016-3137654
018-2190166
Tuesday, June 10, 2014
GARAM BUKIT TULIN PAKISTAN
AJFEnterprise
NATURAL PRODUCTS FOR NATURAL NEEDS
Garam Bukit Tulin Garam Rendaman KakiSila HubungiTaman Danau kota Jalan 3/23D off jalan Genting Klang
Kuala LumpurTel : +603-23854590
+60163137654
+60182190166mailto:ajf.enterprise@gmail.com
AJF Enterprise
Mandi air garam Bukit Tulin adalah cara yang hebat untuk merevitalisasi
Kulit anda adalah organ yang menggalakkan pengeluaran mencerminkan kondisi usus anda. Ketika anda mengambil air garam mandi, garam mineral membantu kulit dalam bentuk ion. Bio-energik titik lemah akan seimbang dan aliran tenaga tubuh akan diaktifkan.
Untuk mendapatkan manfaat penuh daripada kristal alami garam mandi, kepekatan garam yang tepat sangat penting. Konsentrasi garam harus setidaknya sama dengan salah satu cecair tubuh anda (sekitar 1%) untuk mengaktifkan nisbah pertukaran osmosis. Rumus untuk 1% larutan 1,28 ons garam per galon air.• Kerana tab penuh biasanya memuat 100-120 liter (27-32 galon) air, setidaknya 1.2 kg. (2,6 pon) garam alam diperlukan.
• Untuk mengelakkan penggunaan tenaga tubuh untuk menyeimbangkan suhu, air harus kira-kira 37 ° Celsius (97 ° Fahrenheit). Mandi anda akan tetap pada suhu malar kerana komposisi Biofisik garam begitu kuat - itu menyebabkan molekul untuk bergerak dalam irama malar.• Jangan menggunakan aditif mandi, sabun, atau minyak.
• Mandi anda harus berlangsung 20 hingga 30 minit. Selama waktu ini, suhu dan susunan mandi air masin adalah setanding dengan cairan ketuban di mana embrio mengapung di negara pralahir.
• Jangan mandi pergi, cukup kering dengan tuala.
• Setelah mandi air garam, anda perlu berehat selama paling sedikit 30 minit.
AMARAN : Sementara mandi air garam mempunyai kesan positif, mereka juga menuntut pada sistem sirkulasi. Jika anda menderita jantung lemah atau miskin sirkulasi, selalu berunding dengan doktor anda terlebih dahulu.
menggabungkan air dan garam, ion positif garam mengelilingi ion negatif daripada molekul air dan ion negatif daripada garam mengelilingi ion positif molekul air Ion menjadi dihidrolisis dan struktur geometrik garam dan air berubah untuk membentuk struktur yang sama sekali baru.
Dalam proses ini disebut penghidratan, yang biophotons (foton yang dipancarkan secara spontan oleh semua sistem kehidupan) yang tersimpan dalam kristal garam bukit tulin ditetapkan bebas dalam air garam, yang berlaku tanpa tenaga tambahan. Anda boleh membuat air garam sendiri tepat di rumah anda sendiri.Anda boleh mula menggunakan garam kristal untuk tujuan-tujuan ini dengan menempatkan dalam air cukup sehingga larutan menjadi tepu. Solusi ini disebut air garam dan juga disebut sebagai "tunggal" (begitu-berbaring Garam kristal boleh didapati dalam dua bentuk untuk keselesaan anda. Blok yang lebih besar dapat dilarutkan dalam air untuk mandi.
Untuk menggunakan Himalaya Bath Salt anda boleh mengikuti langkah-langkah ini:
• Longgar mengisi wadah kaca closable (Mason jar) dengan beberapa batu kristal garam. Tambah mata air alami atau air murni, sepenuhnya mengisi wadah• Setelah sekitar 24 jam, lihat untuk melihat apakah garam kristal telah sepenuhnya dibubarkan. Jika demikian, tambah beberapa kristal Ketika air tidak boleh lagi melarutkan garam lagi, kristal garam akan duduk di bahagian bawah stoples tanpa melarut Pada titik ini solusi akan menjadi tepu pada 26%, dan siap untuk digunakan.
