[Latin Name] Rhodiola Rosea

[Plant Source] China

[Specifications] Salidrosides:1%-5%

Rosavin:3% HPLC

[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.

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

[What is Rhodiola Rosea]

Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a family of plants native to the arctic regions of Eastern Siberia. Rhodiola rosea is widely distributed  in Arctic and mountainous regions throughout Europe and Asia. It grows at altitudes of 11,000 to 18,000 feet above sea level.

There are numerous animal and test tube studies showing that rhodiola has both a stimulating and a sedating effect on the central nervous system; enhance physical endurance; improves thyroid, thymus, and adrenal function; protects the nervous system, heart and liver; and has antioxidant and anticancer properties.

[Function]

1 Enhancing immunity and delaying aging;

2 Resisting radiation and tumor;

3 Regulating nervous system and metabolism, effectively limiting melancholy feeling and mood, and promoting mental status;

4 Protecting cardiovascular, dilating coronary artery,preventing coronary arteriosclerosis and arrhythmia.

Rice and Vegetable Chila, instant nutritious chila!
Recipe link : https://www.tarladalal.com/Rice-and-Vegetable-Chila-178r

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Rice and Vegetable Chila

Sometimes, the modification of some of the ingredients or the addition of veggies can give a very innovative spin to popular recipes. Here, the addition of buttermilk and cabbage has that effect on the traditional chila. The rava and the urad dal flour are essential ingredients that balance the mushiness of rice very well. Coriander and green chillies impart a wonderful aroma that fills the room when the Rice and Vegetable Chila is cooked on the tava.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes 15 chilas

Ingredients
1 cup cooked rice (chawal) , mashed lightly
3 tbsp semolina (rava)
1/4 cup urad dal (split black lentil) flour
1/4 cup grated cabbage
1/4 cup grated carrot
1 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tsp chilli powder
1 cup thick buttermilk
salt to taste
oil for greasing and cooking

For Serving
green chutney

Method
1. Combine all the ingredients in a bowl and mix well. Keep aside for at least 10 minutes.
2. Heat a non-stick tava (griddle), grease it lightly with oil, spread a little mixture over it and spread into a 50 mm. (2″) diameter circle.
3. Cook the chilas, using a little oil, till it turns golden brown in colour from both the sides.
3. Repeat wit the remaining batter to make 14 more chilas.
4. Serve immediately with green chutney.

Handy tip;
You can make 4 to 5 chilas at a time on a tava.

Created by Raja Narayan.

Watch the next lesson: https://www.khanacademy.org/test-prep/nclex-rn/rn-gastrointestinal-system/rn-the-gastrointestinal-system/v/hepatic-lobule?utm_source=YT&utm_medium=Desc&utm_campaign=Nclex-rn

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