Day 5: Maa Skandamata

Ingredients

• Amaranth (rajgira) flour60 g
• Boiled potato60 g
• Rock salt (sendha namak)to taste
• Coriander leaves, chopped1 tbsp
• Ghee2 tsp
• Wateras needed

Method

1. Mix the rajgira flour with the mashed potato, rock salt and coriander.
2. Add water little by little to make a soft dough. Rajgira dough shouldn't sit long, so roll it right away.
3. Make 2 balls and roll thick parathas between plastic sheets.
4. Cook on a hot tawa with a little ghee until golden spots appear on both sides. Serve with curd or pumpkin sabzi.

Ingredients

• Red pumpkin150 g
• Ghee1 tbsp
• Cumin seeds½ tsp
• Green chilli, finely chopped1 pc
• Ginger, grated5 g
• Rock salt (sendha namak)to taste
• Jaggery, grated10 g
• Black pepper powder1 pinch
• Lemon juice1 tsp

Method

1. Peel the pumpkin and cut it into small pieces.
2. Heat ghee and add the cumin, ginger and green chilli.
3. Add the pumpkin and rock salt. Cover and cook on low heat for 10-12 minutes, stirring occasionally. Once soft, mash lightly with a spoon.
4. Add jaggery and pepper and cook for 2 minutes. Turn off the heat and stir in the lemon juice.

Ingredients

• Ripe banana1 pc
• Full-fat milk200 ml
• Honey1 tsp
• Chopped cashews, almonds, pistachios10 g
• Cardamom powder1 pinch

Method

1. Peel and chop the banana. The shake tastes best with chilled milk.
2. Blend the banana, milk, honey, cardamom and half the dry fruits for a minute.
3. Pour into a glass and top with the rest of the dry fruits. Banana is also Maa Skandamata's bhog.