Ada banyak cara untuk mengalami secara langsung manfaat alam termasuk mandi air masin dalam larutan air garam.
Meskipun anda pasti akan menemukan banyak kegunaan menguntungkan lain tunggal (air garam) dicipta daripada Himalayan Crystal Salt, berikut adalah beberapa kegunaan umum:
• Cuba mencuci muka air garam Bukit Tulin, atau Himalaya Crystal Salt dicampur dengan aroma percuma, sabun alami sebagai wajah atau gosok badan.• Menenangkan kaki anda dengan kaki direndam air Garam Bukit Tulin.
• Nasal Cuci: Cuba mencuci hidung dengan beberapa butir kristal ¼ cawan garam dalam air hangat.
• Gosokkan air Garam Bukit Tulin langsung pada kulit anda dan biarkan kering.
• Tenggorokan: Berkumur dengan larutan air garam hangat, tetapi jangan menelan.
SABUN GARAM BUKIT TULIN
GARAM RENDAMAN KAKI (GARAM Bukit Tulin)
kami sangat yakin bahawa anda akan lebih daripada puas dengan pembelian anda Dari pada AJF Enterprise Garam Himalaya Garam bukit Tulin saya, saya memberikan 100% Wang Kembali Garansi Lifetime sehingga anda boleh mencubanya dengan NO RISK mengenai garansi wang kembali.
Sila hubungi jabatan perkhidmatanpelanggan kami untuk syarat dan ketentuan.
Sila Hubungi dapatkan Garam Bukit Tulin Dari Syarikat kami,
kami jamin 100% Tulin di import dari Pakistan dan India.
AJF Enterprise 001912376-V
Lampu Garam berlainan size Sabun Dari Garam Bukit Tulin
Lampu Garam Buntuh Bulan Lampu Garam Buntuh GunungRM 70 each
Garam Dari (Bukit garam)
RM 7 (800gm)
Lampu Garam Bukit Tulin
(800gm) RM 70 each
AJF ENTERPRISE 001912376-V
TAMAN DANAU KOTA JALAN 3/23D OFF JALAN GENTING KLANG
SETAPAK KUALA LUMPUR (MALAYSIA)
Tel : 03-23854590
016-313-7654
018-219-0166
ajf.enterprise@gmail.com
http://www.ajfenterprise.com/
blogger. garambukittulin.com
Thursday, November 22, 2012
Also Known as
Yoghurt, Dahi
Yoghurt, Dahi
Afzal Sahid Bin SaudKuala Lumpur Malaysia
Description
In our Indian food culture, curd or yogurt has carved a special place for itself. No Indian meal is complete without a cup of curd and riceIt clings to the spo on and melts into your mouth giving a refreshing taste. Curd or Yoghurt is lactic fermentation of milk. It is esteemed for its smoothness, its pleasant and refreshing taste. It is highly versatile and one of the most therapeutic food.
Yoghurt can be made from any variety of mammal milk, but is most often made from cow, buffalo or goat milk. The best and purest milk should always be used for preparing the curd. Before it is curdled, milk should be boiled for about 10 minutes and the temperature should be brought down to lukewarm state. Freshly cultured starter should be then added to it and mixed thoroughly with the milk. 1 teaspoon of starter is sufficient enough for 55 ml of milk. The quality of the curd depends to a great extent on the starter used. In hot season the milk curdles easily in about 6 to 8 hours but in cold season it6 could take 10 to 12 hours, hence ensure that it is kept in a warm place.
Sour curds also known as "Khatta Dahi" can be made by adding more culture to the warm milk and keeping it out for a long time after it is set. Also, left over curd can be turned sour by keeping it out of refrigerator for 4 to 5 hours. Once the curd becomes sour, store it in refrigerator as keeping outside will make it sourer and hence becomes undesirable.
