The Annabhoga of the Manasollasa

 English Translation of Annbhoga of Manasollasa.

The Manasollasa of King Someshvara is a text that describes the life and duties of the king. The Annabhoga is one of the famous chapters of the text which describes the foods, and their preparation. This text is dated to the 12th century CE. Some of the foods mentioned in this text are precursors to familiar modern day Indian food.

Translation:

This Annabhoga is spoken now. Relatives, lords of the temples, neighbors, honorable ones, soldiers, servants, fellow servants, those experienced in singing and instruments, having been invited into a desirable place, which is elegant, the king shall feast. The king should eat with his sons, grandsons,, and their sons.

In that manner, to be eaten, devoured, drunk, licked, sucked up. Such is the 5 fold heartful manner that the lord of the earth should enjoy. 

There is raktashali rice, mahashali rice, gandhashali rice, the kalingaka plant, the mundashali, sthulashali, shukshmashali rice as the sixth (meal). The raktashali rice may be (called) from the redness and the mahashali rice is the greatest creation. The gandhashali has a good odor, and the Kalingaka plant is standing in Kalinga. The Mundashali is empty of spicules (shUka), and sthUlashali is of that form (as in name is self explanatory). However, the shukshmashali may be from its minuteness, and the sixth is remembered as of two-months (dvimAsaka). 

All these rice individually are unhusked with a pestle, and having thrown these rice grains in a cloth, he shall throw out the small particles, as in the stones, clay, rice grass group, and chaff. With knives, the sole effort is taking off those (stuff) that are situated on the rice grains. The rice grains are cleaned and washed mainly with water. The rice grains are held in a pot looking (object) with water for a long time, or in a plate that is copper and clean. He shall put the rice grains which are thrice the water (or water thrice the rice), (and when ready) with white and splendor, with polish, and with richness. To the end, in a smokeless fire, he shall boil that in water which possesses small bubbles and in small steam. 

The learned one shall mix the rice in a pan and in (with) a spoon and shall stir the boiled rice. He shall search the pounded rice again and again. In that rice, which has become soft, containing the grains (kaNagarbhite), having thrown milk and/or ghee, he shall thus take out.  Having given a container with a plate, pour a little alcohol. Heat shall dry up the alcohol which is held by the devotee of the lord. Indeed that faithfully well cooked kingly (food) is excellent.

Thus there are the Rajamudra, the yellow Cowpeas (niSpAvA), and chickpeas (caNaka). Thus also the black Pigeon Peas (kRSNADhakyas), Black Grams (mASa), Lentils (masUrA), and the Rajamashakas, These 7 sauce making items are to be dealt by saucemakers. Crushed and uncrushed, these chickpeas, rajamasha beans, and lentils and rajamudras are to be cooked as per taste. The deed of being crushed for cooking is by grinding stones (gharaTTa), by those experienced in cooking. A little roasted, thus, are the chickpeas by machine-whirls (yantrAvartaih) done twofold. They are made splitten, correctly, by a winnowing basket, and they are equally made unhusked in a pan after throwing cold water. He shall mix the pieces after placing them in a Chuli, therefore, while cooking in a soft fire he shall put inside fennel plant water. He shall bestow turmeric powder for a noble color, again and again he shall bestow turmeric powder for a noble color, again and again he shall add water until the fullness of the cooking. Having prepared smooth salt, put 20 parts according to color, and savor as per aroma, gentleness and smoothness.

Indeed the cooking of chickpeas is declared correctly perfect; there is no chaff with the black Pigeon Peas and with the Hingu plant. It is unchanged without the turmeric powder before, for simplicity, in the lentil bean recipe, he shall add the waters of the Hingu plant. Before the work of cooking, those remaining, by the cooks are placed so (that) they’re washed, are at best, are good in water. In a Chuli with soft fire, the cooking is done by the saucemakers. While being cooked, throw the waters of the Hingu plant in the grains. He shall throw small ginger pieces (crushed into a powder). He shall throw in there: oil, eggplant slices. and oil. In the boiling oil, it possesses softness; he shall add a group of stalks or seeds of the Priyala plant. Having thrown he shall stir with a spoon. The learned one shall add, little by little, the water. Some want, in the reason of taste, chunks of goat meat, kidney and/or the loosened marrow, and crushed pepper. Again he shall throw in the soup which is well sprung. It is to be taken out, having thrown ginger powder smell. Stir it with a spoon, in the millet, kanguri plants, gandhakasali rice, along with rice grains. 

