Banquets of the nations

pinch of saffron into eight ounces of boiling ghee and fry for three minutes, and stir it into the thickened sugar along with some pistachio nuts and sultana raisins. Place on the fire, and keep stirring till it again thickens. Pour into an oiled deep dish, and cut into strips about an inch broad. XXXI.— BOMBAY (Brahmin) Menu Chutnies (Bean, Cocoanut, Onion, Pomegranate, Raddish) Kadhi Dal Ghee (Bean and Buttermilk Soup) (Lentil Soup) (Clarified Butter) Batatachi Bhaji Gujarachi Bhaji Ambat Chorka (Curried Potatoes) (Curried Carrots) (Curried Sorrel) Bhhajiya. (Curried Cakes) Bhat Dal (Rice) (Lentils) Shrikhand Basfludi (Milk Curd and Fruit) (Spiced Milk) Jalebi Keshri Bhat (Sweet Macaroni) (Sweet Rice) Bhat ne Dahi (Rice and Curd) Bean Chutney. Soak four ounces white beans overnight, drain and pound to a paste. Bring two ounces oil to the boil and fry a quarter teaspoonful of mustard seeds ; when these are crackling, remove from the fire at once ; put them in the bean flour along with a teacupful of curds, a tablespoonful tamarind juice, one red and three green chillies finely sliced, one ounce of pistachio nuts, a teaspoonful of brown sugar, and half a teaspoonful of salt. Cook for three or four minutes, and serve when cold. Onion Chutney. Roughly grate a pound of onions, and add to them two cups of milk curds, the juice of a lemon, half a teaspoonful of pounded mustard seeds, a teaspoonful of brown sugar, and half a teaspoonful of salt ; mix well. It should be a moist, soft mass. Radish Chutney. Clean and finely shred a pound of white radish roots, in which mix a cupful of milk curds, a half teaspoonful each of ground mustard seeds, cumin seeds, coriander seeds, brown sugar, and salt. It should be soft and moist. Cocoanut Chutney. Grate half a cocoanut roughly, and mix with it a teaspoonful of sugar and sufficient curds to make all into a soft mass. BOMBAY (Brahmin) Pomegranate Chutney. Remove the seeds to weigh about a pound, and mix them with four ounces of milk curds, one teaspoonful brown sugar, and a good pinch of white pepper. Kadhi. (Bean and Buttermilk Soup). Take one pound of gram flour (bean or white pea flour will do), which put in a pot with two pounds of good buttermilk, a teaspoonful of turmeric, and same quantity of salt. Boil till the whole is of the consistency of very thin porridge. Dal. (Lentil Soup). Wash two pounds of lentils and put in a pot with same weight of water ; add a tablespoonful of curry powder, and a large teaspoonful of salt. Cook till the whole mass is like very thin porridge. Curry Powder. One ounce turmeric, one ounce coriander seeds, one ounce cumin seeds, half ounce yellow mustard seeds, quarter ounce each of poppy seeds and aniseed, two ounces of cardamines, half ounce of garlic, one ounce of green ginger, one ounce of large green chillies, and half an ounce of large red chillies. Put the pot in a cool oven till all the ingredients are dry, then pound till all will go through a fine sieve. Batatachi Bhaji, (Curried Potatoes,)