The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy nawabi style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Ingredients for Samosa Filling
Boiled Mutton kheema – 300 gms Oil – 1 tbspoon Finely chopped Onion – 3 medium size Ginger garlic paste – 1 teaspoon Turmeric powder – ½ teaspoon Red chili powder – ½ teaspoon Salt to taste Coriander powder – ½ teaspoon Garam masala powder – ½ teaspoon Finely chopped Green chilies – 5 to 6 Finely chopped coriander leaves
For Samosa Dough
All-purpose flour (Maida) – 2 cups Pure ghee – 2 tbspoon Salt – ½ teaspoon Black seeds (Kalonji) – ¼ teaspoon Oil for deep frying
