Banquets of the nations

(-Fruit) MYSORE (Mussulman) Machleeka Salan. (Curried Salmon.) Cut two pounds of salmon into slices one inch thick : wash thoroughly. Rub well with the following mixture ; One teaspoonful each of ground turmeric, coriander, red chillies, and salt. Lay to the one side for an hour. Fry in four ounces of boiling ghee four ounces finely-shred onions ; when nicely browned place to the one side. Wipe the pieces of fish and fry them lightly on both sides. Now replace the fried onions, and add a tablespoonful of tamarind juice, two tablespoonfuls of water, four ounces of ghee, four inches cinnamon, a large red chilli sliced, a point of garlic, a pinch of saffron, a bay leaf, two coriander leaves, three cardamoms, and a little more salt. Stew very slowly at the side of the fire for half an hour. There should be little or no gravy, but be careful not to char. Remove the condiments, &c, and eat with bread and fish chutnies. Bhunihui Machli. (Fried Soles). Take two soles weighing about one pound each, remove the heads, tails, and black skin, and cut in three pieces ; wash thoroughly in cold water. Make a mixture of one teaspoonful of coriander, turmeric, and ground onions, half a teaspoonful each of red chillies and salt, a pinch of nutmeg and mace. Rub the pieces of sole with this and leave for an hour. Boil four ounces of ghee, and fry four ounces of finely-shred onions to a nice brown and place to the one side ; then place the fish in and fry on both sides till thoroughly cooked, on a slow fire. Strew the onions on top, and eat with bread and fish chutnies. Khabutharka Pillau. (Pillau of Pigeons.) Clean three pigeons, and cut each into three pieces ; wash them in salted water in which you have placed some ground turmeric. Fry in boiling ghee half a dozen small sliced onions, a point of garlic, a large red chilli sliced, three sliced green chillies, half a dozen cloves, same quantity of cardamoms, and a piece of cinnamon. When the onions are brown, dry and fry the pieces of pigeons. Keep moving so that they may not char. Now add a cupful of water, a cupful of thick curds, and salt to taste. Bring to the boil, and simmer very gently for half an hour. Five minutes before the meat is tender, add half an ounce of green ginger, a teaspoonful of poppy seeds, same quantity of coriander, and an ounce of almonds pounded into a paste, mixed with the juice of a lemon. Stir well. In another vessel boil half a pound of rice (which has been well washed) along with a little salt, three cloves, six cardamoms, half-inch stick of cinnamon, and a little saffron. When the rice is half cooked, strain it, picking out the cloves, cardamoms, and cinnamon. Spread the rice over the meat in the first vessel, pour melted ghee on top, cover, and cook till the rice is tender. Gayeka Khurma Aur Chaval. (Curried Beef and Rice.) Fry in boiling ghee two large onions sliced very fine, six sliced green chillies, one large red chilli sliced, half MYSORE (Mussulman) a teaspoonful of mustard seeds, quarter of a teaspoonful of caraway seeds, a teaspoonful of cumin seeds, a teaspoonful of coriander seeds, a teaspoonful of poppy seeds, a point of garlic, and a teaspoonful of salt. Pound all to a paste before frying.