Mix ginger-juice, salt, minced onions, powdered chillies, eggs or a little pasted grams with minced meat. Ground almonds and raisins, or fried and powdered khowa kheer, or both equal in quantity with the minced meat may be added instead of pasted grams. Fry the spiced meat with ghee adding a little water to make soft.
Take a handful of the paste of potatoes, make a flat disc of it with the hands, put some meat at the centre, dose the disc over the meat and give the shape of an almond. Make as many cakes as possible. Dip them into beaten eggs, roll on bread crumbs or powdered biscuits and fry in plenty of ghee till deep brown.
Fry minced onions and cassia leaves with enough ghee. Then fry 1/2 seer of minced meat with these for about 10 minutes and add 1/2 seer of water. When the water dries up add 1/2 powa of loaf pasted with 1/2 powa of milk, 3 or 4 eggs, salt, powders of pepper and garamn masalla. Stir thoroughly and take down when the mass is a stiff paste. Make about 25 coorkits of round and long shape, dip into beaten eggs and fry in plenty of ghee.
Boil pieces of green jack-fruit or cauliflowers or any other vegetable equal in quantity with the minced meat, and make a paste of it.
Mix pastes of ginger, onions, pepper, chillies, garam-masalla, almonds, raisins and salt with the minced meat and fry with ghee. Add a little water to boil the meat. When the water dries up, add the pasted vegetable and eggs. Stir thoroughly. Take down when the mass is a stiff paste. Form oval shaped cakes of it, dip into beaten eggs, roll on powdered biscuits and fry in plenty of ghee.