The milk of a buffalo that has calved shall cook payasam with sarveSTika and with sevaka. By the days which are short and long, the payasam is suitable for licking, has a savoury smell, and is charming.

Wheat is washed, polished, and dried by the sun rays, with grinding stones they are crushed, and those particles are made unhusked with a filter. The wheat powder is softly mixed with some ghee; they are mixed with salt enjoined with milk and water in a big wooden vessel. He shall grind with hands or with spades, some crushed betel nuts, that are being, and he shall arrange (the dough) into small clumps (golaka). With oil covered palms they are covered in rice powder.  He shall spread out those spheres with the engagement of hand motion. Spread out and tender are the four having equal splendor of a white cloth. The expert shall deliberately throw on top of a Karpara which is also cooked. He shall take it off as long as it shall not excel in blackness. Four and four, the Mandaka is well produced. He shall deposit the spread out the clumps in his hands onto the coal . Angarapolikas are praised when they have arrived to a little blackness. He shall stretch the flour-smeared clumps with a grind-stone. Thrown in hot heat, he shall turn over the partially cooked (food). On a Karpara, he shall cook a series of Polikas.

In a pot (kaTaha) full of well heated oil, he shall cook Sohala. The Sohalas are thought to be a difficult preparation of excellent cooking.

Sunken in oil, yellow, pressed, the Pahalika is remembered. Those clumps which spread thin are cooked with fat in a tApI. Having thrown on top of them small leaves, the one with good intellect shall cook.

Having raised them up from wheat flour, the particles are struck with a winnowing basket. Milk anointed and ripened with ghee is mixed with white sugar and enjoined with Cardamom-pepper powder; those known as Kashara. With the small clumps which are covered with oil and Udumbara (cluster fig tree), he shall cook them. 

Having broiled/fried clean split chickpeas, and then having mashed them, which are enjoined with Hingu, and enjoined with salt, and is mixed all around with sugar, and with the powder of Pepper and cardamom, and all are jointly surrounded by a small clump, the wise one shall cook an auspicious Purika. He shall cook other Purikas.

The split (pulses) are mixed with Hingu plant and cumin/cardamum (Must check translation). It is possessing salt and ginger. Having developed them with the clump, he shall cook the engulfing thing (veStika) in a Karpara. The Vidala of chickpeas is refined with the aforementioned refinements. In tApI, the wise one shall cook Dosaka smeared in oil. Of mASha beans, Of rAjamAsha, and of Vattana, (such) Dosakas. By this manner, indeed, the one knowledgeable in cooking shall cook- the vattana Vidala and the chickpea Vidala. Powdered and with water, and half and half with ghee, it is enclosed.with salt and is joined with kaNDu, it is agitated/struck.  Enjoined with cowpea flour, it is spread in a grinding stone. In a pan filled with oil, he shall start to cook the kaTakarNas. 

While the bubbles will appear, with the golden splendor, they are moist and purified by the agitation of the hands. Then it is to be grounded together in a grinding stone (peSaNI), and are purely mixed.  He shall put them In a plate to be crushed repeatedly, and from the hand he shall set that. The masha bean flour which as become sour, he shall bestow in vaTikas. With the other, having covered the vakhragarbhas, he shall cook. Then having brought it down, crushed peppers are scattered. From the Hingu, smeared with ghee, ghee and with cumin, he shall fumigate. 

Very Cold, white, and smooth, these Idarikas are the best. The clumps of the mASa flour are spread out and they are wealthy. 

By 5 or 7 and also with holes, they are adorned. In hot oil he shall cook while redness (lauhityam) excels in there. Known as Gharikas. self underwent, they are beautiful in the foods. Without defect the Garakas are cooked, which is mixed in churned sugar.

Jointly in cumin and pepper are thrown those named Vataka. Those Vatakas placed in kanchika are named Kanchika. Wherever in the oozing fluid (dravadravye), those Vatakas are with that name (dravadravya?), they are in vaTakas. With curd and with the dense AranAla it is well churned. He shall mix salt, ginger, coriander, and cumin. Having made peppers in two parts, the one who knows cooking shall throw them in there. With a spoon, he shall stirr and cook them all while they become dense (ghanIbhavet). Having removed and thrown down the vaTakas, he shall sprinkle (vikiret) the pepper powder. He then fumigates properly with Hingu. Those Vatakas are with the name Mana.. 

