Thursday, July 31, 2008

!!*!!~* Holi Recipes*~!!*!!



Bhang Recipes

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!
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< style="font-family: trebuchet ms;">Bhang ke Pakore (Rajasthan)
Ingredients:
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.
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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.
Bhang Ke Vade
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.

Outstanding Thandai Recipes


Thandai Recipes: One
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 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.
  • 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 husk like.
  • 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.
  • Making time: 45 minutes
  • Makes: 8 glasses (approx.)

Shelf life: Refrigerated 35-40 hours

Thandai Recipes: Two
Ingredients:
15 almonds
2 tsp aniseed
2 tsp poppy seeds
8 cardamom pods
12 tsp sugar
2 tsp peppercorns
2 tsp cumin seeds
300ml water
400ml milk
4 tsp crushed ice

Method:
Grind all the spices, with the almonds separate. Blend together in a large bowl, and add water and milk. Strain through cheesecloth until liquid is smooth. Serve cold.
Serves 4-5

Thandai Recipes: Three
Ingredients:
250 gms sweetened condensed milk
1 1/2 litre milk
10 almonds, soaked in water and peeled
6 pepper corns
4 cardamoms, crushed
2 tsp fennel seeds (saunf)
1 tsp khus essence (poppy seeds)
Few ice cubes, crushed

Method:
Grind well the peeled almonds, cardamom and fennel seeds to a fine paste and mix with the rest of the ingredients. Strain the mixture well.
Take crushed ice cubes in a glass till half and fill the rest with the above mixture.
Serve garnished with rose petals.
Makes for 12 glasses
Preparation time: 5-10 minutes

Thandai Recipes: Four
Ingredients:
Milk, sugar, pistachios, almonds, walnuts etc., some charas or bhang.
Powder all dry ingredients and place in a coarse cloth. Heat milk and sugar slowly, holding the cloth with pistas etc. in the milk. Every now and again, squeeze excess liquid from the mass in the cloth. Once the milk has taken the bhang/charas and flavour from the nuts, chill and serve cold.


This message has been posted on HMGoogleGroup by: ~*~Priya~*~

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