We worship the Goddess and invoke her qualities each day and you can also do this with the help of a meditative practice that involves coloring a Yantra every day. A friend and fellow blogger has just started this feature called #21ShaktiYantra Project available on her blog as a coloring page of a new Yantra. Do check it out.
And the Devi Prasadam for Day 3 are:
- Sweet Potato Kheer
- Kothamalli Saadam or Cilantro Spiced Rice
- Sprouts Sundal
Recipe for Sweet Potato Kheer:
Ingredients:
- Whole milk or Almond Milk or Coconut milk – 2 cups
- Sweet potatoes – peeled and grated thin – 1 cup
- Sugar – 3/4 cup
- Cardamom pd – 1/2 tsp
- Almonds and pistachios – sliced thin for garnish
- Saffron – a few strands
Method:
- Heat the milk in the microwave for 10 minutes or boil the milk on a stove (I prefer the latter)
- Add the grated sweet potatoes; heat for another 10 minutes while stirring.
- Add the sugar and stir while keeping the flame on low heat until the sugar dissolved.
- Simmer and add the cardamom powder and saffron.
- Garnish with the almond and pistachio slices.
Recipe for Kothamalli Saadam:
- 1 cup cooked basmati rice
- Salt to taste
Grind the following to a paste:
- Cilantro leaves – 2 cups
- Green chilies 4-5
- Tamarind paste – 1 tsp
For tempering:
- Mustard seeds – 1 tsp
- Urad dal – 1 tbsp
- Oil – 2 tbsp
- Roasted peanuts – 3 tbsp
- Grated coconut optional – 2 tbsp
Method:
- Grind the chopped cilantro and green chilies to a paste
- Heat oil and add the tempering ingredients
- Now add the paste to the oil and fry till the raw smell goes away
- Mix the cooked rice and salt to taste.
- Garnish with the roasted peanuts and toasted coconut.
Sprouts Sundal:
- Moong Sprouts – 1 cup
- Tomatoes – 2 chopped
- Green chilies – 2-3
- Jeera powder and Amchur powder – 1 tsp
- Salt to taste
- Cilantro chopped
- Cook the sprouts in a pressure cooker for 1 whistle on medium heat. Release pressure.
- Add all other ingredients and garnish with cilantro.