Having boiled milk, in the middle of that, he shall throw in sour buttermilk. Having separated the water, that which became clumped up, tied with cloth, is separated. With Shali rice grain dough (or flour), it is mixed and kneaded all around. With variations, well arranged, dressed in ghee, it is cooked all over. It is sprinkled and spiced with cooked sugar and with cardamom flour. This dish named Kshiraprakara (milk-manner) is pure and enchanting.

He shall cook sugar enjoined with water in a copper pot. In the half cooked (food), he shall throw in milk and/or buttermilk, as per the taste. With that (food), he shall cast off the dirt, but the sugar is boiled and good. With unsoiled cloth he shall strain (gAlayet) again and again. In the middle of the soft cooking (food), the gruel (peyA) is fluid and resembles honey.  Indeed in the complete stage of Khara, the sugar becomes hard and edible. In the stage of Kharapaka, in a hard can (saMpuTa), the one skilled in (making) Khandapakas should make many forms of the well ready and white (gruel). Equally, he should mix milk in that purified and white (food). While (following) the manner of Kharapaka, he shall boil it again. Having taken out that nAgara which is pungent with cardamom, camphor, and saffron, and having thrown them down, clumps (golakas) are to be made. They are called Varsholakas.

The boar flesh is sticky (snigdha), polished, and is a variegated flesh. The deer’s meat is digestible; tough is the meat produced from the hare. The meat coming from a sheep is tasty when it originates from the cleaning of light meat.

The meat of fish is said to be light, invigorating, and ominous. It is said that the meat from killing a deer is tasty if nourished. 

Those other meats are powerful and give taste and love to the weak, diseased, and senile. 

He shall avoid meat of baby animals, dried (flesh), spoiled by toxins even though touched by water,(an animal) that died from the burning by toil, rotten (flesh), and foul smelling (flesh). 

The ribs of the spine are residing inside and outside. A thick lump of the buttocks originating from the base of the tail. The fulfilling (body part) of the hollow section originates from the hip region. Between the ribs is situated, smearing the junction of the abdomen, originating from the front part of the mouth, a bud that originated from the heart. 

The liver and likewise the kidney, so too the large intestine (gudAntram), and the small intestine (antram). There is also the Akshini, the tongue and ear, as well as the private organs and the spread out legs. 

In a female animal (goat) well attached is the marrow of the brain of the goat. The feet, horns and hooves and skin are regarded as the best pala (a unit of measurement) . In these meat classes, some of the animals are the best. A boar with a white coat (vastrena) is to be covered, swollen with water. By separation with a stick during that time he shall soak again and again. While that hairs start to be uprooted pleasurous by the hands. Afterwards with a knife he shall remove the hairs that are visible. Now, it is a filth-smeared thing, and he shall burn that with grass-fire. And he shall remove the pleasurably plucked up hairs as hitherto. The base of a junction of the foot of the goat is to be covered with grasses, and he shall burn it. He shall wash the thing that has approached hardness with clean water. Pale, resembling a fiber of a lotus, it is placed together on a mat. At the top of the head he puts that which is torn all over with a knife. With 2 lines of SarI fruit (sArIphalaka), he is thinking, its flesh. 

He shall heat four chunks made by women, fixed on a stake in great hot-coals until there is the flowing of ghee drops. With the powder of the five peppers, he shall scatter salt then. Now, perspiring with acid as hitherto he shall produce. Now having divided the skin-residue is possessing salt. He shall fry in a heap of hot-coal the flesh-chunks and amrta which are the highest. The fat-part of the perspiring meat-chunks are to be taken out. Having made it similar to a tandapatra, the Chakkalikas are splendorous things. The shall throw the savory Cakkalika in the stirred (dish), joint-with sugar, curd mixed with cardamom, spiced with camphor, there/.

The flesh-and-fat consisting of meat-chunks are as hitherto made broken into pieces, In the striped (meat), joint-with-mustard, wild citron-hair. In well-fumigated curd, along with Hingu, he shall put the Chakkalikas. Now with the hair of the well matured wild citron and with the miniscule ginger chunks and with citron-fruit which is enchanting, he shall mix powdered pepper with ironwood and salt then. Fumigated with Hingu and with acid, the charming Chakkalika are the best.  Now, with curds he shall mix tamarind or pomegranate juice, he shall join acid and flour or bladder dock (amlavetasa). 