Beaten/Whisked curds
Whisking curds in a cooking utensil with a mixing tool is used in food preparation to blend ingredients smooth, or to incorporate air into a mixture to add volume or bring fluffiness in any recipe. Spoon out the required amount of curd in a vessel. Beat the curds well with a beater or churner to a smooth mixture. Add water to attain desired consistency.
Thick curds
Curd is an inevitable item in our daily food and firm curd is everyone's choice. To attain thick curds whole fat milk (buffalo's milk) should be preferred whereas cow's milk would give a jelly like curd. Thick curds when set and chilled can be relished on its own or can be used for making raitas or lassi.
Sweet Curds
Beat the curds thoroughly using a beater or churner till smooth texture is attained. Add powdered sugar or sugar granules and stir till the sugar is dissolved. Refrigerate the same and use it as desired.
How to Select
Always check the date stamp on the carton when purchasing yogurt. The date is usually a sell-by date, which means the yogurt is still safe to eat several days beyond that date. Containers should be refrigerated and tightly sealed. Best sold brand is - Amul Mast Dahi.
Culinary Uses
" A bowl of fresh curd and fruits is a great way to kick starts your day.
" A simple dressing of curds, salt, pepper and coriander goes with any fresh greens salad. For salad dressings and dips, sour cream and plain yogurt can be used interchangeably. During summer 'Raita' of cucumber keeps one cool. A raita is a simple preparation made by adding fruits, vegetables or any other thing to beaten curds.
" Use yogurt instead of fresh cream to thicken gravies in a healthier way.
" Mix curds into healthier grains like broken wheat (lapsi), oats and brown rice to get a high-fibre, healthier version of 'curd-rice'.
" Make fluffy pancakes for breakfast by mixing flour into buttermilk and adding a fruit of your choice.
" Mix a generous spoonful of curd into the atta while binding dough for chapattis or Parathas. This not only adds nutrition but also makes the chapattis softer and fluffier.
" Chhach or Lassi - is consumed as a refreshing beverage. Buttermilk spiced with ginger, green chillies and pepper is a healthy alternative to colas.
" Curd can be relished both with salt and sugar as it goes well with almost everything; can be used in a variety of recipes, from sweet deserts to spicy side dishes.
" As far as various dishes prepared with curd, the list is endless. Raitas, pachadis, kadhi, dahiwada etc. Be it east or west, north or south every region has its own specialty in preparation using curd.
" As incredible as curd is, it is a dessert in itself.
" Because of the acid content of yogurt, it makes a fabulous marinade. Yogurt tenderizes baked goods and helps keep them moist, particularly in breads using dried fruits
" Kadhi - whether Gujarati or Sindhi tastes best when sour curd is used. You may add moong sprouts, vegetables or pakodis (lentil croquettes) or few piece of papad (raw to boil with kadhi) or spinach and fenugreek leaves, to enhance the taste.
" Sour curds can be added to vegetables curries in place of tomatoes to make rich and delicious gravy.
" One of the best palette can be made with the addition of stir-fried moong sprouts, garlic, ginger, and sesame oil in sour curd.
" Rawa Idlis, Dhoklas, kneading Methi thepla or Paratha dough made out of sour curd taste yummy and soft.
" Salads, Fruit smoothies taste tangy with sour curds.
How to Store
Store in fridge. It can be stored at low temperatures (less than 5 degrees C) for several weeks. Do not attempt to freeze. You can usually store it in the refrigerator for up to two weeks but it becomes much stronger at the end of that period. When using partial amounts from the container, remove what you need, then immediately cover and return the container to the refrigerator. Like sour cream, yogurt tends to separate a cloudy watery liquid near the end of its life.
