Hyderabadi Cuisine

Ingredients: 1/2 Kgs bone mutton 3 Onions (finely chopped) 1/2 Kg  Taro root - Arvi- (Peel and chopped) 3 Tomato (finely chopped) 1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder 2-4 green chillies finely chopped ¼ Cup Raw Tamarind Juice (Imli ka khata)/Lemon juice Salt – to taste 1/2 Cup Oil 6-8 Curry Leaves 1 Cinnamon stick 2  Cloves  For Garnish Coriander leaves (finely chopped ) Mint Leaves (finely chopped ) Method Clean and wash the mutton pieces, In a cooking  bowl add meat  chopped onions, oil, ginger and garlic paste, red chilli powder, turmeric powder  lemon and  tomatoes, mix well, pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender. After the mutton mixture is tender, Add  Taro root (Arvi) ,green chilli,  salt to taste, curry leaves &  mix well and  then after few minutes add  Tamarind juice (imli ka khata)/Lemon juice Then c

Ingredients: 2 bunch Fresh Purslane leaves (Kulfa) 1 Cup Tuvar dal (Yellow lentils) 1 Tomato (Finely chopped) 1 tbsp Ginger paste and Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder Raw Tamarind juice (imli ka khata)/ 2 tbsp Lemon juice Salt to taste 6-8 tbsp Oil 2-3 Green  chilli 6-8 Curry Leaves For seasoning (Baghar) 6 tbsp Oil 2  tbsp Cumin seeds 2  tbsp Black mustard seeds 2 Garlic Cloves  2 Dried Red  chillies    6-8 Curry Leaves Method  In a pressure cooker at medium high heat, add Tuvar dal,  ginger and garlic paste,tomato,red  chilli  powder, turmeric  mix well, Let pressure cook for about 15 minutes until the lentil is tender(paste) Keep aside. Meanwhile  pluck the leaves off from the each stem and wash it properly . Then add  Kulfa leaves and stir well  at  medium heat . Then add salt to taste ,  Imli ka kahta, green chilli and curry leaves. Do not cook on a high heat,sim