Kalay Channay ka Salan labɛn: -Kalay chanay (Kɔri nɛrɛma) Tasa 2 (a bɛ su su fɛ) . -Himalaya kɔgɔ pinki 1 tsp walima ka kɛɲɛ ni a diya ye -Ji 5 Tasa -Saunf (Fɛnin kisɛw) 1 & 1⁄2 tsp -Badiyan ka phool (Anis dolow) 2 -Darchini (Kanɛli jiriw) 2 -Badi elaichi (Karɔti nɛrɛma) 1 -Zeera (Kumin kisɛ) 1 tsp -Tez patta (Bay buluw) 2 -Tobilikɛtulu 1⁄4 Tasa -Pyaz (Soja) tigɛlen ka ɲɛ 3 cɛmancɛ la -Tamatar (Tomati) tigɛlen ka ɲɛ 3-4 cɛmancɛ la -Adrak lehsan mugu (Zenjɛri alikama mugu) 1 tbs -Himalaya kɔgɔ pinki 1 tsp walima ka kɛɲɛ ni a diya ye -Zeera mugu (Kumin mugu) 1 & 1⁄2 tsp -Lal mirch powder (Red chilli powder) 1 tsp walima ka kɛɲɛ ni a diya ye -Dhania mugu (Coriandre mugu) 1 & 1⁄2 tsp -Kashmiri lal mirch (Kashmiri ka mɔni bilenman) mugu 1 tsp -Garam masala mugu 1 tsp -Hara dhania (Koriander kura) tigɛlen 1 tbs -Kasuri methi (Fɛnɲɛnɛma bulu jalen) 1 tsp Tadka labɛn: -Tobilikɛtulu 3 tbs -Adrak (Zinger) tigɛlen 1 tsp -Hari mirch (Mɔri wuluwulu) 3-4 -Zeera (Kumini kisɛ) 1⁄2 tsp -Ajwain (Karɔmu kisɛw) 1 pinɛ -Kashmiri lal mirch (Kashmiri ka mɔni bilenman) mugu 1⁄4 tsp -Hara dhania (Koriander kura) tigɛlen Zeera Pulao labɛn: -Podina (Minti buluw) bolo -Hara dhania (Kɔrɔlen kura) bolo -Lehsan (Alikama) ka sɔgɔsɔgɔninjɛ 4-5 -Adrak (Zɛnzɛri) 1 inch -Hari mirch (Mɔri wuluwulu) 6-8 -Ghee (Butɛri jɛlen) Tasa 1⁄4 -Pyaz (Soja) tigɛlen 1 medium -Badi elaichi (Karɔti nɛrɛma) 1 -Zeera (Kumin kisɛ) 1 tbs -Ji 3 & 1⁄2 Tasa -Himalaya kɔgɔ pinki 1⁄2 tbs walima ka kɛɲɛ ni a diya ye -Limoniji 1 & 1⁄2 tbs -Chawal (Tiga) 500g (a bɛ su fo lɛri 1) . Ladilikanw: Kalay Channay ka Salan labɛn: -On spices ball strainer,aw bɛ fenɛn kisɛw fara a kan,anise dolow,kanɛli jiriw,karɔti nɛrɛma,kumini kisɛw,bay buluw,da ka a datugu & ka a bila kɛrɛfɛ. -Dɔgɔtɔrɔso kɔnɔ,aw bɛ shɔ nɛrɛma,kɔgɔ pinki,ji,aw ɲagami kosɛbɛ & ka a tobi. -Aw bɛ sɔgɔsɔgɔninjɛ bɔ,aw bɛ tulumafɛnw fara a kan sizo bolo,a datugu & ka tobi tasuma dɔgɔman kan fo ka a mɔ (miniti 35-40) & ka situlu tuluma bɔ (ji tasa 2 ɲɔgɔn ka kan ka to). -Blender daga kɔnɔ,aw bɛ shɔ nɛrɛmuguma tobilen (1/2 Tasa),kɔsɔn stock (1/2 Tasa),aw bɛ a ɲagami ka ɲɛ & ka a bila kɛrɛfɛ. -Aw bɛ shɔ nɛrɛmaw bɔ & ka stock mara walasa ka baara kɛ ni a ye kɔfɛ. -Don daga kɔnɔ,aw bɛ tobilikɛtulu,soja fara a kan & ka a tobi fo ka sanu jɛman kɛ. -Aw bɛ tomati,znzɛri alikamamugu kɛ a la,aw bɛ a ɲagami kosɛbɛ & ka tobi miniti 1-2 kɔnɔ. -Aw bɛ kɔgɔ pinki,kumini mugu,miri bilenman mugu,kɔri mugu,Kashmiri kilisi bilenman mugu,garam masala mugu,aw bɛ a ɲagami kosɛbɛ & ka tobi miniti 2-3 kɔnɔ. -Aw bɛ shɔ ɲagaminen fara a kan & ka a ɲagami kosɛbɛ miniti kelen kɔnɔ. -Aw bɛ shɔ nɛrɛma tobilen reserved fara a kan,stock reserved,a ɲagami kosɛbɛ & ka na n’a ye ka tobi. -Aw bɛ koriander kura fara a kan,fenugreek bulu jalenw,a datugu & ka tobi tasuma dɔgɔman kan miniti 4-5 kɔnɔ. Tadka labɛn: -Tigadɛgɛ fitinin kɔnɔ,aw bɛ tobilikɛtulu,znzɛri fara a kan & ka a tobi fo segin 30. -Aw bɛ chilles verts,cumin kisɛw,carom kisɛw,Kashmiri red chilli powder fara a kan & ka a ɲagami kosɛbɛ. -Sisan, aw bɛ tadka bɔn daga kɔnɔ,a bɛ a labɛn ni koriander kura ye & ka a di! Zeera Pulao labɛn: -A bɛ kɛ chopper kɔnɔ,aw bɛ manje buluw fara a kan,kɔri kura,alikama,zɛri,mɛri wuluwulu,aw bɛ tigɛ ka ɲɛ & ka a bila kɛrɛfɛ. -Da daga kɔnɔ,aw bɛ tulu jɛlen fara a kan & ka a to a ka wuli. -Aw bɛ soja fara a kan & ka a tobi fo ka sanu jɛman kɛ. -Aw bɛ karɔti nɛrɛma,kumini kisɛw fara a kan & ka a ɲagami kosɛbɛ. -Aw bɛ ɲagami jɛman tigɛlen fara a kan,aw bɛ a ɲagami kosɛbɛ & ka tobi miniti 1-2 kɔnɔ. -Aw bɛ ji,kɔgɔ pinki,limoniji,aw fara a kan ka ɲɛ & ka a tobi. -Aw bɛ tiga fara a kan,a ɲagami kosɛbɛ & ka tobi tasumaba kan fo ji ka dɔgɔya (miniti 3-4),a datugu & ka tobi tasuma dɔgɔman na miniti 8-10.