Natural Home Remedy for Bone Pain and Boost Immunity

                                                             

Natural Home Remedy for Bone Pain || Punjiri for Boost Immunity With Step-by-Step Photos and Video...

As we grow older, our bodies may lack essential minerals such as iron, vitamin D, and calcium. This shortage can lead to bone and joint pain, making it difficult to move around and feel stuck. Arthritis, stiffness, and osteoporosis are some of the most common ailments that afflict people in various countries, including Asia, the US, and the UK.

The main cause of these bone diseases is an inactive lifestyle that can lead to weight gain and subsequent bone pain. While allopathic medicines can provide temporary relief from pain, they cannot eliminate the root cause and may also have side effects. Therefore, I would like to share my grandmother's home remedy that can help ease pain and provide long-lasting relief using a few natural ingredients that are easily available at any Asian grocery store nearby.

                                                            

My Latest Video Natural Home Remedies:

I'd be happy to help. I want to share with you a natural home remedy for pain relief called Punjiri. To make Punjiri, you'll need lotus seeds, edible gum, flax seeds, almonds, and melon seeds. If you prefer a sweet Punjiri, you can also add 50g of rock sugar (mishri). Make sure not to roast it, as it will melt instead. Grind it and mix it with the Punjiri powder.

You can store Punjiri in an airtight jar for up to a month. To use it, take one tablespoon of Punjiri with a hot mug of milk in the morning. This Punjiri also helps boost immunity.

                                                           

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Green Tea Benefits and Side Effects

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How to Make Punjri?

Firstly, heat the pan on high flame and then reduce the heat to low-medium. Add the flax seeds and roast until they start to crackle.

                                           

Once they crackle, shift them into another bowl.

       

Next, roast almonds in a pan for 2 minutes and transfer to the bowl with the roasted flax seeds.

                              

To prepare the melon seeds, add them to a pan and roast on low-medium flame for 2 minutes. Be careful not to turn the flame on high or medium as it may cause the seeds to turn dark brown and affect the taste. After roasting, make sure to put all the roasted ingredients in the same bowl.

                        

Add 1 tsp of desi ghee to the pan

      

Then add edible gums. Fry continuously for 10-12 minutes until they become white and puffy. Once they become puffy, put them into the same bowl.

                             

Finally, add 1 teaspoon of desi ghee to the pan and heat it. Then, add Lout's seeds and roast them on low flame for 10-12 minutes until they become crunchy. 

                                            

Once roasted, put them into the same bowl, mix them well,

and grind them.

                                          

If you prefer sweet punjri, you can add rock sugar. I didn't add any sugar rock at all.

                                     

To store this Punjiri, simply keep it in an airtight jar or bottle. 

              

For best results, consuming 1 tablespoon of Punjiri powder on an empty stomach every morning, mixed with a hot cup of milk is recommended.

                                

Alternatively, you can choose to consume it separately. This Punjiri powder is known to boost immunity and relieve body and bone pain.

                       

Paya Masala Powder Recipe

Paye Masala Powder | Homemade spice || How to Make Paya Masala Recipe with Step-by-step Photos 

Paya Masala Powder is a spice mix that has a perfect blend of rich and aromatic and flavoured spices to help you rejoice in the authentic traditional taste of Paya Curry, from this spice you can make both Siri and paye together, I always prefer to use homemade spices because this is pure from harmful chemicals  so I advise you all my dear readers you try to make spices at home instead store-bought 

                     

So let the go-ahead to learn how to make a homemade Paya masala recipe

                                     

If you have tried this Paya Masala Powder Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Dry roast all whole spices in the pan for a minute over low heat

In the grinding jar grind all whole spices  till turn to a fine powder

Transfer to another bowl then combine all dry powder spices into the roasted ground spice, mix them until well combined

                    

Paya Masala is done to use, store it in an airtight bottle or jar 
                

Homemade Tandoori Naan Recipe

                                                                             

           

Homemade Tandoori Roti ||Tandoori Naan || How to make tandoori naan With step-by-step photos

