Vapor Pullus coquam
- Ingredientia:
- aqua 1 & litre
- Sirka (Vetum) 3 tbs
- Namak (Sal) 1 & tbs vel gustare
- Lehsan crustulum (Gallic paste) 2 tbs
- Pullus 1 & ½ kg
- Oleum coquens ad sartagines
- Dahi (Yogurt) whisked 1 Calicem
- Lal mich pulveris (Colli pulveris rubri) 1 tbs vel gustare
- Chaat masala 1 tsp
- Dhania pulveris (Coriandri pulveris) 1 tbs
- Paprika pulveris tbs
- Zeera pulveris (Cumini pulveris) ½ tbs
- Haldi pulveris (turmericanae pulveris) ½ tsp
- Garam masala pulveris 1 tsp < li>Zarda ka sonuit (color Cibus Flavus) ½ tsp
- Namak (Sal) 2 tsp vel gustare
- Tatri (acidi citric) ¼ tsp
- Green chilli liquamen 1 tbs
- Sinapi farina 2 tbs
- Lemon sucus 3 tbs
- Adrak (Ginger) crustae 4-5
- Hari mirch (Green chillies) 3-4
- Chaat masala requisito
- Adrak (Ginger) crustae 2-3
- Hari mirch (Green chillies) 4-5< /li>
- Chaat masala exigente
- Directiones:
- In patera adde aquam, acetum, sal, allium farinam & bene misce.
- Pullum adde et misce bene, operias & requiescas per XXX minuta tunc cola & sepone.
- In opere, oleum coquere & frige pullum marinatum in flamma media, donec luceat aureum & abjicias.< /li>
- In patera, bene yogurt & Whiscum adde.
- Collum rubrum, chaat masala, pulverem coriandrum, pulveris paprika, pulverem cuminum, pulverem turmericanum, pulverem garam masalam, colorem cibi aurantiacum Sal, acidum citricum, liquamen chilli viride, crustulum sinapis, suci CITREA & bene suci.
- In marinatione praeparata, adde frixum pullum frustum et tunicam bene, operi & marinate per horam unam. < li>In olla, aquam adde & fer ut coques.
- Pone steamer super eam & lineam cum butyro papyro.
- Adde pullum marinatum drachmas, gingiber, viridem chillies & sparge chaat masala.
- Reliquas pullum frusta adde & eadem ratio repete, papyrum butyrum operculum & operculum & in alta flamma coque ad ædificandum vaporem (4-5 minuta) tum flammam ad humilia et vaporem coque humilia flamma pro 35-40 minuta.