A´I´N 24.
RECIPES FOR DISHES.

There are many dishes, but the description is difficult. I shall give some particulars. Cooked victuals may be arranged under three heads, first, such in which no meat is used, called now-a-days çúfiyánah; secondly, such in which meat and rice, &c., are used; thirdly, meats with spices. I shall give ten recipes of each kind.

First, 1. Zard birinj. 10 s. of rice; 5 s. of sugarcandy; 3½ s. of g'hí; raisins, almonds, and pistachios, ½ s. of each; ¼ s. of salt; 1/8; s. of fresh ginger; 1½ dáms saffron, 2½ misqáls of cinnamon. This will make four ordinary dishes. Some make this dish with fewer spices, and even without any: and instead of without meat and sweets, they prepare it also with meat and salt. 2. Khushkah. 10 s. rice; ½ s. salt; but it is made in different ways. This will likewise give four dishes. One maund of Déwzírah paddy yields 25 s. of rice, of which 17 sérs make a full pot; jinjin rice yields 22 sérs. 3. K'hichri. Rice, split dal, and g'hí 5 s. of each; 1/3 s. salt: this gives seven dishes. 4. Shírbirinj. 10 s., milk; 1 s. rice; 1 s. sugarcandy; 1 d. salt: this gives five full dishes. 5. T'húlí. 10 s. of wheat ground, of which one-third will be lost; half of that quantity of g'hí; 10 misqáls of pepper; 4 m. cinnamon; 3½ m. cloves and cardamums; 1/3 s. salt; some add milk and sweetmeats: this gives four dishes. 6. Chik'hí. 10 s. of wheat-flour, made into a paste, and washed till it is reduced to 2 s. fine paste. This is mixed with spices, and dressed with various kinds of meat. 1 s. g'hí; 1 s. onions; saffron, cardamums, and cloves, ½ d. of each; cinnamon, round pepper, and coriander seed, 1 d. of each; fresh ginger, salt 3 d. of each: this gives two dishes; some add lime juice. 7. Bádinján. 10 s. rice; 1½ s. g'hí; 3¾ s. onions; ¼ s. ginger and lime juice; pepper and coriander seed, 5 m. of each; cloves, cardamums, and assafœtida, each ½ m. This gives six dishes. 8. Pahit. For ten sérs of dál, or vetches, or gram, or skinned lentils, &c., take 2½ s. g'hí; ½ s. of salt and fresh ginger; 2 m. cuminseed; 1½ m. assafœtida: this yields fifteen dishes. It is mostly eaten with Khushkah. 9. Ság. It is made of spinach, and other greens, and is one of the most pleasant dishes. 10 s. spinach, fennel, &c., 1½ s. g'hí; 1 s. onions; ½ s. fresh ginger; 5½ m. of pepper; ½ m. of cardamums and cloves: this gives six dishes. 10. Halwá. Flour, sugarcandy, g'hí, 10 s. of each, which will give fifteen dishes; it is eaten in various ways.

There are also various kinds of sugared fruits, and drinks, which I cannot here describe.

