LETTUCE / SALAD LEAF سلاد پتہ

Lettuce/Salad Leaf سلاد پتہ : Salad leaf is mainly used as part of different salads as its name implies and used in sandwiches and burgers as garnishing. They are highest source of vitamin A and potassium, they also have a lot of fiber, which is good for weight reduction and relieves so many digestive problems like constipation, acidity and many cancers like colon cancer, which are increasing day by day due to unhealthy lifestyles, and poor eating habits. 

Dark green leafs have much more vitamin A content then light green leaves. They are only used in raw forms and very rarely steamed or micro waved only, which is beneficial to preserve vitamin and antioxidant content. Salad leaves have no calories or fats so they are very good for heart patients and people with high blood pressure.

For weight, conscious and beauty conscious people it is favorable vegetable because a lot of nutrients give skin a beautiful glow without gaining weight. They are also considered as cancer fighting vegetables because they have high content of antioxidants and anticancer agents, which repair DNA and prevent cancer cell formation. Therefore, everyone include these crunchy healthy tasty leaves in daily diet to get their magical health benefits.

In this page, we are going to discuss about Salad Leaf benefits and advantages and diet in Urdu and Roman Hindi for the people of Pakistan and India.

Salad Leaf Benefits in Urdu & Hindi:
Yeh qadim zamanay ki nahin. Dore jaded ki dariyaft hai. choray patton walay safaid salad say siyah lambay patton walay salad ya solairy behtar hotay hain. Fold-vitamin A,B,E waghairah is kay ajza hain. 

Mizaj moatadil hai timatar waghairah kay hamrah is kay pattay mila kar aksar khai jatay hain. Is kay patton say chini bhi tayar ki jati hai. magar salad tab behtar khususiyat rakhta hai. jab woh ganday pani say kasht kardah na ho.

Har woh sabzi nuqsan dah hoti hai jis ki abpashi ganday pani say ki gaee ho. Garam pani say dhokar saf pani say kasht kardah salad kay pattay kat kar khanay kay hamrah istemal karnay say pathay mazboot hotay hain.jismani kamzori ko slad door karta hai aur khana hazam karta.saleh khoon paida karta hai jigar kay amraz mein bay had faida mand hai. karvi salad say ji mein matli paida hoti hai is liye mithi salad khana ziyadah munasib hai aur quwate bah ko bhi faida daita hai.

Taqat bakhsh aur faiday dainay wali aam sabziyon mein salad sab say awwal hai. salad kay pattay barik honay chahiyan. Ganday pani say is ki kasht na huee ho to behtar hai. is kay patton ka upper say sukha hona ya murjhaya hota bay had behtar hai. kamzor madah ashab ko slad ka istemal na karna chahiye.is kay p atton kay hamrah timator ka istemal ziyadah behtar hai. tin char patton say ziyadah bayak waqt khana munasib nahin ha1.

Arrowroot ايرو روٹ

Arrowroot ايرو روٹ : Arrowroot is root of the plant. It is   rich in starch. A carbohydrate full of energy, like all the root vegetables these vegetables are highest in mineral content like sodium, potassium, zinc, magnesium, phosphorous, iron, copper and  calcium. 

Arrowroot are rhizome of the plant having stalk with many branches. These are full of nutrients like vitamins and antioxidants along with fiber. These are best for digestive tract because of their smooth texture and easily digestible contents, it is full of fiber and relieves acidity, and constipation and soothing for intestinal ulcers, high mineral content provide energy and gives health to overall body.

 It also contains high amount of vitamin C, vitamin C is antioxidant, which prevent heart attacks, prevent gum and mouth diseases and best for healthy glow skin. Arrowroot powder is extracted from plant and used as thickener in many cooking recipes.

Arrowroot also has anti-inflammatory properties and used to decrease inflammatory conditions of body like arthritis, Asthma, and skin inflammatory disorders like eczema, psoriasis.

Some people think it not suitable for diabetes but high fiber content in it overcomes its starchy effects and in reality control blood sugar levels.

In this page, we are going to discuss about arrowroot benefits and advantages and diet in Urdu and Roman Hindi for the people of Pakistan and India. 

Arrowroot Benefits in Urdu & Hindi:
Aik qisam ki aam sabzi hai jo alu ki terha zamin kay ander hoti hai. pattay baray baray chiknay, rang bhura, zaira phika halaq mein kharash karnewala, mizaj garam,pehlay darja mein,tar doosray darjay mein baz kay nazdik sard tar, miqdar khurak baqadre hazam, maslah, dar chini, long, limon, afal-o-istemal, moldo mughalaz mani hai bah ko harkat daiti hai.

Badan farba aur taqat war banati hai. lazojant ki wajah say khansi,khushki,sina narkharah ki khar kharahat ko rafah karti hai. chilka is ka ishal kay liye mufid hai aur bol ka liye is kay patta ya nichor hawa pani bohot mufid hai. is ko tanha ya gosht kay hamrah paka kar is mein limon nichor kar istemal kiya jata hai.

Dair hazam hai. pait mein nafakh o riyah paida karti hai. mani ko paisha aur garha karti hai. wazan ko barhati hai. arvi ka sath zera,ajwain,kali mirach aur anar dana istemal karnay say yeh laziz aur zud hazam ban jati hai.

NOTE: is ki ratubat mukhrish hai,pani mein bar bar dhonay say kharsh aur jazu kamzor hojata hai.

Arvi aik lacedsar aur pasandidah sabzi hai jo jar ki sabzi hai hamaray han arvi khaee jati h ai aur is kay pattay phaink diya jatay hain.balkay deegar mumalik mein jahan arvi aam hai arvi ka sath pattay bhi tal kar khai jatay hain jo mazedar aur faida mand hotay hain. Yeh mosam barsat ki sabzi hai.

Nishasta aur vitamin C is kay ajza hain aur is ka mizaj satar-o-tar hai. Baz hakim motadil likhtay hain.

Magar jab isay alag pakaya jai yani sada halat mein  paki huee arvi srdi ki janib raghbat rakhti hai laikin agar isay gosht kay hamrah rvi gosht ki soorat mein salan bana kar pakaya jai to is ka mizaj motadil hojata hai.
Arvi ko bator salan istemal kartay rehnay say insane farba hojata hai.

Aurat jo arvi ka istemal karti hai agar woh man hai to is ka doodh barhta hai. arvi blood pressure ko khatam karnay ka kamiyab tarin zariye hai. arvi amrazi   jild ko faida daiti hai aur jil ki khushki aur shikanain door karnay mein moawin hai.

Paishab aur masanay kay amraz ko khatam karnay kay liye bator salan arvi ka istemal bay had sud mand hai.

Arvi pakanay ka tariqa yeh hona chahiye kay isay cheel kar namak lagakar rakh dain.
Is ka pani nikal jai to isay dholain aura lag handiya mein masalah waghairah laga kar bhoon lain is ka shorba bana kar khana durust najhin kiyunkay shorba bana kar khanay say in amraz mein yeh faida mand nahin rehti is mein dar chini aur log zaroor dalna chahiye.

Arvi ka istemal mosame barsat mein ziyadah karna chahiye.
Arvi anton ki khushki door  karkay in mein tari paida karti hai.
Arvi sinay ki khushki ko bhi door karnay ka azmuda nuskha hai.
Arvi kay hamrah pakatay waqt garam masalah ka istemal lazmi cheez hai. agar aap garam masalah istemal na karain gay to yeh sudday paida karay gi.. yeh balgham paida karti hai.

Dair hazam hai aur pait mein isay khanay say reh paida hoti hai. woh log pait kay amraz,reh kay marz,khansi ya ganthiya kay mariz hain wo arvi har giz istemal na karain.
Aisay logon ko alu aur kachalu khanay say bhi parhaiz lazim hai. woh log arvi istemal na karain jodaimi qabz kay mariz h ain. Kali mirach, ajwain, zeerah aur anar dana kay hamrah istemal say zud hazam hojati hai.

Lady Fingers بھنڈی

Lady Fingers بھنڈی : It is called okra in English; it has been given the name ladyfinger due to its shape like human finger. It is full of nutrients; its outer covering is full of fiber, sticky material inside it acts as natural lubricant and bulk laxative in intestine, prevents extra absorption of water, makes stools soft, and traps toxins. It has got with anti diabetic effects; high fiber content in it holds extra sugar within intestine and controls blood sugar levels. It also controls blood cholesterol levels and prevents deposition of fats in blood vessels and in heart vasculature. 

Ladyfinger is also good to control acidity and ulcers. It forms smooth covering on stomach mucosa and prevents acids to cause acidity and ulceration in stomach and intestines. Its seeds are good store of vitamins and minerals.

Many anti-inflammatory substances are present in it, which are useful in inflammatory conditions like asthma; it decreases the intensity of wheezing and respiratory difficulty in asthma. It also contains anticancer agents. It is very good for hairs and nails because of vitamin content, one special property is that some substances present in it are also good for relieving mood disorders like anxiety and depression.

Too much cooking destroys the beneficial nutrients, because it is already soft, mild stir-frying or steaming is best way to cook it.

In this page, we are going to discuss about ladyfingers benefits, advantages, and diet in Urdu and Roman Hindi for the people of Pakistan and India.

