Page:Indian Cookery and Confectionery.djvu/139

Rh it. Then add the meat to these and fry for some time. Add hot water so that the meat is just boiled while no soup is left. Add a little ghee before taking down. Serve with fried pieces of almonds and onions.

Make a paste of some boiled and peeled potatoes and mix thoroughly with salt, powdered pepper and the white of eggs.

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, close 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 seer of minced meat with these for about 10 minutes and add  seer of water. When the water dries up add powa of loaf pasted with  powa of milk, 3 or 4 eggs, salt, powders of pepper and garam