Para Kalay Channay ka Salan: -Kalay chanay (Nigrum grana) II Cucurbitulae (madidus pernoctare) -Himalayan rosea sal I tsp vel ad gustum -Aqua V Cucurbitulae -Saunf (Semina foeniculi) 1 & tsp -Badiyan ka phool (stella anisum) 2 -Darchini (Cinnamus haeret) 2 -Badi elaichi (Nigrum amomum) 1 -Zeera (Cumin semina) I tsp -Tez patta (Bay folia) 2 -Cooking oleum Cup -Pyaz (cepa) subtiliter concisi III medium -Tamatar (Tomatoes) 3-4 medium subtiliter conciderunt -Adrak lehsan crustulum (Gingiberi allium crustulum) I tbs -Himalayan rosea sal I tsp vel ad gustum -Zeera pulveris (Cumin pulveris) I & tsp -Lal mirch pulveris (Red chilli pulveris) I tsp vel gustus -Dhania pulveris (Coriandri pulveris) I & tsp -Kashmiri lal mirch (Kashmiri chilli ruber) pulveris I tsp -Garam masala pulveris I tsp -Hara dhania (coriandrum nova) I tbs conciderunt -Kasuri methi (fœni graeci folia arida) I tsp Para Tadka: -Cooking oleum III tbs -Adrak (Gingiberi) concisi I tsp -Hari mirch (Green chillies) 3-4 -Zeera (Cumin semina) tsp -Ajwain (Carom semina) 1 ternum -Kashmiri lal mirch (Kashmiri chilli ruber) pulveris tsp -Hara dhania (coriandrum nova) concisi Para Zeera Pulao: -Podina (folia monetaria) handful -Hara dhania (coriandrum recens) handful -Lehsan (Allia) caryophyllis 4-5 -Adrak (Gingiberi) 1 inch -Hari mirch (Green chillies) 6-8 -Ghee (declaratur butyrum) Cup -Pyaz (cepa) divisa I medium -Badi elaichi (Nigrum amomum) 1 -Zeera (Cumin semina) I tbs -Aqua III & Cucurbitulae -Himalayan rosea sal tbs vel gustum -Lemon sucus I & tbs -Chawal (Rice) 500g (madidus pro I hora) Directiones Para Kalay Channay ka Salan: -Ex aromatibus globum colum, addite semina faeniculi, anisum stellatum, cinnamomi baculum, amomum nigrum, folia cumini, contege ad claudendum & abjiciendum. -In olla nigra ciceris adde, sale roseo, aqua misce bene & fer ut coques. -Remove spumam, adde colum globum, operies & coque flammam humilem donec tenera (35-40 minuta) & remove colum globum aromaticum (proxime. 2 pocula aquae maneant). -In hydria blender, adde grana nigri cocta (1/2 cup), stirps ciceris (1/2 cup), misceo bene & abjicio. -Strain nigrum ciceris & subsidiis stirpe postea usui. -In olla, oleum coquere, cepam & fricare usque ad lucem auream. -Addere tomatoes, allium crustulum gingibere, bene misce & coque pro 1-2 minuta. -Adde sal roseum, cuminum pulverem, pulveris chilli rubei, pulveris coriandri, pulveris rubri chilli, garam masali pulveris, misce bene & coque 2-3 minutarum. -Add mixta ciceris farina & bene minutam misce. -Adde grana nigra cocta reservata, stipite reservato, misce bene & fer bullire. -Adde coriandrum recens, folia feni graeci arida, operculum & flammam humilem 4-5 minutas coque. Para Tadka: -In parva sartagine, oleum coctum adde, gingiber & frica pro XXX secundis. -Adde frigora viridia, semina cumininum, semina cara, pulveris rubri chilli & bene misce. - Nunc tadka in ollam infunde, coriandro recenti ornatis & cole! Para Zeera Pulao: -In chopperis, folia menta addunt, coriandrum recens, allium, gingiber, frigora viridia, bene secant & abjiciunt. -In olla butyrum clarificatum adde & liquefaciat. -Add & Fry cepa usque ad lucem auream. -Adde cardamomum nigrum, semina cumini & misce bene. -Add concisi viridi mixturam, misce bene & coques pro 1-2 minuta. -Adde aquam, sal roseum, succus lemon, misce bene & infer ut bulliat. -Adde rice, misce bene & coque in alta flamma donec aqua reducitur (3-4 minuta), operculum & coques humilia flamma 8-10 minuta.