Secondly, 1. Qabúlí. 10 s. rice; 7 s. meat; 3½ s. g'hí; 1 s. gram skinned; 2 s. onions; ½ s. salt; ¼ s. fresh ginger; cinnamon, round pepper, cuminseed, of each 1 d.; cardamums and cloves, ½ d. of each; some add almonds and raisins: this gives five dishes. 2. Duzdbiryán. 10 s. rice, 3½ s. g'hí; 10 s. meat; ½ s. salt: this gives five dishes. 3. Qímah Paláo. Rice and meat as in the preceding; 4 s. g'hí; 1 s. peeled gram; 2 s. onions; ½ s. salt; ¼ s. fresh ginger, and pepper; cuminseed, cardamums and cloves, 1 d. of each: this gives five dishes. 4. Shullah. 10 s. meat, 3½ s. rice; 2 s. g'hí; 1 s. gram: 2 s. onions; ½ s. salt, ¼ s. fresh ginger; 2 d. garlic, and round pepper, cinnamon, cardamums, cloves, 1 d., of each: this gives six dishes. 5. Bughrá. 10 s. meat; 3 s. flour; 1½ s. g'hí, 1 s. gram; 1½ s. vinegar; 1 s. sugarcandy; onions, carrots, beets, turnips, spinach, fennel, ginger, ¼ s. of each; saffron, cloves, cardamums, cuminseed, 1 d. of each; 2 d. cinnamon; 8 m. round pepper: this gives twelve dishes. 6. Qímah Shúrbá. 10 s. meat; 1 s. rice; 1 s. g'hí; ½ s. gram, and the rest as in the Shullah: this gives ten full dishes. 7. Harísah. 10 s. meat; 5 s. crushed wheat; 2 s. g'hí; ½ s. salt; 2 d. cinnamon: this gives five dishes. 8. Kashk. 10 s. meat; 5 s. crushed wheat; 3 s. g'hí; 1 s. gram; ¼ s. salt; 1½ s. onions; ½ s. ginger; 1 d. cinnamon; saffron, cloves, cardamums, cuminseed, 2 m. of each: this gives five dishes. 9. Halím. The meat, wheat, gram, spices, and saffron, as in the preceding; 1 s. g'hí; turnips, carrots, spinach, fennel, ¼ s. of each: this gives ten dishes. 10. Quṭáb, which the people of Hindústán call sanbúsah. This is made several ways. 10 s. meat; 4 s. flour; 2 s. g'hí; 1 s. onions; ¼ s. fresh ginger; ½ s. salt; 2 d. pepper and coriander seed; cardamum, cuminseed, cloves, 1 d. of each; ¼ s. of summáq. This can be cooked in twenty different ways, and gives four full dishes.

Thirdly, 1. Biryán. For a whole Dashmandí sheep, take 2 s. salt; 1 s. g'hí; 2 m. saffron, cloves, pepper, cuminseed: it is made in various ways. 2. Yakhní. For 10 s. meat, take 1 s. onions, and ½ s. salt. 8. Yulmah. A sheep is scalded in water till all the hair comes off; it is then prepared like yakhní, or any other way; but a lamb, or a kid, is more preferable. 4. Kabáb is of various kinds. 10 s. meat; ½ s. g'hí; salt, fresh ginger, onions, ¼ s. of each; cuminseed, coriander seed, pepper, cardamums cloves, 1½ d. of each. 5. Musamman. They take all the bones out of a fowl through the neck, the fowl remaining whole, ½ s. minced meat, ½ s. g'hí; 5 eggs; ¼ s. onions; 10 m. coriander; 10 m. fresh ginger; 5 m. salt; 3 m. round pepper; ½ m. saffron; it is prepared as the preceding. 6. Dupiyázah. 10 s. meat, middling fat; 2 s. g'hí; 2 s. onions; ¼ s. salt; 1/8; s. fresh pepper; cuminseed, coriander seed, cardamums, cloves, 1 d. of each; 2 d. pepper: this will give five dishes. 7. Mutanjanah sheep. 10 s. meat, middling fat; 2 s. g'hí; ½ s. gram; ¼ s. ginger; 1 d. cuminseed; round pepper, cloves, cardamums, corian­der seed 2 d. of each; this will give seven dishes full. It is also made of fowl and fish. 8. Dampukht. 10 s. meat; 2 s. g'hí; 1 s. onions; 11 m. fresh ginger; 10 m. pepper; 2 d. cloves; 2 d. cardamums. 9. Qalyah. 10 s. meat; 2 s. g'hí; 1 s. onions; 2 d. pepper; cloves, cardamums, 1 d. each; 1/8; s. salt: this will give eight dishes. In preparing qalyah, the meat is minced, and the gravy rather thick, in opposition to the mutanjanah. Here in Hindustan they prepare it in various ways. 10. Malghúbah 10 s. meat; 10 s. curds; 1 s. g'hí; 1 s. onions, ¼ s. ginger; 5 d. cloves: this will give ten dishes.