Or, drop the contents of an egg keeping the yolk entire on boiling water. Tilt the pan to give it a plump appearance. Take the egg out as soon as the white is set. Serve with ground pepper and salt.
PROLEHA.
Shell a few hard-boiled eggs and cut them into 4 or 5 slices each. Boil some ghee with a few cloves and singe the eggs in it a little. Then add curd, pasted ginger pepper and coriander. Add salt and water a little later. Add ghee and garam-masalla, and take down when the soup is thick.
RAS-BARA.
Mix almonds, raisins, cardamom seeds, aniseeds and bread crumbs, all powdered or pasted, with the contents of a few eggs and beat thoroughly. Form balls, fry in plenty of ghee and drop them into a syrup of sugar. Keep them there for half an hour or so till the syrup reaches its centre. Then serve.