Lady Fingers Benefits in Urdu and Hindi:
Bhindi tori aik poday ka phal hai jisay bator sabzi paka kar khaya jata hai. yeh agar chay shakhs nay zoq o shoq say khaee hai magar Woh is kay tibbi khawas say ashna nahin hain. Yeh sabzi ya phal bator dawa ziyada istemal hota hai.

Calcium, folad, phaphoras aur vitamin A aur C is kay ajza hain jab kay is ka mizaj sard-o-gatar hai isay adrak,garam masalah aur gosht kay hamrah khaya jana munasib hai.

Bhindi khanay aur pakany say pehlai isay dholain aur is kaydonon siron ko kat dain aur jo baqi reh jai isay ghee mein surkh karlain. Phir isay bhunay huway gosht mein dal kar zara garam karaina ur utar kar khain. Yeh sabzi sahih manon mein tab faida mand hogi.

Khususiyat
Bhindi mein mardon kay kay khususan fawaid mojud hain isay mard khain to mani mein garah pan paida hota hai. paishab kay amraz khususan paishabjal kar ata hai to bhindi khanay say khatam hojata h ai aur sahih paishab ana shurooh hojata hai jabkay paishab kay amraz ko faida milta hai.

Woh shakhs ya ashkhaq jinhain paichish kar marz ho Woh bhindi istemal karain inhain aram ajaiga. Anton ki kharash mein bhindi lajwab sabzi hai yeh anton ki kharash jala z jald door kar diati hai.

Safra aur garmi kay josh mein bhindi lajawab istemal shudah faidah mand sabit hoti hai.
Bhindi ka salan sozak aur jariyan kay marizon kay liye bay had mufid rehta hai is kay bijon ka sharbat sozak o jariyan ko khatam kardaita hai.

Sozak anton kay amraz aur zakham-o-paichish mein garam mizaj logon ko bhindi tori khana bay had faida mand sabit hota hai aur yeh amraz jald khatam hojatay hain.

Naram naram bhindi ko khushk karlain aur phir is ka safoof banakar sozak aur jariyan kay mariz ko khilain. Numayan faida hasil hoga aur yeh mani ko garha o paichish ko bhi door karday gi.

Bhindi tori jar say ukhar lain aur dhokar khush k karlain aur phir peec kar is ka safoof banalain. Yeh safoof jariyan mein bay had mufid hai.

Ahtiyat
Adrak aur gosht kay baghair kamzor maday ashkhaq ko bhindi kisi soorat na khani chahiye. Yeh qalilul ghiza hai aur is mein bohot lace huwa karti hai. yeh ninakh paida karti hai jab kay dair hazam bhi hai

BOTTLE GOURD لوکی

Bottle Gourd لوکی : Bottle gourd is very mild vegetable with almost no calorie and fat content; it is rich in proteins, fiber and minerals. It is light green in color and occurs in rounded or conical shapes. They can easily be grown in home gardens and lawns. 

It has very soothing effects on stomach and solves many problems of indigestion like acidity or burning stomach, constipation, abdominal bloating etc.

It is best known vegetable for lowering blood pressure because it has no sodium content and a lot of potassium, which control blood pressure and heart rate, it should be given to ill patients and in patients with recovery phase because it gives energy without putting burden on digestive tract.

Patients with stomach and small intestinal ulcers greatly benefits from this vegetable, many active an ingredient in it increase mental alertness and improves memory. Bottle gourd water is very effective in making hairs long and strong. Bottle gourds are effective for relieving dehydration and can be eaten in diarrhea, dysentery and other intestinal infections.

It is very strong liver tonic and suitable for patients of jaundice and typhoid fever. Bottle gourd is also used to make a sweet delicious confectionery with dry fruits, which is healthy alternative of artificially flavored confectioneries.

In this page, we are going to discuss about bottle gourd benefits and advantages and diet in Urdu and Roman Hindi for the people of Pakistan and India.

Bottle Gourd in Urdu and Hindi:
Kaddu aik mashoor sabzi hai isay aam tor par thandi sabzi kay tor par dehaton aur shehron mein istemal kiya jata hai.

Kaddu ki kaee iqsam hain jis mein petha kaddu,gol kaddu waghairah mashoor hain magar haqiqat yeh hai kay loki bhi asal mein kaddu hi ki aik qisam hai jisay lamba kaddu samjhiye , kuch kaddu surahi dar hotay hain,kuch haray aur kuch surkh hotay hain,bad kaddu ander sy haray nikaltay hain aur baz ander say bhi surkh hotay hain, baz kaddu kay do shikam hotay hain.

Aik chota aur doosra qadray bara hota hai kaddu sirf sabzi hi kay tor par istemal nahin hota balkay barre saghir mein is say bohot mazedar mithayan bhi banae jati hain khas tor par pathay ki mithae to apni lazzat aur faiday ki wajah say bohot hi marghoob hai.

Mashoor aam bail ka phal hai jo chaperon par phailti hai. Sindh sagar kay ilaqay mein is ko petha kehtay hain. Qash dar hota hai aur aik sal tak rakha ja sakta hai. Rang ,upper say surkhi mail,ander say guda zard ya surkhi mail nikalta hai. Zaiqa shirin sardard darja doyam,tar darja doyam, miqdar khurak, abe kassu 5 tola say 10 tola takafal o istemal is ko bator tarkari paka kar khatay hain. Piyar bujhata hai. Khalaf ghaliz aida karta hai. Qalilul ghiza hai. Pait ko naram karta hai is ka halwah muqawi bah hai. Is ka guda bator plates phoron karbankal aur ganda zakhmon par bandhtay hain.

Tukham halwah kaddu aur roghan maghaz halwa kaddu donon kaddu dana kay liye karam kush tasir rakhtay hain jab bachon mein kaddu dana ki shikayat paee jati hai to 15 ratti takhmon ko chilkay samit koot kar shahad mein mila kar lauq banalain aur subha ka waqt nihar mun khila kar is kay do tin ghantay bad munasib miqdar mein cantroil pilain.

In ki tasir halki melon bhi hai. Hawa kaddu bhi tarbuz waghairah aur ghiya kaddu ki aik qisam hai aur isi khandan say taluq rakhnewali sabzi hai. Yeh aik bail ka phal hai jo gol aur lambutray iqsam mein miltay hain.

Is kay ajza mein vitamin A, B aur C shamil hain aur is ka mizaj sard tar hai gosht kay hamrah khana behtar hai. Har chand is mein ghizayat kam hoti hai. Magar yah qabz ko khatam kardaita hai. Dil o dimagh ko taqat dainay kay liye is ka istemal behtar hai. Hawah kudu blood pressure ko khatam karta hai aur piyas bujhata hai. Garmi door karta hai. Safravi bukharon mein hawah kaddu sab say behtarin sabzi hai is ka saln mariz ko khilanay say faida hota hai.

Daimi qabz kay mariz halwah kaddu ka istemal karain to daimi qabz ka khatima hojata hai. Hawah kaddu ka salan sil aur diq kay marizon kay liye behtarin ghiza hai is ka istemal sard mizaj logon ko adrak aur gosht kay baghair karna chahiye

Spinach پالک

Spinach پالک : Spinach is included in the group of green leafy vegetables. The older concept about spinach is that it is highest in iron content; in fact, iron is present in proportion of 2.7%. Spinach is rich in vitamin A and other beta-carotene, which are power full antioxidants and contribute greatly to spinach’s nutritive value. 

Spinach contains 59% of vitamin A and lateen both of which are important factors for healthy vision. These two nutrients prevents many dangerous conditions of eye like cataract, glaucoma,  and helps in maintaining normal visual activity, spinach contains the highest content of antioxidants  and minerals. Some special substances in it are particularly important for lowering blood pressure.

Spinach also contains high calcium content and reduces the risk of osteoporosis and other bone degenerative diseases to greater extent. It also contains zinc, selenium, copper, potassium, phosphorous and magnesium all playing vital roles at cellular levels promoting healthy skin and body. Spinach is major cancer fighting agent because of its highest antioxidant and fiber content.

Modern researches indicate that spinach use greatly reduces breast, lung, blood, bone and brain cancers along with major intestinal cancers like colon cancer. Spinach also contains considerable amount of foliate, a major component of cell and very important for body. Boiling and cooking affects the nutrition value of spinach so spinach should be cooked for short time or better to be steamed or micro waved before eating.

In this page, we are going to discuss about Spinach benefits and advantages and diet in Urdu and Roman Hindi for the people of Pakistan and India

Spinach Benefits in Urdu & Hindi:
Sag karam bhi koee ghair maroof sag nahin hai palak ki manind aur isi khandan ka aik mashoor sag hai.

Saltiness
Folad aur vitamin C is kay ajza hain jabkay is ka mizaj garam tar hai. isay aam sabziyon ki manin paka kar istemal kiya jata hai.

Karam sag khana hazam karta h ai. Jisam ko farba karta hai aur maday say reh ko kharij kardaita hai.

Jisam ki hararat gharaizi qaim rakhta hai aur pathon ko taqatwar banata hai. maday ko naram karta hai aur aik qabz kusha sag hai.

Quwate bah mein izafa ka bais hai. aam jismani kamzori ko rafah karnay mein yeh sag bay misal hai.

