[Latin Name] Glycine max (L.) Mere

[Plant Source] China

[Specifications] Isoflavones 20%, 40%, 60%

[Appearance] Brown yellow fine powder

[Plant Part Used] Soybean

[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.

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

[Active ingredients]

[What is Soy Isoflavones]

Non-genetically modified soybean refined soy isoflavones, a natural nutritional factors for a variety of important physiological activity is a natural plant estrogen, easily absorbed by the body.

Isoflavones are phytoestrogens planned economy a weak hormones, soy is the only valid source of human access to  isoflavones. In the case of strong estrogen physiological activity, isoflavones can play the role of anti-estrogen. Isoflavones very prominent anti-cancer properties, can hinder the growth and spread of cancer cells and only cancer, isoflavones had no impact on normal cells. Isoflavones has an effective of anti-oxidant.

[Functions]

1. Lower Cancer Risk In Men and Women;

2. Use In Estrogen Replacement Therapy;

3. Lower Cholesterol and Reduce Heart Disease Risk;

4. Relieve women menopause syndrome, guard against osteoporosis;

5. Protect human body from destroy by free-radical to advance immunity;

6. Be healthy for stomach and spleen and protect nerve system;

7. Reduce cholesterin thickness in human body, prevent and cure cardiovascular disease;

8. Prevent cancer and counteract cancer£¬for example, prostate cancer, breast cancer.

[Application] Used in Lower cancer risk, estrogen replacement therapy, advance immunity, prevent and cure cardiovascular disease.

Festive recipes specially cooked during Bairsakhi a harvest festival celebrated in Punjab, Makhane Ki Kheer(Foxnut) with Ganne ke ras ki pooriyaan (Sugarcane juice bread) by Chef Harpal Singh.

Here is how you can make it:

Makhane Ki Kheer with Ganne ke ras ki pooriyaan

Ingredients
o 2 cup Puffed Lotus Seeds (makhane)
o 4 cups Milk
o 2 tablespoons Pure ghee
o 4 tablespoons Khoya/mawa
o Sugar – 4tbsp
o 1/2teaspoon Green cardamom powder
o 1 tablespoon Almonds chopped
o 1 tablespoon Pistachios chopped
o
Gane ke Raas ki Puri

• 3 cups Whole Wheat Flour
• 1 teaspoon Fennel powder
• for deep fry oil
• 1 ½ cup Sugarcane juice
o
• Method
1. Heat ghee in a non-stick pan. Add the makhane and sauté lightly. Remove it in and coarsely grind it
2. In the same pan add nuts and sauté it lightly. Now add milk and bring the milk to boil lower the flame and allow the milk to thickened,
3. Add khoya and makhane and mix lightly. Add green cardamom powder and stir.
4. Now add sugar and cook for some time.
5. Mix well and take it off the heat. Serve it with puri
For Puri

1. Mix together wheat flour, salt, fennel powder Add a tbsp. of oil/ghee and rub it into the mixture. Slowly pour enough sugarcane juice into the flour mixture and knead into stiff dough. cover and keep aside for 10-15 mints

2. Heat sufficient oil in a kadai or wok. Divide dough into equal portions and roll into balls. Roll out each ball into a puri.

3. Deep fry the puri until crisp and golden brown. Remove it on absorbent paper and serve it wih makhane ki Kheer .

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Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women

This is a very aromatic sambar recipe prepared with pumpkin and served with rice and idly.

INGREDIENTS:

Chana dal 1 tsp
Coriander seeds ½ tsp
Pepper corn 10 nos
Dry red chillies 4-5 nos
Coconut(grated) 1 tsp
Oil 4 tbs
Mustard seeds ½ tsp
Fenugreek seeds 5 nos
Curry leaves 1 spring
Green chillies 4 nos
Pumpkin(pieces) 1 cup
Turmeric powder ½ tsp
Salt To taste
Tamarind juice 1 cup
Toor dal, 1 cup
Coriander leaves(chopped) 1 tbs

METHOD:

1. Take a pan and add chana dal, coriander seeds, pepper corn, dry red chillies and dry roast and transfer into blender, add finely grated coconut, little water and make smooth paste.

2. Heat oil in a pan and add mustard seeds, fenugreek seeds, curry leaves, green chillies, pumpkin pieces, and saute it.

3. To it add turmeric powder, salt and mix it, cook for 2-3 mins with lid on it.

4. Add tamarind juice, little water and mix it, later cook with lid on for 3-4 mins.

5. Add boiled toor dal, smooth paste, salt, simmer it for 3-4 mins.

6. Atlast add coriander leaves and switch off flame.

7. Now pumpkin sambar udupi style is ready to serve.