4 cup wheat flour
2 cup sugar
½ cup yoghurt
Method:
Mix all the ingredients into a thick batter with a little water. The consistency should be that of cake batter. Leave it covered for two hours till the sugar dissolves and makes the batter softer.
Make small, oval-shaped balls and fry in medium-hot oil till red. Take out on blotting paper to remove excess oil.
Serve it with yoghurt.
Khasta kachodi
Ingredients :
Maida 4 cups
Hot oil 8 tbsp
Oil for frying
Salt to taste
For filling
Moong dal (half boiled) 1 cup
Gram flour 1 cup
Oil ½ cup
Garam masala 3-4 tsp
Salt to taste
Pomegranate seeds (crushed) 2 tbsp
Mango powder 1 tsp
Method
Heat ½ cup oil in a pan. Add moong dal and stir for 10 minutes. Add gram flour and cook some more. Add garam masala, mango powder and pomegranate seeds.
Add oil and salt to the flour and knead a hard dough. Cover and keep for 10-15 minutes. Divide into equal portions. Flatten each ball, put 1 tsp mixture of filling and close. Keep all kachodis covered with a wet muslin cloth.
Heat oil till it is smoking. Remove from fire and cool. Put it again on low flame. Flatten kachodi a little at the top and put in oil one by one. Keep on full flame, when kachodis puff up, lower the flame and turn and fry till golden in colour. Cool oil again and repeat the process with rest of the kachodis
Bread Dahi Vade
Ingredients
Bread slices 10
Paneer 50 gm
Curd 250 gm
Oil to fry
Salt to taste.
Red chilli powder and black pepper.
Method
Remove the brown portion from all slices. Soak these in water and squeeze. Mix mashed paneer in soaked bread slices. Add a pinch of salt and mix well. Make small-sized balls, flatten and deep fry till light brown. Remove from oil and soak in warm water for 10 minutes. Squeeze and keep aside.
Beat the curd. Add salt and chilli powder. Add vadas and decorate with mint and jeera powder.
BARFI
Ingredients :
Serves 6 to 8
4 cups or 1 liter milk.
1/4 cup or 60gms sugar
1/2 teaspoon cardamom seeds
20 gms Pista or any other nuts
20 gms silver almonds
Method
Place milk in a saucepan and bring to boil. Reduce heat to low, simmer for 40 minutes or until milk has a porridge like consistency. Stir frequently. Add sugar, stir over heat until dissolve. Add cardamoms, pista nuts, and almonds. Pour into a greased lamington pan, and cool. Cut into diamonds to serve.
Sweet Rice
Ingredients:
Basmati rice-1 cup
Milk-1 cup
Cardamom-4
Salt a pinch
Sugar-1&1/2 cups (alter to one's taste)
Ghee - 2 tbsp
Food color(red)- a pinch
Cashewnuts-10
Grated coconut-1 cup
Method:
Soak rice for an hour. Cook with milk, salt and little water (if necessary). In a sauce pan, make sugar syrup with little water. To this add the cooked rice, color, 1 tbsp ghee, cardamom and stir for 10 minutes in low flame till all water is absorbed. Fry cashew nuts and coconut in 1 tbsp ghee to a golden color and add to the rice mixture.
Thandai
Ingredients:
Makes: 8 glasses (approx.)
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)
Method:
Soak sugar in 1/2 litre of the water used. Keep aside. Wash clean all other dry ingredients, except cardamom if using powder. Soak in 2 cups of remaining water. Keep aside.
Allow all soaked items to stand for at least 2 hours. Grind all soaked ingredients to a very fine paste. (not sugar) Use a stone grinder (manual or electric) if possible. When the paste is very fine, mix remaining water.
Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over rim of vessel and use to strain. Press through muslin with back of palms, extracting the liquid into vessel. Add remaining water, a little at a time to extract more. Pour back some of the extract and press, repress. Repeat this process till the residue becomes dry and husklike. Add milk, sugar and rosewater to the extracted liquid. If using cardamom powder mix it in with the milk. Mix well.
Chill for a hour of two before serving. This can be stored for 35-40 hours if refrigerated.
Tradition of Bhang
Tradition of Bhang,Holi Bhang,History of Bhang
Associated with Lord Shiva, bhang has now become synonymous with holi. To the extent that bhang drinks have now become an official Holi drink.
