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Turnip (Shaljam)

Turnip (shaljam) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Turnip has also had anti oxidant characteristic in it. Turnip has vitamin B, potassium, magnesium and fiber in it. You can cook turnip alone or with meat. You can use turnip in salad too. In this page, you can read Turnip Benefits In Urdu (Shaljam ke Fayde) In Hindi.

Turnip In Urdu (Shaljam In Urdu)

Turnip Image

Shaljam (Turnip) ghizaiyat mein bharpor hai ia ki jarein pakai bhi jati hain. Is ko mukhtalif zaiqon mein paka kar apne dastarkhuan ki shan barhaein. Maghibi mumalik mein is ke ras ko khanon mein istemal kiya jata hai. Is ki kai iqsam hain magar humare mulik mein shaljam ki aik hi qisim pai jati hai. Ye safeed aur gehre kasni rang ki hoti hai. Aab o hawa aur jughrafiai tabdeliyon ke bais maghribi mumalik mein ye garmoyon jab ke Pakistan mein ye sardiyon ki soghat hai. Is ke zaiqe mein halki se turshi hoti hai. Kachi shaljam khane se ye bad zaiqa malom hoti hai. Lehaza is sabzi ko mukhtalif ziqon ke sath shamil kar ke pakaya ja sakta hai. Saljam mein anti oxidant khusosiyat bhi hain jo mukhtalif bemariyon ke khilaf dhal banta hai. Vitamin B folit, potassium, magnesium aur fiber ki wafer miqdar bhi shaljam ki khasiyat hai. Is mein nizam e anhezam ko rawan rakhne ki salahiyat hoti hai.

Turnip Benefits In Urdu (Shaljam Ke Fayde)

Shaljam ka Taseer garam tar hai. Shaljam ke bare mein is qadar malomat to aksar hazrat kohon gi ke gajar ke bad is ka shumar bhetareen aur sehat bakhsh tarkariyon mein hota hai. Shalgam agar umdah aur tazah hon to kache bhi munasib miqdar mein khaye ja sakte hain aur bila shuba mufeed nataij peda karta hai lekin is ka matlab ye bhi nahi ke insane mehaz is ke fawaid se mustafeed hone ke liye dhor dangaron ki tarah betahasha tor par kacha hi khana shuru karde. Albata mamuli miqdar mein aur gahe bagahe ya phir taam ke sath salad mein shamil kar ke. Is ka istemal bare mufeed nataij peda karta hai.


Baz dehathi bashinde jihen qudrat ne mazbot quwat e hazma deya hai wo pakae bagher tazah gajar aur shaljam ke mutadil aur mutawatir istemal ki badolat rangat ke lehaz se

1- Surkh o safed.

2-Qabil e rashk bhook aur qowat e hazma rakhne wale.

3- Mazbot asab.

4-Jismani taqat.

5- Bemisal qowat e benai.

6- Jild balkhusos chere ki rangat ko nikharne ki gheir mamoli sifat rakta hai.

Chare ke khandokhal aur degar asab e jismani mein mardana wajahat aur qowat ke asar paida karta hai. Jahan tak Shaljam ki aam ghizai khusosiyat ka taluq hai bilashub shaljam ka shumar na sirf sasti aur mufeed ghizaon mein hota hai balke is mein taqat bakhsh ghizaiyat ke lawazmat paye jate hain. Agarcha etedal se ziyadah midar mein kham sorat mein sain ki shakal mein is ka istemal aphara peda karne ka mujib hai lekin agar etedal ke sath aur mukhtalif aur munasib zaiqa o melan wali tarkariyon maslan aaloo wagherah ke sath.khusosiyat se gajaron ke sath y emunfarid surat mein zara sa khatai shamil kar ke ise istemal kiya jaye to is ke muzir asrat bhi fawaid mein tabdel ho sakte hain. Ya kam azkam is ki aphara peda karne wali muzir taseer ki munasib islah ho jati hai. Is silsile mein garam masala bhetareen kaam karta hai chunacha jab bhi shaljam k a salan pakaya jaye to is mein thora sa garam masala zaroor shamilkar lena chaheye. Goaht ke sath is ka bhetaree aur lazat bakhsh salan tayar hota hai. Tibi nuqta e nazar se is ke chand aham tareen fawaid o khasais hasbe zeel hain.

