Banquets of the nations

Wash and pick half a pound of lentils ; when thoroughly dry, roast the same as you would do coffee beans. Now put into a pan three teaspoonfuls of ground onions, one teaspoonful of ground large red chillies, half a teaspoonful turmeric, half a teaspoonful ground green ginger, a quarter teaspoonful ground garlic, one and a half teaspoonfuls of salt, then the lentils, and pour in sufficient water till it stands two inches above the mixture. Give it a good stir, put it on the fire till the lentils are all dissolved, being careful not to disturb the contents till they are cooked into a soft solid mass. Now take and whisk the mass with a wire whisker (in lieu of a churn) till quite light. Cut a pound of onions in slices, not too thin, and fry till a reddish brown in two ounces of boiling ghee. Heat four ounces of ghee in a pan, chop up the onions, which, along with the lentils, put into the ghee, and simmer at the side of the fire for twenty minutes. Birungi Sukhadas. (Curried Artichokes.) Wash one pound of rice, and drain. Fry in boiling ghee or melted butter five ounces sliced onions ; when a nice brown add one teaspoonful each of cinnamon and cardamoms, one red and six green chillies, a quarter teaspoonful of cloves, one garlic point, and a teaspoonful MADRAS (Hindu) of salt, and fry for five minutes. Then add the rice, and fry till very little browned. Take two pounds of Jerusalem artichokes, peel and cut them into inch and a half pieces, and steep in cold water for half an hour. Take half a pound of Bengal gram (lentils or yellow peas will do), wash and boil till soft, and add the artichokes to it with a pinch of cayenne pepper and a tablespoonful and a half of tamarind juice, and allow to simmer very slowly. In a separate pan put a few sliced onions, sliced green ginger, and a pinch of mustard seeds ; fry all these in boiling ghee till the onions are nicely browned. Now put altogether in a close pot along with a cup of milk curd and another of water, the rice, and a teaspoonful of saffron ; simmer till the whole is like a porridge. Now put in the artichokes, which should be soft but not pulpy ; if thev are inclined to get too soft, take them out. Add salt to taste. Eat with other vegetables, chapatee, ghee, chutnies, or pickled fruits. Anti Kaya Pulusu. (Green Banana Curry.) Wash and scrape the skins of two pounds of green bananas, cut them in square pieces about one and a half inches long ; take an ounce of tamarind juice, two teaspoonfuls chilli powder, one teaspoonful of coriander powder, and one teaspoonful turmeric powder, and mix together and ground to a paste ; add salt to taste. Slice two big onions ; add two bay, two lemon grass, and two coriander leaves, and some water. In a separate pan fry the two onions, a point of garlic, and a pinch of 3°3 mustard seed till they are brown, and put into the main dish. Close the lid and allow to simmer till the vegetables are cooked. Add two spoonfuls of melted butter. Eat with other vegetables, rice, ghee, lentils, pickled fruits, or chutnies. v Vurlagedda Kura. (Curried Potatoes.)