Khushi Foods Imli Pani (525ml) - Hand Made Resealable Party Sharing Food

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tamarid) के बीज के भस्म को दही के साथ चटाने से खूनी बवासीर में लाभ होता है। [Go to: Benefits of Tamarind]

tamarind benefits in hindi) का वानस्पतिक नाम टैमैरिन्डस इन्डिका ( Tamarindus indica L, Syn-Tamarindus officinalis Hook) है, और यह सेजैलपिनिएसी (Caesalpiniaceae) कुल का है, लेकिन इमली को देश-विदेश में अनेक नामों से भी जाना जाता है, जो ये हैंः-hydrated) नहीं हैं तो आप लू से पीड़ित हो सकते हैं। इसके लिए आप इमली के रस में थोड़ा सा जीरा पाउडर को मिला कर इस्‍तेमाल कर सकते हैं। यह आपके शरीर को ठंडा (cool your system) बनाए रखने में मदद करता है। If you want only teekha pani, don’t add sweet chutney while making pani. But believe me adding sweet chutney while preparing pani gives an awesome taste. At least try once making pani in this way. I am sure you will like it. Adjust the sweetness according to your taste.

Tamarind: it is obviously the main ingredient for this chutney. It’s what gives the chutney that distinct tart taste. PaniLiterally translates to water and here the Puris are fried puffed crisp dough balls which are hollow. Generally, the water or pani is sour, tangy as well as spicy. This spicy pani is balanced with the addition of sweet tamarind chutney. Ah! The famous chutneys of south served with a variety of dosas are truly irresistible. Some of these make use of tamarind too. The famous Mysore Chutneyhas a combination of dals, tamarind and spices. Tamarind pulp lends the necessary sourness and to balance it jaggery is used in small quantities. This pani or spiced water recipe is my mom’s recipe and to save time she would make the pani in such a way that it would have all the three major tastes – spicy, tangy and sweet. So all three tastes – teekha, khatta and meetha taste in just one pani. Otherwise generally both the spicy chutney and sweet chutney are made separately.The Karnataka’s famous Bisi Bele Bhaatalso features tamarid along with a host of spices and coconut as its main ingredient. In this recipe, rice and toovar dal along with a special coconut paste and tamarind pulp is pressure cooked and finally served with a dollop of ghee as a one dish meal.