Smear a lump of tender meat with pasted onions, ginger, chillies, garam-masalla and cumin. Thrust the sharp end of an iron rod into the meat and roast on charcoal fire turning round and round till deep brown dropping a mixture of curd and ghee at intervals. Cut it, when prepared, into pieces and serve with chopped, onions, powdered pepper and salt.
Prepare a fowl, domestic or wild, and thrust the neck, legs, etc. into the body. Smear it with curd, salt and a paste of onions, ginger, chillies, coriander, cumin and garam-masalla. Its bowels may be stuffed, if desired, with these spices or with minced meat fried with salt, powdered pepper, pieces of almonds, boiled potatoes and the white of boiled eggs. Boil some ghee, fry a few pieces of onions and cassia leaves in it and then the fowl till deep brown. Then add a little hot water and cover up. Take down when the meat is soft and the soup is very thick.
Mix curd, salt, pastes of turmeric, cumin, chillies, onions, ginger and garam-masalla with minced meat. Boil some ghee, fry a few pieces of garlic and cassia leaves in it and then the meat till the water coming out of it completely dries up. A little water may be added once or twice, if necessary, to boil the meat to softness.
Make a paste of turmeric, pepper, cumin, ginger, onions and garam-masalla, and mix it with curd and salt. Smear slices of meat 3 inches by 2 inches by 1/2 inch with this mixture. Place them in a layer on hot ghee in a pan and heat slowly placing some weights on them so that they may not shrink. Sprinkle water at intervals to make them soft.
It is a very tasteful preparation. Mix salt and a paste of turmeric, onions and, garlics with small cubes of meat and fry them with ghee. 15 or 20 minutes later add ginger-juice, powdered pepper and garam-masalla, and more ghee if necessary. Sprinkle water at intervals to make them soft. Take down when deep brown.
It is prepared in the same way as with eggs. Mix -garam-masalla, pepper, cumin and onions, pasted together, with small cubes of meat and fry to crispness with ghee or oil. Add art equal quantity of small pieces of potatoes fried with cassia leaves and very small pieces of ginger. Soil with a little water, add salt and take down when no soup is left. Barabatees and peas, moistened, boiled to softness and fried, may be added in place of or along, with fried potatoes.
Boil some minced meat with a little water, add in adequate quantities of ginger-juice, onion-juice, salt, curd, powders of chillies, cumin, coriander, garam-masalla, fried almonds and raisins, pasted garlics, eggs and besam; of grams about 1/4 of the weight of raw meat, and beat-thoroughly to a stiff paste. Form balls of it, dip into beaten eggs, roll on bread crumbs and fry in plenty of ghee till brown.
Or, mix ground almonds, raisins, garam-masalla, a pinch of sugar and salt with boiled minced meat. Add a little fried and powdered khowa kheer or besam, if necessary, to make a stiff paste. Make thin oblong forms of it, dip into beaten yolks of eggs, roll on bread crumbs and fry in plenty of ghee till brown.
Make pastes of 1/2 powa of almonds and 1/2 seer of tender minced meat after boiling it. Mix these with 1 powa of fried and powdered khowa kheer, 1/2 seer of besam of grams, ginger-juice 1/2 chhatak, a little powdered cardamom seeds, salt, a pinch of saffron and about 3 powas of wafer. Beat thoroughly. Put this semi-liquid mass in a pot or linen-bag with a small hole at the bottom shutting it with a thumb. Bring it above a pan of boiling ghee and let the liquid fall in a stream in the pan in round spirals making any design. Fry both sides by turning them. Then drop them in a syrup of sugar. Serve after about an hour when they are saturated with the syrup.
Keep 1 chhatak of ripe tamarind without seeds immersed in 1 powa of water for about 15 minutes, then squeeze them in the water and throw away the refuse.
Mix salt, powdered turmeric, ginger-juice, onion-juice, a little powdered pepper and mustard oil with 1/2 seer of small pieces of meat. Fry broken chillies and cassia leaves in enough ghee and then the meat in it for about 15 minutes. Add about 1/2 seer of water and when this water nearly dries up add the tamarind solution. Browned pieces of vegetables may be added now if desired. Add sugar as desired about 5 minutes before taking down. Keep thick soup.