Ingredientia:
Praeparate Kalay Chanay:
-Kalay chanay (Nigrum grana) macerata 2 & Cucurbitulae
-Choti pyaz (Baby cepae) 5-6
-Tamatar (Tomato) 1 magna
-Adrak lehsan crustulum (Gingiberi allium crustulum) 1 & ½ tbs
-Himalayan sal roseum 1 tsp vel gustare
-Lal mirch pulveris (Colli pulveris rubri) 1 tsp vel gustare
-Dhania pulveris (Coriandri pulveris) 1 & ½ tsp
-Garam masala pulveris tsp
-Zeera pulveris (Cumini pulveris) ½ tsp
-Haldi pulveris (turmeric pulveris) ½ tsp
-Sarson ka tel ( Oleum sinapis) 3 tbs (Substitute: oleum Coquendum)
-Aqua 5 Cucurbitula vel secundum exigentiam
-Imli pulpam (Tamarind pulpam) 1 & ½ tbs
Praeparate Matar Chewra:
-Coctum oleum ad sartagines
-Pohan chewda (assans oryza complanata) 1 & ½ Cup
-Coquens oleum 1 tsp
-Matar (Pasa) 1 Cup
-Mong phali (Peanuts) tostum ½ Calicem
-Himalayan sal roseum tsp
-Haldi pulveris (turmerici pulveris) ¼ tsp
-Hari mirch (Chili viridis) concisus 1-2
Concurrentes:
-Chaat masala gustare
-Hara dhania ( Coriandrum recens) concisis
-Pyaz (cepa) annuli
Directiones:
Para Kalay Chanay:
-In ollam, adde ciceram nigram, cepam infantem, lycopersicum, allium crustulum gingiberi, sal roseum, rubrum chilli pulveris, coriandri pulveris, garam masali pulveris, cumini, pulveris turmrici, olei sinapis, aqua bene misce & bullienti affer, flammam humilem contege & coque, donec cicerculae tenerae sint (40-50 minutae).
- Concoquere cortices lycopersiciSusceptibilis quam coque in flamma alta, donec aqua arescat (6-8 minuta).
-Adde pulpam tamarindam, minutam bene misce & abjicias.
Para Matar Chewra:
-In a opere, calor coquendi oleum & frige profunda oryzæ complanata per colum usque ad lucem auream & crispam, cola & abjicienda.
-In opere, oleum coquere, pisam & misce bene, operculum & coque in flamma media.
-Adde peanuts, sal roseum, pulverem turmericanum, & minutam bene misce.
-Adde frixam oryzae tunsam & bene misce.
-Adde chilli virides, misce bene & pone.
Concurrentes:
-In scutella adde coctam kalay chanay, chaat masala, coriandrum recens, cepam, matar chewra paratam & servite!