Page 112 - 192_

10.Translate the following instructions.

1. Fry the mushrooms to a light golden colour in butter (or any other
animal or vegetable fat). Put rice, salt and spices and 4 cups of water
in a vessel. Bring the water to a boil, reduce heat and cook till the
rice is half done, add the mushrooms and continue cooking till the
rice is tender and dry. Remove from fire and sprinkle raisins and
nuts on top.

2. Put 1 glass of water into the yogurt along with 30gms of flour and ,
beat till smooth. Mix the remaining flour, salt and baking powder in
enough water to form a thick batter. Dip each cauliflower floweret
into the better and deep fry to a golden colour and drain.

3. Grind mutton to smooth paste with the rest of the above ingredients
(onions, green chillies, garlic) with the exception of eggs and crumbs
Fry the mixture until dry in 1 tblsp of butter. Remove from heat, cool
and knead to s smooth mixture. then form into rolls, dip in eggs, roll
in crumbs and fry to a golden brown colour.

4. Mix together flour, baking powder and salt. Rub in melted margarine
and add enough water to form a stiff dough. Boil milk over a small
fire till it turns thick and dry. Cool it and mix in grated nuts and
raisins. Divide the dough and the nut mixture into an equal number
of portions. Roll out each portion of dough into a small, thin and
round circle, fold over to form half-circles and place the filling. Seal
the edges nicely and fry in oil to a cream colour.

5. Grease 1 large or two medium size pudding basins, place a very
small piece of greaseproof paper in the base and grease that. Mix all
dry ingredients together thoroughly . Add the remainder of the
ingredients and stir well. Put the mixture in the pudding basins,
smooth the top and cover with greased foil round the top of the
basin. Put the basin in the steamer or saucepan and cover tightly.
Steam over fast boiling water 4-6 hours. When cold recover with
new paper and foil. Store in a cool , dry place. To reheat steam for 2-
3 hours before serving.
Serve with cream: blend 50 gms flour and 50 gms butter and
add rum, boil stirring all the time until the mixture becomes thick,

112