Banquets of the nations

(Fried Meat with Green Peas or Beans) (Roast Fowl) Malida (Wheat Flour Pudding) Murenboo Aninas No (Preserved Pine-apple) 337 y Cheval Vagaralle. (Fried Rice.) One pound rice, four cloves, seven cardamoms, one teaspoonful each of caraway, black pepper, and aniseed, two onions, and a quarter of a pound of ghee. Slice the onions very fine, and fry in ghee to a darkbrown colour, but do not char ; then put in all the condiments, and fry for three minutes, now put in the rice, after washing it thoroughly, along with two pounds of water and three drams of salt. Boil till all the water has evaporated, and place it at the side of the fire to dry. Take a quarter of a pound of blanched and split almonds, a quarter of a pound of cleaned and plumped currants, and half an onion sliced fine, and fry along with the almonds and currants in ghee. Dish the rice and strew these on top. Serve with lentils, meat balls, and salad. Tuverni Dal Masallah. (Spiced Lentils.) Take one pound lentils, two teaspoonfuls salt, two teaspoonfuls of turmeric, one pound onions, half pound vegetable marrow, handful of coriander leaves, two and a half teaspoonfuls of green ginger, and half a pound cleaned potatoes. Thoroughly wash the lentils. Put them into two pounds of water, along with the salt, turmeric, onions cut in quarters, vegetable marrow, leaves of coriander, ginger, and potatoes cut in quarters. Mix them all up, then put in two large sliced red chillies, one and a half drams PARSEE (Ordinary) caraway seeds, a teaspoonful each of cinnamon and cardamoms, and three drams of pepper, all dried and pounded. Put all this with the lentils and another pound of water. Bring to the boil, then place the pot at the side of the fire to simmer till all the moisture has nearly evaporated and the mixture is of the consistency of thinnish porridge. ■ Fry a point of garlic in butter and mix it along with the lentils. Serve with fried rice, meat balls, and salad. Khimna Kabab. (Mince Meat Balls.) One pound of finely-minced meat, quarter of a pound of onions, a handful of coriander leaves, two large ground red chillies, two teaspoonfuls of cinnamon, two teaspoonfuls of ground poppy seeds, one of ground ginger, a point of garlic, three ground cloves, six ground cardamoms, two whole eggs, and one teaspoonful of salt. Slice the onions and fry in ghee till they are slightly browned ; put them to the one side and fry the various seasonings for a couple of minutes, and when cool mix in the meat along with the salt, a little milk curd, a teaspoonful of flour, and the eggs ; stir well in a bowl, and then take small portions in the hands and form into balls rather larger than walnuts, and fry in plenty of boiling ghee. Of course the coriander leaves are kept out. Eat with fried rice, lentils, and salad. Kachubar. (Salad.) Take three onions, cut them in very thin slices, and lay them in some salt for half an hour. Drain carefully, and put in minced coriander leaves, two sliced red chillies, a suspicion of garlic, a little minced green ginger, two sliced tomatoes, and a shred lettuce. Pour in a tablespoonful of spiced vinegar, and mix all thoroughly together, and serve with rice, lentils, and meat balls. Ramas Katlas. (Salmon Cutlets.)