[Specification] 99%

[Appearance] Dark Green powder

Plant Part Used:

[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 that?]

Chlorophyll is a natural green pigment which is obtained through extraction and refining processes from natural green plants or silkworm feces.Chlorophyll is stabilized chlorophyll, which is prepared from chlorophyll by saponification and replacement of magnesium atom with copper and sodium. Chlorophyll is dark green to blue black powder, easily soluble in water but slightly soluble in alcohol and chloroform, with transparent jade green water solution without sediment.

[Function]

1.clears up odors of putrefaction effectively.

2.play an important role on cancer prevention.

3.Chlorophyll has superior coloring strength and good stabilization in neutral and alkali solutions.

4.Chlorophyll has effect on liver protection, fastening healing of stomach ulcers and intestine ulcers.

5.The active ingredient in a number of internally-taken preparations intended to reduce odors associated with incontinence, colostomies and similar procedures, as well as body odor in general.

6.Chlorophyll has strong antibacterial action, which makes it useful in surgeries, ulcerative carcinoma, acute rhinitis and rhinosinusitis, chronic ear infections, inflammations, etc.

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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.