Ingredientia

• Lehsan (Gallic) 4-5 caryophyllis
• Adrak (Ginger) 1 pollicis fragmentum
• Hari mirch (Green chillies) 4 -5
• Kaju (Cashew nuces) 8-10
• Pyaz (Onion) frixum ½ Cup
• Ghee (declaratum butyrum) 2 tbs
< li>Pullum qeema (tereia) minutatim conciderunt 650g
• Baisan (Gram simila) 4 tbs
• Himalayan sal roseum 1 tsp vel gustare
• Lal mich pulveris ( Rubrum chilli pulveris) 1 tsp vel gustare
• Elaichi pulveris (Cardamomi pulveris) ¼ tsp
• Kali mirch pulveris (Piperis nigri pulveris) ½ tsp
• Zeera ( Cuminum semina) assa & contrita tbs
• Hara dhania (coriandri recentis) concisis pugillum
• Dahi (Yogurt) suspensis 300g
• Hari mirch (Chillies viridis) concisus 2
• Himalayan sal roseum tsp vel gustare
• petala rosa arida contrita pugillum
• Oleum coctum ad sartagines
• Sonehri warq (Aureum folia mandi)
• Badam (Amygdala) concisa

Directiones

• In mortali & pilo, allium, gingiber, viridem chillies adde , nuces nummi , cepam frixam , pulte & tere bene farinam crassam & sepositam fac. , amomi pulveris, piperis nigri, pulveris cumini, coriandri recentis, manibus bene misce & farraginem, donec bene componatur.
• In patera, adde yogurt, viridis chillies, salis rosei, rosae aridae petala & bene permisceto. .
• ungite manus oleo, modicam quantitatem mixtionis (80g) & super palmam sternendi, adde ½ tbs yogurt saturitatis praeparatae, apte tege & fac kabab magnitudines aequales (facit 10-11).
• In sartagine, oleum coquens caloris & frigoris tenues kababs flammam humilem ab utroque latere usque ad auream brunneis.
• Ornatis foliis edulis aureis, amigdalarum & cole!