Taste of Telangana

Mamsam Pulusu
Ingredients

• ½ kg mutton
• 3 onions, cut in thin slices
• 3 tbsp green chilli paste
• 1 tbsp freshly ground
• garlic-ginger paste
• 2 tbsp red chilli powder
• ½ tbsp turmeric powder
• 1 tbsp garam masala powder
• 1 tbsp coriander powder
• 4 tbsp oil
• ½ cup thick tamrind pulp
• 1 tbsp raw papaya paste
• Salt to taste

Method

• Take a bowl and transfer raw, washed, drained and dried mutton in it.
• Add green chilli paste, garlic-ginger paste, salt and mix well. Then add chilli powder, salt, turmeric, garam masala, coriander powder. Papaya paste to be added only if cooking in a mud pot (not to use for pressure cooker). Mix well, also add raw onions and oil.
• Mixing should be done by hand preferably to give the authentic taste. Add in the tomatoes and stir with a ladle. Set aside for 45 minutes.
• Now, transfer the marinated mutton to the pressure cooker and cook till the mutton is done and is tender.
• For mud pot cooking, add three tbsp oil in the pot to avoid initial sticking. Add the mutton while the oil is still cool, cook on medium flame for 45 minutes with the lid covered (stir twice in between). Remove the lid after the meat is cooked, add the tamarind pulp and cook for five more minutes. Serve hot with rice.

Nalla miryala karjam
Ingredients

• ½ kg liver
• 1 onion, finely chopped
• 1 tbsp freshly ground garlic-ginger paste
• 3 tbsp green chilli paste
• 2 tbsp pepper powder
• 1 tbsp red chilli powder
• ½ tbsp turmeric powder
• 10 cloves garlic, crushed
• ½ tbsp garam masala powder
• 2 tomatoes, finely chopped
• 3 tbsp coriander, finely chopped
• 4 tbsp cooking oil
• Salt to taste

Method

• Heat the oil in a pan, fry the onions till translucent. Add ginger-garlic paste and green chilli paste. Sauté it, then add chilli, turmeric and pepper powders.
• Now add the liver and sauté well. Now add salt and garam masala.
• Fry for two to three minutes. Transfer the tomatoes in the center and cover it with the liver pieces. Put the lid and cook for four more minutes.
• By now, the tomatoes should be cooked, so mix the entire curry well, add coriander leaves and cook for three more minutes.
• Now add the crushed garlic and cook for another minute. Remove from the heat and serve hot.

Sarva Pindi
Ingredients

• 2 cups rice flour
• Handful of roasted chana dal (soaked for two hours in water) or putnalu pappu (no need
• for soaking)
• Handful of peanuts,
• roasted
• 2 tbsp white sesame seeds
• 1 tbsp cumin seeds
• 2 chopped spring onions
• ½ onion, chopped finely
• 3 chopped green chillies
• 2 sprigs curry leaves, chopped
• 6 garlic pods, sliced length-wise
• Handful of coriander, chopped finely
• ½ tsp turmeric
• 1 tsp red chilli powder
• Salt to taste
• Water as required

Method

• In a bowl, add all the dry ingredients first, mix well, and then add remaining ingredients except water. Add water little at a time, until a chapati dough consistency is formed.
• Take a flat deep non-stick pan, add one tbsp oil andspread it all over the pan. Apply oil on both your palms.
• Take a cricket ball size dough, put in the middle of your palm and keep pressing flat like a thin pancake. Make a hole in the middle with your index finger.
• Cook the pancake on both sides on a non-stick pan on medium heat for about 10 to 15 minutes or until done. Cool the pancakes so that they are crisp to serve.

Ariselu
Ingredients

• 500 gm
• rice powder
• 400 gm jaggery
• Oil for deep
• frying
• 2 tbsp ghee
• 2 tbsp sesame seeds
• 2 tbsp poppy seeds

Method

• Place a pan on the flame with jaggery and half a glass of water.
• Boil the jaggery till it gets the consistency of a syrup. When the syrup is done, add ghee and two tbsp of sesame seeds, mix well and put off the flame. Transfer the fine rice powder into the jaggery syrup and mix thoroughly.
• Now make small cherry-sized balls of the mixer and press them into small puris.
• Heat oil for deep frying. When the oil heats up, fry the puris on low flame till the colour changes to a golden brown.
• Ariselu can be preserved for up to 15 days. Also, sprinkle the poppy seeds when the ariselus are hot, so that they will stick.