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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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.

                       

Handi Kabab Recipe

Handi Kebabs | Kebab Handi || How to Make Handi Kabab Recipe with step-by-step photos

Handi Kababs are normally pan-fried, grilled, or dunked into a deep fryer. But this recipe breaks away from the norm and calls for a handi, as it holds up to heat extremely well and enriches the meal cooked in it with a delicious earthy flavor. Things are turned up a notch as Tarka is added to the cooked kebabs and we recommend serving up this unique dish in the handi itself, mouth-watering kebabs recipe with gravy, it's a different version as compared to other traditional kebabs
                                 

I have been doing experiments in my kitchen whether they are routine meals, baking, or any BBQ recipes but always try my level best first, I do it myself and then share it with all if I fail then try and try again nevertheless, the ingredients are wasting, not care but practically 

I do it first so that it doesn't get the desired result then at least would get me the chance to rectify my mistakes which are usually human errors, and this thing came my experience that humans must have made mistakes in their lives I believe no one  human is out of errors no one is perfect, everyone does a mistake and the person is wise who learns from own mistakes

As I told you before my kitchen is my lab where I put my experiment daily, I am still is on the learning process sometimes I felt whole life is less for learning a lot, my aim is not to get you bored, but there is no harm to share own thoughts with others so I did today, I just don't come to share my recipes with all I want to share thoughts, experiments, and experiences, 

I know you people will think about it what's the connection between my recipes and my thoughts am I a philosopher? not at all Maybe you get bored, but actually, such thoughts came from my recipes with lots of experiments when I tried and learned in my kitchen and many times lost my hopes of doing something new in my life, in short, I just want to say if you first time get fail, never give up keep trying, so here I end my talk with this discussion  and let's go to back on the recipe

This is my own handi kabab version of the perfect recipe I tried many times now Alhamdulillah I can share it with all.try out this recipe to believe in this, so let's begin 
Note: each and every recipe in detail with an ingredients list always will be found in the below instructions
Tips:

1. Using meat is better than mince for making kabab
2. Make sure your meat is completely dried out before goes into the food processor
3. Ground meat should be tight so that your kabab couldn't shred
4. If you want to make a more delicious handi kabab then must be used desi ghee in gravy 
5. This thing enhances the taste of the recipe 
6. Use fresh gram flour and dry roast it for 2 minutes 
7. Fresh cream can make your kabab more delicious than tetra cream
8. Using clay handi brings the earthy flavor to your recipe  

If you have tried this Handi Kabab 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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To prepare this recipe first we wash the meat thoroughly under running water and cut it into small pieces 
                   

Take all ingredients and prepare all veggies

Heat the charcoal 
          

Dry roast the gram flour on low heat for 2 minutes

                

In a medium bowl add yogurt along with powdered spices stir to combine well set aside

               

Put meat pieces along with veggies and spice then grind them together for a minute 

                      

Now squeeze fresh lemon juice and further grind them

                         

Then add the remaining ingredients to the mince 
             

Chop them together in a food processor till turn into a fine and smooth paste

Transfer ground meat to the mixing bowl, place a steel/aluminum bowl in the center of the kebab meat, then put heated charcoal drop a few drops of ghee/oil over the charcoal then cover it properly to give a smoky flavor for a minute  and keep in the fridge for 30 minutes 

                               

Divide the equal portions of the meat dough and give it into oval kabab shapes 

Place all shaped kababs on a tray or plate
                             

Take a frying pan to add ghee and heat it on medium flame, shallow fry all kababs on low-medium flame until golden brown color from both sides
                              

Fry all remaining kebabs and shift to another plate or tray keep aside
                      

Now take a clay pot( handi) or pan, add ghee in the pot and heat it well, then put onion slices to the ghee and saute them for minutes then put ginger garlic paste and fry with onion for a minute on medium flame

Reduce the heat and pour spiced yogurt, stirring to combine well keep on stirring by adding tomato puree on medium flame
                   

Let them cook for 5 minutes or until oil is separated from the masala ( spices), splash some water on the cooked masala, and bring it to a boil 

Then place all kebabs carefully on top of the gravy, squeeze fresh lemon juice along with sprinkled garam masala coriander leaves and green chilies, and simmer them for another 15 minutes on low flame 
                 

Handi kabab is done, transfer to the serving clay pot or another dish and garnish with coriander leaves, green chilies, and lemon wedges 
                              

Now ready to serve with naan,rumali roti or chapati, and raita....                

Chana Dal Khichdi Recipe

Chana dal khichdi || Khichdi Recipe || How to make Khichdi with step-by-step photos 

Khichdi is a combination of rice and lentils along with some basic spices an easy, simple, and tasty recipe to make during hot weather the taste of this khichdi is very light and flavourful. 

I have often made this rice with dal when I don't feel like having oily and spicy food or want to quick and easy recipe I used chana dal to make this recipe you can use moong, or Malka masoor instead of chana dal by choice it makes a great lunch for you and your kids this taste is so yummy can be served with mixed vegetable raita, or any curries. pickles, and salad

                                        

Even if anyone is not well at your home you can give them soft and light food with light flavor is the best diet for unwell people, I used Ponia basmati rice for khichdi but you can use any good quality basmati rice, however, the taste of any Rice dish depends on rice quality. so let's begin 

                                           

If you have tried this Khichdi 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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Firstly soak rice and lentils in warm water for 1 hour

Put the soaked lentil in the saucepan pour water and ¼ tsp turmeric powder, Let it cook over medium flame till the lentil (dal) is cooked keep aside, Chop the onion and tomatoes set aside

Heat ghee in the pot

Add onion slices and fry them till turn pink color, Then add ginger garlic paste and sauté it for a minute, add whole spices and mix them slightly

Now add boiled chana dal, tomato, green chilies salt, and turmeric powder_Stir to mix well

Then add soaked rice, stir to combine well pour 4 cups hot and boiled water in it, stir slightly

Bring it to a boil, at this time you can adjust the salt to taste, cover the lid, and let it cook for around 5-6 minutes when small pits on top of the rice reduce the flame to low

Cover the lid again and allow to simmer for around 5 minutes on a very low flame

                   

Dal chana rice khichdi is served with raita, pickle, or salad