Banquets of the nations

Angir Murabba Naringi Murabba Shen Murabba (Fig Preserve) (Orange Preserve) (Apple Preserve) Kalakand (Milk Sweets) Phulka. (Wheat Cakes.) Mix wheatmeal and salt with water, and knead well. Divide into small portions, roll out ; bake on a girdle, and when cooked spread with ghi or clarified butter, and rub one against the other. Eaten with all kinds of vegetables. Parantha. (Pastry Cakes.) Wheatmeal and salt. Mix in same way as phulki. Roll out, and put on pieces of clarified butter ; fold, and roll out again. Again put on pieces of butter, fold, and roll out. Rub girdle well with clarified butter and cook on a flat piece of iron standing a little above the fire. This is like puff paste, and mostly eaten with jams or preserved fruits. Kachauri. (Lentil Croquettes.) Two pounds wheatmeal, half pound of clarified butter and salt. Mix all with water, knead well, roll into small balls, and flatten out with hand. Make small dents in the centre, into which put a little lentil paste (dal). Gather all together into a ball, flatten a little, and drop into boiling ghi or clarified butter, and cook. Soak one pound of large lentils, and rub off the skin ; grind it ; add quarter salt-spoonful of red pepper and half a one of black ; of big and little cardamoms, aniseed, black cumin seed, and salt of each a teaspoonful, and cook in water (very little) till a very thick paste. RAJPUTANA (Brahmin) Ghol-Ka-Baka. (Lentils and Curds.) Clean and soak two pounds of lentils, and put in a pot with eight ounces of thick milk curd. Stir in a quarter saltspoonful of red pepper, half a teaspoonful of black pepper, a teaspoonful each of cinnamon, large cardamoms, little cardamoms, black cumin seeds, cloves, and cook till quite soft. Mitcha Chanval. (Spiced Rice.) Wash two pounds of rice and put in a pot with water, which should stand two inches above the rice. Stir in half a teaspoonful each of red chillies and black pepper, a teaspoonful each of cinnamon, cardamoms, aniseed, cumin, cloves, and sufficient saffron to give a good colour. Bring to the boil and simmer at the side of the fire till all the water is evaporated ; but see that the rice is quite cooked, not pulpy, but all the grains separate. Phul Gobi. (Cauliflower.) Clean and break up cauliflower into small branches. Put into a pan some ghi or clarified butter. Chop a point of garlic and cook in this until red ; add the vegetable and stir ; add a little water, sufficient only to soak the vegetable. Add pepper and salt, cover, and stir occasionally to keep from burning. Aloo Ka Tarkari. (Potatoes.) Pare two pounds of potatoes, cut into small pieces and wash. Grind one teaspoonful of turmeric, same 36S of cumin seed, quarter teaspoonful of garlic, and a saltspoonful of white pepper ; cook in ghi, stirring all the time. Put potatoes into this, add a little water and salt ; cook until soft. Very little water is allowed. Patta Gobi. (Cabbage). Cut a cabbage into small pieces. Cook two points sliced garlic in ghi until red. Add cabbage with a little water and salt; sufficient water only to make it soft. When soft and dry, remove garlic ; pour over some melted ghi in which you have mixed a spoonful of coriander and cardamoms. Most kinds of vegetables are cooked in this way.