Purchased and homemade yogurt can be frozen up to six weeks in an airtight upright container. Depending on the brand or additives, it might thin down and become runny but still be useful for some applications. You'll just have to experiment with brands, flavors, and fruit additives available in your area if you have the need to freeze it for preservation. Frozen yogurt dessert is a different matter and is designed to be frozen, so no worries about thawing. However, commercial frozen yogurt dessert should also be consumed within six weeks.
Health Benefits
" Curd is a very nourishing food. It is a valuable source of protein, calcium and minerals. Curd has zero carbs, zero sugars and zero trans fats, with calcium for growing bones.
" It is a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if used with rice.
" It boosts Immune response.
" Yoghurt helps prevent muscle cramps and Osteoporosis as it boosts the Body's ability to builds strong bones.
" Curd sweetened with honey is beneficial, in jaundice.
" It is also one of the best aids to natural good looks as it nourishes the nerves and the skin. Best used as a Natural Hair Conditioner.
" Curd is very helpful for heart ailments, for senile state in preventing and delaying degeneration of body, purifies blood, keeps digestive system healthy, and has more Vitamin B Complex than milk.
" Curd serves as a very good medicine, it has an enzyme that keeps the body cool, and it is also a good healer. Milk is not suitable for all people especially people with asthma or allergies should refrain from milk, but they can take curd to get their calcium etc.
" Cures loose-motion, pitt, thrust, impurity of blood, burning sensation.
In our Indian food culture, curd or yogurt has carved a special place for itself. No Indian meal is complete without a cup of curd and riceIt clings to the spo on and melts into your mouth giving a refreshing taste. Curd or Yoghurt is lactic fermentation of milk. It is esteemed for its smoothness, its pleasant and refreshing taste. It is highly versatile and one of the most therapeutic food.
Yoghurt can be made from any variety of mammal milk, but is most often made from cow, buffalo or goat milk. The best and purest milk should always be used for preparing the curd. Before it is curdled, milk should be boiled for about 10 minutes and the temperature should be brought down to lukewarm state. Freshly cultured starter should be then added to it and mixed thoroughly with the milk. 1 teaspoon of starter is sufficient enough for 55 ml of milk. The quality of the curd depends to a great extent on the starter used. In hot season the milk curdles easily in about 6 to 8 hours but in cold season it6 could take 10 to 12 hours, hence ensure that it is kept in a warm place.
Sour curds also known as "Khatta Dahi" can be made by adding more culture to the warm milk and keeping it out for a long time after it is set. Also, left over curd can be turned sour by keeping it out of refrigerator for 4 to 5 hours. Once the curd becomes sour, store it in refrigerator as keeping outside will make it sourer and hence becomes undesirable.
Beaten/Whisked curds
Whisking curds in a cooking utensil with a mixing tool is used in food preparation to blend ingredients smooth, or to incorporate air into a mixture to add volume or bring fluffiness in any recipe. Spoon out the required amount of curd in a vessel. Beat the curds well with a beater or churner to a smooth mixture. Add water to attain desired consistency.
Thick curds
Curd is an inevitable item in our daily food and firm curd is everyone's choice. To attain thick curds whole fat milk (buffalo's milk) should be preferred whereas cow's milk would give a jelly like curd. Thick curds when set and chilled can be relished on its own or can be used for making raitas or lassi.
Sweet Curds
Beat the curds thoroughly using a beater or churner till smooth texture is attained. Add powdered sugar or sugar granules and stir till the sugar is dissolved. Refrigerate the same and use it as desired.
How to Select
Always check the date stamp on the carton when purchasing yogurt. The date is usually a sell-by date, which means the yogurt is still safe to eat several days beyond that date. Containers should be refrigerated and tightly sealed. Best sold brand is - Amul Mast Dahi.
Culinary Uses
" A bowl of fresh curd and fruits is a great way to kick starts your day.
" A simple dressing of curds, salt, pepper and coriander goes with any fresh greens salad. For salad dressings and dips, sour cream and plain yogurt can be used interchangeably. During summer 'Raita' of cucumber keeps one cool. A raita is a simple preparation made by adding fruits, vegetables or any other thing to beaten curds.