Asab ko taqatwar banata hai aur quwate bah ko barhata hai.
Jin logon ka gala kharab ho ya jin logon ko nazla-o-zukam ki shikayat ho inhain karam ka sag hargiz istemal na karna chahiye.

Tapay diq kay mariz kay liye yeh sag khana bay had nuqsan deh hota hai

LEMON لیموں

Lemon لیموں : Lemon is small tennis ball shaped yellow colored juicy fruit with very sour taste. Sour taste is due to the presence of citric acid, which is naturally occurring acid in lemon. 

In Asia it is usually regarded as vegetable but botanically it is a fruit with high vitamin C content. Yellow soft lemons are rich in juice otherwise green hard lemons are raw and contain little juice as compared to fiber. Lemon is special herbal remedy for weight loss because it contains no calories and no fats.

It is rich in vitamin C, A and B complex vitamins which have anti-inflammatory and anti oxidant properties so its users are resistant to many infections and other inflammatory disorders. It also contains minerals; important minerals contained in it are iron, calcium and potassium.

It is also used as taste enhancer and increases appetite. Lemon drinks give energy and prevents dehydration in hot sunny climates due to the presence of water and mineral content. Lemon also has considerable amount of fiber, which prevents from constipation.

Lemon is a good anti pigment agent and reduces pigmentation if applied to skin. It is used commercially in many cosmetics products as whitening agent In short numerous health benefits are attained along with taste if we include this amazing fruit in daily diet.

In this page, we are going to discuss about lemon benefits and juices, advantages and diet in Urdu and Roman Hindi for the people of Pakistan and India.

Lemon Benefits in Urdu & Hindi:

Lemon aik mashoor phal hai jo  pakistan kay taqriban tamam ilaqon mein paya jata hai is ki kaee aqsam hain jin mein say kaghzi lemon sab say behtar khayal kiya jata hai is mein ras bhi ziyadah hota hai aur yeh laziz bhi ziyadah hai.

Yeh phal ziyadah chat patay pan kay liye istemal hota hai log salan dal  waghaira mein thora say nichor tay hain mosame garma mein is ki shikanjabin bana kar pi jati hai jo khush zaiqa honay key sath mafrah aur garmi door karnewala behtarin mashroob hota hai aik adad lemon ko cheer kar mong kay danay kay barabr afyun is mein dal dain aur phir isay dori say bandh dain aur aag par pakain pak janay par tin din is ka ras chusain hangar hani tin din mein khatam hojaigi azmudah tariqa aur nuskha hai.

Kan dard,khansi,had bazmi, dard shikam waghairah bohot si aam shikayatain aisi hain jo rat din huwa karti hain aur jin kay ilaj kay liye ham foran hakim doctaron kay pas bhagtay hain laikin in mamuli shikayaton ka ilaj ba asani gharailu dawaon say kiya ja sakta hai jin mein lemon ka ras karamad hosakta hai is mein na hing lagti hai na phitkari aur na ilaj mein kisi baray sarfa ki zaroorat hai.Lemon kay ras kay chand mufid nuskhay mulahiza kijay aur zaroorat kay waqt azmahiye .

Khansi: aik lemon ka araq nikal kar is mein log ka safoof aik ratti mila kar aik chatank pani mein hal karlijay isay at hath ghantay kay waqfay say nosh farmahiya aik chatank josh khatay huway doodh mein aik lemon ka ras mila kar is mein malaee  mohason par lagahiye.

Khujli: nariyal kay arq mein do lemon ka ras mila kar isay josh dijay is garah amazay ko kharish danon par lagahiya bohot mufid sabit hota hai.
Matli: adhay lemon ka ras aik chatank pani aik ratti zeerah aik ratti ilaichi dana ka safoof in sab ko khoob mila lijay aur chay chay ghantay kay waqfay say nosh farmahiye pait kay dard kay liye khanay ka namak tin ounce,ajwain ka safoof aik grain zairah ka safoof 2 grain khand 3 grain adhay laimon ka ras in sab ko khoob mila kar nosh farmahiye dant ka dard log ka safoof aik chota chamcha phir aik lemon kay ras mein khoob mila kar danton par malnay say dard door hojata hai.

Do lemon kay ras mein dairh pao kholta huwa pani dal kar aur isay hasbe zaiqa shehad say mitha karkay rat ko sotay waqt pina zukam mein aksir ka hukam rakhta hai lemon ko khaddar kay aisay kapray mein jo pani mein bhiga huwa ho lapait kar upper say chikni matti ka laip kardain aur garam rakh mein daba dain takay is ka bhurta sa hojai phir garma garam is ko nikal kar dabahiye aur is ka pani nikaliye yeh pani foran sab ka sab pila dijey zikan bhagay ga gar is mein munasib miqdar shahad khalis bhi mila liya jai t o behtar hai.


Har qisam kay bukhar mein jis mein piyas ziyadah lagti hai lemon ka nichor nihayat nafah bakhsh hai is ki miqdar khurak chai kay char chamchon say lay kar chay chamchon tak samajhni chahiye lemon panch ya chay adad laykar in ka chilka utar kar is ki qashain ari tarash lain aur in ko kisi chini kay bartan mein dal kar upper say kholta huwa pani chordain jab bilkuk sard hojai to is mein hasbe zaroort misri yak hand mila dain bas lemonade tayar hai.

Jis qadar bhi mariz ka dil chahay pita rahay mosmi bukhar naiz garmi kay bukharon mein aik niayat hi khush gawar cheez sabit hoti haiis say qay ,piyas,ghabrahat aur dast waghairah ko aram hokar bukhar bhi door hojata hai khayal rahay kay chunkay ibtedaee mosam mein har aik cheez giran damon mein farokht huwa karti hai is liya mali log in ko pukhta honey say pehlay hi tor kar farokht kardaitay hain j okay sarasar nuqsan daitay hain jahan pakay huway lemon bukhar kay liye aksirul asar sabit hotay hain wahin kachay lemon mufid honay kay bajai ulta bukhar paida kartay hain is liye itmenan karkay pukhta lemon hasil karain jab p akhana bohot dard aur taklif say araha ho pakhana kay hamrah peep bhi arahi ho to aisay waqt mein lemon ka ras istemal karana bohot mufid hai dast aur paichish ko aram hoga.

Tarkib: bawaqte bazoorat mariz ishal ko lemon ka ras adh pao pani mein mila kar pilain aur isi terha din mein panch say sat martaba pilain dast khowah kitni hi kasrat say arahay ho ban hojatay hain garam doodh ko lemon kay ras kay sath phar kar pina paichish aur julab kay liye mufid hai hangar hani dawa aik dam mamooli tarkib istemal nihayat mamooli aur bimari sakht muzi waqi hairat angez karnama shumar kiya jai aik lemon ko darmiyan say cheer kar moong kay barabar is mein afyun dal lain dori say bandh lain phir isay aag mein latka kar pakain jab pak jai to is lemon ka ras chusain tin din aisa karain bashartaykay singar hani door hojaigi.
Karam ani mein lemon nichor kar pinay say jigar ki gar bar ki wajah say sar chakrana aur ankhon ki chaka chond door hojati hai jin aurton ko bacha paida hotay waqt taklif huwa karti hai agar who chothay mah say paidaish tak aik lemon ka sharbat bana kar rozana piya karain to in ka parsut baghair kisi qisam ki taklif kay door hojai.
Beauty lotion: lemon ka ras tin dafa kapray say chana huwa do tola araqe gulab sa atisha 2 tola barhiya glesrine 2 tola tinon chezon ko aik shishi mein dal kar yak jan karlain chehrah khoob surti barhanay kay liye aik behtarin cheez tayar hai chehrah kay dagh mohasay kil waghairah kay dafia kay liye bayhad mufid hai chahray ki rangat nikhar ati hai aur jild resham ki manind mulaim hoti hai.

Baz mosamon mein jild bohot bad numa si maloom honay lagti hai aur gardan bilkhusus bohot maili maili nazar ati h ai agar lemon mandarja zail tariqay say istemal kiya jai to gardan foran apni asli aur khush gawar rangat par ajaigi aik hissa glesrine aur tin hissa lemon ka ras lijey aur murakab bana kar ruee kay aik phuway say gardan par lagahiye yeh amal rat ko sotay waqt hona chahiye rat bhar garden ko isi halat mein rehan dijay doosray din subha ko dho daliye do tin din tak rat ko sonay waqt yeh amal karnay say gardan ki jild kay husn mein numayan izafa hojaiga  aisay lemon ka araq jo kisi doosray masraf mein laya ja chukka ho nahanay kay liye ubtan ka kam daitay hain. In ka nikhar khoob ata hai aur pani mein jo qudrati khushki paee jati hai is ko door karta hai

Lemon kay chilkon ko yani sabit lemon ko kat kar in ka araq nikal kar khali chilkon ko gardan par hahon par gharazkay sarayjisam par khoob maliye aisa karnay say rang nikharta hai aur jild mulaim hojati hai  glesrine aik chatank lay kar is mein araq lemon tazah aik tola carbolic acid 2 qatray mila kar rakhain aur khoob hilain dawa tayar hai rozana donon waqt chehrah par malish karkay chand minute bad garam pani say dhodiya karain chand hi yom kay istemal say chahray kay tamam dagh dhabbay kil jhayan waghairah door hokar husn dobala hojaiga.

