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. <br /> <br />Ingredients for Samosa Filling <br /> <br /> Boiled Mutton kheema – 300 gms <br /> Oil – 1 tbspoon <br /> Finely chopped Onion – 3 medium size <br /> Ginger garlic paste – 1 teaspoon <br /> Turmeric powder – ½ teaspoon <br /> Red chili powder – ½ teaspoon <br /> Salt to taste <br /> Coriander powder – ½ teaspoon <br /> Garam masala powder – ½ teaspoon <br /> Finely chopped Green chilies – 5 to 6 <br /> Finely chopped coriander leaves <br /> <br />For Samosa Dough <br /> <br /> All-purpose flour (Maida) – 2 cups <br /> Pure ghee – 2 tbspoon <br /> Salt – ½ teaspoon <br /> Black seeds (Kalonji) – ¼ teaspoon <br />Oil for deep frying