1- Peshab aawar hai aur rukh rukh kar peshab aane ki shikayat mein mufeed hai.

2-Pathari ko torne ki qudrati salahiyat rakhta hai.

3-Pait aur sene ko naram karta hai.

4-Meda aur antaryon ke sath sath aam jismani khushki ko dor karta hai.

5-Bhook ko khatir khuwa tor par barhata hai.

6-Binai ko taqat deta hai.

7-Khansi ke arze ko dor karne mein bhetareen muawin hai.

8-Qowat e bah peda karne ka mujib hai.

9-Khoon (blood) ko bari had tak saf karta hai.

10-In ke elawa shaljam aur bhi bohat se shifai asrat rakhta hai.

Zarori Note

Shaljam Salan ki surat mein bator e khas is mein garam masala mila lena zarori hai, is se is ki der hazam aur aphara paida karne wlae asrat mein khasi takhfif ho jati hai. Is ka masala khtai aur gosht hai.

Shaljam Ke Pakwan

Shaljam ko is ke paton ke sath elehdah sabzi ke tor par aur gosht mein bhi pakaya jata hai. Shaljam gosht, shaljam ke kabab, shab deg, shaljam ki tarkari aur shaljam ka achar wagerah ye tamam zaiqe shaljam hi ke hain. Bazahir khane mein is ka zaiqa tursh mehsos hota hai magar pakne ke baad nihayat laziz pakwan ki shakal mein is ke zaiqe ki infiradiyat dastarkhuan ko saja deti hai. Shaljam aik zod hazm sabzi hai ise salad ke tor par bhi maghribi mumalik mein istemal kiya jata hai. Wahan shaljam (turnip) ko bhap aur aag ke oven mein senk kar khane ki riwayat hai. Shaljam ke uppri hisse se pate saf kar ke aluminum foil mein lappet kar roost kiya jata hai. Chote shaljam 30 se 45 jab ke bare 1 se 1:30 ghante mein roost hojate hain. Ye maghribiyon ki pasandidah ghiza hai.

Humare han shaljam (turnip) ki ghizaiyat se istefadah hasil karne ka aam riwaj nahi hai. Isi leye chand riwayati zaiqon ki shakal tak is sabzi ko makhsos kar diya gaya hai. Halanke qudrat ne is ke paton aur jaron tak mein tibi khawas aur ifadiyat shamil ki hain.

Shaljam Ko Mehfoz Kaisay Karein?

Sabziyon ko refrigerator mein mehfiz halat mein rakha jaye to kai dinon tak ye qabil e istemal rheti hai.shaljamon ko freeze karne se phele in ke pate elehdah kar dene chaheyein. In ka chilka utar kar kabhi freezer mein rakhne ki ghalti na karein is tarah ye kale par jate hain. Bashtar mulazimat pasha khawateen sabziyon ko aik hi bar cheel kar freezer mein rakh deti hain take kam waqat mein khana banane meinmushkil darpesh na aye. Ye tariqa kisi had tak madadgar sabit ho sakta hai missal ke tor par shimla mirch, hari piyaz ka hara hissa, gajar, matar, tematar, choqandar aur band gobhi jesi sabziyon ko freeze kiya ja sakta hai magar shaljam, piyaz, aaloo, turai, bhindi ya palak ko freezer mein rakhne se in ki ghizaiyat kam hone ke sath sath rang bhi pheke par jate hain. Shaljam ko mehfoz rakhne ka sab se aasan tariqa is ka achar banana hai. Is shakal meinye kai din tak qabil e istemal rheta hai. Shaljam ke achar ka pani nizam e hazma ke leye intehai mufeed hai.

 

 

 

 

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