Dad aik aisi bimari hai jo mushkil say door huwa karti hai aam tor par jab pasina ata hai to dad mein bay had kharish honay lagti hai zail mein dad kay azalay kay liye mujrib nuskha jat bayan kiya jatay hain jo lemon say hi tayar hotay hain.

1.    barud ko kaghazi limn kay araq mein barik peec kar dad ki jagha par lap kardain is say dad khowah kitna hi purana kiyon na ho shartiya aram hojata hai aur phir lutf yeh kay ziyadah dair tak istemal karanay ki zaroorat hi paish nahin ati.
2.    noshadar ko araq lemon mein peec kar dad par lap kiya karain is say chand hi roz mein dad ko aram ajaiga adhay lemon ka nichor pao lgass mein pani mein milakar pinay say sinay ki jalan ko aram pohonchata hai tilli brh janay ki halat mein lemon istemal nihayat mufid sabit huwa hai.

Iss soorat mein is kay istemal ka tariqa yeh hai kay do lemon kay char nisf tukray liye jain inhain namak chirak kar thora say garam karliya jai aur kaee roz tak barabar isi tadad mein chusay jain chand roz mein tilli apni asli halat par ajaigi.aik bara lemon lijay aur is kay patlay patlay mutadid tukray kar lijay aur inhain matti kay aik bartan mein dairh pao pani kay sath itni dair josh dijay kay adha pani rh jai isay rat bhar kisi khuli jagha rakh kar thanda karlijay aur subha kay waqt pilaya jai nihayat mufid hai malaria ka bukhar utar jaiga.

Bawasir ka ilaj bhi lemon kay tazah ras say kiya jata hai is ka tariqa yeh hai kay aik choti sringe mein nisf likon ka saf nithra ras aur isi kay ham wazan roghane zaiton bhar liya aur do tin roz mutawatir rat kay waqt maqad mein dakhil kardiya jai kay zaroorat mehsoos ho to aik haftay barabar rat ko sotay waqt yehi amal kiya jai sringe kin ok par tail ya Vaseline lagaliya jai takay chubhay nahin lemon ka ras masssom mein bilkul na lagay ga balkay is kay qarhay mandamail honay lagain gayaur ijabat bhi baqaida honay lagay gi massy sukar kar andar ki janib hojaingay aur murjha kar jhar jain gay bawasir khooni ka ilaj kaghzi lemon kat kar donon tukron  par pisa huwa khata dal kar jitna ziyadah lemon mein jazb hojai karadain.aur phir donon tukron ko tashtari mein rakh kar bahar os mein rakh dain subha donon tukray chus lain pehli khurak say hi khoon band hojai ga aur bhook khoob lagay gi.

Lemon garam karkay chini laga kar chusta ji matlanay aur haiza key liye mufid hai.

Aur miqdar 2 tola yani do lemon haiza mein lemon aur piyar kay ras mein chini milakar sharbat tayarkarlain zaroorat parnay par thora thora chatain sahrbat chini kay bartan mein tayar karain  histria mein bhuni huee hing kay sath lemon mufid sabit hota hai.

Miqdar aik tola aik ratti hing aur chay masha lemon ka ras aik mahina tak laga tar say aram hojaiga agar motiya band honay kay asar paida hojain yani dhundla dikhaee dainay lagay to sindha namak lemon kay rasmein ragar kar zarasa ankh kay ander anjan ki terha laganay say motiya band ruk kaiga  jis shakhs kay mun say badbu arahi ho is ko majlis mein baithna do bhar hojata hai aur agar kisi terha aa bhi baithay to is majlis ki shamat ajati hai is ka ilaj yun kijay.
Lemon ka ras aik hissay arqe gulab do hissa donon mila kar razana sub o sham danton par malain is say na sirf yeh kay mun say badbu door hokar khushbu anay lagti hai bulkay masurhon kay zakham,gosht khorah waghairah bhi door hojatay hain.

Ilawah azin dant saf hojatay hain aur mun tamam ganday madon say saf hojata hai afim saf ki hue aik tola rasonat khalis saf ki hue 5 tola kisi saf kharal mein dal kar lemon kay ras mein aik ghanta kharal karkay nisf nisf rati ki goliyan banain isqate hamal kay liye lajawab dawa h ai agar chahray par danay hon to pelay yeh maloom kar lijey kay yeh garmi khushki say hain ya tari say aur tab ilaj ki taraf ahiye.

Yeh garmi say hain to subha nihar mun aik sard glas basi pani aur lemon ka sharbat lijay aur din bhar ziyadah say ziyadah pani pijiye masalah aur tez ashia hargiz istemal na kijiye. Kil mohasay khatam hojain gay agar kil mohasay khushki kay bais hon to rat ko sonay say qabal chahray par doodh ki balaee maliye. Lemon kay sath lemon ka ras nikal lijay.aur isay balon mein dal kar khoob achi terha malish kijay kuch dairy un hi usay rakhiye aur phir dhodijai chand din mein bal chamakdar hojaingay.

Tazah lemon ka araq din mein do tin bar chahray par maliye aur phir kisi umdah sabun say chehra dho daliye aisa karnay say chahray kay shikan door hojaingay.

Kharish aik aam jildi marz hai lemon musafi khoon hai yeh na sirf andruni tor par balkay beruni tor par bhi faida mand hai taza lemon kat kar badan par malish ki jai aur lemon kay ras ko jild kay upper khushk honay diya jai
Motapa dore hazir ka aam marz hai motay hazrat ko chahiye kay garam pani mein lemon ka araq mila kar istemal karain is say motapa door hojaiga balkay namak ya shaker mila kar rozana aik adad lemon ka ras pinay say badan mein chusti aur mustadi ajati hai.

Bad hazmi kay liye yeh aik lajawab shay hai baz hazmi ki soorat mein araq mein pani mila kar din mein tin char martaba istemal karain aur kisi qisam ki ghiza istemal na karaee jai dama ki shikayat mein aik lemon ka ras subha dopaihar rat ko istemal karlanay say is marz say nijat mil jati hai

Bitter Gourd کریلا

Bitter Gourd کریلا : Bitter gourd is green cylindrical vegetable with warty surface and cavity containing large white seeds. They have extremely bitter taste. They are commonly cultivated and consumed in Asia, Africa, and china. 

Although bitter but its taste is greatly altered by cooking and marinating and mixing with spices and meat. Bitter taste can also be decreased by adding salt before cooking. Bitter gourd is popular for its anti diabetic properties; this is very effective in controlling blood sugar levels.

There are several substances present in it, which have hypoglycemic effects and act like insulin to control the sugar levels in blood. Insulin is hormone, which lowers the blood sugar levels and its deficiency or resistance in body results in diabetes.

Bitter gourd also contains almost all nutrients like carbohydrates, proteins, vitamins, and minerals; it is very good blood purifier and removes toxins from body. Its use is very effective in liver disorders, skin problems like acne, boils and abscesses effective in relieving constipation. They also have fiber, which lowers blood cholesterol, and prevent from many intestinal cancers.

It has got many anticancer, anti-inflammatory, antiviral and antibacterial substances. If taken regularly in diet they have numerous healthy effects on body.

In this page, we are going to discuss about bitter gourd benefits, advantages, and diet in Urdu and Roman Hindi for the people of Pakistan and India.

Bitter Gourd Benefits in Urdu and Hindi:
Karela aik mashoor sabzi hai jo khana kay sath sath mohaoray mein bhi istemal hoti hai.
“Karela aur nim charha.”

Talgh mizaj logon kay liye yeh misal sadiyon say aam hai yeh do qisam kay hotay hain kasht shudah aur jangli karelay ko kakorah kaha jata hai. jab kay kasht shuda ki bhi do qismain hain.

Kasht shudah karwa aur jangli mazedar hota hai. gosht ya qimay kay sath pakaya jata hai. is kay beej agar sakht hon to nikal diye jatay hain.pakanay say pehlay isay namak laga kar kat kar dhoop mein zara dair rakhnay kay bad dholain aur phir pakain karwahat kam hojaigi aur zaiqa kisi qadar munasib hojaiga.

Folad, calcium, phosphor , protein aur vitamin B aur C is kay ajza hain is ka mizaj garam khushk hai.

Dard ko nafah daita hai. Joron kay dard aur ganthiya ki nafah bakhsh ghiza hai. Balgham ko khatam kardaita hai aur isay khanay say pait kay kiray halak hojatay hain. Yeh aik nazuk patri bail hai jis ka phal bazvi thaila numa shakal ka hota hai.

Phal ka sira nok dar hota hai aur sadah phal kay tool mein ubhri uee qatarain hoti hain. Jin mein gol gol ubhar uthay hotay hain. Is ki shakhon aur patton ki donon sathon par ruwain hotay hain.

Rang kham sabz, pukhta surkh ya zard,zaiqa, talgh mizaj garam, khushk.

Maqame paidaish panjab mein ziyada tar is ki kasht ki jati hai magar jangalon mein khud rub hi paya jata hai. afal o istemal mein tabah,muqavi maday aur qail aur karam shikam hai.

Iss ko paka kar bator nankhorish istemal kiya jata hai is ko cheel kar namak mein mila kar aab-o-talgh dor karkay katri piyar aur chanay kid al kay sath sadah ya gosht mein pakatay hain aur kabhi is mein qima gosht masalah samit bhar kar walma tayar kartay hain.

