MIXTURE FOR STRENGTHENING THE LEGS

1)     "Black Harbhara" translates to Black Chickpeas or Bengal Gram in English. This legume is also known as Kala Chana and has a distinct, strong, nutty, and savory taste, often used in curries, salads, or even hummus, and is valued for its nutritional benefits.
 

Other names and characteristics:

• Kala Chana: A common name for black chickpeas in Hindi, meaning "black chickpea". 
• Desi Chana: Another name for the common variety of chickpeas grown in South Asia, which includes black, green, and speckled types. 
• Garbanzo bean: The English name for chickpeas, including the black variety. 
• Taste and uses: Black chickpeas have a stronger, savorier flavour than yellow chickpeas and are used in dishes like Kala Chana curry or as a base for a unique hummus. 

Health benefits: 

• They are a healthy source of protein, fibre, vitamins, and minerals.
• Regular consumption may help with weight management, blood sugar regulation, and reducing the risk of heart disease and certain cancers.

2)     UDAD DAL: Urad dal is English for black gram, or black gram lentils. It refers to the whole, black-skinned bean and is a common ingredient in Indian cuisine, used in dishes like dal makhani, dosa, and papadum. The term "dal" refers to both the lentil itself and the stew or soup made from it.

Key points about urad dal:

• The name:

While often called lentils, urad dal is technically a type of bean, related to the mung bean. 

• Varieties:

It can be purchased whole and unskinned (black gram), or split and skinned (white urad dal). 

• Culinary uses:

It is famous for its creamy texture when cooked and is a staple in many Indian dishes, particularly in the popular, creamy dish dal makhani. 

• Texture:

Urad dal cooks into a soft, buttery, and creamy consistency. 

3)     In English, "moong dal" can be called mung dal, mung bean, split mung bean, yellow lentils, or split yellow mung beans. It is the split and hulled version of a whole mung bean, which is also known as a green gram. 

Here's a breakdown of the terms:

• Mung bean/Green gram:

This is the whole, intact legume. 

• Moong dal/Mung dal:

This refers specifically to the split, dried, and often hulled (skinned) version of the mung bean. 

• Yellow lentils/Split yellow mung beans:

These terms describe the common form of moong dal, which is split and has lost its green skin. 

• Green moong dal/Split green gram:

This is another variation where the green skin of the mung bean is left intact, even after splitting. 

4)     BLACK SESAME: "Black ellu" translates to Black Sesame Seeds in English. These are small, dark, and oily seeds from the Sesamum indicum plant, widely used in Asian cuisine and known for their nutty flavour and nutritional benefits, including healthy fats, fibre, and minerals.

What they are: 

• Seeds: Black sesame seeds are the tiny, flat seeds of the sesame plant.
• Colour: They are black, though sesame seeds can come in other colours like white, brown, and gold.
• Origin: They are primarily grown and used in Asia but are gaining global popularity.

Uses:

• Culinary:

They are used in many Asian dishes as a spice, adding a nutty flavor and garnish. 

• Health:

They are a staple in traditional medicine and are believed to provide health benefits, such as supporting heart, bone, and digestive health, and providing antioxidants. 

Key components: 

• Nutrients:

They are rich in healthy fats, protein, fibre, vitamins (like fat-soluble vitamin E), and minerals such as copper, manganese, and iron.

• Secondary metabolites:

They contain lignans, flavonoids, and saponins, which contribute to their various health-promoting properties.

5)     ALMOND POWDER:

 

Almond powder (almond flour) is a versatile ingredient used primarily in baking for gluten-free cakes, cookies, and breads, where it adds moisture, a tender texture, and a rich nutty flavor. It can also serve as a gluten-free breading for meats and fish, a thickening agent for soups and sauces, and a base for dishes like frangipane or meatballs. Beyond the culinary world, almond powder is used in cosmetics for its exfoliating properties and high vitamin E content, and in some health supplements.

Culinary Uses

• Gluten-Free Baking:

It's a popular substitute for wheat flour in muffins, cakes, cookies, and breads, often providing a denser, moister result and a cakey texture. 

• Breading and Coating:

Use it to create a crispy, crunchy crust for fried or baked fish and chicken. 

• Thickener:

Stir it into soups, stews, and sauces to thicken them, similar to how you would use regular flour or cornstarch. 

• Meat Dishes:

Incorporate it into meatballs or meatloaf as a binder or a gluten-free alternative to breadcrumbs. 

• Danish Pastries:

It's a key ingredient in frangipane, a filling for tarts and cakes, according to Délices Low Carb. 

• Pancakes and Waffles:

Use it to make pancakes, waffles, or even homemade crackers for a nutty flavor and tender texture. 

Non-Culinary Uses 

• Skincare: The fine particles in almond powder can act as a natural exfoliant in skincare products, and its high vitamin E content is beneficial for the skin.
• Health Supplements: It is sometimes included in health supplements.

HOW TO USE: Mix one teaspoon of this mixture in milk and drink it in the morning.