Day 6: Maa Katyayani

Ingredients

• Boiled potato150 g
• Water chestnut (singhara) flour1 tbsp
• Roasted peanuts, coarsely crushed15 g
• Green chilli, finely chopped1 pc
• Ginger, grated3 g
• Coriander leaves, chopped1 tbsp
• Rock salt (sendha namak)to taste
• Ghee1 tbsp

Method

1. Grate the boiled, cooled potatoes. Cold potatoes keep the tikkis from breaking.
2. Mix in the singhara flour, peanuts, green chilli, ginger, coriander and rock salt.
3. Shape the mixture into 4 round tikkis.
4. Heat ghee on a tawa and cook on medium heat for 3-4 minutes per side until crisp. Serve with curd or green chutney.

Ingredients

• Thick curd150 g
• Amaranth (rajgira) flour1 tbsp
• Water150 ml
• Ghee1 tsp
• Cumin seeds½ tsp
• Green chilli, finely chopped1 pc
• Ginger, grated3 g
• Curry leaves5 leaves
• Rock salt (sendha namak)to taste
• Black pepper powder1 pinch
• Coriander leaves, chopped1 tbsp

Method

1. Whisk the curd, rajgira flour and water until completely smooth.
2. Heat ghee and add the cumin, green chilli, ginger and curry leaves.
3. Lower the heat, pour in the curd mixture and stir continuously until it boils, or the kadhi may split.
4. Simmer for 8-10 minutes. Add rock salt, pepper and coriander. Serve with samak rice.

Ingredients

• Apple80 g
• Ripe banana½ pc
• Pomegranate seeds30 g
• Cucumber50 g
• Honey1 tbsp
• Lemon juice1 tsp
• Roasted cumin powder¼ tsp
• Rock salt (sendha namak)1 pinch
• Mint leaves, chopped1 tsp

Method

1. Cut the apple, banana and cucumber into small pieces.
2. In a bowl, mix the honey, lemon juice, roasted cumin and rock salt.
3. Add all the fruit and pomegranate seeds and toss gently. Add mint and serve at once. Honey is Maa Katyayani's bhog.