Or indeed, he shall mix the lemon juice and/or the juice of acid. Or even these juices two or three according to the taste. In the reason of taste, he shall throw in grain (or coriander), Hingu and cumin there. The turmeric is indeed in a noble colour and well miniscule, and thus is the ginger. For the reason of taste he shall throw in all the peppers and salt. He shall liquify with a white cloth a little oil, he shall mix.  

Having placed it on a clay plate before stirring with a spoon, the one skilled in cooking shall cook the Pralehaka in a soft fire. Having begun to put the pieces of flesh (shuNThaka) there it may be made soft by nature. The wise one shall take out the creation ready with all the flavours. Again he the learned one shall fumigate with Hingu and/or with the fume of nails (nakhadhUpena), and also with the powder of cumin/cardamom, which is a white powder. The wise one having set forth the pieces that are equal to Chickpeas, and by immediately preceding night-cumins (nizajIrakaih), (it is) with the dry gingers, corianders, and Hingus. Having mixed them with powder, he shall throw in hot oil, equal chunks of ginger and chickpeas and kidney beans as well. He shall put long pepper and tender cowpeas as well as with smooth meats . He shall put onion chunks and/or ginger. Indeed having risen before. The cook may place that which has indeed been mentioned before according to taste.  In drained sour juice (amlarase), that which is ready is to be taken out and he shall fumigate. Having cooked pieces of those which have the form of jujube (badara), he shall thoroughly cook in oil the mixed powder as said before, which are wet and having the same measure of that.

Pieces of eggplant and radish pieces, onions, ginger, along with sprouts from Mudraka (plant) are prepared. There he shall put Vatakas and powder of sheep with Kasunda joint with some other flesh. He shall put the well ready (food) with smoke(dhUpair) mixed with various flavors. Together with various substances, the Kavacandii shall become brilliant. Resembling thick garlands (sthulamalakasankashan?) are pieces of good meat. He shall boil rajika (“mustard”, perhaps) with a water joint with ginger of the city. He shall put here, water. He shall cook it with sour substance. Having put in equal pieces of flesh (or grass,the word is “shunThakaan ”), he shall cause enjoin salt to it. He the cook shall put in the powder of Methak and Pulika of coriander there, he shall carry over (tAyeet) in ghee or indeed he shall heat somewhere.

In well heated ghee, afterwards having thrown in garlic along with Hingu he shall enter the well refined meat into that place. Thus, he may make it covered for some time, and it is to be observed. Then he shall take out this perfect Puryalakhya which is the best. Perfect meat produced from the backbone is favored. Having made extant the substance of grain to pieces with radishes (mUlaka) Having praised the much praised, he shall cause to make much split .With the juices of ginger and Hingu and with salt, he shall grind. Having made pierced by a prong he shall start to heat them in coal (hot coal likely). The one knowledgeable in cooking shall sprinkle with the ghee, he shall cause to turn (flip over) again and again. In readiness, he shall scatter over pepper powder which is possessing salt. By name it is “bhaDitraka” which is tasty and light, digestible, and enchanting. By this manner indeed the pieces are to be made into pieces.In a plate it is to be united with tamarind/wood sorrel,  he shall cause to cook along with Hingu. Also he shall mixt it with the juice of ginger and with the juice of coriander (dhAnyaka) and with cumin and mint leaf power.Having dried all the substances with ghee, he shall fry them. And the cook shall put pepper in the fried “HaNDabhaDitraka”.

Having cut off the neck of a ram, in a plate the blood is borne. He shall press with the fingers having slightly put in salt. In that manner, in the red blood issued out from the vessels while being pressed. having taken out the pure blood (kIlala) he shall deposit it (nyaset). 

Having undertaken it from the chest region (krODa), by the tip of scissors (kartrikA) the skin is cut. Having expanded from the limbs the (skin)which is situated from the outside to the inside, he shall take it (away).  In the regions pointed out before, he shall now take the residing meat out. He shall make it free of sinew and glands (granthi) piece by piece. Having made a measure of the fruit of a betel nut into pieces as aforesaid, he may put together as aforesaid with powders and tamarind/wood-sorrel juices, he shall cook it around. 

