Day 4: Maa Kushmanda

Ingredients

• Sabudana (sago)50 g
• Boiled potato100 g
• Roasted peanuts, coarsely crushed25 g
• Green chilli, finely chopped1 pc
• Ginger, grated5 g
• Coriander leaves, chopped1 tbsp
• Lemon juice1 tsp
• Rock salt (sendha namak)to taste
• Ghee or peanut oil for fryingas needed

Method

1. Rinse and soak the sabudana for 5-6 hours (as for khichdi). Drain it completely.
2. Mash the boiled potato and mix in the sabudana, peanuts, green chilli, ginger, coriander, lemon juice and rock salt.
3. With slightly wet hands, shape the mixture into 4 flat vadas.
4. Heat oil to medium and fry the vadas for 4-5 minutes until golden and crisp. Oil that is too hot can make them burst. Serve with coconut chutney.

Ingredients

• Freshly grated coconut40 g
• Roasted peanuts, coarsely crushed10 g
• Green chilli, finely chopped1 pc
• Ginger, grated3 g
• Thick curd2 tbsp
• Rock salt (sendha namak)to taste
• Wateras needed
• Ghee1 tsp
• Cumin seeds¼ tsp

Method

1. Grind the coconut, peanuts, green chilli and ginger with a little water.
2. Stir in the curd and rock salt. Add water if needed to get the right consistency.
3. Heat ghee in a small pan, let the cumin splutter, and pour it over the chutney.

Ingredients

• Ripe banana1 pc
• Buckwheat (kuttu) flour40 g
• Full-fat milk60 ml
• Sugar50 g
• Water40 ml
• Cardamom powder1 pinch
• Ghee or peanut oil for fryingas needed
• Chopped cashews, almonds, pistachios5 g

Method

1. Syrup: boil the sugar and water for 4-5 minutes until slightly sticky. Add cardamom and keep warm.
2. Mash the banana well, then mix in the kuttu flour and milk to make a thick, pourable batter. Rest for 10 minutes.
3. Heat ghee to medium in a shallow pan. Pour in a small ladle of batter; it will spread on its own.
4. Fry on low-medium heat until golden on both sides. Dip in the warm syrup for a minute.
5. Top with dry fruits and serve. You can also offer these as bhog to Maa Kushmanda.