Ghazaiyat ka Power-House jar wali sabziyan

Also Read

Badalte hue tarz-e-zindagi ke baais hamare khanay peenay ki aadat khaasi tabdeel ho chuki hain. Lehaaza ab khawateen satah zameen ke neeche jaroon ki shakal mein peda hone wali sabziyon ko pakane ki zehmat nahi uthatein.

Lekin agar aap ko in ke fawaid maloom hon to aap jar wali zayeka dar sabziyon ko nazar andaz na kar payein.

Aksar khawateen in sabziyon ko susti samajh kar nazar andaz kar deti hain. Jabke jadeed tehqiqat se yeh baat sabit ho chuki hai ke jaroon ki shakal mein ugne wali sabziyan dar haqeeqat anti-oxidant aur madniyaat se maala maal hoti hain.

Tareekh se yeh sabit hai ke shakar qandi paanch hazar saal qabal riwayati dawain ka ahem juz thi. Aap ko yeh jaan kar hairat hogi ke aalu hamari vitamin ki roz marra zaruriyat ka 31% faraham karte hain.

Gajar ke baare mein Bartania ke mohaqqeqeen ka khayal hai ke yeh amraz-e-qalb aur sartan jaisi mozi bimariyon se na sirf hifazat karti hai balke yeh humein jawan bhi rakhti hai.

Al-gharz jar wali sabziyan ghazaiyat ka powerhouse hain. Zameen ke andar peda hone wali sabziyon ka rang wajibi sa hota hai lekin yeh humein tawanai deti hain aur agar in ke pakane mein tawajjo di jaye to yeh ek sehatmand zindagi ka zamin ho sakti hain.

Moarakh Tousani Samat apni kitaab Khanon ki Tareekh mein likhti hain ke das hazar saal qabal khanay ki talaash mein bhookay khana-badoshon ne zameen khod daali aur is ke andar milne wali jungli jaroon se apni bhook mitayi. Yeh zaraat ki jaanib pehla qadam tha aur zair zameen peda hone wali sabziyon ki kaashtkari ka aaghaz hua aur rafta rafta jar wali sabziyon ka zakheera barhta gaya.

Inhein janwaron ke shikaar aur jungli phalon ki talaash se zyada in sabziyon ko ugana aasaan maaloom hua aur woh in ki zaraat aur taraqqi mein dil-o-jaan se lag gaye. Aaj duniya in ki kawishon ka faida utha rahi hai.

Aalu, adrak, lehsan, shaljam, kamal kakri, chukandar, gajar, arvi, mooli, shakar qandi, zameen qand aur piyaz aaj hamari roz marra ki zindagi mein shamil hain.

Yeh baat hairat anghez nazar aati hai ke zamana-e-qadeem se lekar aaj tak Hindustan ke baaz hisson aur tabqon mein in se parheiz kiya jata hai goya ke in mein shamil beshtar sabziyan saal bhar dastiyab rehti hain.

Lekin jaroon aur baharon mein in ki pedaawar zyada hoti hai. Humein apni sabziyon ka intikhab mausam ke aitbaar se karna chahiye. Zameen humein mausam ke aitbaar se hi sabziyan deti hai.

Yeh bohot jald kharab bhi nahi hotin is liye bawarchi khane mein rakhi mil jaati hain aur ba-waqt zarurat in ka istemal hota hai. In mein se baaz sabziyon piyaz, adrak, lehsan waghera ke bagair hum apne khanon ka tasavvur nahi kar sakte.

Arvi go dekhne mein gajar jaisi khush shakal nahi hai lekin is ka istemal wazan kam karta hai, thakan mitata hai aur motapay se nijat deta hai. Is mein qudrat ne shifa bakhsh salahiyat rakhi hai.

Shaljam jo sardiyon ki soghaat hai la-mahdood tibbi fawaid se bharpoor hai. Is mein calcium aur potassium ke ajzaa paye jate hain aur sardiyon mein Shumali Hind ke ilaqe mein Dilli ka khaas pakwan Shab Deeg baray shauq se banaya jata hai. Isi tarah shaljam ka creamy soup, halkay masalay se bana bharta, murgh ke saath pakaya pasta bachon ki mehboob ghiza hai.

Sardiyon mein in ka zayeka dobaala hota hai. Baaz shehron mein sarak ke kinare mooli gajar aur shakar qandi ki chaat gahkon ko lalchaati hain. Taway par bhooni shakar qandi ke qatlay aur is par chaat masalay ki pichkari munh ka maza badal deti hai.

Safaid, peeli, surkh aur kaali gajar ka halwa jaroon ka man bhaata khaja hai. Badam piston se saja yeh halwa halwai ki dukaan ki rounaq barhata hai jabke gharon mein gajrela yani gajar ki kheer bhi banayi jati hai.

Aalu, piyaz, adrak, lehsan waghera ke bagair bawarchi khana adhoora hai kyunki murgh ho ya gosht ya machhli in ka istemal laazmi hai.

In ke ilawa pani ke neeche bhi sabziyan ugti hain. Jheel aur talaabon mein kanwal ke bay shumar phool dawat-e-nazara dete hain lekin is ki jarain jo pani mein hoti hain woh Kashmir ki mehboob ghiza hai. Kisaan ghutnon pani mein utar kar paon se in ki jaroon ko nikalta hai. Kashmir mein larkiyon ko kamal kakri kaatne ka hunar bachpan se sikhaya jata hai taake susraal mein sharmindagi na ho.

Kamal kakri ko deegar ilaqon mein Shuloka bhi kaha jata hai aur yeh qadeem sabzi hai jis ka zikar Vedik ehad mein bhi milta hai. Kashmir ki jheelein kanwal se bhari pari hoti hain aur in ki jarain Kashmiri khanon ka hissa hoti hain. Vedik zamane mein kanwal ke jar ki chutney kanwal ke patte par rakh kar badshah aur mehmaanon ko pesh ki jati thi.

Neemi Chandra ne apni kitaab Lilavati mein is ka zikar kiya hai ke yeh chutney kapoor ke saath banayi jati thi aur Neelapati kehlati thi.

٭ Salma Hussain khana pakane ki shauqeen, maahir tabakh aur khanon ki tareekh nawis hain. In ki Farsi zabandani ne ehad-e-wasti ke Mughlai khanon ki tareekh ke asrar-o-ramooz in par khole. Inhon ne kai kitaabein bhi likhi hain aur baray hotelon ke saath food consultant ke tor par bhi kaam karti hain. Salma Hussain hamare liye mazameen ki ek series likh rahi hain.

Read More:
Multi-vitamins aur supplements ke muzarr asraat
Ek qisam ki khuraak par zindagi mumkin hai?
Crédit :- BBC.COM/URDU