" Use yogurt instead of fresh cream to thicken gravies in a healthier way.
" Mix curds into healthier grains like broken wheat (lapsi), oats and brown rice to get a high-fibre, healthier version of 'curd-rice'.
" Make fluffy pancakes for breakfast by mixing flour into buttermilk and adding a fruit of your choice.
" Mix a generous spoonful of curd into the atta while binding dough for chapattis or Parathas. This not only adds nutrition but also makes the chapattis softer and fluffier.
" Chhach or Lassi - is consumed as a refreshing beverage. Buttermilk spiced with ginger, green chillies and pepper is a healthy alternative to colas.
" Curd can be relished both with salt and sugar as it goes well with almost everything; can be used in a variety of recipes, from sweet deserts to spicy side dishes.
" As far as various dishes prepared with curd, the list is endless. Raitas, pachadis, kadhi, dahiwada etc. Be it east or west, north or south every region has its own specialty in preparation using curd.
" As incredible as curd is, it is a dessert in itself.
" Because of the acid content of yogurt, it makes a fabulous marinade. Yogurt tenderizes baked goods and helps keep them moist, particularly in breads using dried fruits
" Kadhi - whether Gujarati or Sindhi tastes best when sour curd is used. You may add moong sprouts, vegetables or pakodis (lentil croquettes) or few piece of papad (raw to boil with kadhi) or spinach and fenugreek leaves, to enhance the taste.
" Sour curds can be added to vegetables curries in place of tomatoes to make rich and delicious gravy.
" One of the best palette can be made with the addition of stir-fried moong sprouts, garlic, ginger, and sesame oil in sour curd.
" Rawa Idlis, Dhoklas, kneading Methi thepla or Paratha dough made out of sour curd taste yummy and soft.
" Salads, Fruit smoothies taste tangy with sour curds.
How to Store
Store in fridge. It can be stored at low temperatures (less than 5 degrees C) for several weeks. Do not attempt to freeze. You can usually store it in the refrigerator for up to two weeks but it becomes much stronger at the end of that period. When using partial amounts from the container, remove what you need, then immediately cover and return the container to the refrigerator. Like sour cream, yogurt tends to separate a cloudy watery liquid near the end of its life.
Purchased and homemade yogurt can be frozen up to six weeks in an airtight upright container. Depending on the brand or additives, it might thin down and become runny but still be useful for some applications. You'll just have to experiment with brands, flavors, and fruit additives available in your area if you have the need to freeze it for preservation. Frozen yogurt dessert is a different matter and is designed to be frozen, so no worries about thawing. However, commercial frozen yogurt dessert should also be consumed within six weeks.
Health Benefits
" Curd is a very nourishing food. It is a valuable source of protein, calcium and minerals. Curd has zero carbs, zero sugars and zero trans fats, with calcium for growing bones.
" It is a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if used with rice.
" It boosts Immune response.
" Yoghurt helps prevent muscle cramps and Osteoporosis as it boosts the Body's ability to builds strong bones.
" Curd sweetened with honey is beneficial, in jaundice.
" It is also one of the best aids to natural good looks as it nourishes the nerves and the skin. Best used as a Natural Hair Conditioner.
" Curd is very helpful for heart ailments, for senile state in preventing and delaying degeneration of body, purifies blood, keeps digestive system healthy, and has more Vitamin B Complex than milk.
" Curd serves as a very good medicine, it has an enzyme that keeps the body cool, and it is also a good healer. Milk is not suitable for all people especially people with asthma or allergies should refrain from milk, but they can take curd to get their calcium etc.
" Cures loose-motion, pitt, thrust, impurity of blood, burning sensation.
Sour curds
Related Links
Hung curdsLow fat curds
Flavoured curds
Try Recipes using Curds
Sunday, June 26, 2011
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