[Latin Name] Taraxacum officinale

[Plant Source] from China

[Specifications] Flavones 3%-20%

[Appearance] Brown fine powder

Plant Part Used:Root

[Particle size] 80 Mesh

[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

[Function]

(1) It is a general stimulant to the system, but especially to the urinary organs, and is chiefly used in kidney and liver disorders;

(2) Dandelion is also used as a remedy for hemorrhoids, gout, rheumatism, eczema, other skin conditions, and diabetes.

(3) Dandelion is used to treat chronic ulcers, stiff joints, and tuberculosis. It is also used to induce milk production in nursing mothers and to soothe inflamed breast tissue.

[Pharmacological effects]

(1) the antibacterial action: made of injection to extract the dandelion staphylococcus aureus and have strong hemolytic streptococcus pneumoniae, to kill, meningococci, diphtheria bacili, pseudomonas aeruginosa, proteus, dysenteric bacili, typhoid bacillus and card he also must kill staphylococcus, fungi, viruses, and some of the leptospira bacterium.

(2)other function. Advantageous bravery,diuresis and bitter soa, mild diarrhea inferior.

[Applications]

Dandelions extract injection, decoction, tablet, syrup, etc for a variety of infection are dampness.the curative effects, including the upper respiratory tract infection and chronic bronchitis, pneumonia, contagious hepatitis, urinary tract infection, surgical disorders, surgery, dermatology inflammation and sepsis inflammation, typhoid, biliary feeling, mumps, etc.

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Mix Vegetable, Restaurant Style, Veg Makhani, Mix Sabzi
try this recipe and enjoy with your family.

How to Prepare Shahi Mix Vegetable | Mix Veg Recipe | Indian Vegetable Recipe in Restaurant Style

INGREDIENTS:
Cauliflower – 1 cup cut into small pieces(boiled),
Carrot – 1 cup cut into small pieces(boiled),
Green beans – 1 cup cut into small pieces(boiled),
Green peas – 1 cup cut into small pieces(boiled),
Potato – 1 cup cut into small pieces(boiled),
Onion – 1/2 cup finely chopped,
Tomato – 1 cup chopped,
Cashew – 2 tbsp,
Garlic – 5-8 bulbs,
Ginger – 1/2 inch,
Fresh cream – 1/2 cup,
Kashmiri red chilli powder – 1 and 1/2 tsp,
Coriander powder – 1 tsp,
Turmeric powder – 1/2 tsp,
Garam masala powder – 1 tsp,
Cumin seeds – 1 tsp,
Sugar – 1/2 tsp,
Salt to taste,
Oil – 1/2 cup,

METHOD:
Fry onion, garlic and ginger into the hot oil for 2 mins. Add chopped tomato and cook it for another 2 mins.

Cool down, blend it and make a fine paste.

Into the same pan add little more oil, put the cumin seeds and stir for a while. Add the paste and all the dry spices, mix them well for 2-3 mins.

Add 1 cup of water and mix well, when the gravy started boiling put vegetables and mix nicely. Cook it for 2-3 mins.

Add fresh cream, mix well and cook it for a while.

Turn off the flame and serve with roti, paratha, naan or plain rice.