[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)

Mixed Vegetable Sabzi – The appearance, taste and mouth-feel of this subzi are similar to what you get in restaurants.
Recipe Link : https://www.tarladalal.com/Mixed-Vegetable-Sabzi-%E2%80%93-Restaurant-Style-41174r

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Mixed Vegetable Sabzi – Restaurant Style

The rich hue, strong aroma and irresistible taste of this Mixed Vegetable Sabzi will make you addicted to it!
A gravy of tomatoes, onions and cashewnuts forms the base of this marvelous creation, which features a horde of colourful and juicy veggies, which are sautéed separately in oil and then added to the gravy to enhance their flavour and get a distinct texture.
The appearance, taste and mouth-feel of this subzi are similar to what you get in restaurants, mainly due to the special paste used for the gravy, and the process of sautéing the veggies separately.
Relish this Mixed Vegetable Sabzi hot and fresh, with your favourite roti or paratha . Lachha Paratha is a perfect match.

Preparation Time: 25 minutes.
Cooking Time: 31 minutes.
Serves 3.

½ cup cauliflower florets
½ cup diagonally cut French beans
½ cup carrot cubes
½ cup capsicum cubes
½ cup potato cubes
¼ cup oil
1 small stick cinnamon (dalchini)
1 cardamom (elaichi)
2 cloves (laung /lavang)
¼ tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp garam masala
Salt to taste

For the gravy mixture
2½ cups tomato cubes
1 cup onion cubes
2 tbsp cashewnuts (kaju)
5 garlic (lehsun) cloves
2 tsp roughly chopped ginger (adrak)
3 whole dry Kashmiri red chillies,broken into pieces

For serving
Roti / Paratha

For the gravy mixture
1. Combine the tomatoes, onion, cashewnuts, garlic, ginger, Kashmiri red chillies and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Keep aside to cool completely.
2. Once cooled, blend in a mixer to a smooth mixture. Keep aside.

How to proceed
1. Heat the oil in a deep non-stick pan, add the cauliflower, French beans, carrot, capsicum and potatoes and sauté on a high flame for 3 to 4 minutes or till the vegetables turn light brown in colour.
2. Switch off the flame, drain the vegetables in a bowl and keep aside.
3. Reheat the left over oil in the same deep non-stick pan, add the cinnamon, cardamom, cloves and the gravy mixture, mix well and cook on a medium flame for 8 to 10 minutes or till the oil begins to separate, while stirring continuously.
4. Add the turmeric powder, chilli powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Add the sautéed vegetables, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Serve hot with roti or paratha.

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