Tandoori naan is the most popular leavened flatbread. mostly cooked in a tandoor (clay oven) it's one of the most ordered flatbreads in a Pakistani hotel. Pakistan is the most bought naan available at every second tandoor or hotel. Mainly this roti is served with gravy-based curry or dal (lentils)

A typical naan recipe involves mixing white or whole wheat flour with active dry yeast, salt, and water. The dough is kneaded for a few minutes, and then set aside to rise for a few hours. Once risen, the dough is divided into balls of about 150g, flattened, and cooked. In Pakistani cuisine, naans are typically flavored with fragrant essences, such as rosewater, khus (vetiver), or butter or ghee melted on them. Nigella seeds are commonly added to naan as cooked in Indian and Bangladeshi restaurants 

                                       

Here I kneaded naan dough by mixing a little milk with water to make it stay soft. No other fancy ingredients are added in this recipe except for salt and instant dry active yeast I cooked on the stovetop this bread can be baked in the oven for 3-4 minutes at 250 C or 450 F whatever is easy for you you can do to make it at home

For the best result follow my detailed step-by-step photo  instructions and tips below the recipe card

        

Recipe note:

1. Naan is always made with all-purpose flour maida. you can substitute all-purpose flour with wheat flour. I have made them with fine flour
2. Naans are pretty much made in different shapes and thicknesses. for fluffy naan bread make them slightly thicker.do not make them too thick they remain uncooked
3. Naan turns hard if you toast too long, not enough moisture in the dough, if you toast on low heat, or not knead the dough enough
4. Naan doesn’t get bubbles if your pan is not hot enough, the dough is not moist enough, or if improper leavening
5. If you don’t like to add yeast to the dough then alternately add ½ tsp baking powder and ¼ tsp baking soda this is a substitute for yeast
6. Cover up the cooked naan with a kitchen napkin and keep it in the hot pot to make naan hot and fresh for a long time

For more Similar Recipes:

Soft chapatis

Tawa naan

Rumali roti

Garlic Tawa naan

Pita bread

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In a large mixing bowl, add flour, salt, and mix. Mix sugar and yeast in lukewarm milk and water. cover and let it keep aside for 10 minutes until bubbling

          

After 10 minutes, pour the yeast mixture into the flour. Begin to knead the dough. you may need more water or milk than mentioned in the recipe card

               

Keep kneading the dough very well by adding oil until soft and pliable using dough hooks or a stand mixer or with the help of a hand. Whatever is convenient for you. It must be smooth and not sticky. Cover and rest for 30 mins to an hour

            

After 10 minutes, punch the dough to remove excess air from the dough

           

Divide the dough into equal portions

       

Each dough ball's weight should be around 150g. The flour in the rolling area is very light. too much flour will toughen the naans. Place a dough ball and flatten it. 

      

Roll and stretch the dough to an oval/round. Wet the upper naan surface very well with water

                    

Heat a griddle or Tawa. ensure first your pan is hot enough not extremely hot. Gently remove the naan from the counter and place it on the hot pan. and make sure the wet part goes in the bottom. Let it cook for around a minute. naan should be dry from the surface before the turn. Now flip the pan/Tawa upside down

             

And cook naan directly on flame till they turn a golden brown color. Gently scrape the naan from the bottom and remove

          

Prepare all the naan the same way

        

Naan is ready to serve

          

Serve hot with the curry and dal

                                                                      

Chocolate Ganache Recipe

                               

Chocolate Ganache | Chocolate Fudge || How to make chocolate ganache with step-by-step photos and video

Chocolate ganache also has another name called fudge as well, this recipe is just 2 ingredients with virtually endless uses. for the testing ganache, I recommend using semi-sweet chocolate

Chocolate ganache/fudge is a 1:1 mixture of chocolate and warm cream

Stirred until smooth, silky, and shiny. ganache is a staple in any baker’s kitchen. it’s not easy quick, and it’s uniquely versatile. chocolate ganache/fudge can be filling, dipped, spread, frosting, topping, or layer on a cake. the uses are virtually endless

