[Latin Name] Panax ginseng CA Mey.

[Plant Source] Dried Root

[Specifications] Ginsenosides 10%–80%（UV）

[Appearance] Fine Light Milk Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] ≤ 5.0%

[Heavy Metal] ≤20PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count: ≤1000CFU/G

Yeast & Mold: ≤100 CFU/G

[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.

[What is Ginseng]

In terms of modern scientific research, ginseng is known to be an adaptogen. Adaptogens are substances that assist the body to restore itself to health and work without side effects even if the recommended dose is widely exceeded.

Ginseng due to its adaptogens effects is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections.

Ginseng is one of the most effective antiaging supplements. It can alleviate some major effects of aging, such as degeneration of the blood system, and increase mental and physical capacity.

Other important benefits of ginseng is its support in cancer treatment and its effects on sports performance.

[Application]

1. Applied in food additives, it owns the effect of antifatigue, anti-aging and nourishing brain;

2. Applied in pharmaceutical field, it is used to treat coronary heart disease, angina cordis, bradycardia and high heart rate arrhythmia, etc.;

3. Applied in cosmetics field, it owns the effect of whitening, dispelling spot, anti-wrinkle, activating skin cells, making skin more tender and firm.

Fun Tambourine Dance by
Tattie Rosa Vin Fini

Please watch: “Galouti Kebab | Best Kebab Recipe | Homemade Kebabs | Non Veg Starter | ENGLISH SUBTITLE”

-~-~~-~~~-~~-~-

FRESH COCONUT MILK at home : https://www.youtube.com/watch?v=Ie0MjriYV68

Ingredients
• Chicken- 500 gms
• Pumpkin seeds or pepita – 10 gms ( soaked )
• Raisins-20-25 pieces ( soaked )
• Cashew nuts- 10 gm ( soaked )
• Boiled onions – 2 mediums size
• Green chillies – 5 pieces
• Fried onion paste – 2 medium size
• Coconut milk – 1 cup
• Ginger – garlic paste – 1 tbsp
• Cumin powder – 1 tsp
• Kashmiri chilli powder – 1 tsp
• Fresh cream – 2 tbsp
• Coriander powder – 1 tsp
• Ghee / clarified butter – 1 tsp
• Refined oil – as required
• Salt – to taste

For tempering
• bay leaves – 2
• Dry red chillies – 3
• Cinnamon stick – 1 (medium size )
• Cardamons – 3
• Cloves – 5-6

Paste making
• Make a fine paste by pumpkin seeds, cashew nuts, raisins, boiled onions & green chillies
Method
• At first marinated the chicken with 1 tbsp refined oil . 2 tbsp yogurt, 1 tsp sugar & salt to taste for 1 hour
• Add 2 tbsp oil , ghee in the heated kadai
• Add tempering & fry lightly ( medium flame )
• Add boiled onion paste , all spices, salt to taste & mix well
• Sauté them until oil is separated from masala
Note : stir it frequently
• Add marinated chicken & mix well
• Cover with a lid , untill water is separated from chicken
• When the water separated from chicken, then sauté them again in high flame , until oil is separated from masala
• Add coconut milk , fried onion paste , 1 bowl normal water & mix well
• Cover with a lid for 10 mins ( medium flame )
• Add fresh cream & mix well
• Stir it 2-3 mins
• Ready to serve

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