Day 3: Maa Chandraghanta

Ingredients

• Barnyard millet (samak)60 g
• Boiled potato60 g
• Roasted peanuts, coarsely crushed15 g
• Ghee1 tbsp
• Cumin seeds½ tsp
• Green chilli, finely chopped1 pc
• Curry leaves5 leaves
• Rock salt (sendha namak)to taste
• Water150 ml
• Lemon juice1 tsp
• Coriander leaves, chopped1 tbsp

Method

1. Rinse the samak twice, soak it for 15 minutes and drain.
2. Heat ghee, add the cumin, green chilli and curry leaves, then sauté the boiled potato cubes for 2-3 minutes.
3. Add the samak and peanuts and sauté for a minute. Add water and rock salt and bring to a boil.
4. Cover and cook on low heat for 10-12 minutes until the water is absorbed. Turn off the heat and leave covered for 5 minutes.
5. Fluff gently with a fork, add lemon juice and coriander, and serve.

Ingredients

• Bottle gourd (lauki)80 g
• Thick curd150 g
• Roasted cumin powder½ tsp
• Rock salt (sendha namak)to taste
• Black pepper powder1 pinch
• Mint leaves, chopped1 tbsp

Method

1. Peel and grate the lauki. Cook with 2 tablespoons of water for 3-4 minutes until soft.
2. Once cool, squeeze lightly so the raita doesn't turn watery.
3. Whisk the curd and mix in the lauki, roasted cumin, rock salt, pepper and mint.
4. Chill for 15 minutes and serve cold.

Ingredients

• Water chestnut (singhara) flour40 g
• Ghee2 tbsp
• Sugar30 g
• Water150 ml
• Cardamom powder1 pinch
• Chopped cashews, almonds, pistachios10 g

Method

1. Heat the water and sugar in a pot until the sugar dissolves. Turn off the heat and keep it hot.
2. Heat ghee in another pan and add the singhara flour. Roast on low heat, stirring constantly, for 8-10 minutes until golden and fragrant.
3. Keeping the heat low, pour in the hot syrup slowly while stirring. Use a long spoon to stay clear of the steam.
4. Cook for 2-3 minutes until the halwa leaves the sides of the pan. Add cardamom and dry fruits and serve warm.