Banquets of the nations

Soak one pound of roughly ground wheat till the water is of a thickish milky nature. Strain this through a coarse cloth into a pan, in which you will also put half a pound of sugar. Boil till it begins to thicken (you must stir all the time) ; add six ounces of ghee in which you have boiled for five minutes six white cardamoms and six sticks of cinnamon. Continue stirring till mixture is thick. Remove seasonings ; take pot from the fire, whip till it is like foam and make into large rough balls. XXXV.— CENTRAL PROVINCES (Mussulman) Menu Rohu-ka-Pillau Machi Hussanee (Pillau of Carp) (Trout Cutlets) Keera Chahkee Chuckunda Chahkee (Curried Cucumbers) (Curried Beetroot) Cofta-ka-Curree Kabutar Bhahjee Kullah Yekhanee (Minced Kid Balls) (Fried Pigeons) (Lamb Curry) Goolgoola Khir Rajah-ku-Pasand (Cinnamon Balls) (Sugared Rice) (Rajah Pudding) Hulluah (Almond and Raisin Sweet) Rohu-ka-Pillau. (Pillau of Carp.) Take two pounds of carp, free from skin and bones, and cut into two-inch squares. Cut four large onions into very fine slices, fry to a red brown in four ounces of boiling ghee, and place to the one side. Fry in the same ghee, for two minutes, one teaspoonful each of ground coriander and cumin seeds, half a teaspoonful each of cinnamon and cardamoms, a pounded point of garlic, a large red chilli ground to a powder, and a good pinch of saffron. Put in the pan the pieces of carp and brown very lightly on both sides. Having soaked one pound of rice for a couple of hours, strain and put it into six ounces of boiling ghee and fry till all the ghee has been absorbed, after which place the fish on top, then the condiments along with the cooked ghee, a cupful of milk curd, a cupful of water, and a dessertspoonful of salt. Cover closely, and stew very slowly, taking care not to char. When the rice is quite soft put the whole mass on a dish, and strew the onions on top. Machi Hussanee. (Trout Cutlets.) Remove skin and bones from two pounds of trout, mince very fine, and pound to a paste. Rub in half a teaspoonful each of ground white pepper, turmeric, ground onions, a large teaspoonful of salt, four tablespoonfuls of water, a cupful of rice flour, and two well-beaten eggs. When thoroughly mixed, take small portions and make into round balls, then with the hands flatten them out CENTRAL PROVINCES (Mussulman) to the size of five-shilling pieces and half an inch thick. String them on to iron or silver skewers, brush over with melted ghee, and roll in a plantain leaf (buttered paper will do). Grill in front of or over the fire. Eat with chapatee and fish chutney. Keera Chahkee. (Curried Cucumbers.) Cut two pounds of cucumbers into inch lengths and steep in salt and water for two hours. Carefully drain as much of the moisture away as you possibly can, after which put them in a pot along with a teaspoonful each of ground onions, turmeric, coriander, and chillies, also four ounces of melted ghee and four of sliced onions which have been fried together, and stew gently till tender but not pulpy. Chuckunda. (Curried Beetroot.)