[Latin Name] Tribulus terrestris

[Specification] Saponins 90%

[Appearance] Brown powder

Plant Part Used: Fruit

[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 Tribulus terrestris?]

Tribulus terrestris is a vine that has been used as a general tonic (energy) and herbal treatment for impotence, but is found primarily in dietary supplements marketed for increasing testosterone levels in bodybuilders and power athletes. The idea behind tribulus is that it may increase testosterone levels indirectly by raising blood levels of another hormone, luteinizing hormone.

[Function]

1) Enhance men’s sexual ability.

2) Relieving muscle spasm and cramps;
3) Anti-myocardial ischemia and cerebral ischemia;
4) Relieving stress , regulating blood fat, and reducing cholesterol;
5) Promoting sex gland hormones;
6) Anti-aging and anti cancer;
7) Diuretic, anti-calculus of the urethra, reducing the risk of urinary stone disease and disorder;
8) Promoting muscle growth efficiently, helping the body to be strong and letting muscle to play potential role.

Making your own soy milk at home is surprisingly easy and cost effective. This heart-healthy beverage has grown in popularity and serves as a great substitute for those who want to avoid dairy for health reasons. P. Allen Smith demonstrates how to make soy milk both traditionally and with a soy milk maker.

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

Subscribe : https://goo.gl/omhUio

Tarla Dalal App: https://www.tarladalal.com/free-recipe-app.aspx
Facebook: https://www.facebook.com/pages/TarlaDalal/207464147348
YouTube Channel: https://www.youtube.com/user/TarlaDalalsKitchen/featured
Pinterest: https://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/107883620848727803776
Twitter: https://twitter.com/Tarla_Dalal

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.