[Latin Name] Tribulus terrestris

[Specification] Saponins 90%

[Appearance] Brown powder

Plant Part Used: Fruit

[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 Tribulus terrestris?]

Tribulus terrestris is a vine that has been used as a general tonic (energy) and herbal treatment for impotence, but is found primarily in dietary supplements marketed for increasing testosterone levels in bodybuilders and power athletes. The idea behind tribulus is that it may increase testosterone levels indirectly by raising blood levels of another hormone, luteinizing hormone.

[Function]

1) Enhance men’s sexual ability.

2) Relieving muscle spasm and cramps;
3) Anti-myocardial ischemia and cerebral ischemia;
4) Relieving stress , regulating blood fat, and reducing cholesterol;
5) Promoting sex gland hormones;
6) Anti-aging and anti cancer;
7) Diuretic, anti-calculus of the urethra, reducing the risk of urinary stone disease and disorder;
8) Promoting muscle growth efficiently, helping the body to be strong and letting muscle to play potential role.

Rice and Vegetable Chila, instant nutritious chila!
Recipe link : https://www.tarladalal.com/Rice-and-Vegetable-Chila-178r

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Rice and Vegetable Chila

Sometimes, the modification of some of the ingredients or the addition of veggies can give a very innovative spin to popular recipes. Here, the addition of buttermilk and cabbage has that effect on the traditional chila. The rava and the urad dal flour are essential ingredients that balance the mushiness of rice very well. Coriander and green chillies impart a wonderful aroma that fills the room when the Rice and Vegetable Chila is cooked on the tava.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes 15 chilas

Ingredients
1 cup cooked rice (chawal) , mashed lightly
3 tbsp semolina (rava)
1/4 cup urad dal (split black lentil) flour
1/4 cup grated cabbage
1/4 cup grated carrot
1 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tsp chilli powder
1 cup thick buttermilk
salt to taste
oil for greasing and cooking

For Serving
green chutney

Method
1. Combine all the ingredients in a bowl and mix well. Keep aside for at least 10 minutes.
2. Heat a non-stick tava (griddle), grease it lightly with oil, spread a little mixture over it and spread into a 50 mm. (2″) diameter circle.
3. Cook the chilas, using a little oil, till it turns golden brown in colour from both the sides.
3. Repeat wit the remaining batter to make 14 more chilas.
4. Serve immediately with green chutney.

Handy tip;
You can make 4 to 5 chilas at a time on a tava.

Beta glucan