Pistrinum Style Shami Kabab
- Ingredientia:
- Aquae 1 sextarium
- Bubae bubulae 500g
- Adrak (Ginger) 1 pollicis fragmentum
- Lehsan (Gallic) caryophyllis 6-7
- Sabut dhania (Coriandri semina) 1 tbs
- Sabut lal mirch (Bulla rubra chillies) 10-11
- Badi elaichi ( Cardamomum nigrum 2-3
- Zeera (Cumin semina) 1 tbs
- Darchini (Cinnamon baculum) magnum 1
- Himalayan sal roseum 1 tsp vel gustare< /li>
- Pyaz (cepa) divisa 1 medium
- Chana daal (split bengal gram) 250g (madidus pernoctare
- pulvis Lal mirch (pulvis ruber chilli) 1 tsp or gustare
- Garam masala pulveris 2 tsp
- Haldi pulveris (pulveris turmericanae) ½ tsp
- Himalayan sal roseum 1 tsp vel gustare
- Hari mirch (Hari chilli) concisus 1 tbs
- Hara dhania (coriandrum recens) concisus pugillus
- Podina (folia monetaria) concisis manipulis
- Anday (Ova) 2
- Oleum coquere ad sartagines
- Directiones:
- In opere, adde aquam, bubulam, gingiber, allium, coriandrum, bullam rubicundam, amomum nigrum ,cuminum, cinnamomum, sal roseum, cepa, misce bene & fac bullire, operire & coque in flamma media humilia donec cibus 50 fiat (30 minuta).
- Remove & abiicias aromata omnia .
- Adde gram bengalae fissuram & bene misce, flammam humilem in medio operi & coque, donec tenera & aqua arescat (40-50 minuta).
- Amove a flamma & farraginem bene auxilium masher.
- Collum rubeum adde, pulverem garam masale, pulverem turmericanum, sal roseum, chilli viridis, folia recentia coriandri, folia menta, bene misce & commisce ut conjungas.
- Sume mixturam (50g) & fac kabab magnitudines aequales.
- In vase airtight condi potest usque ad 3 menses in freezer.
- In patera, ova addere & whisk bene donec spumeum.
- In sartagine sartagine, calidum oleum coquendi, intinge kabab in ovo whisked mixto & frige in flamma media ab utroque latere usque ad auream brunneis (facit 20-22).