Goel sweets

INGREDIENTS
For the Potato Filling :
3 potatoes - boiled
Ghee - for frying
Salt - to taste (use sendha namak if fasting)
1/2 tsp red chilli powder
1/2 tsp chopped ginger
For the Dosa:
5 Tbsp buckwheat flour (kuttu)
2 Tbsp boiled arbi (colocasia)
Salt - to taste
1/2 tsp ajwain (carom seeds)
1/2 tsp red chilli powder
1 tsp chopped ginger
1 tsp chopped green chillies
Ghee (clarified butter)
1/2 tsp chopped green chillies
Ajwain
METHOD
For the Potato Filling :
Heat ghee in a pan, crush the potatoes into it and mix in the rest of the ingredients.
Toss the potato mixture around for a few minutes till it becomes light brown in colour.
Take it out and keep aside.
For the Dosa :
In a bowl, mash the arbi and mix it with the flour and salt.
Add some water and mix well.
Add the ajwain, red chilli powder, ginger and green chillies and mix again.
Keep adding water and stirring in one direction till the batter turns into a smooth flowing consistency.
Heat a flat pan, dab a bit of ghee on it, pour a ladle of the batter and spread it.
Cook for a few minutes and spread more ghee around the edges to make it crisp.
Then flip it over and cook the other side.
Now put some filling on top and fold the dosa over it.
Serve hot with mint and coconut
chutney

ki hi nai bhi banta h.. :p

INGREDIENTS
1 cup sabudana (sago)
1/2 cup peanuts, shelled, roasted, coarsely pounded
2 Tbsp ghee
1 tsp zeera (cumin seeds)
3-4 sabut lal Mirch (whole dried red pepper)
1 sprig kadhi patta (curry leaves)
2 tsp or to taste sendha Namak (white rock salt)
1 tsp chilli powder
1 Tbsp hara dhania (coriander leaves)
1 tsp green chillies, chopped
1 Tbsp lemon juice
METHOD
Wash Saboodana till water clears. Soak in water to about 3 cm/ 1 1/2" above it, for about an hour.
Drain in a colander, then spread over a thick cloth for about 1hour. It is important for the water to drain out very well, as other wise when cooked, the saboodana will stick together in lumps.
Mix saboodana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.
Heat the ghee and add zeera, lal mirch and kadhi patta. When mirch darkens a bit, add saboodana mixture and turn around over low heat till cooked through. Takes a couple of minutes.
Take it off the heat, add the lemon juice and mix well.
Serve garnished with the hara dhania and the green chillies.

1st day of navratri (devoted to shailaputri ma) – cow ghee ka bhog. it will bring good health in your life and will keep the diseases away.
2nd day of navratri (devoted to bharmacharini ma) – sugar and fruits are offered as bhog. it will increase the longevity of your family members
3rd day of navratri (devoted to (chandraghanta ma) – doodh or milk ka bhog or you can offer sweets or kheer. it will bring relief from pain and misery. after offering milk to ma it can be donated to brahmins.
4th day of navratri (devoted to kushmanda ma) – malpuda or
puda (skip adding fennel seeds or saunf), after giving this bhog to mata… the pudas can be keep below pipal tree. it increases the intellect and power of discrimination and decision making ability.
5th day of navratri (devoted to skandamata) – banana or kela ka bhog. it keeps you physical healthy.
6th day of navratri (devoted to katyayani ma) – honey ka bhog. you can also make donation to pandit on this day. this increases health and beauty.
7th day of navratri (devoted to kaalratri ma)– jaggery or gur ka bhog. it removes all sorrows and evil from your life. protects you from sudden calamity.
8th day of navratri (devoted to maha gauri ma) – mature coconut as bhog. removes sorrow from your life and give you success. childless couple are blessed with child.
9th day of navratri (devoted to siddhidatri ma) – til ka bhog. she is the goddess of all sidd

There are #9 bhog which offered on to all #9 mata