• Zeera (Cumin semina) 1 tsp
• Sabut kali mirch (Piperis nigri) ½ tsp
• Mirch (piperis albi) ½ tsp
• Sabut dhania (semina Coriandri) 1 tsp
• Laung (Cloves) 3-4
• Oleum Coquens Cup
• Pullus cubicus exos 500g
< li>Lehsan (Gallic) concisus 1 tbs
• Himalayan sal roseum 1 tsp vel gustare
• Pullum pulveris 1 tsp
• Hari mirch (Green chillies) 2- 3
• Lactis Olper Cup
• Crepito Olpero 1 Cup (locus temperatus
• Olperi caseus Cheddar 60g
• Makhan (Butter) 2 -3 tbs
• Mozzarella caseus 100g (½ Calicem
• Lal mirch (Red chilli) contritus ½ tsp

In sartagine; adde semina cuminum, piper grana nigra, piperis grana albi, semina coriandri, caryophylla & arida torrida flammam humilem, donec redolens (2-3 minuta).
Frigeat.
Mortalibus & pilo, aromata assata adde, crasse contere & pone.
In opere, oleum coquere & calefacies.
Pullum adde & misce bene flammae mediae donec colorem mutet.
Allium adde, misce bene & coque 1-2 minuta.
Adde sal roseum, pulverem gallinaceum, aromata contrita, misce bene & coque 2-3 minuta.
Collimenta viridia adde & misce bene.
Ceddam caseum adde, misce bene & coque donec caseus liquescat.
Adde butyrum, mozzarella caseum, chilli rubrum contritum, operias & coque flammam humilem donec caseus liquescat (4-5 minuta). br>Serve cum naan!