Om Namah Shivayah !🙏🎏🏵🏵🌸🌸🍃🍃

The auspicious day of Maha Shivaratri is upon us once more, and we find ourselves deeply engaged in the devotion to Lord Shiva. This significant festival in the Hindu calendar is celebrated with immense enthusiasm all over India, from Kashmir to Kanyakumari and from Gujarat to Assam. Additionally, it is observed globally among Hindu communities of Indian or South Asian descent living abroad. Like any other Indian festival, this one falls at the transition between winter and spring, bringing a plethora of ingredients that are enjoyed during the celebrations. In fact, every Indian festival showcases its unique character through the food associated with it. Mahashivaratri is no exception, featuring Bael fruit, sweet potatoes, regular potatoes, sabudana (tapioca pearls), milk, sweets, ghee, and bhang (the leaves and buds of cannabis plants) as some of the key foods consumed during the festivities. Typically, devotees choose to fast throughout the day and then pay their respects to Lord Shiva in the evening or at night. This festival mostly involves celebrating simple yet delicious and unique foods, each with its own charm. After a day of fasting, devotees often crave something tasty and satisfying to break their fast before moving on to the main course. Therefore, whipping up something quick like sabudana is a fantastic choice, as it can be prepared in countless ways, whether sweet or savory, and is readily available everywhere, making it a popular fasting food.

So, I’m no different! For my post-fasting cravings this Shivaratri, I’ve made some delicious sabudana tikiyas to treat myself and my family. Here’s the recipe you might want to check out👇👇👇👇👇

RECIPE:

Ingredients:

1. Sabudana / Tapioca pearls (small-sized) – 1 cup
2. Boiled potato – 1 big or 2 small-sized
3. Ginger (grated) – 1/3rd tsp
4. Coriander and mint leaves (finely chopped) – 1 tbs
5. Green chillies (finely chopped) – 1 or 2
6. Coconut (freshly grated) – 1 tbs (optional)
7. Roasted peanuts and cashews (ground) – A handful
8. Black salt – 1/4th tsp
9. Roasted cumin powder – 1/2 tsp
10. Heeng (asafoetida) – 1/3rd tsp
11. Chaat masala – 1/2 tsp (optional)
12. Lemon juice – 1/2 tsp
13. Sendha namak / Rock salt – As per taste

Preparation:

1. In a mixing bowl , take the sabudana, boiled and mashed potatoes, roasted & ground peanuts and cashews, coriander and mint leaves, green chillies, ginger, and all the spices and the remaining ingredients and mix all of them together using your palm and finger.
2. From the mixture mash, take small portion of it & make a roundel or disc.
3. Brush small amount of ghee on the tikiyas or roundels and keep them on a dish or tray.
4. Take your fry pan or tawa and grease it slightly with ghee.
5. Now, heat the greased fry pan over a medium flame.
6. Put tikiyas on the fry pan and let them cook over low flame.
7. Keep turning the tikiyas continuously while cooking to cook them uniformly on both the sides .
8. Cook till your tikiyas turn slightly brownish on both sides,
9. Your crispy tikiyas are ready to munch on. Serve with any chutney of your choice. Enjoy them fresh from the pan for the best taste.