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Sunday, 1 March 2015

{{Easy}} How to prepare Bhang Receipes at home Easily.

How to make bhang receipes at Home:

Holi means colour, food, fun and then some more. A classic element that adds a high to Holi every year is Bhang. Made from the leaves and flowers of the female cannabis plant,Bhang is considered a fun booster. An intoxicant, the consumption of Bhang on Holi has been considered standard practice for decades now.
To add a kick to your Holi celebration, TimesCity presents recipes which use Bhang as the main ingredient.

Bhang Cannabis
� cup bhang leaves
2 tsp sugar
� cup water
1 tsp Oil
  • Crush bhang leaves and sugar with mortar and pestle
  • Put crushed bhang leaves, water and oil in a pan and boil it. Lower the flame and let it steep for around 15 minutes
  • Let the mixture cool at room temperature.
  • Blend it properly to make the paste.
  • Strain the paste in muslin cloth to remove the woody fibers if any.
Easy Bhang Recipes For Holi
� cup almonds
� cup pumpkin seeds
� cup watermelon seeds
� cup cantaloupe seeds
1 tsp black peppercorn
� cup water
2 tsp sugar
8 cups milk
  • Soak almonds in the water at night. In the morning, peel off their skin.
  • Blend almonds, pumpkin seeds, watermelon seeds, cantaloupe seeds, black peppercorn and water until it becomes a thick paste. Add sugar and milk and keep it in the refrigerator for around one hour.
  • Mix bhang paste with the thandai for more than a minute.
  • Serve it with lots of ice cubes.
Easy Bhang Recipes For Holi
� cup blanched pistachios
2�  cup yoghurt
2 tsp whipped cream
2 tsp khus syrup
  • Mix yoghurt, cream and khus syrup in a bowl and keep it in the refrigerator to cool.
  • Grind pistachios finely.
  • Blend pistachios and bhang paste for two minutes.
  • Add yoghurt mixture and blend it for another two minutes.
  • Serve it with lots of ice cubes.
Easy Bhang Recipes For Holi
� cup dried bhang leaves
2 cups water
4 cups milk
� cup sugar
1 inch cinnamon stick
6 cloves
6 green cardamom pods (cracked)
6 black peppercorns
1 tsp fresh minced ginger
1 tsp oil
Half n half cream
  • Process dried bhang leaves and make coarse powder.
  • Put bhang leaves powder, water, milk, sugar, cinnamon stick, cloves, green cardamom pods, black peppercorns, ginger and oil in a pan and let it boil.
  • Lower the flame and let it boil for around 15 minutes.
  • Let it cool and strain the mixture in a jar and tighten the lid.
  • Pour � cup of half n half cream and � cup of strained tea in a cup. Warm it in microwave and serve

Note: The strained tea mixture if refrigerated properly stays fresh for around one week.
Easy Bhang Recipes For Holi
� cup bhang seeds
2 serrano pepper
3 tsp fresh lime juice
2 tsp fresh peppermint leaves
3 tsp water
� tsp salt
  • Roast bhang leaves on a medium heat for three minutes or till they turn brown. Turn off the heat and let the seeds cool at room temperature.
  • Grind seeds into a very fine powder.
  • Grind seeds with pepper, lime juice, peppermint leaves, water and salt and make a smooth paste.
Easy Bhang Recipes For Holi
� cup ghee
� cup bhang leaves
1 cup chickpea flour
� cup ghee
� tsp cardamom seeds
� cup mixture of watermelon and cantaloupe seeds
1 cup sugar
1 cup water
1� cup milk

  • Heat ghee in a pan. Put bhang leaves in pan. Keep it on the medium flame till bhang leaves start leaving their colour.
  • Keep it aside.
  • Put water, milk and sugar in pan and boil till the sugar gets completely dissolved.
  • In a separate pan, mix ghee and chickpea flour and make a raw roux paste. Mix this mixture withbhang.
  • Put the mixture of ghee, chickpea flour and bhang on a low heat till the flour turns golden brown.
  • Add water, milk and sugar mixture to it and let it cook till it becomes a thick paste.
  • Add cardamom seeds and watermelon and cantaloupe seeds. Stir it well and turn off the flame.
  • Press the ingredients with spatula and serve hot.
Easy Bhang Recipes For Holi
200 gm cauliflower
200 gm potatoes
150 gm onions
200 gm brinjal
100 gm spinach
250 gm chickpea flour
A pinch of baking soda
A pinch of red chilli powder
Salt to taste
5 gm bishop�s weed
5 gm pomegranate seed powder
10 gm bhang seed powder

  • Peel, wash and cut all the vegetables.
  • Mix chickpea flour, baking soda, salt, red chilli powder, bishop�s weed, pomegranate seed powder,bhang seed powder with water and make a thick batter.
  • Dip the vegetables one by one in the batter and deep fry them on the medium flame till they turn golden brown.
  • Serve it hot.
Tips To Neutralise The Effect Of Bhang:
  • Make sure to eat plenty of snacks before and after consuming bhang.
  • Never consume it empty stomach as it can lead to serious health complications.
  • Mixing bhang with alcohol can be fatal.

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