[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.

This is a delicious curry served with paratha. This pumpkin vegetable is an excellent source of carotenes, vitamin A, minerals.

INGREDIENTS:

Dry red chillies 3 nos
Coriander seeds ½ tsp
Cumin seeds ½ tsp
Fresh coconut ½ cup
Oil 5 tbs
Mustard seeds ½ tsp
Green chillies 2 nos
Curry leaves 1 spring
Asafoetida 1 pinch
Onions 1 nos
Salt To taste
Pumpkin(pieces with skin) 1cup
Tomato 1 nos
Peanuts(soaked) ½ cup
Dry ginger powder 2 pinch
All purpose flour 1 cup
Sugar ½ tsp

METHOD:

1. Take a pan and dry roast dry red chillies, coriander seeds, cumin seeds.

2. Take a mixie jar and add dry roasted ingredients, fresh coconut and blend into smooth paste.

3. Heat oil in a pan and add mustard seeds, green chillies, curry leaves, asafoetida, onions, salt and saute it, cook it for 3-4 min with lid on it.

4. To it add pumpkin, tomato, peanuts, dry ginger powder and mix nicely and cook for 8 mins with lid on it.

5. Add coconut paste mix it, later cook for 3 mins, later transfer into serving bowl.

6. For dough: Take a bowl and add all purpose flour, sugar, salt, little water and mix nicely to make stiff dough.

7. Take small portion of dough and roll it into thin sheet and spread oil, make fan fold like as shown in video and allow it rest for some time.

8. Roll dough into paratha and cook it dry later add little oil on both side and cook it.

9. Transfer into chopping board and crush it nicely.

10. Now coconut and pumpkin curry with peanut is ready to serve with Kerala style paratha.

Kandi – Sep 2014 – New car share tower being built near community lease location