While most might prefer to tank up on their cannabis induced high of choice and top off their skin with a sprinkling of happy colours, tomorrow’s Holi celebrations also mark the beginning of a much-needed long weekend for us urban dwellers. And where we come from (namely, 3 x 3 cubby holes of virtual reality madness) that means full bellies, binge movie-watching and catching up on at least eight more hours of sleep than usual, making getting out onto the streets and actually playing Holi unlikely. Most importantly, however, is that full belly.
If you’ve followed us for a while now, you already know how we love a good personalised recipe or six. So since Amrita Rana of Life Ki Recipe fame’s already held our hands through her criminally good magnum barbecue recipe for french toast with barbecued fruits and marshmallows with beer caramel, we pleaded her for a little festival special.
You’d be selling yourself short if you stuck to just drinking whatever version of thandai your local bhang shops have to offer this year. Instead, take the experimentation to your kitchen and test out Rana’s delicious bhang thandai, lassi, and pakoda recipes—the ‘Holi Trinity,’ if you will.
Pro tip: Make all three simultaneously because if you consume one before you make the others, you’re basically going to be both disgustingly full and incapacitated. Happy Holi and you’re welcome!
I. Bhang Thandai
Make a big jug so you have enough for the entire weekend.
What You Need: 8-10 almonds, 2 tsp fennel seeds (saunf), 2 tsp poppy seeds (khus khus), 3-4 green cardamom pods, ½ cup sugar, 2 tsp peppercorns, 1 tbsp Bhang (pounded with little water to make a paste), 1 cup water, 2 cup milk, iceHow To Make It: Grind all the spices in a mortar pestle. Crush almonds separately. Blend spices, almonds, bhang paste, water, milk and ice together. Strain through a cheesecloth and serve cold.
Image courtesy: Amrita Rana/Life Ki Recipe
II. Bhang Pakodas
A little crunch for that extra punch.
What You Need: Assorted veggies: cauliflower, onions, potatoes, all cut into chunks. 250 gm chickpea flour (Besan), a pinch of baking soda, a pinch of red chilli powder, 1 tsp amchoor powder, salt to taste,1 tbsp Bhang paste, water, chaat masala on top, oil to fry.
How To Make It: Heat oil in a kadhai. Take the chickpea flour in a mixing bowl and add baking soda, chilli powder, amchoor powder, salt, bhang and add water little by little to make the batter. Dip the veggies in the batter before putting them into hot oil to fry. Cook on medium high flame until crisp and dark golden. Sprinkle some chaat masala on top and serve with pudina chutney.
III. Bhang Lassi
Add a little bit extra bhang if you want to take a good, long nap after lunch.
What You Need: 1 cup yogurt, 1 cup water, 2 tbsp pistachio chopped, 1 tsp khus essence, 1 tsp Bhang paste
How To Make It: Blend all and chill before serving.
Submitted by Amrita Rana
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