Culled from the leaves and buds of cannabis - the very intoxicating bhang helps to escalate the spirit of holi - a festival which does not recognise any restrictions. Lip smacking thandai, pakoras and vadas, all having bhang as a very essential ingredient, are savoured by all on the day.
Bhang Preparations in Banaras
The tradition of consuming bhang on holi is particularly rampant in North India where holi itself is celebrated with a gusto unseen anywhere else.
But, the hub of bhang is Varanasi or Banaras, the land of Shiva worship, where bhang is prepared on its famous ghats.
Anywhere on the ghats one can find large number of men engaged in the process of preparing bhang. Using mortar and a pestle, the buds and leaves of Cannabis are squashed and ground into a green paste. To this mixture milk, ghee, and spices are added. The bhang base is now ready to be made into a nutritious, refreshing drink - Thandai, a healthy alternative to alcohol. Bhang is also mixed with ghee and sugar to make a tasty green halva, and into peppery, chewy little balls called 'golees'.
A Brief History of Bhang
Bhang was first used as an intoxicant in India around 1000 BC and soon became an integral part of Hindu culture. In the ancient text Artharvaveda, Bhang is described as a beneficial herb that "releases anxiety". Bhang preparations were sacred to Gods, particularly Shiva. One of Shiva's epithets was "Lord of Bhang" as he is said to have discovered the transcendental properties of the mixture.
In imitation of Shiva, many sadhus use Bhang to boost meditation and achieve transcendental states. Besides, Bhang or cannabis is also believed to be popular amongst Sufis as an aid to spiritual ecstasy since a long time.
Bond with the Bhang
Ancient as it is, bhang has become a inseparable part of Indian tradition. So much so that it has become symbolic for a lot of things. They might be, or rather they are, pure superstitious believes. But if one understands the inherent sentimental and emotional nature of Indians, one can very easily feel the emotional bond people have with bhang.
Associated with Lord Shiva, hemp plant is regarded holy by the Hindus. There is even a belief that to meet someone carrying bhang is an omen of success. And, if longing for hemp plant foretells happiness, to see it in dreams ensures prosperity for a person in future. Also, walking underfoot a holy bhang leaf spells doom for a person.
People also strongly believe in the medicinal properties of the hemp plant. If taken in proper quantity bhang cures fever, dysentery and sunstroke. It helps to clear phlegm, quicken digestion, sharpen appetite, cure speak imperfection and lispering. Besides, it freshens the intellect and gives alertness to the body and gaiety to the mind.
What is bhang?
Cannabis Rank: Genus
Genus of three closely related species, often hybridized.
Cannabis is dioecious, i.e. individual plants are either male or female. The female plant is the more potent, especially when unpollinated (hence sinsemilla = without seed).
The plant has an ancient relationship with humankind, and has long been cultivated as a source of medicine (the buds), fiber (the stalks), and food (the seeds). It has been found in neolithic Chinese archaeological sites, and is mentioned in the earliest Chinese pharmacopoeias. In India it is associated with Shiva and has played an important role in religious life as a sacred inebriant.
Botanical Suffix: Linnaeus
Habitat: Native to Central Asia, now found worldwide.
Isolated Chemicals: THC Concentration varies greatly by strain.
Bhang Recipes,Recipe of Bhang,Holi Bhang Recipe,Recipe for Bhang
Flavoured bhang drink
Ingredients
2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala (a mixture of cloves, cinnamon, and cardamon)
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar
Method
Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes.
Now strain the water and marijuana through a piece of muslin cloth, collect the water and save.
Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water.
Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass.
Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue.
Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk.
Chill, serve, and enjoy.
Hot Buttered Bhang
Ingredients
half a cube (1/8 pound) of butter or ghee
1/3 - 1/2 oz. Of Marijuana Leaves
8 ounces of Vodka
1-2 pinches Cardamom seed
honey
Method
In a pan, melt the butter or ghee. Break up the marijuana leaves into the pan. Once the butter and leaves are hot and sizzling, add in 8 ounces of vodka. Be careful that the hot butter doesn't make the mixture splatter. Pour the Vodka in swiftly to avoid problems. Continue boiling the mixture for roughly 30 more seconds, stirring simultaneously. Add a pinch or two or powdered cardamom seed while boiling.
