Natural plant – Turmeric has been used throughout human history for various purposes. Having co-evolved with animal life, many of the plants from which these natural products are derived are billions of years old.
Turmeric /Haldi powder has a warm, bitter, and earthy, mustard-like aroma always added at the beginning of the cooking process. Turmeric is considered the most effective nutritional supplement in existence. It is widely used as a spice in South Asian and Middle Eastern cooking.
Amba Haldi is one of the varieties of Haldi which is also known as Mango-ginger’ or ‘Amra Haridra’ in Sanskrit.
Amba Haldi is a plant of the ginger family and is closely related to turmeric. The rhizomes are very similar to common ginger but lack its pungency. They are used in making pickles in south India and chutneys in north India. It is used mostly in savory dishes but also is used in some sweet dishes. Many high-quality studies show that Amba Haldi has major benefits for your body, skin, and brain.
Aloe Vera
Aloe vera /Gwarpatha has been known and used for centuries for its health, beauty, medicinal and skin care properties. The name Aloe vera derives from the Arabic word “Alloeh” meaning “shining bitter substance,” while “vera” in Latin means “true.” The Egyptians called Aloe “the plant of immortality.”
Aloe vera, sometimes described as a “wonder plant,” is a short-stemmed shrub.
Sunburn, burns, cuts, and scrapes aloe vera is the best. Aloe gel is a mild anesthetic, relieving itching, swelling, and pain. It is also antibacterial and antifungal. It increases blood flow to wounded areas and stimulates fibroblasts, the skin cells responsible for healing wounds. Aloe vera juice can be very effective for treating most digestive conditions. The juice helps to detoxify the bowel, neutralize stomach acidity and relieve constipation and gastric ulcers.
Aloe vera contains 75 potentially active constituents: vitamins, enzymes, minerals, sugars, lignin, saponins, salicylic acids and amino acids.
Aloe vera is considered a super-food by some, an everyday vegetable by many more.Once a spear of aloe has been prepared, it can be blended into a drink, or cut into cubes and used in many of the same recipes as cubes of meat or fish veggies, or fruit: in soups, stews, and curries, or julienned for salads and ceviche.
Because it’s so neutral, it works just as well in sweet dishes; try adding the crystal clear cubes to a fruit salad, or poach cubes of aloe in fruit juice and serve over ice cream or yogurt.
I am using aloe vera and Haldi in the kebab combine work, as an immunity booster. A mild, silky, smooth, melting kebab which could be one of my favorite recipes. I have used Amba Haldi, but one can also prepare the kebab with raw turmeric (Kacchi Haldi)
Prep time: 12 hours
Cooking time: 30 mins
Level: Intermediate
Ingredients
- Aloe vera /Gawar Patha,chopped – 02 tbsp
- Amba Haldi ,chopped 01 tbsp
- Hung Curd – 240 gm
- Black Salt – to taste
- Green cardamom powder – a pinch
- Mint ,chopped – 02 tsp
- Ginger , chopped – 01 tsp
- Green chilly ,chopped – 01 tsp
- Munaka/ Raisins, soaked, chopped – 01 tbsp
- Almond , chopped – 02 nos
- Suji – 80 gm
Method
- Make a mixture of aloe vera, amba haldi, chopped mint, ginger,munakka, almond, and elaichi powder.
- Gently mix hung curd and black salt in a bowl. Cool and divide into 08 equal portions.
- Stuff aloe vera and haldi mixture into hung curd balls.
- Properly coat the kebab with suji and deep fry the kebab. Serve hot with amla chutney.
