**Names have been changed to protect the identity of the persons interviewed

Stuffed Chicken

Wash the whole chicken. Rub with salt and set aside. For the stuffing, cut 1 loaf of bread into small cubes and brown in ghee separately. Fry 2 large onions, minced, till light brown. Add green masala made from 2-3 green chillies, a small piece of ginger, 2 tablespoons chopped mint and parsley. Add ½ teaspoon sugar, 1 large tomato chopped, the minced and cooked liver, gizzard and heart of a chicken. Cook for a few minutes. Add the bread cubes and some chopped bacon. Then add cooked and chopped vegetables (1 carrot and ¼ cup of peas) and then 2 tablespoons sultanas and a few almonds. Add ½ tsp black pepper, ½ tsp cinnamon and a dash of lemon juice. Stir well and add two teaspoons of chicken broth. Stir well. Cool. Then stuff the bird (not too much stuffing) and sew up. Brown well. Then add about a cup of hot water and cook till tender. Serve with rest of stuffing.

Vegetable Pulau

Heat 150 gms of ghee. Add 4 medium sliced onions. Then add 3 cardamoms, 4 one-inch pieces of cinnamon, and 5 cloves. Fry the 500 gms rice. Then add 1 cup diced carrots, 1 cup green peas and 10 small white onions. Fry. Add water, 2 inches above the mixture. Add salt. Cook till done.

Nevries

Fry 50 gms plums, 50 gm cashewnuts in 3 tablespoons of ghee. Set aside. Fry 250 gms sujee or semolina in 2 tbsp ghee. When the sujee is well fried add 3 tbsp khus khus and the dried fruits and nuts. Mix well. Set aside. Melt 2 tablespoons of ghee and add it to ½ kg white flour. With a little bit of water and milk knead into a dough. Let the dough stand for two hours. Roll into small round chapatties (rounds) and place two teasponns in the centre. Fold and seal edges. Deep fry in ghee.

Nankaties

Boil ½ kg ghee and let harden overnight. Cream the ghee and to it add ½ kg fine sugar, 1kg white flour. Make into a dough. Let the dough stand for two hours. Add ½ tsp vanilla essence. Form into little balls. Bake lightly.

Marzipan

Mix ½ kg cashewnut paste with 1 kg sugar, stiffly beaten whites of two eggs and 1 wine glass of rose water. Simmer over a slow fire mixing constantly, till a wax like consistency is formed. Cool. Knead and add more rosewater if the mixture is dry. Press into moulds.