[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[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

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

Hello friends,
I am Deepshikha, welcome to my channel YOUME AND FOOD.

Sambar is a lentil based vegetable stew which is very simple and easy to make. It is one of South India’s staple dish but loved all over India. It is delicious as well as nutritious due to lots of spices and vegetables which is one of its biggest selling point. It is usually eaten with Dosa, Idli, Utappam and Medu Vada. It also tastes great with Boiled Rice and Roti. So, don’t forget to try it at home. This will definitely become one of your favorite dish.

Ingredients:

2 cup Boiled Vegetables (Brinjal, Potato, French Beans, Carrot, Pumpkin)
½ cup Toor Dal (aka Pigeon Peas)
¼ cup Onion Shallots/Diced Onions
2 medium size onion chopped
2 tbsp Cooking Oil
7-8 Curry leaves
2-3 Red Chilies (whole)
½ cup Tomatoes (cubed)
1 tsp Mustard seeds
3 tsp Sambar Masala Powder
1/2 tsp red chilli powder
1/2 tsp fenugreek seeds
1 tsp udad dal
1 tsp ready-made Tamarind Pulp (you can also make it at home from tamarind)
½ tsp Turmeric powder
Salt (according to taste)

Instructions:

1. First boil carrot, brinjal and pumpkin using ½ cup of water in a pressure cooker with 1 whistle on high heat. Also boil toor dal using 2 cups of water, ½ tsp salt, ¼ tsp turmeric powder with 3 whistles on high heat. We want to get nice lentil paste as shown in video. You can also use a blender if lentil paste does not look like in video.

2. Now heat oil in a pan, when it’s medium hot add chilies, mustard seeds, curry leaves and onions. Cook onions till they are golden brown.

3. When onions are cooked, add tomatoes and stir it well.

4. Now add turmeric powder, salt, sambar masala and mix all spices well with tomatoes.

5. Cover them and cook on low heat for 5 mins.

6. After 5 mins check if tomatoes are soft enough by poking them with a ladle.

7. Now add boiled vegetables and dal paste. Mix them well.

8. Add 1 cup of water for consistency. Now also add tamarind paste and give it a stir and let sambar cook on medium heat for 10 mins.

9. Switch of the heat. Sambar is now ready, its time to serve.

Tips

1. Instead of using readymade tamarind pulp you can make pulp with tamarind by soaking it in warm water for 15-20 mins. Then mash it and squeeze all pulp and use it.
2. You can also use other vegetables like potato, drum stick, raddish, lady finger etc. as it suits your taste.
3. You can use water to make Sambar stew thick or thin.

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to order goto www.perfectdeal.org U.S.A. Store

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