He shall throw in the blood which is nested in that small remaining food. In the full cooking, having made it come out, he shall fumigate with Hingu and cumins. Powder of camphor in that with cardamom powder fettered, he shall scatter that which is enjoined with peppers. This black Krishnapaka is the best. He shall put meat fried on coal on a clean slab. Having made it with a knife into small pieces, with hairs of the citron. 

With that measure of Small filaments of ginger, with saffron juices (or alternatively “with saffron and tamarind/wood-sorrel”), and with gRnjanas, with cumin/cardamoms, with pounded peppers, and powders of salt of the Hingu. But having mixed that meat, he shall cloth it with the aroma of the Hingu. Raw meat in a grinding stone is sprinkled with hingu-water. The wise one shall crush salt together with powder. Having made that which has dough (piStavat) as gum [ or “unuctous” (cikkana) ) He shall form clumps (golaka).  Whatever meat that was made into a powder, he shall surround that with the clumps. He shall start to put the powder-wombed (churnagarbha) vaTakas into a clean drum (ANake). They are known as “MAmsavaTaka”, visibly tasty and enchanting. That? (ta) indeed the Vatakas in oil are cooked and may be adorned with names. 

That powdered meat indeed is covered with particles (of corn/grain). In coal thus grilled/fried is said to be in that manner “Koshali”. Near the stalk region the eggplant is made (with) a hole. Amidst deposited out seeds, it is filled with that meat. Cooked with oil, he shall cook in a drum (aNaka). Known as “PurnabhaTTa”,  he shall cook it with its sweetness. Indeed also in ridge gourd fruit and in a small bulb of radish filled with powdered meat, that is told by its name (its name is self explanatory).   

Soft meat that is well-pasted indeed is mixed with the beginning (parts) of saffron . Having made them into Vatakas, he shall cook them in heated oil. The intelligent one shall put them In a drum (Anaka) and shall heat in fire. Indeed, by namem the Vattimaka that said to be (of) three forms. Having made the intestines into pieces, it is thus made into black pieces. Having washed them with water, the pieces are in equal form. As all the fats, in the same manner are the chunks of meat. Smeared by dirt of the Back mustard (rAjikAkalkadigdhAms), he shall cook them mixed in water. He shall mix a little juice of ginger that is slightly sour. From measuring, having thrown in salt, he shall cause to meet the waters of the Hingu. But having gotten rid of that little leftover liquid, he shall fumigate. Named thus as Panchavarni, it is one that causes various forms of enjoyment. He shall wrap on a pointy stick Intestines purified by water, and he shall heat them in that manner with coal as they are going to hardness (As they become hard).

After that, he shall add thinly powdered salt. In chewing, this entrail-flesh (dish) is called as “Marmaravara” (When chewing this dish of flesh and entrails, the sound “maramara” is heard).

As before, in dried blood, there is juice made from ginger and juice of the Creeping Woodsorrel (dantashaThaka). He shall throw in cumin/cardamom, Hingu, pepper, coriander, and salt. Having thrown tender chunks of fat, he shall stir it all (viloDayati). From effort, the washed intestines are filled with that blood. He shall wrap (pariveSTayati) them in kamrA that is enjoined with the form of a box.. 

Likewise, he may fasten the mouths of the kamrAs with the entrails alone. Having grasped (those) with those that resemble ropes (entrails), he shall heat them above. As they obtain hardness (as they become hard), with those entrails that have the form of a kimshuka, this highest of the fruit of the royal tree is called “Mandali”. 

Having wrapped it like a strip of a panchanga, the marrow is burning/heated bound to a candle-wick. By the measure of two fingers, he should create chunks from those (marrows). He shall scatter salt (vikirati) there. Nicely tender and possessing pepper, this is extolled by the enjoyer of the Soma born as being with the name “VarnashuNThaka”. 

In that manner, having fried them in coals and having made them into black-chunks, and having those chunks with the measure of an Areca Nut Palm, the wise one after uniting them all with oil, pepper, Black Cumin (ajAji) and salt (all of them) powdered, he shall stir (vikrati) them. Afterwards, he shall fumigate (dhUpayati) with Hingu. 

After frying them in this manner, he should make those black chunks smeared with filth (kalka) of mustard and  with their yogurt or Mustard. Having made the auspicious “Chakkalikas” of a fried piece, he should mix it with the hairs of the Citron and with salt and alike. Having made two which are full of fat divided into two, and mixed with salt, and having made them become with Amlakas (Amlakair), he should cook them two to maturity (paripAcayati) with oil. 

