Day 8: Maa Mahagauri

Ingredients

• Paneer100 g
• Tomato, finely chopped60 g
• Ghee1 tbsp
• Cumin seeds½ tsp
• Green chilli, finely chopped1 pc
• Ginger, grated5 g
• Rock salt (sendha namak)to taste
• Black pepper powder¼ tsp
• Full-fat milk2 tbsp
• Coriander leaves, chopped1 tbsp

Method

1. Crumble the paneer finely with your hands.
2. Heat ghee and sauté the cumin, green chilli and ginger for 30 seconds.
3. Add the tomato and cook for 2-3 minutes until soft.
4. Add the paneer, rock salt, pepper and milk and cook for 2-3 minutes, stirring. Garnish with coriander and serve with rajgira paratha.

Note: Some families don't eat tomato while fasting. If yours doesn't, simply leave it out.

Ingredients

• Colocasia (arbi)150 g
• Ghee1 tbsp
• Cumin seeds½ tsp
• Green chilli, finely chopped1 pc
• Rock salt (sendha namak)to taste
• Black pepper powder¼ tsp
• Lemon juice1 tsp

Method

1. Wash the arbi and pressure-cook for 2 whistles. It should be soft but not mushy.
2. Once cool, peel and press each piece flat with your palm.
3. Heat ghee, add the cumin and green chilli, then the arbi, rock salt and pepper.
4. Cook on low heat for 6-8 minutes, turning, until crisp. Finish with lemon juice.

Ingredients

• Desiccated coconut40 g
• Full-fat milk60 ml
• Sugar20 g
• Ghee1 tsp
• Cardamom powder1 pinch

Method

1. Heat ghee and roast the desiccated coconut on low heat for 2 minutes. Set a little aside for coating.
2. Add the milk and sugar and cook for 6-8 minutes, stirring constantly, until the mixture dries and leaves the pan.
3. Mix in the cardamom and let it cool slightly.
4. Shape 3-4 ladoos and roll them in the reserved coconut. Coconut is Maa Mahagauri's bhog.