[Latin Name] Ganoderma lucidum

[Plant Source]from China

[Specifications] 10 ~ 50%Polysaccharides

[Appearance] Yellow-brown powder

Plant Part Used:Herb

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Application

Natural Reishi Mushroom Extract has been used in Traditional Chinese Medicine for at least 2,000 years. The Chinese name ling zhi translates as the “herbs of spiritual potency” and was highly prized as an elixir of immortality.

Natural Reishi Mushroom Extract is Traditional Chinese Medicine indications include treatment of general fatigue and weakness, asthma, insomnia, and cough.chemotherapy patient, strengthen constitution, improve symptomvaletudinarian and recuperated from a severe illness for the rehabilitation of anxiety, insomnia, slip of physical force and memory auxiliary treatments of cardiovascular disease, diabetes, chronic hepatitis, senile disease and other chronic disease anti-aging, face and skin beautifying and nourishing of the middle-aged and elder.

Main Functions:

1) Anti-cancer, anti-tumor, and anti-neoplastic effects
2) Up-regulate the immune system
3)Prevent cancer metastasis
4) Anti-bacterial and anti-viral activities
5) Lower blood pressure and blood sugar
6) Beneficial effect on Lowering Cholesterol

Video Title: OnnoRokom Pathshala_Kosh Roshayon
Subject: Biology
Topic: Polysaccharides Part 02
Class: HSC 1st Year
Lectured by: Md. Sanaullah Khan Sani
Website: https://www.onnorokompathshala.org
Facebook Link: https://www.facebook.com/OnnoRokomPathshala

Related Playlist Link
▬▬▬▬▬▬▬▬▬
Cell Chemistry ≡ https://goo.gl/i4bZ9k

Vegetable Shikampuri Kebab,a vegetarian variant of the famous hyderabadi kebabs.
Recipe link : https://www.tarladalal.com/Vegetable-Shikampuri-Kebab-(kebabs-and-Tikkis-Recipes)-32760r

Subscribe : https://goo.gl/omhUio

Tarla Dalal App: https://www.tarladalal.com/free-recipe-app.aspx
Facebook: https://www.facebook.com/pages/TarlaDalal/207464147348
YouTube Channel: https://www.youtube.com/user/TarlaDalalsKitchen/featured
Pinterest: https://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/107883620848727803776
Twitter: https://twitter.com/Tarla_Dalal
Tarla Dalal Blogspot: https://tarladalal.blogspot.in/

Vegetable Shikampuri Kebab

A combination of finely ground vegetables, paneer and khoya, this is a truly royal experience!

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes 10 kebabs

Ingredients

1 cup roughly chopped and parboiled
mixed vegetables (carrots ,
cauliflower , french beans etc.)
3/4 cup boiled , peeled and
mashed potatoes
1 tsp oil
1/2 cup thinly sliced onions
1 tbsp ghee
1 tsp cumin seeds (jeera)
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
2 tbsp finely chopped coriander (dhania)
2 tbsp finely chopped mint leaves (phudina)
1/4 cup mava (khoya)
1/4 cup grated paneer (cottage cheese)
1/4 cup bread crumbs
a pinch cardamom (elaichi) powder
freshly ground black peppercorns (kalimirch) to taste
oil for greasing and cooking

Method
1. Heat the oil in a broad non-stick pan, add the onions and sauté on a slow flame for
5 to 7 minutes or till the onions turn light brown in colour. Keep aside.
2. Combine the mixed vegetables and potatoes in a mixer and blend to a
coarse mixture. Keep aside.
3. Heat the ghee in another broad non-stick pan and add the cumin seeds.
4. When the seeds crackle, add the ginger-green chilli paste, turmeric powder,
chilli powder, salt and prepared vegetable mixture and cook on a medium flame for
2 to 3 minutes, while stirring continuosly.
5. Add the coriander and mint leaves and cook on a medium flame for another minute.
6. Remove from the flame and allow the mixture to cool completely.
7. Add the khoya, paneer, browned onions, bread crumbs, cardamom powder and
black pepper powder and mix well.
8. Divide the mixture into 10 equal portions and shape each portion into 75 mm. (3″)
oval kebab.
9. Heat a non-stick tava and grease it lightly using a little oil.
10. Cook each kebab on the tava, using a little oil, till it turns golden brown in
colour from both the sides.
11.Drain on an absorbent paper and serve immediately.