[Here it seems a Chakkalika is divided into two and cooked]

Meat originating from the chest region, along with the bone, is cut up and united with the shoulder bone, it is enjoined with side canals (pArshvakulyA saMyuktam). Having thrown it in a clay container whose opening has a plate and is full of water, it is united with Hingu, Ginger, and Salt. 

He shall boil (kvAthayet) for a decently long time, while it partakes of tenderness. Boiled up, this is named as a Soup by those skilled in the Sashtra. 

He shall break the stomach of a cut up sheep, and having taken out the inner contents, he shall bind the feet not turned away from each other. In addition, he shall heat the head in fire with a tight rope, while the hairs go away and it (the head) goes to blackness. Then after washing it with water, he shall perform it like (he did with) the chest region with the remaining chunks.And he shall perform it with the remaining (chunks of flesh) of the the other beasts the same way (he did with) the sheep. Having made the fatty meats long by cuttings, and after sprinkling it with Hingu water, he shall stir it up with salt. He shall dry those chunks in shade as per the Vastu, and roasted on a mass of coals within one, two or 3 days. Those which are made stout, while having a savory taste to men, these are by name “Upashandaka), which have the best of all the vegetables. 

He shall mix the chunks of deer which fashioned into Chakkhalis and enjoined into a mass (quantity, with copious salt. Dry and exceedingly roasted with fire, appropriately charming, and having good smell, he shall fashion them into smaller chunks. 

The bone of a Ruru, Sambar, or Sarang deer is wide. Having roasted it in fire and having effortfully burst it with the banging of stones, but then having taken the marrow, the wise one shall cook with salt-acid, Hingu, and powder of pepper and cumin (Ajaji). Having roasted and  broken the head of any animal beginning from the sheep, he should take its brain and cook it with gruel.

In a drum (Anaka) or in the middle of oil, he should cook it again as per the taste, and having enjoined it with powder, he should fumigate with the fume of Hingu. Even of the birds, having taken our from all sides the feathers, and having separated the beak and feet, and having removed the belly, and after removing those starting from the entrail, he should cook the same way as before, just as the aforementioned actions for boars and sheep in cooking. 

Effortfully having removed the skills of scaly fish, if they are stout it should be made into pieces and if they are light, similarly. Of fish, he should cut out the head and tail, and so too of birds. After removing the stomach, he should remove from that (animal) the entrails.

With Kahlakaroshta, Badisha, Dagdha, Khavala, cAcuka fish, and with the sheathfishes (pAThIna), in that manner having separated their heads, he should cook ?

The scrubbing of fish should be done with oil and salt, while it goes to slipperiness and the fish smell is destroyed. Afterwards, he shall wash it with water mixed with the filth (kalka) of turmeric. Having bound them (fish chunks) in a cloth and having squeezed it, he shall make the aggregated water flow out. He shall then throw them in inflamed drums (Anaka) which were prepared beforehand. In a short amount of elapsed time, the cook shall take out a plate and fumigate. He shall cook the cleaned chunks of fish with the sour (juice) of the tamarind (cincA). Then she shall apply wheat powder amidst those (chunks) all over. He shall throw those yellowish (chunks) into heated oil and then take them out and make them with powder of cardamom and pepper as well as with salt.

In a drum (Anake) or in oil, or in fire, (as long as it is) free from smoke, he shall cook the fish as per taste by the manner said before. Having made fish, which resemble four fingers, into pieces, he shall make those (chunks), enjoined with salt, to fill up pots. Named as “Kharakhandas”, they dwell for a long time. On the occasion of dining, the cook shall roast them with fire. Having taken two containers (worth) of fish eggs, he shall roast them with fire. Then after becoming hardened, he shall make them into pieces. Having cooked them in heated oil and covered them with Cardamom, pepper, and alike, he shall also fumigate (them all over) with salt and Hingu. 

Having roasted turtles in fire, he shall remove the feet and scales. After separating the head as well, they (turtles) resemble the fruit of a boiled plantain (rambhA). After cooking with tamarind (amlaka), now he again shall cook in oil or in ghee. Well perfect, he shall sprinkle upon them powder. The one who knows that (manner of cooking) should cook in a drum or in a smokeless fire. Mind capturing, these soft tasting (turtle meat) are named as “Nandyavarta”. 