                                                

My Latest Video Chocolate Ganache:

Uses for Chocolate Ganache:

1. Topping for chocolate cupcakes or no-bake cheesecake jars
2. Filling for layer cakes
3. Topping for brownies, pound cake, vanilla cake, or ice-cream
4. Filling for chocolate hand pies
5. Dip for strawberries and other fruit
6. Topping for chocolate cake, flourless chocolate cake, or chocolate mousse cake
7. Layered in trifles
8. Filling for no-bake s’ mores cake
9. Topping for homemade eclairs, crepes, angel food cake, and peanut butter pie
10. Filling for orange butter cookies and striped fudge cookies
11. See recipe note.
12. For the best result follow my detailed step-by-step photo instructions and tips

                

Recipe notes:

1. Cream: Do not use half-and-half, whole milk, or any other liquid because the ganache won’t be set up properly. For a non-dairy alternative, use canned coconut milk. See recipe note.
2. Chocolate: You can use semi-sweet chocolate (recommended), bittersweet chocolate, milk chocolate, or white chocolate. 

                          

Best Chocolate to Use in Chocolate Ganache

The best chocolate for chocolate ganache is a pure chocolate baking bar, Pure chocolate is sold in 4-ounce bars in the baking aisle, Do not use chocolate chips because they will not melt into the best ganache consistency. If you must use chocolate chips, make sure they are higher quality chocolate such as Ghirardelli brand semi-sweet chocolate chips.

For the traditional chocolate ganache

I recommend using semi-sweet chocolate. This is the most commonly found chocolate in the baking aisle. Semi-sweet chocolate contains 35 – 45% cacao and is usually sweeter than bittersweet or dark varieties and darker than milk chocolate and white chocolate.

TIP: The best tool for chopping chocolate is a large serrated knife. The grooves help chip away the hard chocolate bar texture 

                                                 

These 2 Tricks Make Chocolate Ganache Even Easier

1. Here are my 2 super simple tricks that make ganache even easier to make.
2. Chop the chocolate as fine as possible. The finer you chop the chocolate, the quicker it melts with the cream. If the chocolate is in large chunks, it won’t fully melt. 
3. Pour the warm cream over the chopped chocolate and let it sit before stirring. After you pour the warm heavy cream over the chopped chocolate, let it sit for a few minutes. During this time, the chocolate will soften and begin to melt which means that you won’t need to over-stir it. 

For more similar recipes:

Chocolate syrup

Condensed milk

Homemade khoya

Homemade yogurt

Homemade unipuff

If you have tried this Chocolate Ganache Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Piped Chocolate Ganache:

Choose chocolate ganache if you’re craving a pure chocolate topping for your desserts. Once it cools and sets, you can pipe it onto your favorites including chocolate cupcakes  

               

Whipped Ganache

Let’s take chocolate ganache 1 step further. Did you know that you can beat ganache into a whipped frosting consistency? Think whipped buttercream, but not as sweet or heavy. Once the chocolate ganache cools completely, whip it on medium-high speed until light in color and fluffy in texture, about 4 minutes. 

 

                         

Chop the chocolate bar with the help of a sharp serrated knife

                               

Place finely chopped chocolate into a heatproof bowl or metal bowl 

                           

Heat cream on the stovetop just simmering if it’s boiling the cream is too hot and could separate or even burn the chocolate

Once you see a little simmer around the edges, Turn off the heat and immediately pour the warm cream over the chocolate 

                            

Let the two sit for a few minutes before stirring  

                 

 Stir until smooth

         

After you stir the chocolate and warm cream together

                      

Use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more

                          

But if you wait about 2 hours and let it cool completely, the ganache can be scooped with a spoon, spread onto desserts, or piped with piping tips. 

                        

Chocolate ganache is ready to use in a recipe, transfer into the bottle or container 

                            

Chocolate ganache can be stored in the fridge