Once mixture has been boiled to desired amount, strain the fluids and mash the contents through a strainer. You should use a tool like a spoon to try and squeeze all the juices out. Throw away the mush, or reboil to try and bet more juices out. Pour the liquid into two 4 ounce wine glasses.
This Recipe serves two people. This is an extremely efficient method for extracting the THC. Add honey to taste and enjoy as a hot chocolate-esque Drink!
The effects of the recipe will be felt within 15 withings. Prepare to have a good time!
Saankhein
Ingredients :
1 cup soaked chana dal
1/3 cup soaked moong dhuli
1/3 cup soaked urad dhuli
1/3 cup soaked arhar dal
1/2 tsp asafoetida
1 tsp chilli powder
1/2 tsp baking soda
2 tsp ajwain
oil for deep-frying
salt to taste
Method
Grind the soaked lentils to a dough-like consistency without using water. Make the dough a little grainy.
Mix in the rest of the dry ingredients and shape the dough into slightly flat rounds. Heat oil over high flame, put in as many balls as fit in without their touching each other. Turn after about 10 seconds and lower heat. Cook to make it firm but donot turn them brown.
Keep it aside to cool down and cut them into thick slices.
Now, deep-fry the slices and make them crisp before serving. Serve with green chutney.
PURAN POLI
Ingredients :
300gms. chana (yellow gram) dal
300 gms. jaggery (molasses) or sugar
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve
Method
Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee with flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4" round. Place same sized ball of filling in centre, life all round and seal. Reroll carefully to a 6" diameter round. Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top.
OR
Shallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore increase the calorie level.
Serve hot with dal or amti.
Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)
GUJIA
Ingredients :
500 gms maida (flour)
1kg khoya
3tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water.
500 gms sugar.
Method
Mix six tablespoons of oil with maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside and cover with a damp cloth.
Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire. Let it cool.
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Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out.
Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Let them drain further on a spread out newspaper, till all the grease is soaked up.
Store in an airtight glass jar.
PAPRI
Ingredients :
1/2 kg besan.
1 tsp mustard oil.
1 tsp(heaped) salt
1 small tsp red chilli powder
1 cup water
1 tsp methi leaves.(chopped fine)
1/4 kg maida.
Method
Mix besan, salt, red chilli powder and oil well. Knead the mixture into dough. Knead for about five minutes. Add the methi leaves. Knead for another three minutes. Make the dough into a big round ball and throw the dough on the plate to soften it. This should be done for about seven minutes.
Heat oil in a deep-frying pan, on very high heat. While oil is heating, rub some oil on your palm and roll out the dough into a long strip about one inch thick. Cut the roll into inch size pieces. Keep rubbing oil on your palms to keep the roll moist. Flatten each piece out into a round shape and roll it into small chapatis. Lightly dust both sides of the small chapatis or papris with maida.
Fry very lightly, turning the flame from medium to low as required. Do not let the papris turn brown or red. They should look golden yellow when ready. Send Recipes
Drain oil and store in an airtight container.
Dahi Bhalle
Ingredients: (Serves 4)
For the bhallas:
1 cup (200 g) lentils (dhuli urad dal)
600 ml water
1/2 tsp (2 g) salt
1 tsp (5 g) cumin seeds
2 tsp (10 g) ginger, chopped
5 g green chillies, chopped
250 ml oil
For the curd mixture:
2 cups (400 ml) thick curd, beaten
1 tsp (5 g) sugar
1/2 tsp (2 g) salt
3/4 tsp (4 g) cumin powder
1/2 tsp (2 g) black rock salt
1/2 tsp (2 g) white pepper powder
For the garnishing:
1 tsp (5 g) ginger, julienned
1 tsp (5 g) green chillies, julienned
5 g coriander leaves, chopped
a pinch of chilli powder
a pinch of cumin powder
4 sprigs mint leaves
2 2/3 tbs (40 ml) tamarind chutney
Method
Clean the urad dal and soak in water for two hours. Drain and grind to a fine paste, adding a little water if required. Remove from the mixer. Add salt, cumin seeds, ginger and green chillies. Mix well. Shape into even sized balls.
Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands. Deep fry till golden brown. (Make a hole in the centre of the ball with the thumb just before frying). Remove and drain on paper towels.
To prepare the curd mixture:
Soak the prepared balls in sufficient lukewarm water till they are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well.
Remove the bhallas from water, squeeze out excess water and add to the curd mixture. Keep aside for 10 to 15 minutes.
Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney
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Malpua
Ingredients:
3 cups of fine wheat flour
1 cup fine semolina (Suji)
2 cups grated jaggery (gur)
2 Tablespoons ghee
1 Tablespoon peppercorns
2 cups milk
1 Lime
1 Tablespoon curd
Pinch each of salt and soda.
Method:
Place the flour and the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy. Pound the peppercorns coarsely & add to the mixture.
Heat two tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place.
The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency. Add and blend in it the pinch of soda and juice lime.
Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in one tablespoon of the ready batter into the heated ghee. Fry to a golden brown colour on both sides. While frying splash to make it porous and crisp. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.
Thus fry - Malpuas can be stored for a week or so.
Sweet Kachoris
Ingredients:
250 gm flour
1 tbsp besan
1 tbsp ghee
water for kneading
oil for deep frying
Filling:
100 gm caster sugar
150 gm khoya
100 gm chopped dried fruits
1/4 tsp green cardamom seeds
Saffron Syrup:
250 gm sugar
250 ml water
1/2 tsp saffron strands - soaked in 1 tbsp water
Method:
1. Sieve the flour and besan into a bowl. Rub ghee into the flour with fingertips. Put some water and knead well until dough is smooth.
2. Cover and keep it to cool for fifteen minutes. Mix all filling ingredients together.
3. For the syrup, dissolve the sugar in the water. Boil for five minutes. Stir in saffron and liquid.
4. Roll out dough into flat discs about 4" in diameter. Put the filling in the center and seal the roll with a little water on its edges.
5. Fry kachoris over a slow flame in hot oil. When it turns golden brown take it out carefully and drain the excess oil.
6. Break the top of the kachoris and pour in 1 big spoon of saffron syrup before serving.
KANJI KE VADE
Ingredients :
1 kg urad dal.
2 pcs(small) hing
3 tsp salt
4 tsp rai (finely ground)
2 tsp red chillies (pounded)
6 jugs water ( 1 jug = 6 glasses)
Oil for deep frying.
Whole red chillies for garnish.
Method
Soak urad dal overnight and grind to a fine paste. It should have the consistency of cake batter. Put it n a vessel and whisk it very well so that the mixture is fluffy.
Heat oil well in a deep frying pan. Test if the oil is ready by dropping a little of the mixture into the pan if it fluffs up and floats to the surface the oil is ready. Take a piece of wet cloth on your left palm. This allows the vadas to slide off into the pan without difficulty. Put some of the mixture onto the cloth and flatten it, shaping it into round one-inch vadas. Slide these off one by one into the oil, and deep fry.
They should be fried through and through, and have a golden brown colour. Take care not to make the vadas too thick.
Keep a tawa on the fire and put the crystals of hing on it. Take a matka or an earthenware pot, and as soon as the hing emits an aroma, turn the matka upside down on the tawa to soak up the smell. Take it off the fire and fill the pot with warm water. Mix rai, salt, red chilli powder and whole red chillies into the water. The fried vadas are now put into the matka. The top of the matka is covered with a clean muslin cloth and securely tied.
The matka is left out in the sun during the day for eight days. It is then ready to be served.
Bhang Ke Vade
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Ingredients :
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)
Method
Soak sugar in 1/2 litre of the water. Keep aside.
Wash clean all other dry ingredients, except cardamom if using powder. Soak in two cups of remaining water. Keep aside.
Allow all soaked items to stand for at least 2 hours. Later, grind all soaked ingredients to a very fine paste.(not sugar) Use a stone grinder (manual or electric) if possible. When the paste is very fine, mix remaining water.
Place a strong muslin strainer over a large deep vessel or tie a strong muslin cloth over rim of vessel and use to strain. Press through muslin with back of hands, extracting the liquid into vessel. Add remaining water, a little at a time to extract more. Pour back some of the extract and press, repress. Repeat this process till the residue becomes dry and husklike. Add milk, sugar and rosewater to the extracted liquid. If using cardamom powder mix it in with the milk. Mix well.
