[Latin Name] Vaccinium myrtillus l.

[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland

[Specifications]

1) Anthocyanidins 25% UV (Glycosyl removed)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

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

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

[General feature]

1. 100% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;

2.Without any adultery of other relative species of Berries,such as Blueberry,  Mulberry,Cranberry,etc;

3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA

4. Directly import the frozen fruit from North Europe;

5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement

[What is bilberry fruit]

Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.

[Function]

Protect and regenerate rhodopsin and cure the eye diseases;

Prevent the cardiovascular diseases

Antioxidant and anti-aging

Softening blood capillary, enhancing the heart function and resisting cancer

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To serve approximately 4 to 6 people.
INGREDIENTS REQUIRED (you can adjust according to taste) :

2 Tablespoons of Vegetable Oil (Tel)

6 to 8 teaspoons of Tomato Puree (Cirio)

3 to 4 teaspoons of finely chopped Garlic (Lasan)

2 to 3 teaspoons of finely chopped Ginger (Adrak)

3/4 teaspoon of homemade Garam Masala (Garam Masala)

3 to 4 teaspoons of Mangal Chicken Tikka Masala (Garam Masala): (Note; we prefer using Mangal brand but any similar good quality brand of Chicken Tikka Masala should be okay).

Approximately 2 teaspoons of Chat Masala powder

400 grams of Paneer (cut into into approximately 1 inch size pieces)

Approximately 2 teaspoons (or to taste) of Salt (Namak)

3/4 teaspoon of Turmeric (Urud / Haldi)

20 medium sized Mushrooms (Khumb)

Approximately 8 firm medium size Tomatoes (Tamata) cut into quarters

1 Red + 1 Green Pepper (Capsicum)

1 medium White Onion – cut into approximately 1 inch squares (Dungri)

4 to 5 tablespoons of Yoghurt (Dahi)

A handful of washed & finely chopped Green Coriander Leaves (Dhania)

About 20 to 30 leaves of mint finely chopped (Pudina)

Additionally:
* You will require a large enough bowl to enable you to mix all the ingredients together & to keep over night in the fridge.
* If roasting in the oven – you will also need a sheet of Aluminium Foil.
* If barbecuing – then you will require skewers.

The following “Red Onion and Mint Raita” is the
perfect accompaniment for this : https://youtu.be/-GZLUa9b_E0

Once you watch this step by step video – you will know how to make this very popular dish………….it’s a restaurant quality “Indian street food style” dinner party favorite………..enjoy !!!

This is a pure Indian vegetarian recipe; (but you may substitute the Paneer & use Chicken to make “Chicken Tikka”).

This recipe will serve approximately 4 to 6 people;
(but be aware that as this is a very tasty dish; people will
usually ask for a second helping).
Adjust quantities accordingly if catering for more or less people.

CAUTION PLEASE:
Always take great care when cooking with a Charcoal Barbecue (because of the extremely high temperatures involved).
If you are not confident then please get someone experienced to
do the cooking for you.

You can watch a delicious version of this dish being made in an Indian restaurant kitchen by clicking the following link: https://youtu.be/XjXRj20a93w (“Paneer Tikka” Shashlik Sizzler & “Special Tandoori Mixed Grill” at Rose Restaurant, Kingsbury)..