Safra aur balgham ka mashal hai. sard mizajon kay maday ko taqviyat daita hai. pait kay kiray marta hai. falij, laqwah, astar khao jama mufasil naqras, diabetes, yarqan, waram tehal aur jaludhar ko mufid hai. karelon ko saya mein khushk karkay safoof bana kar do masha rozana khana farbehi ka azala karta hai. jab istaqa jigar ki kharabi say ho to tazah karela ka ras sat tola,shahad 2 tola mila kar rozana pilanay say do tin dast akar madh marz ka ikhraj hojata hai.

Mararah ki pathri mein is ka pani do do tola subha-o-sham aur roghane zairoon 2 tola doodh mein mila kar sotay waqt pilana bohot mufid hai. kina colony afriqa mein pakay huway phal kay bej alaihdah karkay roghane badam shirin mein ghot kar zakhmon mein lagatay hain.

Karela mosame garma say shurooh hokar barsat tak garam mumalik mein milta rehta hai. karelay ka mizaj garam khushk hai. karela qabz kusha hai aur jisam insani say har qisam kay zehron aur rukay huway fasid madon ko batadrij kharij kardaita hai. karelay kay namkiyat insani machinery mein is kami ka bhi tadaruk kartay hain jo pasina ki soorat mein namak kharij honey say paida hoti hai jin hazrat ka madah kharab gas ki ziyadti,bay cheni,takan,paon jalna aur pindliyan bojhal rehti hon in kay liye aik asan nuskha hai.

Aik chantank say panch chantank tak hasbe umar-o-bardasht tabah karelay rat ko bahar rakh diya jain aur subha baghair chilkay utaray aur beej nikalay pani nikal kar pi laina chahiye is mein vitamins, folad aur namkiyat wafar miqdar mein hotay hain. Diabetes kay liye yeh intehaee mufid hai

Trunips شلجم

Turnips  شلجم : Turnip is white colored conical root vegetable with purplish or light green hue, its flesh is entirely white and leaves are also edible and contain vitamin A, vitamin C, folate and minerals. Turnip is rich in fiber and vitamin C. 

It has characteristic taste and widely used in south Asia in dishes and usually eaten cooked with meat. Like all vegetables, turnip is full of vitamins and minerals. Vitamin C is an antioxidant and important for making collagen, a binding substance which hold different tissues together specially skin.

Vitamin C is very important for maintaining healthy, young, beautiful skin and useful for maintaining flexibility of blood vessels and integrity of vital organs. Vitamin C is powerful anti aging vitamin.

In addition, turnips also contain folic acid, which is also very important for body and needed for renewal of body cells. High mineral content maintains electrolyte balance in body, prevents from dehydration, and improves water balance.

Turnip leaves should not be discarded and used as salad. Because they also contain high amount of vitamin A and folic acid and numerous minerals useful for body. As a rule try to consume vegetables in raw form to achieve their highest antioxidant and mineral content.

In this page, we are going to discuss about turnips benefits, advantages, and diet in Urdu and Roman Hindi for the people of Pakistan and India.

Turnips Benefits in Urdu and Hindi:
Shaljam ka shumar barre saghir ki mashoor sabziyon mein kiya jata hai. Yeh wahid sabzi hai jisay khanay kay alawah chiranay kay liye bhi istemal kiya ja sakta hai kiyun kay is ka doosra nam gongo bhi hai aur gongo ahmaq shakhs ko kahtay hain. Yeh sabzi mosame sarmar mein dastyab hoti hai. Iss ki kasht august aur november kay alawah july mein bhi ki jati hai.

Bay had mashoor aura am sabzi hai jo paka kar khanay kay alawah kachi halat mein bhi mazedar hai aur isay kachi halat mein bhi khaya jata hai aur yeh is terha koee nuqsan deh bhi nahin hai isay aka kar bhi khaya jata hai aura char bhi dala jata hai. Jo bay had laziz hota hai. Sada halat mein ya gosht kay hamrah isay salan banakar khana mufid batlaya gaya hai.

Phasphoras, protein, calcium aur vitamin H, C kay alawah folad bhi wafar miqdar mein is ka hissa hai. har mizaj kay liye mozon hai.

Shalgham aur methi adh adh chantank lain aur isay panch chantank pani mein josh day lain. Jab pani chothai reh jai to isay utar kar kapray say chan lain. Nisf subha nim garak karkay pi lain aur baqi nisf sham ko nim garam karkay pi lain yeh joshandah gurdah aur masanay say  pathriyan nikalnay mein bay had mufid hai.

Shalgham par kapra lapait lain aur gul hakmat karkay itni dair isay tanur mein rakh chorain kay who pukhta hojai. Phir matti alag karkay is ka pani nichor lain is mein zara si misri milain aur khain. Khushk khansi ka khatima hojaiga.

Yeh garam tar mizaj honey kay sath agar isay gosht kay hamrah pakaya jai to is ka mizaj motadil ban jata hai.

Shalgham pait ko saf kardaita hai. melon hai aur bhook paida karta hai.

Shalgham pait mein riyah paita karta hai magar namak ka istemal isay khatam kardaita hai. Aur isay khanay say ba faraghat ijabat hoti hai aur mada saf hojata hai.
Woh log ji shalgham khor hain inhain kamar, gurdah aur pusht mein dard nahin hota.
Agar shamgham mein sirka aur garam masalah shamil karliya jai to ziyadah behtar nataij hasil hotay hain.

Isay khanay say balgham  paida hota hai. kacha shalgham nafah paida karta hai is liya isay turshi aur garam masalah kay bagair nahin khana chahiye.

Shalgham salan ya salad donon terha istemal kiya jasakta hai. isay agar baghair gosht kay pakakar khaya jai to ziyadah faida bakhsh hot ahai. Garam tar mizaj hai.

Shalgham maday say reh ko kharij karta hai qabz kusha hai khanay ko hazam karnay mein madad daita hai.

Shalgham badan ki kamzori aur laghari ko khatam karta hai. jisam ko taqatwar banata hai.shalgham jigar ko taqat daita hai aur jigar ki pathri ko tor daita hai.

Shalgham khushk khansi kay liye bay had mufid hai.
Shalgham nazar ko tez karnay kay liye bay had mufid hai.
Shalgham garam tar mizaj honay kay sath agar isay gosht kay hamrah pakaya jai to is ka mizaj motadil ban jata hai.
Shamgham pait ko saf kardaita hai aur bhook paida karta hai.

Zafe jigar, ganthiya, zafemasana-o-naqras mein shalgham bay had mufid ghiza hai aur dawa hai is ka musalsal istemal in amraz say nijat dilate hai.

Shalgham zud hazam honay kay bais kamzor ashab aur marizon kay liye behtarin dawa aur ghia hai.

Shalgham ka salan aura char khansi ko khatam kardaita hai. Saleh khoon paida karta hai aur musafi khoon bhi hai.

Shalgham kat kar aur qatlay bana kar khushk bhi karliya jata hai aur phir isay paka kar khaya jata hai isterha dard madah walon kaykay liye is ka shorba behtar dawa hai.

Shamgham pait mein riyah paida karta hai, magar namak ka istemal isay khatam kardaita hai a ur isay khanay say ba faraghat ijabat hoti hai aur madah saf hojata hai.

Shalgham khanewalon ko kamar,gurdah aur pusht mein dard nahin hota.
Shalgham mein sirka aur garam masaleh shamil karliya jai to ziyadah behtar nataij hasil hotay hain

CUCUMBER کھیرا

Cucumber کھیرا : Cucumber is well known vegetable found globally and cultivated in almost all parts of world, these are best for skin and weight loss this is because of their high water content and numerous vitamins and minerals. Nearly more then 70% of cucumber is water, water is best detoxifying agent and clears body toxins. 

Water increases urinary flow and thus lowers blood pressure and flush urinary tract and prevents urinary tract infections. Water alone is also beneficial for lowering blood sugar levels.

Cucumber juice is excellent drink for shiny beautiful skin. Cucumber contains huge quantity of fiber, which lowers cholesterol, useful in treating constipation and obesity. Cucumber is also a good store of vitamins; it contains vitamin A, vitamin C, vitamin K and folate.

Among minerals, calcium, potassium, zinc, selenium, copper and magnesium are also present in enough quantity; cucumber has very low sodium content and very useful in patients with high blood pressure and heart disease.

There are many nutrients present in cucumbers which act as anti oxidants, anti-inflammatory and anti cancer agents. Cucumber peel or skin is very much stuffed with the healthy nutrients so cucumber must be used with their peel to get   maximum concentration of nutrients. Best way to eat cucumber is to eat it raw in form of salad.

In this page, we are going to discuss about cucumber benefits, advantages and diet in Urdu and Roman Hindi for the people of Pakistan and India.

Cucumber Benefits in Urdu and Hindi:
Qudrat ki yeh thandi sabzi aap ki khusurti mein izafa ka aik aham sabab banti hai . kheray mein  pani ki wafar miqdar mojud hai jis ka tanasub 96 fisad hai aur yeh aap kay jisam ko bohot ziaday nami faraham kar sakta hai khususan mosame garma mein khiray ks istemal bohot ziaydah karna chahiye is ki paidawar bhi bohot ziyadah hai aur yeh hamaray jisam ko thandak aur tazgi baham pohoncha ta hai.