Chill for a hour of two before serving.
Bhang ke Pakore (Rajasthan)
Send RecipesIngredients:
200 gm cauliflower
200 gm potatoes
150 gm onions
200 gm brinjal
100 gm spinach
Oil to deep fry
250 gm besan
2 gm soda bicarb
Salt to taste
5 gm ajwain
5 gm pomegranate seed powder
10 gm bhang seed powder
Method:
Peel and wash all the vegetables.
For the batter, sieve gram flour, soda bicarb and salt together. Add ajwain, red chilli powder, pomegranate seed powder and bhang seed powder. Add enough water to make a thick batter.
Dip the vegetables in the batter and deep fry on medium flame until light golden.
Meetha Poodas (Gujarat)
Ingredients :
4 cup wheat flour
2 cup sugar
½ cup yoghurt
Method:
Mix all the ingredients into a thick batter with a little water. The consistency should be that of cake batter. Leave it covered for two hours till the sugar dissolves and makes the batter softer.
Make small, oval-shaped balls and fry in medium-hot oil till red. Take out on blotting paper to remove excess oil.
Serve it with yoghurt.
Khasta kachodi
Ingredients :
Maida 4 cups
Hot oil 8 tbsp
Oil for frying
Salt to taste
For filling
Moong dal (half boiled) 1 cup
Gram flour 1 cup
Oil ½ cup
Garam masala 3-4 tsp
Salt to taste
Pomegranate seeds (crushed) 2 tbsp
Mango powder 1 tsp
Method
Heat ½ cup oil in a pan. Add moong dal and stir for 10 minutes. Add gram flour and cook some more. Add garam masala, mango powder and pomegranate seeds.
Add oil and salt to the flour and knead a hard dough. Cover and keep for 10-15 minutes. Divide into equal portions. Flatten each ball, put 1 tsp mixture of filling and close. Keep all kachodis covered with a wet muslin cloth.
Heat oil till it is smoking. Remove from fire and cool. Put it again on low flame. Flatten kachodi a little at the top and put in oil one by one. Keep on full flame, when kachodis puff up, lower the flame and turn and fry till golden in colour. Cool oil again and repeat the process with rest of the kachodis
Bread Dahi Vade
Ingredients
Bread slices 10
Paneer 50 gm
Curd 250 gm
Oil to fry
Salt to taste.
Red chilli powder and black pepper.
Method
Remove the brown portion from all slices. Soak these in water and squeeze. Mix mashed paneer in soaked bread slices. Add a pinch of salt and mix well. Make small-sized balls, flatten and deep fry till light brown. Remove from oil and soak in warm water for 10 minutes. Squeeze and keep aside.
Beat the curd. Add salt and chilli powder. Add vadas and decorate with mint and jeera powder.
BARFI
Ingredients :
Serves 6 to 8
4 cups or 1 liter milk.
1/4 cup or 60gms sugar
1/2 teaspoon cardamom seeds
20 gms Pista or any other nuts
20 gms silver almonds
Method
Place milk in a saucepan and bring to boil. Reduce heat to low, simmer for 40 minutes or until milk has a porridge like consistency. Stir frequently. Add sugar, stir over heat until dissolve. Add cardamoms, pista nuts, and almonds. Pour into a greased lamington pan, and cool. Cut into diamonds to serve.
Sweet Rice
Ingredients:
Basmati rice-1 cup
Milk-1 cup
Cardamom-4
Salt a pinch
Sugar-1&1/2 cups (alter to one's taste)
Ghee - 2 tbsp
Food color(red)- a pinch
Cashewnuts-10
Grated coconut-1 cup
Method:
Soak rice for an hour. Cook with milk, salt and little water (if necessary). In a sauce pan, make sugar syrup with little water. To this add the cooked rice, color, 1 tbsp ghee, cardamom and stir for 10 minutes in low flame till all water is absorbed. Fry cashew nuts and coconut in 1 tbsp ghee to a golden color and add to the rice mixture.
Thandai
Ingredients:
Makes: 8 glasses (approx.)
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)
Method:
Soak sugar in 1/2 litre of the water used. Keep aside. Wash clean all other dry ingredients, except cardamom if using powder. Soak in 2 cups of remaining water. Keep aside.
