Rice 1 seer, fried moog-dal 1 1/2 seers, ghee 1/4 seer, saffron 1/4 tola, meat 1 1/2 seers or more, onions 1/4 seer, curd 1 powa, salt 5 tolas, turmeric 1 tola, ginger 2 1/2 tolas, coriander 1 tola, pepper 1 tola, cumin 1 tola, garam-masalla 1 tola, a few cassia leaves and red chillies.
Wash and dry the rice and dal, and mix them with saffron dissolved in a little milk. Fry them in a third of the ghee and pour in boiling water. Add half the salt and stir.
Mix powdered coriander, pasted ginger and curd with the meat. Fry the pieces of onions in another third of the ghee, add the meat, and stir. When the water coming out from the meat dries up add powdered turmeric, salt and water. Pour in the boiled rice and pulse when the meat are fully boiled. Add powdered pepper and cumin, and stir thoroughly.
Boil the rest of the ghee with the cassia leaves and red chillies and pour it into the boiling mass with powdered garam-masalla. Stir, and boil on gentle heat. Take down when tolerably thick.
Rice 1/2 seer, fried moog dal 1/2 seer, ghee 1 powa, onion 1 powa, a dozen eggs, salt 2 1/2 tolas, pepper .1/2 tola, coriander 1 tola, aniseed 1/2 tola, ginger 1 tola, garam-masalla 1/2 tola, turmeric 1/2 tola, cumin 1/2 tola, a few cassia leaves and red chillies.
Wash and dry the rice and pulse, and brown them lightly in 1/2 powa of ghee. Then pour in 2 seers of akhhi water prepared by boiling the pepper, coriander, aniseed and a few cloves and cassia leaves Fry the pieces of onions and add them with salt, pasted or powdered ginger, turmeric and cumin when the rice begin to boil. Add a little saffron if desired. Slow down the fire. Add the contents of several fresh eggs and stir incessantly so that they may not coagulate. Boil 1/2 powa of ghee with cassia leaves and red chillies, and pour it in the khechuri when the boiling nears completion. Add powdered garam-masalla before taking down. Sprinkle some finely chopped onions while serving on the khechuri in every dish.
If potatoes are to be added, cut them in pieces, brown a little, and add to the khechuri with the spices.
Chinre 1/2 seer, fried moog-dal 1/2 seer, curd I powa, adequate quantities of ghee, spices, salt and vegetables, and a little tamarind.
Wash chinre and mix them with curd, tamarind and powdered garam-masalla. Prepare moog-dal as in the alternative method, only do not make it so thick. Heat sufficient ghee and add cassia leaves, red chillies and a pinch of entire cumin. Add pieces of cauliflowers, potatoes, green peas and other vegetables according to taste when the red chillies turn black, and brown them. Then add powdered turmeric, salt and the boiled dal. Add chinre when the vegetables are boiled, and boil for a few minutes more. Add ghee and garam-masalla before taking down. Fried fish may be added if desired along with the boiled dal.