[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

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

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

Lau Shukto, or shukta, made with bottle gourd, is a mild, creamy, Bengali appetiser served for lunch. Shukto is not just one dish. Like Bengali dalna, or ghonto, it is a type of preparation. Shukto usually has a bitter element—achieved sometimes using bitter vegetables, at other times through bitter spices such as methi (fenugreek) or mustard. But it is always mild (never hot, sour, or spicy) and usually creamy—that comes from either milk, or poppy seed paste, or mustard paste. Shukto is always served for lunch. This is one of the easiest shukto recipes out there.

View the FULL RECIPE at https://bongeats.com/recipe/lau-shukto/
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RELATED VIDEOS
Lau’er ghonto: https://youtu.be/F1vhnAPpJzY?list=PLGX3dcCcJDYweaL6mlxJ54UAoKZAjNluz
Lau’er khohsa bhaja: https://youtu.be/vqtAmpsppi4?list=PLGX3dcCcJDYweaL6mlxJ54UAoKZAjNluz
Tito’r dal: https://youtu.be/EZMuX05_eGU?list=PLGX3dcCcJDYweaL6mlxJ54UAoKZAjNluz

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Dudhi bhopala means bottle gourd. This is the least favourite sabzi. But you do try this quick and easy recipe. This is a very good recipe for tiffin or beginners or bachelors. Do try this recipe and do not forget to like, comment, share and subscribe.

Ingredients:
• 1 tsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• A pinch of Hing / Asafetida
• 7~8 Curry leaves
• 1/4 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• 1 tsp Red chili powder
• 1/2 cup Chana dal soaked
• 1/4 cup Water
• Peeled and chopped Bottle gourd
• Jaggery to taste
• Salt to taste
• 2 tbsp grated fresh Coconut
• A little Water
• Coriander leaves

Method:
• Heat up oil in pressure cooker.
• Add mustard seeds and let them pop up.
• When mustard seeds pop up, lower down the gas to low.
• Add cumin seeds, hing, curry leaves, turmeric powder, coriander
powder, garam masala and red chili powder.
• Mix well and fry for about a minute.
• Take chana dal and soak it in water for 4 hours.
• Add soaked chana dal and water. Mix well.
• Cover and steam for about 5 minutes.
• Add bhopala, jaggery and salt to taste. You can add sugar instead
of jaggery.
• Add fresh coconut and mix well. You can add peanut powder
instead of coconut as per your taste.
• Add a little water and mix well.
• Close the lid and cook on medium heat until just 1 whistle.
• Add coriander for garnishing and dudhi bhopala bhaji is already.

Tips:
• If you want to make this sabzi for tiffin in the morning, then you
can soak chana dal over night.
• You can make this sabzi in pan too.
• If you want this sabzi dry, then add water just enough for bhopala
to cook.

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