Why should you eat Amla Supari?

Amla- the Indian Gooseberry, this is considered as the cure to many of the health problems, when mixed with the right herbs in correct proportion, this can do wonders. In the ancient times, when every disease was cured by Ayurveda, it was said that 90% of the medicines included Amla in their formation; this clearly proves the importance of Amla. Even today when there is a huge advancement in the field of medicine, still doctors suggest having an Amla early in the morning on the empty stomach can be magical. The nutrition values of Amla are so high that it is considered the best medicine for any of the hair related problem or digestion related issue.

Due to its sour taste, many people find it hard to consume Amla; therefore, Amla is converted into some really interesting eating stuff like Amla Murabba, Amla Candy, Amla Pickle, Amla Chutney and Amla Supari. Making all these Amla products is quite simple and can be made easily at home, the most common amla product these days is Amla Supari, it can be purchased from anywhere in the market and even can be made at home, and you can find amla supari recipe online quite easily.

What makes amla supari a hit?

  • Chewing amla supari or dried amla helps in keeping the digestive system healthy.
  • During pregnancy, nausea is quite common, and the best way to get rid of this is to keep a piece of amla supari in the mouth and slowly swallow the juice of supari, this helps in getting rid of nausea.
  • In a case of Indigestion, rather having some medicines or syrups, just grab a piece or two of amla supari, this can helps you in few minutes. As Amla has a tendency of speeding up digestion by increasing the release of digestive juices in the body.
  • Heartburn can be felt after having quite spicy food, but when it is a call by your taste buds, no one cares but later the results are quite painful, but again here also Amla comes to the rescue. For severe heartburn, have a piece of dried amla or simply gulp a spoon of amla powder with water.
  • A stomach ache can also be relieved by the consumption of amla in any form.
  • Amla Supari can also be used as a mouth freshener.
  • Being rich in Vitamin C, consumption of amla boosts the immunity. Also regularly having dried amla or raw Amla can prevent you from catching a cold and flu and lowers the risk of infections.

You can get the best Amla ki supari recipe in Hindi as well. This super fruit is recommended to be consumed every day. The presence of Vitamin C makes it a perfect antioxidant, and not the just vitamin, it is a good source of iron, calcium and phosphorus, which are the major nutrients needed by human body. But yes, having it in excess can cause problems too, as being sour in taste, this might affect the throat hence having a single raw amla is enough in a day. Consumption of Amla during pregnancy is highly recommended as it is a great source of nutrients and helps the mother gather all the required nutrients needed for child’s growth in the womb.


How to Prepare Mango Candies At Home

Candies always offer you a sweet and good flavour to your mouth. No matter whether you are a kid, adult, or an old-aged person, candies can sweeten your mouth. You can find different types of flavoured candies in the market, whereas some people prefer to prepare candies at home only. Preparing candies at home is not at all a challenging task for those who are creative and passionate about cooking. If you love eating mangoes, then surely you might also like eating candies of the mango flavour. It is easier to prepare mango flavoured candies at home if you know how to prepare these candies. If you really wish to prepare mango candies , read this write-up to learn how to prepare mango flavoured candies.

Following are The Steps of the Preparation of the Mango Candies: 

Step 1:

Make sure to prepare a square pan of an 8×8 inch in size and line that square pan with either parchment paper or aluminium foil and don’t forget to spray the bottom of the pan using a non-stick cooking spray.

Step 2:

Put mango pulp and sugar both in a medium size saucepan and cook them together over low heat. Keep them on medium flame until you notice thick syrup. It may take time of around half to one hour depending on mango pulp’s thickness. To check the thickness of the syrup, make sure that syrup should thickly coat the spatula or back side of a spoon.

Step 3:

If you feel that syrup is thickened enough, put in butter and cook them over medium flame for 3 minutes more and keep stirring them.

Step 4: 

Remove the pan from the heat and stir it well in pectin when it is hot. Pectin is basically a jelly type agent that is used in the canning process. You can find it easily in any supermarket. After stirring, pour it instantly into the already prepared pan.

Step 5:      

Let the pan get cooled to the room temperature. After some time, cover that pan with a foil paper and keep it in the refrigerator for a night.

Step 6:

Take out the pan from the refrigerator and make sure if the candies are completely set or not. If the candies are found completely set, cut them with a knife dipped in water into small square-like shape. You can either roll these candies in granulated sugar or you can keep them plain as well. Rolling them in sugar makes it easier to store as it saves them from sticking.

Step 7:

You can keep these candies in an air-tight container in a refrigerator for around 2-3 days. Since it is the home-made candy, make sure to prepare it in less quantity so that it does not get spoiled.

It can be concluded well that it is simple to prepare mango candies at home in just a few minutes. But if you love these candies and don’t feel like preparing them on your own, you can also buy mango flavoured candies from ShadaniGroup that is the renowned and best candy manufacturer of mango candies in India.

Choosing a perfect steak

A hot flame broil warms my heart. The hot flame broil is to seal the selanne steak tavern to keep in those significant juices. Similarly as you generally utilize steak tongs rather than a fork to turn the meat, putting fork gaps in the meat will give each one of those juices a chance to run out and the juices are the taste.

The kind of steak you are flame broiling will decide your temperature and flavouring decisions. Filet Mignon with so minimal fat, albeit delicate there is next to no flavour so you need to zest it up. Ribeye, porterhouse t-bones and sirloin steaks have extraordinary strips of fat all through the meat so flavour is not an issue. Keep in mind a portion of the less costly steaks, for example, flank steak, London sear, round steak, and even hurl steak. With the correct care it could be a hit.

Where you get your selanne steak tavern can have any kind of effect. A butcher shop slices to arrange off of crisp meat. Markets have pre-solidified, pre-packaged, more slender cut steaks. A little readiness goes far to flame broil some awesome steaks. Ensure that the steaks you are going to barbecue are at room temperature. On the off chance that you put chilly or solidified meat on a barbecue it will smoulder the outside and leave within crude and frosty. Get those steaks out of the cooler or fridge much sooner than you cook them. Cut the encompassing fat of the steak every last bit and a half. It will keep the steak from twisting since fat psychologists quicker than the meat.

To season or not to season – that is the issue! Flavours and seasonings are for the most part of the cook’s decision, since different mixes are conceivable; yet pepper is presumably among the components that can’t miss. Kneading steak marinade formulas and steak rubs upgrade the kind of many cuts of hamburger steak. For harder cuts of meat, pick a softening steak marinade formula with fixings like vinegar or citrus juice blended with somewhat olive oil and seasonings and absorb throughout the day the ‘ice chest.