Cowpeas – 2 cups
Curry Leaves – 4 twigs
Green Chilies – 6 numbers
Coriander Leaves – 1 bunch
Ginger – 1 inch
Garlic cloves – 4 numbers
Salt – 1 tsp (to taste)
Turmeric – ¼ tsp
Cumin Seeds – ½ tsp
Sort, wash & soak cowpeas for three hours.
Drain water completely and grind it.
Finely chop ginger, garlic, green chilies, coriander & curry leaves.
Alternatively, ginger & garlic can be made into a paste
Mix all the ingredients together in a bowl.
Adjust salt & chili per your taste.
Take small portions of the mixture & make them into patties.
Heat oil and deep fry the patties till they turn golden brown.
Serve it hot with tea!!
What can we call this? Once my Dad got it on a rainy day and we liked it very much. From then on, we make this for breakfast every now & then. And we named this Chatpata Navratan
Dried Pigeon Peas (Kandulu) – 1 cup
Chickpeas (Senagalu) – 1 cup
Pinto Beans (Rajma) – 1 cup
Horse Gram (Ulavalu) – 1 cup
Soybeans – 1 cup
Green Gram / Mung Bean (Pesalu) – 1 cup
Cowpeas / Black Eyed Peas (Bobbarlu) – 1 cup
Dried Green Peas (Batani) – 1 cup
Peanuts (Pallilu / Verusenaga kaya) – 1 cup
Black pepper (Miryalu) – 1 tbsp
Green Chilies – 5
Curry Leaves – 5 twigs
Coriander – 2 bunches
Salt – 1 tbsp (to taste)
Red Chili Powder – ½ tsp
Turmeric – ½ tsp
Oil – ½ cup
Sort, wash & soak the grains separately over night.
In the morning, drain the water.
Heat oil in a wok & add in the chopped green chilies, curry leaves.
Now add Pinto Beans first as it is the biggest grain & would take time to cook.
Close the lid & let it cook on low flame for 5 minutes.
Now add soybeans, let it cook for 2 minutes.
Add chickpeas, peanuts & cook for 2 minutes.
Add the rest of the grains & let it cook for 5 to 10 minutes.
Keep sautéing intermittently & close the lid.
Once they are almost cooked, add salt, ground black pepper, red chili powder, turmeric and mix well.
Let it cook for a minute or two & turn the heat off.
Now it is ready to be savored with chopped coriander, onion and a lemon wedge.
Maleeza also known as Maleeda or Malida appears to have roots in Afghanistan & is one of the important dishes made on Bathukamma festival, a Telangana State’s floral festival.
Jowar Flour (Sorghum) – 2 cups
Jaggery – 2 cups
Ghee (clarified Butter) – 2 tbsp
Dry Coconut – 1 medium
Cardamom – 3
Fennel – ½ tbsp
Poppy Seeds – ½ tbsp
Salt – ¼ tsp
Make Jowar rotis with Jowar Flour & salt.
While it is hot, make rotis into pieces & grind using mortar & wooden pestle.
Alternatively, you can coarsely grind it in a mixer grinder.
Add jaggery & grind it together with rotis.
Now grate coconut & pound cardamom.
Mix it well with ground jowar roti & jaggery.
Fry the nuts in ghee & mix them.
Now take small portions of the mixture & make them into balls.
The moisture from rotis, jaggery & ghee will be enough to make them into balls.
These can be stored for a week without refrigeration.
If made using mortar & pestle, these are ready to be eaten.
And if mixer grinder was used, you have to wait a couple of hours before eating.
This is because the mixer grinder will be done in a couple of minutes and needs time for the roti to absorb the sweetness from jaggery.
We can use other millets in place of Jowar like…
Jowar (Sorghum) – Jonna Maleeza
Sajjalu (Pearl Millet) – Sajja Maleeza
Ragulu (Finger Millet) – Ragi Maleeza
Godumalu (Wheat) – Goduma Maleeza
Doddu / Bajji Mirapakayalu (Green Jalapenos) – ¼ Kg
Peanuts – ¼ Cup
Sesame – 1 ½ tbsp
Poppy Seeds – 1 tbsp
Dry Coconut – 1 small
Cashew Nuts – 5
Cloves – 5
Cardamom – 2
Cinnamon – 2 inch stick
Tamarind – ½ lemon sized
Red Chili Powder – 1 tsp
Turmeric – 3 pinches
Salt – 2 tsp
Oil – 4 tbsp
Mustard – ½ tsp
Cumin – ½ tsp
Pan fry peanuts, sesame, poppy seeds separately and allow it cool down.
Husk the peanuts.
Using water grind all the ingredients except jalapenos, oil, mustard & cumin into paste.
Make a lengthwise slit on the Jalapenos to just open it up. Don’t make them into two vertical pieces.
Heat oil in a kadai and add mustard & cumin. Allow it to splutter.
Add these slit jalapenos & sauté it for a minute. Close the lid & let it cook for 2 minutes.
Now pour the ground paste into the kadai & add water per the consistency needed.
Let it cook on a medium flame till the jalapenos are done.
Turn the heat off & serve it hot with Bagara Khana or Jowar Roti/Jonna Rotte or any rotis.
Sorakaya Badithem is a dish from our grand parents. The main ingredients are Bottle Gourd & Raw Tamarind Pods. For easy understanding, it may be called Sorakaya Chintakaya Pachadi !!
Bottle Gourd cubes – 2 cube
Thick Raw Tamarind Pulusu (Juice) – 3 tbsp
Sesame – 1 ½ tbsp
Dried Coconut – 4 inch piece
Green Chilies – 10
Garlic – ½ bulb
Curry Leaves – 2 twigs
Coriander Leaves – ¼ bunch (Optional)
Oil – 1 tbsp
Salt – to taste
Boil raw tamarind with a little water & allow it to cool down.
Then extract the juice out of it by kneading & straining.
If the thick juice (Pulusu) is more than needed, it can be refrigerated & used again.
Heat a pan & fry sesame. Take it aside.
Heat ½ teaspoon oil & fry green chilies.
Heat a bowl & cook these cubes without adding anything.
Grind sesame, dried coconut, green chilies, garlic and salt adding tamarind juice into a fine paste.
Gently mash the cooked bottle gourd & the ground paste together using a mortar & pestle.
Or in a bowl, using a pappu gutti, gently mash the cubes & paste together.
Optionally, you can make tadka using all or some of the items from remaining oil, mustard, cumin seeds, fenugreek seeds, black gram, bengal gram & chopped curry leaves.
Personally, I prefer making tadka only with chopped curry leaves. Add it to the dish.
Garnish with chopped coriander leaves & it is ready to be served.
It goes very well with Jowar ki roti (Hindi) / Jonna Rotte (Telugu). Jowar is Sorghum in English.
This dish can be made using Yellow Cucumber instead of Bottle Gourd. Rest of the ingredients remain same. Click here for the recipe.