[Latin Name] Curcuma longa L.

[Plant Source] Root From India

[Specification] Curcuminoids 95% HPLC

[Appearance] Yellow powder

Plant Part Used: Root

[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 Curcuma Longa?]

Turmeric is an herbaceous plant known scientifically as Curcuma longa. It belongs to the Zingiberaceae family, which includes ginger. Tumeric has rhizomes rather than true roots, which are the primary source of commercial value for this plant. Tumeric originates from southwest India, where it has been a stable of Siddha medicine for thousands of years. It is also a common spice in Indian cuisine and is often used as flavoring for Asian mustards.

The most amazing Chicken Reshmi Kabab recipe. Now make them at home and add another collectible recipe to your list. #HappyCookingToYou

Chicken Reshmi Kabab
Recipe in English:

Ingredients:
-Chicken boneless cubes ½ kg
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Kacha papita (Raw papaya paste) 1 tbs
-Hara dhania (Fresh coriander) & Podina (Mint leaves) ½ Cup
-Hari mirch (Green chilies) 3-4
-Pyaz (Onion) slices 1 medium
-Bread slices 2
-Pani (Water) 1-2 tbs
-Makhan (Butter) 2 tbs
-Cream 1 tbs
-Coconut powder 1 & ½ tbs
-Garam masala powder ½ tsp
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Namak (Salt) 1 tsp or to taste
-Haldee powder (Turmeric powder) ¼ tsp
-Lal mirch powder (Red chili powder) 1 tsp
-Koyla (Charcoal) for smoke
-Oil for frying

Directions:
-In chicken bonless cubes,add ginger garlic paste,raw papaya paste,mix well & marinate for 30 minutes.
-In chopper,add fresh coriander & mint leaves,green chilies,onion,bread slices and chop well.
-Add water and chop again.
-Now add marinated chicken,butter,cream,coconut powder,garam masala powder,cumin seeds,salt, turmeric powder,red chili powder and chop until well combined.
-Give a coal smoke for 2-3 minutes.
-Grease hands with oil,take a mixture and make kebabs (makes: 12-15 Kebabs) and refrigerate for 30 minutes.
-In grill pan/frying pan,add oil and fry kebabs on low flame until done.

Recipe in Urdu:

Ajza:
-Chicken boneless cubes ½ kg
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Kacha papita (Raw papaya paste) 1 tbs
-Hara dhania (Fresh coriander) & Podina (Mint leaves) ½ Cup
-Hari mirch (Green chilies) 3-4
-Pyaz (Onion) slices 1 medium
-Bread slices 2
-Pani (Water) 1-2 tbs
-Makhan (Butter) 2 tbs
-Cream 1 tbs
-Coconut powder 1 & ½ tbs
-Garam masala powder ½ tsp
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Namak (Salt) 1 tsp or to taste
-Haldee powder (Turmeric powder) ¼ tsp
-Lal mirch powder (Red chili powder) 1 tsp
-Koyla (Charcoal) for smoke
-Oil for frying

Directions:
-Chicken bonless cubes mein adrak lehsan paste aur kacha papita paste dal ker ache tarhan mix karein aur 30 minutes kliya marinate ker lein.
-Chopper mein hara dhania & podina,hari mirch,pyaz aur bread slices dal ker ache tarhan chop ker lein.
-Pani dal ker dubara chop ker lein.
-Ab marinated chicken mein makhan,cream,coconut powder,garam masala powder,zeera,namak,haldee powder aur lal mirch powder dal ker ache tarhan chop ker lein.
-2-3 minutes kliya koyla ka dhuwan dein.
-Haathon ko oil sa grease karein aur mixture ka kebabs bana lein (makes: 12-15 Kebabs) aur 30 minutes kliya refrigerate ker lein.
-Grill pan/frying pan mein oil dal ker kebabs ko halki ancch per fry ker lein.