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
This Godumala Payasam is usually made for Nagula Panchami and Nagula Chaviti festivals. The quantities mentioned here will serve around 20 cups. Adjust the ingredients to your need.
Wheat – 4 cups
Jaggery – ¾ kg
Rice Flour – 2 cups
Poppy Seeds – ½ cup
Cashew/Almond/Raisins – 1 cup
Cardamom – 6
Ghee – 2 tbsp
Wash wheat & drain water. Let the wheat absorb the remaining moist for 30 minutes.
Pound wheat using a wooden pestle in a mortar & husk it.
Now soak wheat in 12 cups of water for 2 hours.
Pressure cook the wheat with remaining water for 6 whistles.
Pan fry poppy seeds & let it cool.
Heat 8 cups of water & jaggery in a wide mouthed & heavy base container.
While the Jaggery melts…
Make powder of poppy seeds, 1 cup rice flour & cardamom in a mixer.
Add water & remaining cup of rice flour to the above mixture & make batter like that of Dosa consistency.
Add the cooked wheat & ghee to the melted Jaggery. Let it boil for a minute ONLY.
Make sure that it is not boiled together for more than minute otherwise the wheat gets harder.
Now pour the batter while stirring the content so as to avoid the formation of lumps.
Lower the flame to medium & let it cook for 5 minutes.
While, it is cooked, heat ghee in another pan & fry the nuts.
Add the fried nuts & turn the heat off. This can be stored without using refrigerator for 2 to 3 days.
If more water is used than mentioned in the process, the payasam will be little loose & has to be consumed soon.
Ugadi / Yugadi festival is to mark the Telugu New Year’s Day. The first month of Telugu New Year is called Chaitra Masam (Month). It is celebrated on the same day in Karnataka & Andhra Pradesh states (Deccan Region) of Southern India. Families get together, some traditional rituals are performed & prayers are offered. Then comes feasting, here are some of the delicacies made on this day. Specially, Ugadi Pachadi is made on this day using 6 tastes and each signifying an experience of life.
Senaga Pappu kattu Charu
Purnam Polelu / Bakshalu / Bobatlu
Senaga Kattu Charu is usually made when preparing Purnam Polelu or Purnam Garjalu / Kajjikayalu in which the main ingredient is Bengal gram. This is made with broth left over after boiling Bengal gram.
Left over Bengal gram broth
Boiled Bengal gram paste – 1 tbsp
Tamarind – 1 big lemon sized
Jaggery – 1 small lemon sized
Green Chilies – 2
Onion (optional) – 1 small
Curry leaves – 2 twigs
Coriander – 1 bunch
Ginger garlic paste – ¼ tsp
Salt – 2 tsp
Oil – 1 tbsp
Sort, soak & extract pulp from tamarind.
Chop onion & green chilies.
Make tadka using oil, mustard, cumin, green chilies, onion and curry leaves.
Add tamarind juice, salt, ginger garlic paste & turmeric.
Once heated, add broth, jiggery & Bengal gram paste. Bring it to boil & turn the heat off.
Add coriander & serve it with rice.
Mamidikaya Pachadi also called Mamidikaya Chutney is traditionally made on Ugadi, Telugu New Year’s Day. However, it can be made on any day the raw mangoes are available. The tangy taste marks its specialty and when served with hot rice & ghee, it will be irresistible.
Raw Mangoes – 1 medium sized
Curry leaves – 2 twigs
Red chili powder – 1 ½ tsp
Salt – 3 tsp
Turmeric – ¼ tsp
Cumin & fenugreek seeds powder – 1 tsp
Oil – 1 tbsp
Slice mango into pieces.
Dry roast cumin & fenugreek seeds & grind them into fine powder.
Now grind all the ingredients together and make it into a fine paste.
Make tadka using oil, cumin, mustard seeds & curry leaves.
Mix it with ground paste & serve with hot rice and ghee.