Allow all soaked items to stand for at least 2 hours. Grind all soaked ingredients to a very fine paste. (not sugar) Use a stone grinder (manual or electric) if possible. When the paste is very fine, mix remaining water.
Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over rim of vessel and use to strain. Press through muslin with back of palms, extracting the liquid into vessel. Add remaining water, a little at a time to extract more. Pour back some of the extract and press, repress. Repeat this process till the residue becomes dry and husklike. Add milk, sugar and rosewater to the extracted liquid. If using cardamom powder mix it in with the milk. Mix well.
Chill for a hour of two before serving. This can be stored for 35-40 hours if refrigerated.
Tradition of Bhang
Tradition of Bhang,Holi Bhang,History of Bhang
Associated with Lord Shiva, bhang has now become synonymous with holi. To the extent that bhang drinks have now become an official Holi drink.
Culled from the leaves and buds of cannabis - the very intoxicating bhang helps to escalate the spirit of holi - a festival which does not recognise any restrictions. Lip smacking thandai, pakoras and vadas, all having bhang as a very essential ingredient, are savoured by all on the day.
Bhang Preparations in Banaras
The tradition of consuming bhang on holi is particularly rampant in North India where holi itself is celebrated with a gusto unseen anywhere else.
But, the hub of bhang is Varanasi or Banaras, the land of Shiva worship, where bhang is prepared on its famous ghats.
Anywhere on the ghats one can find large number of men engaged in the process of preparing bhang. Using mortar and a pestle, the buds and leaves of Cannabis are squashed and ground into a green paste. To this mixture milk, ghee, and spices are added. The bhang base is now ready to be made into a nutritious, refreshing drink - Thandai, a healthy alternative to alcohol. Bhang is also mixed with ghee and sugar to make a tasty green halva, and into peppery, chewy little balls called 'golees'.
A Brief History of Bhang
Bhang was first used as an intoxicant in India around 1000 BC and soon became an integral part of Hindu culture. In the ancient text Artharvaveda, Bhang is described as a beneficial herb that "releases anxiety". Bhang preparations were sacred to Gods, particularly Shiva. One of Shiva's epithets was "Lord of Bhang" as he is said to have discovered the transcendental properties of the mixture.
In imitation of Shiva, many sadhus use Bhang to boost meditation and achieve transcendental states. Besides, Bhang or cannabis is also believed to be popular amongst Sufis as an aid to spiritual ecstasy since a long time.
Bond with the Bhang
Ancient as it is, bhang has become a inseparable part of Indian tradition. So much so that it has become symbolic for a lot of things. They might be, or rather they are, pure superstitious believes. But if one understands the inherent sentimental and emotional nature of Indians, one can very easily feel the emotional bond people have with bhang.
Associated with Lord Shiva, hemp plant is regarded holy by the Hindus. There is even a belief that to meet someone carrying bhang is an omen of success. And, if longing for hemp plant foretells happiness, to see it in dreams ensures prosperity for a person in future. Also, walking underfoot a holy bhang leaf spells doom for a person.
People also strongly believe in the medicinal properties of the hemp plant. If taken in proper quantity bhang cures fever, dysentery and sunstroke. It helps to clear phlegm, quicken digestion, sharpen appetite, cure speak imperfection and lispering. Besides, it freshens the intellect and gives alertness to the body and gaiety to the mind.
What is bhang?
Cannabis Rank: Genus
Genus of three closely related species, often hybridized.
Cannabis is dioecious, i.e. individual plants are either male or female. The female plant is the more potent, especially when unpollinated (hence sinsemilla = without seed).
The plant has an ancient relationship with humankind, and has long been cultivated as a source of medicine (the buds), fiber (the stalks), and food (the seeds). It has been found in neolithic Chinese archaeological sites, and is mentioned in the earliest Chinese pharmacopoeias. In India it is associated with Shiva and has played an important role in religious life as a sacred inebriant.
Botanical Suffix: Linnaeus
Habitat: Native to Central Asia, now found worldwide.
Isolated Chemicals: THC Concentration varies greatly by strain.
Bhang Recipes,Recipe of Bhang,Holi Bhang Recipe,Recipe for Bhang
