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Basil Seeds| Sabja Seeds| Tukmaria Seeds 50g

Basil Seeds| Sabja Seeds| Tukmaria Seeds 50g

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Sabja Seeds| Basil Seeds| Tukmaria Seeds 50g

Nutritional benefits of basil seeds:
  • Basil contains many polyphenolic flavonoids especially Orientin and Vicenin. These provide the antioxidant benefits.
  • Basil leaves are rich in many essential oils like eugenol, citronellol, linalool, limonene, citral and terpineol. These provide antibacterial and anti inflammatory benefits.
  • Low in calories and free of cholesterol.
  • High levels of beta carotene, lutein, zeaxanthin, Vitamin A and Vitamin K.
  • Contains good amounts of minerals like potassium, manganese, copper, calcium and magnesium, and vitamins C and folates.
  • Excellent source of iron at 40 percent RDA per 100 grams.
Health benefits:
  • Cooling – they are cooling, which is why they are added to many cool drinks like falooda, rood afza, nimbu pani and sherbets.
  • Colds etc. – they are good for sore throats, cold and respiratory disorders.
  • Digestion – they can aid in digestion and relieve constipation.
  • Stress relief – they can have a calming effect and can uplift your mood.
  • Skin relief – they are good for skin infections.
  • Weight loss – they can curb your appetite if you consume them in a gelatinous drink before a meal.

Indian Lemonade Or Nimbu Pani Recipe 

Nimbu pani or lemonade is a quick and ideal beverage for summers and specially to prevent dehydration in the body. in indian hot summers when sun is at its peak and hot wind is blowing and one has to go out for some work then the body becomes very vulnerable to heat strokes and dehydration.

  • 3.5 cups of water - chilled or at room temperature
  • 2 medium sized lemons
  • ½ tbsp of sabja or basil seeds soaked in ¾ cup water.
  • organic sugar or powdered jaggery as required
  • ¼ or ½ tsp of rock salt or black salt
  • ¼ tsp black pepper powder (optional)
  • ½ tsp roasted cumin powder
  • ½ or 1 tsp chaat masala powder
  • few mint leaves for garnishing
  • few ice cubes (optional)

how to make the recipe:
  1. soak the sabja/basil seeds in ¾ cup of water for half an hour.
  2. in a glass jar or a bowl add 3.5 cups water.
  3. halve the lemons and squeeze the lemon juice into the water.
  4. add the salt, black pepper, cumin and chaat masala powder.
  5. add sugar or jaggery as required.
  6. stir well.
  7. drain the soaked sabja seeds.
  8. add soaked sabja seeds as required.
  9. the leftover soaked basil seeds can be kept in the fridge and used for another drink.
  10. add few ice cubes, if you want.
  11. serve nimbu pani in tall glasses garnished with mint leaves.
  12. sprinkle with some extra chaat masala if you want.

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