Day 9: Maa Siddhidatri

Ingredients

• White sesame seeds20 g
• Roasted peanuts, coarsely crushed20 g
• Jaggery, grated30 g
• Ghee1 tsp
• Cardamom powder1 pinch

Method

1. Dry-roast the sesame on low heat for 2-3 minutes until it starts to pop.
2. Melt the ghee and jaggery in a pan on low heat for 2-3 minutes.
3. Turn off the heat and mix in the sesame, peanuts and cardamom.
4. With greased hands, shape 3-4 ladoos while warm. Sesame is Maa Siddhidatri's bhog.

Ingredients

• Sabudana (sago)25 g
• Full-fat milk250 ml
• Sugar20 g
• Cardamom powder1 pinch
• Chopped cashews, almonds, pistachios10 g

Method

1. Rinse the sabudana and soak it for 30 minutes, then drain.
2. Bring the milk to a boil in a heavy-bottomed pan.
3. Add the sabudana and cook on low heat for 12-15 minutes, stirring, until the pearls turn translucent.
4. Add sugar and cardamom and cook for 2 minutes. Add dry fruits. The kheer thickens as it cools.

Ingredients

• Buckwheat (kuttu) flour40 g
• Raw potato100 g
• Green chilli, finely chopped1 pc
• Rock salt (sendha namak)to taste
• Black pepper powder1 pinch
• Coriander leaves, chopped1 tbsp
• Water50 ml
• Ghee or peanut oil for fryingas needed

Method

1. Peel the raw potato, cut thin round slices and keep them in water so they don't darken. Pat dry before frying.
2. Mix the kuttu flour with green chilli, rock salt, pepper, coriander and water into a thick batter.
3. Heat oil to medium. Dip the potato slices in the batter and slide them into the oil.
4. Fry for 3-4 minutes, turning, until golden and crisp. Serve with curd or coconut chutney.