[Latin Name] Valerian Officinalis I.

[Specification] Velerenic acid 0.8% HPLC

[Appearance] Brown powder

Plant Part Used: Root

[Particle size] 80Mesh

[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

[What is Valerian?]

Valerian root (valeriana officinalis) is derived from a plant native to Europe and Asia. The root of this plant has been used for thousands of years as a remedy for various ailments including sleep problems, digestive problems, and disorders of the nervous system, headaches, and arthritis. It is believed that valerian root has an impact on the availability of the neurotransmitter GABA in the brain.

[Function]

1. Beneficial for insomnia
2. FOR ANXIETY
3. AS A SEDATIVE
4. FOR OBSESSIVE COMPULSIVE DISORDER (OCD)
5. FOR DIGESTIVE PROBLEMS
6. FOR MIGRAINE FEADACHES
7. FOR HYPERACTIVITY AND FOCUS IN CHILDREN

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HAPPY BAKING!!!

Ingredients:-
For Filling:-
3 tsp. Oil
1 tsp. Cumin seeds
¼ tsp. Asafoetida
1 tsp. Ginger-garlic paste
1 Green chilli, chopped
1 Onion, finely chopped
3 medium sized potatoes, mashed
3 tbsp. Green peas
¼ tsp. Red chilli powder
¼ tsp. Turmeric powder
¼ tsp. Coriander powder
1 tsp. Salt
¼ tsp. Chaat masala
1 tbsp. Coriander leaves, finely chopped

The Puff:-
Pastry dough sheets

Method:-
The Filling:-
1. In a pan heat oil and add cumin seeds, asafoetida, ginger-garlic paste, green chilli, onion and saute for a minute.
2. Then add mashed potatoes, green peas and mix well.
3. Add red chilli powder, turmeric powder, coriander powder, salt, mix well and turn the flame off.
4. Now add chaat masala and coriander leaves and mix well.
5. Transfer to a bowl and set aside to cool down to room temperature.

The Puff:-
1. To learn how to make a pastry dough click on this link:- https://www.youtube.com/watch?v=RRtl9hw2l6M
2. Roll out the pastry dough into a rectangular shape and cut into 8 equal portions.
3. With a moist finger moisten the edges and add the filling to it and seal it.
4. Place the filled doughs on a baking sheet and brush them with some milk.
5. Bake in a preheated oven at 210°C for 15 minutes.

Homemade Spicy and Crunchy Baked Veg Puff is ready! HAPPY COOKING!!!

Host: Upasana Shukla
Director: Dolly Sanghavi
Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Spandan Rout, Akshay Sawant
Editing: Kishor Rai
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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