Page:Indian Cookery and Confectionery.djvu/140

116 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.

Shrimps and other fishes may be used as a substitute for meat in which case the bones, should be removed after frying them.

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.

Make pastes of powa of almonds and  seer of tender minced meat after boiling it. Mix these with 1 powa of fried and powdered khowa kheer, seer of besam of grams, ginger-juice  chhatak, a little powdered cardamom seeds, salt, a pinch of saffron and about 3 powas of water. Beat thoroughly. Put this semi-liquid