Little stout crabs whose arms and legs are removed, he shall roast/leave (vibharjayet or vivarjayet) them in a well heated rough copper vessel. However, in a bursted Kharpara, or in a container of clay, he shall throw them in and shall cook them with salt and acid (Alma), and again he makes them cook in ghee. He shall throw cumin, salt, and powdered pepper (tIkSNa) onto the crabs. Those crabs in ghee are strengthened with rain, charming and polished. 

Mice are remembered to be originating from the fields, situated in the banks of rivers. They are stout and black and likewise ?mayiga?. By sustaining them by the tail, he shall throw them into well heated (rippling) water. Then having carried them out from that water, he shall uproot the hairs. Having broken the stomach, he shall split up the entrails. He shall cook them with acids (amla) enjoined in a collection (sambhArasahita) and enjoined with salt. Having made them pierced with skewers, he shall heat them with coals, while their skins go to dryness. He shall scatter over those well cooked mice, salt, pepper, dry ginger, and powdered cumin. 

Just like meat, According to the division of cooked and uncooked, the one versed in cooking shall construe as unripe fruits (phalashAka)), leaf vegetables, Kandashaka, radish, with the manifold vegetables. He shall roast all over the charming Vatakas and Parpatas.

The Mango, Hog Plum, the Rose Apple, with Citrons (bijapura) and Arani tree (agnimanthaka), and with the Marking Nut, Agastya, Cotton, Bhrngaka, the Sallaka. Again in that manner new mari, tikSNa (pepper?), AtasI, undivided basil (surasAdvayam), peacock/deer (maruka), palm leaf, biNDukI, tree stump (muNDakA). Moreover, bleeding heart plant, tamarind/gooseberry leaf,kokilAkSaI, kusumbhaka, java turmeric (anjana?), the calyx of a lotus, and sheDhaka. 

Having collected the branches of these, one shall mix it with the sour juice of the tamarind/wood sorrel, enjoined with with sour juice of the leon, or with yoghurt, and salt. In salt water, he shall throw in the wood apple, Screw Pine, tamarind, meSashrNGI, sugandhija, coral swirl, pepper, Yellow Myrobalans, Chinaberry pod pulse, likewise, Paappads of cardamom, garden wild rice and mint; Agasti, nandana, and PaTali with kingly citron. Grass (mat), maTa, crab, Karira, TeNTuka, vetrakArIphala. 

In salt water he shall deposit likewise the mango, hog plum, gooseberry (dhAtrI), kuhurI, cucumber (karkaTI), bitter cucumber (trapusI), grape, cucumber (karkaTI), and pair of Indian nightshade (bRhatI), a flood of ridge gourd seeds, chaff/cowpeas (niSpAva), Bengal currant, lemon, ivy/bitter gourd, eggplant, and starfruit. 

Or having washed in mustard powder with oil and enjoined with salt, he shall deposit in, enjoined with eggplant, the fruit beginning with the mango. 

 [All these confusing plant names are found in pg 183 of the archive]

He shall deposit in mustard powder with oil and enjoined with salt Kharela, with Jackfruit, and banana fruit also. Light bambooshoot, the Sickle pod of the Shatavari?, the sprouts of the pAtalaTeNTuka washed and soft. In tender oil enjoined with salt-- or also enjoined with salt plus mustard-- he shall throw these sprouts. To pound the heptage (mAgiNI) and ginger; white turmeric and forest Haptage (vanamAgiNI), Magini root with camphor, likewise white turmeric. And in that manner, the Elephant foot yam, drumstick, Red Silk cotton, having made these like the previous, he thall throw (them) in oil.

He shall cook in a plate in soft fire cow and/or buffalo milk benefit of water enjoined with the stirring of the spoon. He ma make half the remainder, left as a remainder by the third part, or also by the sixth part, or he may make it as by the eight part. The half-remainder may be in a drink, and the third-part may be the lickable. The sixth part goes to “clump-ness”, and likewise sugar may be in the eighth. 

