Mix almonds, raisins, cardamom seeds, aniseeds and bread crumbs, all powdered or pasted, with the contents of a few eggs and beat thoroughly. Form balls, fry in plenty of ghee and drop them into a syrup of sugar. Keep them there for half an hour or so till the syrup reaches its centre. Then serve.
Take the contents of a few fresh eggs in a pot, add fried and powdered garam-masalla and cumin, finely-chopped onions, minced ginger and a little besam, and beat thoroughly. Form small thin cakes of it and fry in boiling ghee. Take them out with a spoon when they are brown.
Brown some pieces of potatoes in ghee and add powdered pepper, cumin, turmeric, ginger and salt with water. Add fried egg-baras prepared as before, on boiling. Season the curry with boiling ghee with minced onions, red chillies and cloves fried in it. Boil for some time more. Add ghee and powdered garam-masalla, and take down, with some soup.
Boil a developed green banana and peel it. Nor make a muddy paste with the boiled banana, the contents of 3 eggs, minced onions, a little besam, salt, ginger-juice, powdered turmeric, aniseed and black-cumin by beating them thoroughly. Form small cakes of it and fry to crispness in ghee or oil. Serve while hot.