Wash alubokharas, raisins and dates 1 powa each and keep the raisins and alubokharas under water for about a •quarter of an hour in an enamelled pot. Then heat 1/2 powa of oil and fry a generous pinch of panch-foron and some broken chillies in the oil and then fry a little the alubokharas, raisins and dates in it. Add 3 powas of water and when it boils add 1 powa of sugar, a generous pinch of salt and a little pasted turmeric Take down when the desired thickness of the soup is reached.
Peel thickly a ripe pine-apple, remove the eyes, cut in thin and small pieces and keep 1/2 seer of the pieces in lime water for a few minutes. Wash with fresh water and boil them with 1/2 powa of raisins with a little water. On softening remove the pan off fire. Heat a little ghee in another pan and fry a few panch-forons, mustard and cardamom seeds in it. Then add the mass, sugar 1 powa, a pinch of salt and a table-spoonful of lemon-juice. Boil for some time and take down when the juice is thick.
Make a paste of a handful of pudina leaves with 2 or 3 green chillies. Mix with tamarind pulp, salt and sugar adequate quantities, and serve.
Mix 1 chhatak of seedless ripe tamarind thoroughly with 1 powa of water and throw away the refuse. Peel and cut some potatoes in round and thin slices. Fry 2 or 3 broken chillies, a pinch of mustards and another of panch-foron in 1 chhatak of mustard oil and then fry 1 powa of the slices of potatoes in it. When the slices are half browned add the tamarind water and a generous pinch of salt. Take down when the soup is thick after mixing with a little sugar.
Mix 1 chhatak of seedless ripe tamarind thoroughly with 1 1/2 powa of water and throw away the refuse. Peel a big and green papaw and cut in thin and long slices after removing the seeds. Boil 1 powa of the slices in water and drain out the water when they are fully boiled. Fry a few mustard, panch-forons and broken chillies in 1/2 chhatak of oil. Then add the boiled pieces of papaw, 1 chhatak of cleansed raisins, the tamarind water and a generous pinch of salt. Mix with a table-spoonful of the juice of mango-scented ginger and a little sugar when the soup is thick, and take down.
Mix 1/2 powa of seedless ripe tamarind with 1/2 seer of water and throw away the refuse. Peel a tender pumpkin and cut in very small thin and long pieces. Fry a few mustard, broken chillies and panch-forons in 1/2 chhatak of oil and pour in the tamarind solution. Add 1/2 seer of the pieces of pumpkin, 1/2 powa of cleansed raisins and a generous pinch of salt. A little later add 1/2 powa of sugar and take down when the soup is thick. Similarly chatni of gourds and other non-sour vegetables can be prepared.
Remove the stems of a few mature yet green mangoes and cut them in two or four pieces without peeling them. Throw away the seeds. Fry some mustards, panch-forons and broken chillies in 1 chhatak of oil and then add 1 1/2 seer of water. When it boils add 1 seer of the pieces of mangoes, 1 powa of cleansed raisins and 1/2 powa of salt. Add 1 1/2 powa of sugar when the pieces are well boiled and take down when the soup is thick.