Apnay mazedar zaiqay ki badolat khiray ko duniya har mein mukhtalif dishain tayar karnay kay liye istemal kiya jata hai jaisay turki ka mazedar cold soup,mashriqae wusta mein dahi ka salad,cold salmin,dish par yeh garnish kay tor par istemal hota hai bartaniya mein chai kay sath sandwich mein mustamil hai aur unan ki dish,tea ransiki mein is ka istemal hota hai unan mein to khira logon ki khurak ka aham juzu hai.

Khiray kay baray baray tukray kat kar isay timatar,siya mirach,feta,roghane zaitoon aur safaid sirkay kay sath mila kar laziz salad kay tor par khaya jata hai. behre rom kay sahili ilaqon ki cold dishon aur khususan salad mein khiray ka istemal zaroori hai,khiray ko lehsan aur doosri nabataton ka sath tal kar is mein sawar cream shamil karkay mehmanon ko paish kiya jata hai.

Khiray mukhtalif jasamat aur shaklon mein dastiyab hain duniya bhar main in ki 100 aqsam farokht hoti hain duniya bhar ki kasht ka do tehaee hiss khanay kay kam ata hai jabkay baqi chatni,achar bannay mein istemal hota hai. khanay kay liye tazah khira farokht hota hai jabkay achar ki shakal mein Woh botlon mein band dastiyab hai.

Khiray Ki Kasht
Khiray ki kasht bohot qadim hai.aik ghar mein paey gaey is kay bijon ki madad say waqt ka tayun karnay kay bad andazah lagaya gaya kay isay sab say pehlay barma aur Thailand ka ilaqon mein kasht kiya gaya tha yeh mosame garma ki sabzi hai aur isay ugnay kay liye kagi garam mosam darker hai.

Kharidari Aur Zakhira Andozi
Asia kay khiray amooman kantay dar hotay hain. Khai janewalay kachay khiray gehray sabz hotay hain in kay siray gol aur gudah zardi meil hota hai.

Hamesha sakht khiron ki kharidari karain in par na to koee dhabba ho aur na hi kahin say pilpilay ho phulay huway khray ziyadah pakay hotay hain Woh khanay mein talkh hotay hain aur in kay ander baray aur sakht beej paida hojatay hain.

Khiray ko sabit halat mein refrigerator kay salad kay khana mein rakhna chahiye. Naram parjanay par isay phaik daina chahiye achar mein istemal honewalay khiray jasamat mein chotay aur ziyadah sakht hotay hain taham Woh sirf mosame garma mein hi dastiyab hotay hain inhain doosray khiron ki terha salad kay tor par bhi khaya jasakta hai albatta in ka chilka sakht hota hai aur isay cheelna parta hai.

Acharwalay khiray nisbatan ziyadah pilay hotay hain aur kachi halat mein in ka zaiqa karwa hota hai Woh bohot jald khushk bhi hojatay hain. Achar bananay kay liye inhain safaid sirkay mein dala jata hai aur is mein namak kay alawah chand asia aur bhi shamil ki jati hain. Tin say char hafton mein achar tayar hojata hai phir isay refrigerator mein do mah tak rakha jasakta hai.

Kitchen Mein Khiray Ka Istemal
Khiray ko istemal say qabal cheelna ya na cheelna zati pasand ya na pasand par munesir hai mulaim chilka pakay huway khanay ko ziyadah khastagi bakhshta hai aur is ki ghizayat mein mazid izafa hojata hai agar beej ziyadah sakht hon to inhain nikal kar alaidah kardain agar isay baghair chilkay khana ho to khoob achi terha dholain.

Khira amooman kacha hi khaya jata hai is kay barik qatlay kar kar salad ko sajanay kay liye is par rakh diya jata hai is ko lambi shakhon kay tarz par kat kar bhi istemal kiya jata hai.

Khiray ki sabzi bhi bohot mazedar banti hai. khiray ko kat kar beej nikal dain phir inhain chand minute tak halki aanch par pakain. Yehan tak kay Woh naram hojain.

Khiray kay piyalay bana kar inhain kachi halat mein bhi khaya jasakta hai. ya in ko gosht aur doosri sabzi bhar kar back kiya jasakta hai.

Khoob surat cup bananay kay liye isay cheel kar beej say kat lain aur chamchay ki madad say is kay ander kay beej nikal dain is terha Woh ander say khokhla hojaiga.

Tibbi Ahmiyat    
Khiray kay ander madaniyat wafar miqdar mein mojud hoti hain khiray ka juice bohot ziyadah tibbi ahmiyat ka hamil h ai khususan maday ki tezabiyat ko rafah karnay kay liye yeh aksir hai yeh qabz ko rafah karta hai.

Afzaishay Husn
Khira jild ka behta rin dost hai isay kash karkay chehray ankhon aur gardan par 15 say 20 minute tal lagai rakhain to yeh behtarin tonic ka kam karta hai.

Khiray kay juice mein laim juice aur arqe gulab mila kar chahray par malnay say aap ka rukha aur chikna complextion roshan hojaiga khiray ka juice aur doodh barabar miqdar mein lay kar is mein chand qatray arqe gulab mila dain aur 15 say 20 minute kay liye chahray par malain to aap ki hassas jild mulaim aur roshan hojaigi. Yeh lotion halkay bleaching agent ka kam bhi karta hai.

Ankhain band karkay in kay upper khiray kay slice kat kar rakhdain aur pandrah minute talk rehnay dain to ankhon kay gird paray huway siyah halqay door hojain gay aur ankhon mein chamak ajaigi.

Khiray ja juice balon ki afzaish mein bhi madad daita hai. khiray kay makeup kit mein mandarja zail ashia shamil hoti hain. Potashium,sodium,magnesium kandhak chlorine aur florine

Sweet Potato شکر قندی

Sweet Potato  شکر قندی : Sweet potatoes are root vegetables found in markets throughout the year but their peak season is from October to November, these are rich in beta-carotene. The substances, which are precursors of vitamin A in body, that is why these vegetables supply huge amount of vitamin A, vitamin A is very important for healthy vision and skin and it protects from infections. 

Sweet potatoes are good store of proteins and fiber so they can be good alternative to proteins in strict vegetarians. Our muscles and brain are composed of proteins and their consumption is necessary to replenish the stores of proteins, which are lost daily by wear and tear of cells. Sweet potatoes also contain vitamin C and minerals like iron, copper, magnesium, phosphorous, calcium, potassium and zinc all of which participate in normal metabolism and does specific function in body.

Sweet potatoes are very soft in texture and have very unique sweet taste that’s why children like to eat it and they should be included in children’s diet to prevent respiratory infections and digestive problems which are common in children.

One old concept is that they should not be used in diabetic people because of presence of high carbohydrate content but recent research shows that they are in fact beneficial in diabetes and low glycemic index of sweet potatoes helps controlling abrupt changes in blood sugar levels.

In this page, we are going to discuss about sweet potato benefits and advantages and diet in Urdu and Roman Hindi for the people of Pakistan and India.

Sweet Potatos Benefits in Urdu and Hindh:
Alu kay khandan say taluq hai. aik bail ki jar hai yeh do rangon mein dastiyab hota hai.safaid aur surkh,magar yeh rang sirf chilkay ka hota hai. guda mukhtalif rangon mein nahin hota jabkay jo shaker qand safaid hogi woh kam mithi aur surkh shaker qand ziyadah mithi hogi.
Tanba,nishasta glucose aur vitamin A, B, C is mein shamil hain.

Is ka mizaj garam tar hai. kuch atba is ka mizaj motadil honay ko tarjeh daitay aur munasib khayal kartay hain kiyun kay ajza ki munasibat aur khasiyat say yehi zahir hota hai.

Ubalnay say ziyadah bhobhal mein bhoon kar isay khana ziyadah munasib aur faida mand hai aur isay adh pao say ziyadah bayak waqt khana bhi munasib nahin hai.

Dimagh kay liye faida mand hai jisam jo farba karti hai aur mani ko garha karta hai isay doodh mein mila kar kheer pakanay say mazay dar kheer banti hai jo jism ko taqat daiti hai aur farba karti hai magar ziyadah khana muzir sehat hai aur isay taqatwar maday walah ashab hi kha kar faida hasil kar saktay hain kiyunkay yeh dair hazam hai aur saqil bhi hai. shaker qandi kay saqil pan aur dair hazam honay ki islah qand aur shehad say munasib hai is ki yeh khasusiyat khtam hojati hai.

Aaj kar sardi ka muqabila karnay kay liye shaker qadi istemal karkay badan mein roghani nishasta dar shakerilay aur gosht paida karnaywalay ajza ka zakhira karkay khoon aur hararat gharaizi ka izafa karna chahiye.

