Day 1: Maa Shailputri

Ingredients

• Sabudana (sago)70 g
• Boiled potato80 g
• Roasted peanuts, coarsely crushed25 g
• Ghee1 tbsp
• Cumin seeds½ tsp
• Green chilli, finely chopped1 pc
• Rock salt (sendha namak)to taste
• Lemon juice1 tsp
• Coriander leaves, chopped1 tbsp

Method

1. Rinse the sabudana 2-3 times and soak it for 5-6 hours in just enough water to cover it. It is ready when a pearl crushes easily between your fingers.
2. Peel the potato and cut it into small cubes.
3. Heat ghee in a pan, let the cumin splutter, then add the green chilli and potato and sauté for 2 minutes.
4. Add the sabudana, peanuts and rock salt. Cook on low heat for 5-7 minutes, stirring, until the pearls turn translucent. Overcooking makes it sticky.
5. Turn off the heat, mix in lemon juice and coriander, and serve hot.

Ingredients

• Boiled potato150 g
• Ghee1 tbsp
• Cumin seeds1 tsp
• Green chilli, finely chopped1 pc
• Ginger, grated5 g
• Rock salt (sendha namak)to taste
• Black pepper powder¼ tsp
• Lemon juice1 tsp
• Coriander leaves, chopped1 tbsp

Method

1. Peel the boiled potatoes and cut them into medium cubes.
2. Heat ghee in a pan, let the cumin turn golden, then sauté the green chilli and ginger for 30 seconds.
3. Add the potatoes, rock salt and pepper. Toss on medium-high heat for 4-5 minutes until the edges turn lightly golden.
4. Finish with lemon juice and coriander. Serve with kuttu puri or curd.

Ingredients

• Makhana (fox nuts)20 g
• Full-fat milk250 ml
• Sugar20 g
• Ghee1 tsp
• Cardamom powder1 pinch
• Chopped cashews, almonds, pistachios10 g

Method

1. Heat ghee in a pan and roast the makhana on low heat for 3-4 minutes until crisp. Lightly crush half of them.
2. Boil the milk in a heavy-bottomed pan and simmer for 10 minutes.
3. Add the makhana and cook for 8-10 minutes, stirring now and then, until soft and the kheer thickens.
4. Add sugar and cardamom and cook 2 more minutes. Top with dry fruits and serve warm or chilled.