In the half remaining milk, he shall deposit in a little buttermilk, but he shall place that in a new plate. He shall place that (plate) in stillness. Or also he may mix the sugar-remaindered (milk) with fruits. The milk dwelt in a course-sextet shall take part of sourness and solidness/clumpiness. Salubrious, polished, and enchanting, it obtains the name “Dadhi” . In little time, it is salubrious, likewise in longer time, there is much sourness. Having churned that with a churning stick, he shall take the butter now. Having not perspired that said to be churned waterless, it is half water. Buttermilk is described as one-fourth water and fumigated with Hingu and cumin, and enjoined with ginger and powdered with cardamom and salt. 

Churned, enjoined with sugar, mixed with cardamom powder, and fumigated with camphor, by name it is called as “Majjika”. 

Having pounded curd in a cloth, he shall make that runny water ooze. The “Shikharini” is remembered as enjoined with sugar and cardamom by the cooks. That sustained (dhrta or ghrta?) water oozed out is enjoined with cumin, ginger, and salt. Fumigated with the fume of the Hingu, it is praised as “Mastu”.

He shall heat well new purified butter diminished by a small portion of water in a soft fire in a Ghee-vessel. In the cooking, it goes to completeness. He shall throw in wheat seeds, and he shall throw in betel (tambula) leaves. Afterwards, he shall take out the ghee. 

Water made to wash rice grains is mixed with tamarind/woodsorrel juice. Enjoined with a little buttermilk, it is joined with white sugar. United with cardamom powder and with tamarind/woodsorrel juice, well fumigated with Hingu, it is famed as “Vyanjana” (curry). Taintless like Sauvira (sour gruel), and with tamarind/wood-sorrel, and united with salt, fumigated with Hindu and salt also, it is Dhupakanjika (fume-sour gruel). Having fixed a pair of prongs, and spread out a bright cloth, he shall bind with rods some milk broken with tamarind/wood-sorrel. Enjoined with white sugar, mixed with cardamom powder, he shall throw in the spread cloth. He shall equally ooze out and grind it. Again and again, he shall throw it in there. While it may go to taintlessness, he shall throw in there some broiled ripe tamarind fruit for the purpose of colour. He shall even mix the juice of any fruit whatsoever. That is called by name pAnaka (drink), which is excellent and drinkable. In a golden and silver vessel made to be borne by a machine by (common) usage, he shall feed those beginning with regional lords (maNDalesha) as per the suitable regions. 

In a giant bronze vessel enjoined with golden jars, united with iron locks of the Ganges (lohagangAlaka), enveloped with lustrous tawny curls (pingAlaka), possessed with a Bharma-oyster (bharmashukti), enjoined with gold plates, washed with water, and wiped well with a clean cloth, he shall expand the aforementioned eaten cooking and eaten drinks, having covered up the end of the region between the thighs and navel with a clean cloth. 

Seated in a GaddikA (room?), the king facing the east shall eat hot food possessed with Mudga and plunged in ghee, and eating while facing east, he obtains much life. He also obtains fame, and he enjoys excessive wealth while facing the south direction. Eating while facing west, he obtains prosperous wealth. While eating facing the direction of the wealth-giver (Kubera), he obtains the fruit of true speech. 

In that manner, rice is served with tender meat, or mixed with split-pea (dAl?), or smeared with manifold heartfelt lickables. With manners of meat, with clean sticks mixed with tamarind/wood-sorrel, with vegetables of manifold varieties whose origins are fruits and leaves, with vaTakas, with heartful ParpaTas, with khArakhaNDas and UpakhaNDas, the king shall eat happily as per the taste or as per habit. Thereafter, he shall eat cooked rice, pAyasa mixed with sugar and ghee in the middle, fruits, and sweet juice of tamarind/wood-sorrel. He shall drink a heartful beverage (pAnaka) and also shall lick a shikhariNI.  He shall suck up majjikA. And thus right after, he may eat the clump.

Thereafter, he may mix up butter milk enjoined with salt, or also he may drink milk afterwards, or he may drink the best sour gruel (kAnchika). He may eat meat with tamarind/wood-sorrel, or curd enjoined with sugar, or likewise sour milk with salt with bitter concoctions (kaSAyaka). He shall enjoy, as remembered: bitter in the Vasanta, sweet and cold in Grishma, likewise milk in the rains, and sweet in Sharad, fatty and hot in Hemanta, and also fatty and sour in Shishira. Indeed what the king enjoys, that is the Annabhoga. 

The Annabhoga is declared by the Someshvara the enjoyer of the earth.

https://archive.org/details/in.ernet.dli.2015.208789/page/n185/mode/2up