Shaker qandi dublay patlay magar mazboot maday walon ka jisam kota tazah bana daiti,nazla zukam rokti,paishab ki ziyadti ko kam karti aur pathon ko mazboot banadaiti hai. mera tajarba hai kay har sal mosame sarma mein agar koee challis din rozana adha pao say adha sair tak bhuni huee shaker qandi istemal karay to puray sal kay liye tandrust o tawana reh sakta hai.

kamzor badan walay afrad kay liye bhuni huee shaker qandi kay sath namak sulemani ya dar chini,bari ilaichi ka dana,siya mirach aur zeerah charon cheezon ka garam masalah laga kar khana mufid hai, ziyadti paishab kay shaki aur burhay balghami mizaj walay is mein khopra,sonth aur dhulay huway til mila kar khain. Aisay mariz jin ka badan kamzor khoon kam dard kamar aur jaldi thak jatay hain. Kamar kay bal dair tak baithnay say mazoor hon aur hakim doctor reerh kay mohron ka darmiyan charbi ki tahain kam honay ka fatwa day dain in kay liya mandarja zail halwa bay had mufid sabit huwa hai.

Isay agar chini kay hamrah istemal kiya jai to yah quwate bah paida karkay mani ko garha karay gi aur is mein izafa bhi karday gi.

Marz bariyan kay liye yeh bay had mufid ghiza hai aur dawa bhi, is ka halwah bana kar khana bay had faida mand aur aksir jariyan hai. qabiz hai. dair hazam aur saqil hai. ziyadah khana nuqsan deh hai ziyadah khaee jai to sudday ban kar antriyon mein phans jatay hain. Aksar paint mein apharah paida kardaiti hai. qabiz hai. Jo shakhs pehlay hi motay hain woh shaker qandi ka istemal ziyadah na karain

Mustard Spinach سرسوں

Mustard Spinach  سرسوں : These are green leafy vegetables largely grown in south Asia. These are mainly winter crop and can be available throughout the year in canned form but fresh greens have much better nutritional value then the preserved ones.

Mustard spinach is full of flavenoids and other antioxidants, which are useful for healthy long life. It is mainly rich in vitamin A, vitamin C and vitamin K and folic acid. Mustard spinach is very tender and easily digestible along with having health benefits and taste.

Folic acid is found in abundance in this vegetable, folic acid  is vitamin needed to make DNA of cells, folic acid  is needed to make baby’s brain and spinal cord  inside the mother’s uterus, so it should be consumed by all women of child bearing age, folic acid  also relieves mouth ulcers and prevent red cell deficiency in body  and thus needed to overcome weakness and lethargy due to diseases like red cell deficiency or anemia.

Another nutrient which is present in high amounts is calcium, as all know calcium is mandatory for strong bones and teeth  and essential for proper muscle and nerve functions.

Vitamin A is also present in large amounts; vitamin A maintains normal vision, skin and mucous membranes. Last but not the least mustard spinach is source of fiber, fiber helps in treating constipation, obesity, acidity, high blood pressure and diabetes.

In this page, we are going to discuss about Mustard Spinach  benefits, advantages, and diet in Urdu and Roman Hindi for the people of Pakistan and India.

Mustard Spinach Benefits in Urdu and Hindi:

Sarson ka sag sarson kay podon say hasil kiya jata hai. Woh sarson jo khait mein khud ugaee jai is ka sag behtarin hota hai aur yeh sag patton ki nisbat gandal ka ho to ziyadah umdah hota hai jo tasir aur zaiqay mein yaksan umdah hai.

Gosht kay hamrah ya tanha isay paka kar khaya jata hai. Nehri zamin ka gandam kay khait say tazah hasil kardah sag ziyadah behtar hota hai. Sag agar aik rat ka rakha huwa basi ho to is mein woh lutf nahin rehta jo tazah sarson kay sag mein hota hai.

Is ka ziyadah laina ho to jo,jawar,makaee ya bajra ki roti kay hamrah istemal karna munasib hai. Is kay ajza roghaniyat ,folad aur vitamin A, B, G, calcium o folad hain is ki tasir garam aur khushk hai.

Aik pao sag mein barabar wazan dudha aur gosht kay barabar tawanaee aur ghizayat hoti hai is ki barik barik kali gali gandal madani namkiyat aur folad say bhar pur hoti hain. Sag qabz kusha hai aur khoon ko zehrilay madon say pak saf karta hai. Is kay istemal karnay say asaz mazboot,in ki sakhti door aur dimagh mein tari ki lehar dor jati hai. Rak p athon ko naram karnay aur gehri neend lanay kay liye mosam ki muft ki dawa hai.

Folad aur calcium ki kami walay marizon ko mein is sag ki kachi gandalain adha chantank say do chantank tak rozana khanay ka mashwarah diya karta hoon mein salha sal say yeh not kar raha hoon kay malti vitamins aur vitamins B complex say kahi ziyadah taqat ,khoon aur madani namkiyat is ki gadalain istemal karnewalon kay jisam mein hasil hojati hain.

Bhook ko tez karta hai aur jisam o maday say riyah ko kharij karta hai. Khoon mein hararat paida karta hai aur yeh paishab awar sag hai. Sarson ka sag agar bachon ko khilaya jai to in ki zahiri shakhsiyat par bhi asar parta hai in ka qad aur wazan barh jata hai aur danton ko mazboot bananay mein lajawab hai. Naya khoon paida karta hai. Qabz kusha hai aur khoon ko saf bhi karta hai,chehray par yeh sag khanay say surkhi paida hojati hai.

Madah,jigr aur antariyon ko taqat war bananay mein yah sag lasani hai, protein is mein wafar miqdar mein mojud hoti hai is liye yah pait kay kiray halak kardaita hai. Jisam par sujan ho to isay khatam karnay kay liye sarson ka sag istemal zaroor Karain.sason ka sag imraze jild kay liye bhi bahtar hai jildi bimariyan isay khanay say door hojati hain. Is mein makhan dal kar khaya jai to yeh jisam ki laghari aur kamzori ko door kardaita hai. Sarson ka sag quwate bah mein izafa ka sabab hai aur mani ko garha bhi karta hai.

Sarson ko peec kar bator ubtan istemal karain ,chahray ka rang nikhar ata hai. Sarson kay sag mein adrak bhi shamil karlaina chahiye basurate deegar yah sag reh paida karta hai. Woh log jin ka maday mazboot nahin, inhain yeh sag istemal nahin karna chahiye aur gurdah kay marizon kay liye yeh sag bay had muzir hai.
Cholaee Ka Sag
Mashoor aam hai. Is kay poday zamin say ziyadah buland nahin hotay . Saq bani dandi choti hoti hai. Is mein phool nahin atay. Sirf beej atay hain jo khashkhash kay danon say zara baray hotay hain.

Rang sabz,surkh,zaiqa,qadray talkh,mizaj sard o tar darja awwal,afal o istemal,maltaf hai,badan ki tartib karta hai. Magar qalilul ghiza hai. Maskan hararat o sozish hai madar bol hai. Garmi ki khansi ko mufid hai. Maskan piyas bhi hai. Jangli qisam mein kantay hotay hain.

Cholaee ka sag zamana qadim say bay had istemal kiya jata hai. Baz maqamat par yeh bohot ziyadah paida hota hai aur baz maqamat par bohot kam aur cholaee ka sag bay had mashoor hai.

Is kay ajza namkiyat aur vitamin c hain. Is kay mizaj aur tasir ka baray mein ikhtelaf hai. Baz isay sard o tar batlatay hain. Baz garam khushk aur kuch isay motadil kahtay hain. Magar hamain is kay mizaj kay motadil honay par ittefaq hai kiyunkay is kay khowas ka tajziya isay motadil sabit karta  hai.

Piyas bukhata hai aur jalan kay josh ko kam kardaita hai.
Paishab awar hai aur is say garmi o khushki door hojati hai. Khansi walon kay liye aksir hai.

Woh shakhs jo koee kacha kushta khai to isay baghair mirach kay cholaee ka sag paka kar gandum ki roti kay hamrah khilain aur is ka joshandah bhi pilain.paishab kay rastay kachay kushtay ka sara asar nikal jaiga.

Jald hazam hojata hai aur mitha bhi hota hai aur is kay mutawatir istemal karnay say bohot si bimariyan door hoti hain. Pathri nikal kar khatam hojati hai aur tut jati ha. Blood pressure,safra aur balgham ko khatam kardaita hai. sanp katay ko khilain is kay liye umdah ghiza hai. bawasir kay liye cholaee ka sag bay had mufid sabzi hai.
Grmi kay asarat khatam karnay kay liye cholaee ka sag istemal karain aap shafa yab hojaingay. Kiyunkay is ka mizaj motadil hai is liye isay aik muqarrarah had tak khan munasib hai aur isay pakatay waqt is mein koee aur sabzi hargiz na mila kar pakain aur na hi ziyadah mirach aur masalah jat ka istemal karain.

Sag Batho
Batho ya bathwa sag Woh khud ro zabzi hai jisay paka kar bator salan khaya jata hai sarson waghairah kay sag mein isay mila kar is liya pakaya jata hai kay Woh sag khoon gul jai. Mulaim pur latif salan tayar hojata hai aur shehri logon say ziyadah dehatiyon ki pasandidah ghiza hai jo bohot say imraz say mehfooz rakhnay ka bais banti hai.

Namkiyat
Tamba ,folad aur vitamin A, B, C waghairah is kay ajzah hain. Mizaj sard tar hai is kay osaf doosri sabziyon say ziyadah istemal karain daimi qabz ko khatam kardaiga. Isay khanay say badan mein quwat paida hoti hai aur yeh badan mein kisi had tak chusti paida karta hai. masana,gurdah aur paishab kay amraz mein batho ka sag bay had mufid hota hai. garmi jigar aur tilli say jo amraz paida hotay hain. Yah sag inhain khatam kardaita hai. is ka istemal shiddate piyar ko kam karnay kay liye apna sani nahin rakhta. Agar paishab ruk ruk kar aaey ya qatrah qatrah aaey to is ka ras pinay say yeh marz jar say khatam hojata hai.

