Day 7: Maa Kalaratri

Ingredients

• Sweet potato150 g
• Ghee1 tsp
• Lemon juice2 tsp
• Roasted cumin powder½ tsp
• Rock salt (sendha namak)to taste
• Black pepper powder1 pinch
• Green chilli, finely chopped½ pc
• Pomegranate seeds20 g
• Coriander leaves, chopped1 tbsp

Method

1. Wash the sweet potato and cook it in a pressure cooker for 2 whistles, or boil for about 15 minutes until soft.
2. Once cool, peel and cut into cubes.
3. Heat ghee and toast the cubes for 3 minutes until lightly golden (optional).
4. Toss with lemon, roasted cumin, rock salt, pepper and green chilli. Top with pomegranate and coriander.

Ingredients

• Buckwheat (kuttu) flour50 g
• Thick curd2 tbsp
• Water60 ml
• Boiled potato40 g
• Green chilli, finely chopped1 pc
• Coriander leaves, chopped1 tbsp
• Rock salt (sendha namak)to taste
• Ghee2 tsp

Method

1. Whisk the kuttu flour with the curd and water into a smooth, thin, pourable batter.
2. Stir in the grated boiled potato, green chilli, coriander and rock salt. Rest for 5 minutes.
3. Heat a non-stick tawa and grease it lightly. Pour a ladle of batter and spread it thin in circles.
4. Drizzle ghee around the edges and cook for about 2 minutes per side until golden. Serve with curd or coconut chutney.

Ingredients

• Puffed amaranth30 g
• Jaggery, grated25 g
• Roasted peanuts, coarsely crushed10 g
• Ghee1 tsp
• Water1 tsp
• Cardamom powder1 pinch

Method

1. Grease your palms with ghee in advance, since the ladoos must be shaped while warm.
2. Melt the ghee, jaggery and water in a pan on low heat. Cook for 3-4 minutes until frothy. Drop a little into cold water; if it hardens, the syrup is ready.
3. Turn off the heat and quickly mix in the puffed rajgira, peanuts and cardamom.
4. Shape 3-4 ladoos while still warm. Store once cool. Jaggery is Maa Kalaratri's bhog.