Phool agar hamare khanon ko rang o khushboo ata karte hain to hare bhare patte hamare khanon ko tanawoo bakshte hain aur dastarkhwan ki zeenat barhate hain.
Hindustan ke har hisse mein be-shumar saag peda hote hain. Maidan ho ya pahaad, saahili ilaqa ho ya khushk zameen, saag kisi na kisi shakal mein paye jate hain.
Is surat-e-haal ka ek Irani ne yun mazaq uraya ke "Har giyah ke az zameen ruwiend—Ahl-e-Bangala saag mi guyend," yani zameen se ugne wale har ghaas phoos ko Ahl-e-Bangla saag kehte hain.
Palak ke ilawa soya, methi, bathua, sarson, kharfa, mooli ke saag aam tor par Hindustani khanon mein shamil hote hain.
Cholai ke khandan ke teen saag mashhoor hain: sabz cholai, laal saag aur marsa. Yeh teeno saag saada pakaye jate hain aur barsaat ke mausam mein shauq se khaye jate hain. Inka pakaana be-had aasaan go inka saaf karna mushkil hai. Danthal se patiyon ko alag karna aur pakaana kaafi waqt aur diqqat talab hai.
Palak ek aam saag hai lekin ghizaiyat se bharpoor, maida aur jigar ki islah karke khoon-e-saleh peda karta hai. Iska salan murgh, gosht aur dalon aur paneer ki amezish se bhi pakta aur lazeez hota hai.
Soya methi ka saag qeemay ke humrah pakta hai aur Shumali Hind mein shauq se khaya jata hai. Mysore ke shahi matbakh mein palak aur soya ka saag is qadar umdigi se pakaya jata hai ke khanay wala angliyan chaatta reh jata hai.
Hare hare dhaniye ki naazuk patiyan aur mehkta podina khanon ko sajane aur mehkanay ke liye istemal hota hai. Har khane mein inka bara saath hai aur inki bani chutney mazdoor ka mann-o-salwa hai.
Junoobi Asia mein jaare ka mausam sehat ke lehaaz se zyada sazgaar hota hai. Is mausam mein be-shumar saag peda hote hain jin se lazeez aur tawanai bakhsh ghizayen tayar ki jati hain. Purane log kaha karte thay, "Khanay ka mausam, jaare ka mausam."
Jaare ke mausam ne angrai li aur sarson ke khet lehlaha uthay. Punjab ka kisaan khushi se jhoom utha. Sarson ka saag aur makai ki roti saath lassi ka bara glass Punjab ka mann bhaata khaja aur sardiyon ki soghaat hai.
Mooli aur piyaz ke patte bhi bare shauq se khaye jate hain. Haldi ka poda shayad hi aap ko apni taraf mutawajje kare kyun ke log aam tor par iske patton ki sifat se na-ashna hain. Hindustan ke saahili ilaqon mein iska istemal aam hai. Iske patton ka joshanda sardi zukam ka ilaaj hai.
Barsaat ka mausam aaya aur Goa mein haldi ke patton ka pakwan 'Patola' dastarkhwan ki rounaq barhata hai. Chawal ke aatay ka gaarha lep patton par laga kar taza nariyal aur gur ke tarashe pisay huay darcheeni ke saath mila kar patton ke darmiyan rakh kar patton ko roll ki shakal de kar bhaap par pakayein aur garam garam iska lazzat uthaayein.
Chand kam mashhoor saag mein poi, ambaade aur saijan ke saag hain. Guzishta saal Sadr-e-Hind ke kitchen garden mein poi ka saag nazar aaya jise maali kaat kar bawarchi khanay pohcha raha tha. Poi ka saag Ahl-e-Bangla ka mann pasand khaja hai. Machhli ke saath pakayein ya saada, yeh Bangal ki mashhoor ghiza hai.
Saijan ka saag yani moringa ke patte Hindustan ke maghribi aur junoobi hisse mein shauq se pakaye aur khaye jate hain. Saijan saag soup, salad aur sandwich banane ke kaam aata hai. Shaam ki chai mein saag ke bane pakore chutney ke saath khaas lazzat dete hain.
Junoobi Hind mein machhli aur kekray ke saath bhi pakaye jate hain. Iske pakwan Junoobi Hind mein khawas-o-aam ki pasand hain. Ghizaiyat se bharpoor is saag ko diabetes ka behtareen ilaaj bhi tasavvur kiya jata hai. Qalb ke amraz, joron ke dard aur saans ki takleef rafa karta hai aur hazma durust karta hai.
Ambaade ka saag Junoobi aur Mashriqi Hind ke ilaqon ki pedaawar aur garmiyon ki soghaat hai. Iske patton mein halki tarsi hoti hai jo khane ko munfarid zayeka deti hai.
Hyderabad ke pakwan mein tarsi ka ansar laazmi tasavvur kiya jata hai. Is liye ambaade ke patte imli ki jagah istemal kiye jate hain. Ambaade ka saag chane ki dal ke saath aur gosht o murgh ke saath behtareen maza deta hai. Nez soup aur salad mein bhi iska istemal hota hai.
Maharashtra mein Mahalaxmi ke tewar mein is saag ka pakwan devi ki nazar kiya jata hai. Maharashtra mein ise Ghungora saag bhi kehte hain.
Amarnath yani cholai ka saag teen qisam ka hota hai aur yeh Uttar Pradesh aur Bihar ki mehboob ghiza shumar hoti hai. Saada saag parathay ya makai ki roti ke saath khaye jate hain.
Surkh cholai ko Bangal mein laal saag aur Goa mein iska salan 'Laal Maat' kehlata hai. Tamil Nadu mein patton par banaye roll bhaap par pakaye jate hain. Gosht aur murgh ke saath bhi ise pakaya jata hai.
Arvi ke patton ka istemal bhi haldi ke patton ki tarah hota hai. Iske banaye roll bazar mein dastiyab hain. Ise shaam ki chai ke saath tal kar khayein ya phir qeemay ke salan mein pakayein, yeh khane ki lazzat mein izafa karta hai.
٭ Salma Hussain khana pakane ki shauqeen, maahir tabakh aur khanon ki tareekh nawis hain. Inki 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:
Ghazaiyat ka Power-House jar wali sabziyan
Multi-vitamins aur supplements ke muzarr
Crédit :- BBC.COM/URDU
