Ingredientia:

1. Oba bubula exossata 750g
2. Himalayan sal roseum 1 tsp vel gustare
3. Adrak lehsan crustulum (Gingiberi allii crustulum) 1 & ½ tbs
4. Kacha papita (Raw papaya) crustulum 1 & ½ tbs
5. Olper Crepitum 1 Cup (200ml) locus temperatus
6. Dahi (Yogurt) restitutum 1 & Cup
7. Hari mirch (Green chilli) oppressum 1 tbs
8. Sabut dhania (Coriandri semina) contrita 1 & ½ tbs
9. Zeera pulveris (Cumini pulveris) 1 & ½ tsp
10. Kali mich pulveris (Piperis nigri) ½ tsp
11. Chaat masala 1 tsp
12. Garam masala pulveris tsp
13. Himalayan sal roseum tsp vel gustare
14. Kasuri methi (folia faeni graeci arida) 1 & ½ tsp
15. Pyaz (Onion) cubulos exigente
16. Oleum Coquendo 2-3 tbs
17. Oleum Coquendo 1 tbs

Directiones:

< li>In patera, adde bubulam, sal roseum, allium farinam gingiber, crustulum crudum, papaya crustulum crudum & bene permisce, velo inhaerere pelliculas & marinas per 4 horas in armario.
1. Adde cremor, yogurt, chilli viridis, semina coriandri, cumini pulveris, piperis nigri, chaat masali, garam masali pulveris, salis rosei, folia feni Graeci arida & bene misce, operculum & marinatum per 2 horas.
2. In ligneis skewers, cepa cubica skew, marinata bubulae boti alternatim & reservate reliqua marinade pro postea usui.
3. In craticula ferrea mitte, oleum coquere & coque skewers humilem flammam 2-3 minuta, operculum & coque flammam humilem pro 4-5 minuta in utraque parte.
4. Oleum coquendo in medio & coques skewers ab omni parte adpone usque ad fulvam auream (facit 13-14).
5. In eandem cacabo ferream mittendam, oleum coquendo addito, asservandum. marinade, misce bene & coque flammam humilem pro 2-3 minutis.
6. Funde condimentum cremeum in tikka bubula skewers & cole oryza & sautéed olera!