Bathwa kay pattay bandhnay say jisam kay kisi bhi hissay ka waram khatam hojata hai aur jahan phora ho wahan isay khatam karnay ka bais yeh pattay bantay hain aur isay phar bhi daitay hain. In amraz kay liye koot kar ya ras nikal kar is  ka laip karnay say bhi shafa hasil hoti hai. khansi aur sehal kay mariz jo safravi mizaj walay hon aur inhain garam ashia say nuqsan ka andesha ho Woh batho ka sag paka kar istemal karain inhain bay had faida hasil hoga. Magar Woh yeh khayal rakhain kay bath okay sag mein Woh ghee ka istemal hargis na karain balkay roghane badam ka istemal karain. Is say inhain bay had faida day ga aur mariz shafa yab hojaiga.

Batho ka sag gurdah aur masana kay har marz kay liye mufid hai. Woh mariz jo gurdah yam asana mein pathri ya rait kay mariz ho in kay jisam say pathri aur rait yun muft kharij karday ga kay aap ziyadah say ziyadah rupia kharch karkay bhi aisa nahin karsaktay. Batho ka sag pait kay kiray shartiya halak kardaita hai aur alopethi mein is say kaee adwiyat banaee gaee hain. Garam mizaj log is ka istemal ziyadah say ziyadah karain balkay sard mizaj log is kay istemal mein ahtiyat karain Woh isay ghee kay hamrah piyan barame roghan kay hamrah paka kar istemal karain.

Mashoor aam sag hai jo fasale rabih mein gehun kay khaiton waghairah mein paida hta hai. rang sabz,zaiqa,bad maza,phika,mizaj sard o tar darja 1,badal palak,masalah garam masalah,miqdar khurak,baqadre hazam,afal o istemal,melon shikam,melon halaf o sina,maskan hararat, bathway ka sag paka kar batore ghiza istemal kiya jata hai. garam mizaj walon ko khususan mufid hai. maskan piyas hai. patton ka nichor huwa pani madar bol aur waram halaq ko tehlil karta hai.

Sag Khatmi
Yeh Woh sabziyan ya jari butiyan hain jin ko shazo nadir alag alag pakaya jata hai balkay inhain kisi aur sabzi ka juzu bana kar pakaya jata hai. jaisay sarson kay sag mein batho shamil kiya jata hai aur sonchal ya khatmi ko cholaee mein tandila mein milakar pakaya jata hai.

In ajza ki tafsil bhi wohi hai jo sarson kay sag ki hai inhein bhi aam sag ki manind bhoon kar aur paka kar istemal kiya jata hai. in sagon ki alag alag khususiyat ham darj kar rahay hain.

Sag Khatmi Ya Sonchal
Amraze yarqan mein bay had mufid hai qabz kusha hai aur dard qolanj ko khatam karta hai zehron ka lajawab tariyaq hai.

Sag Cholaee
Zude hazam hai aur piyas bujhata hai. sant agar kisi shakhs ko kat lay to is kay liye bay had umdah ghiza hai garam mizaj rakhnay walay ashab ka liye bay had mufid hai.

Sag Tandla
Garam khansi kay  liye tandla bay had mufid hai. saleh khoon paida karnay kay liye tandla aik tonic hai.

Sag Batho
Muqavi madah hai aur nizame hazam ko durust karta hai. quwate bah mein izafa karnay ka bais hai. pait kay kiray batho ka satg khanay say halak hojatay hain.

Muqavi jigar hai aur jigar mein mojud pathri ko torta hai aur paishab kay rasta raiza raiza karkay kharij kardaita hai. tazah halat mein khana chahiye aur aik rat ka basi bhi itna mazedar aur faida mand nahin raha karta. Ganday khaiton say kam az kam do char qadam door say hasil kardah sag istemal karian aur isay pakanay say pehlay achi terha dho kar saf karlain.

Ghee mein bhunay baghair yeh sag na khanay chahiye warna chandan faida mand nahin rehtay. Sard mizaj log in mein adrak mila kar istemal na karain to in kay liye yeh mufid nahin hai.

In podon kay aksar beej istemal hotay hain kiyunkay yeh masalah aur poday hain aur jab in patton ka sag khaya jata hai to bator dawa hi khaya jasakta hai.

Is kay ajza mein vitamin E aur C bakhubi hain. Sard khushk ya motadil mizaj hai. apni akaili halat mein warna sarson aur palak waghairah kay hamrah paka kar istemal karna munasib hai. yeh sag panjab mein ziyadah nahin khai jatay kiyunkay qudrat nay panjab ko zarat say mala mal kiya ha aur is ka badal yaha aur bohot say sag mojud hotay hain.

Khanay ko hazam karta hai. reh ko tehlil kardaita hai aur kamzor logon ko yeh sag khana bay had mufid hota hai. gurdah ki pathri kay dard ko yeh sag door karta hai aur pathri ko tor kar paishab rastay reza reza karkay kharij kardaita hai. masana gurdah ki pathri kay marizon ko is ka istemal bay had sud mand rehta hai. uar batadrij marz door hojata hai.

Yeh sag razah halat mein paka kar khana ziyadah mufid hai. basi ka Woh faida nahin jo tazah sag ka hai aur phir tazah sag ka lutf bhi basi sag say do chand hota hai. yeh sag in logon ko ziyadah istemal na karna chahiye jo dimaghi kam kartay hain yeh kisanon waghairah ki umdah ghiza hosakti hai is ka khana aksar dimaghi kam karneywalon ko paraishan kardaita hai.

Tinda ٹینڈا

Tinda  ٹینڈا : Tinda is famous vegetable in India and Pakistan and regarded as super food due to its numerous health benefits. It contains antioxidants like carotenoids and many anti-inflammatory agents, which are effective for controlling blood pressure, heart diseases, and strokes and prevent cancer formation.

It is very mild and soothing vegetable for intestinal tract. A lot of fiber helps in digestion, helps in diarrhea by increased water absorption, relieves stomach acidity, and prevents constipation. Some researches indicate that they are good food for healthy skin and hairs, its consumption result in very long and healthy hairs. It increases the urinary flow and excretes toxins from the kidney.

It is very effective in prevention of prostitutes and prostate cancer. Prostate is male gland present near bladder and its inflammation and cancers are becoming common now a days, it is also very effective in urinary tract infections.

Carotene present in pumpkins slow the aging process and prevent age related changes in body like cataract formation, grey hairs, thickening of blood vessels bone degeneration, and age related brain cell degeneration. Over all this vegetable, have magical effects on body if used regularly.

In this page, we are going to discuss about Tinda benefits and advantages and diet in Urdu and Roman Hindi for the people of Pakistan and India

Tinda Benefits in Urdu and Hindi:
Gol chapta sa phal hai. Iss qisam kaddu jo bail mein lagta hai aur baqol tarkari bakasrat khatay hain.

Rang
Sabz zardi mail ,zaira qadray talgh,mizaj sard-o-tar, maqame paidaish U.P, behar, panjab, afsal-o-istemal , safra ko rafah karta hai. balgham paida karta  hai. dair hazam hai aur jamih afal mein misal kaddu kay hay aur dimagh ko quwat bakhshta hai.

Mizaj sard tar, hathon paon ki hathailiyon ki jalan aur paishab ki jalan ko door karta hai. Garmi kay bukhar mein tinda mufid hai.

Tinda qadray dair say hazam hota hai. is liye is main kali mirach zerah aur hazim ashia milali jain.

Dimagh ko farhat o taqat daita hai. is kay ausaf kaddu say miltay jultay hain. Garmi--o-khoon ko kam karta hai aur balgham paida karta hai.

Tinda aik bail ka phal hai. is ki do qismain hain. Safaid aur siyah,gosht kay hamrah issay pakain to mazay dar salan banta hai isay sadah halat mein bhi paka kar khaya jai to mazay dar hota hai. Ajza protein,kilogormaur vitamin C is kay khas ajzah hain aur is ka mizaj sard o tar hai. chanay kid al ya gosht kay hamrah bhi paka kar khana munasib hai.

Ilaaj
Jismani kamzori aur laghari ko door karkay jisam ko mota aur taro tazah karta hai. hararat ko aitedal par lata hai aur bukhar ko khatam karta hai.

Muqawiye dimagh hai aur paishab awar sabzi hai magar tinday hamaisha tazah aur naram pakanay munasib hotay hain. Blood pressure ko kam kardaita hai. bimaron ko bimari ki halat mein is ka salan khilana nafah bakhsh hai.

Tinda neend lata hai aur kaddu ki manind dimaghi khushki door kardaita hai. Dimagh ko taqat aur farhat daita hai.

Ahtiyat
Balgham paida karta hai,dair hazam hota hai. is liye isay pakatay waqt is mein zeerah aur kali mirach ka mila laina behtar hai barsat mein tinday ka istemal nahin karna chahiye, sard mizaj kay logon ko tindah koee faida nahin daita