Ad farinam:

Ingredientia:
Contaminata conspersa 2 scyphi
Salis ad gustandum
Ajwain ½ tsp
Ghee 3 tbsp (liquata)
Aqua ½ calicis + 1 tbsp vel ut requiritur

Misce aromata:

Ingredientia:
semina Coriandri 3 tbsp (assis)< Cumini seminis 2 tbsp (assis)
Seminis foeniculi 2 tbsp
piperis nigri grana 1 tsp
ternum salis

Aloo ki sabzi:

< fortis> Ingredientia:
oleum sinapis 2-3 tbsp
Seminis Cumini 1 tsp
Gingiberi 1 inch (concisi)
Colligia viridis 2-3 n.
Frigus II, nos. (totum)
Aroma mixtum 2 tbsp
Asafoetida 2 tsp
turmeric ½ tsp
CONDITUS rufus chilli pulveris 1 tbsp
Cashmiri rubri chilli pulveris 1 tsp
Aquae calidae 200 ml
Tomatoes 2 nos. Sal
gustare
Potatoes 5-6 (coctum)
Jaggery 1 tbsp
arida mango pulveris 1 tsp
Garam masala 1 ternum
Sal 1 ternum
Green chillies 2-3 n. (slit)
Aquae fervens 1-1.5 liters approx.
Semina foenigraeca 1 tsp (madosa)
Kasuri methi 1 tbsp
coriandri recentis manipulorum

ad pitthi:

Ingredientia:
Urad dal calix (madidus per 5-6 horas)
Aromata misce 3 tbsp
Colli rubri pulveris tbsp
Garam masala 1 tsp
Hing 1 tsp
arida mango pulveris 2 tsp
salis nigri 1 tsp
nitri coquens tsp
Kasuri methi 2 tbsp
salis 1 ternum
Gram conspersa 5-6 tbsp (crass)
Oleum 2-3 tbsp
Aqua 2-3 tbsp

Pro kachori:

Ingredientia:
Massam
Pitthi
Oleum (ad sartagines); Coriandrum recens
semina parva manipulorum
Mentariorum folia parva pugillum
frigida viridis 1-2 nos.
Gingiberi ½ inch
semina foeniculi tbsp
semina Cumini tsp (assus)
Jaggery ½ tsp
Acetum 1 tsp
Cashmiri pulveris rubri chilli 1 tbsp
pulveris Coriandri ½ tbsp
Sal nigri tsp
Salis ad gustum
Aamchur aqua macerata ut opus erat

< p>Chutney:
Kachalu poculum
succus CITRUM 1 tsp
Sal ternum
Coriandri pulveris ternum
Kashmiri rubri chilli ternum pulveris
Nigrum sal ternum
Paste

Conventus:
Kachori
Aloo ki sabzi
Kachalu ki chutney
Gingiberi julienne< /p>