[Latin Name] Taraxacum officinale

[Plant Source] from China

[Specifications] Flavones 3%-20%

[Appearance] Brown fine powder

Plant Part Used:Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Function]

(1) It is a general stimulant to the system, but especially to the urinary organs, and is chiefly used in kidney and liver disorders;

(2) Dandelion is also used as a remedy for hemorrhoids, gout, rheumatism, eczema, other skin conditions, and diabetes.

(3) Dandelion is used to treat chronic ulcers, stiff joints, and tuberculosis. It is also used to induce milk production in nursing mothers and to soothe inflamed breast tissue.

[Pharmacological effects]

(1) the antibacterial action: made of injection to extract the dandelion staphylococcus aureus and have strong hemolytic streptococcus pneumoniae, to kill, meningococci, diphtheria bacili, pseudomonas aeruginosa, proteus, dysenteric bacili, typhoid bacillus and card he also must kill staphylococcus, fungi, viruses, and some of the leptospira bacterium.

(2)other function. Advantageous bravery,diuresis and bitter soa, mild diarrhea inferior.

[Applications]

Dandelions extract injection, decoction, tablet, syrup, etc for a variety of infection are dampness.the curative effects, including the upper respiratory tract infection and chronic bronchitis, pneumonia, contagious hepatitis, urinary tract infection, surgical disorders, surgery, dermatology inflammation and sepsis inflammation, typhoid, biliary feeling, mumps, etc.

Chef’s Name: Nauneet Kaur
Type: Vegetarian
Language: Hindi
Recipe Name: Vegetable Biryani
Cooking time: 30 Minutes
Three Main Ingredients: Rice, Peas, Kasoori methi
Serves: 4
Ingredients:-
1½ cup basmati rice- 200gms
3 cups water
1 inch cinnamon (dalchini)
2 cloves (laung)
2 black cardamoms (moti elachi)
1 bay leaf (tej patta)
1½ tsp salt, level
1tbsp oil
Vegetable Gravy
4 tbsp oil
pinch asafoetida (hing)
½ tsp cumin seeds (jeera)
¾ cup onion (100gms) finely chopped
2 tsp ginger-garlic paste
1/8 tsp chilli powder
¼ tsp turmeric powder (haldi)
2 tsp coriander powder ( dhania powder)
½ tsp garam masala
2 tomatoes (100gms)- ground in mixy
Carrot, peeled and diced- 100gms
Peas, shelled- 100gms
Cauliflorets ready- 100gms
Paneer ½ cup small cubes- 50gms (cottage cheese)
1¼ tsp salt, level
1tbsp kasoori methi
¼ tsp sugar
1 tbsp yoghurt- whisked (curd)
¼ cup coriander (hara dhania) finely chopped
Garnish :- Red chilli sauce
Method :-
In the microwave cooker put rice, water, cinnamon, cloves, black cardamom, bay leaf, salt and oil. Give it a stir. Close and micro it for 15 mins. Give it 2 mins standing time, then set aside.
Heat enough water with ¼ tsp sugar in a saucepan and boil carrots, peas and cauliflorets separately till el dente (crisp tender). Set aside.
Heat oil in a non-stick kadai. Add hing and jeera, stir fry. Add onions and fry till golden brown. Add ginger- garlic paste, chilli powder, turmeric powder, coriander powder and garam masala and stir fry. Now add ground tomatoes and cook till dry but a little moist. Add carrot, peas, cauliflorets and paneer and cook for 2-3 mins. Add salt, kasoori methi, sugar, yoghurt and green coriander and cook till it has a sauce like gravy. Take it off heat.
Grease a mould with oil. Put a layer of half (½ ) rice (remove cinnamon, cardamom and bay leaf) and press it well. Then put a layer of prepared vegetables, press, then put the rest half (½) rice and press it well. Leave it for 5 mins, to set. Then unmold it onto the serving plate.
Garnish with a few lines of red chilli sauce. Serve hot.