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Damsons (Aloo Bukhara)

Damsons (Aloo Bukhara) are call as Dry Plum. It has more power of Vitamin C. It creates in May until the June. The tree of plum gives the 150 pond dry plum per tree. Dry plums have different kinds, such as Beauty, Formosa, Red Blood, etc. It Latin name is Prunus – Domestica. Dry plum is a food and medicine also. It is cold in nature. Damsons are very useful in summer fever, vomiting, liver, thirstiness, Constipation, intestines. It is a very delicious and tasty fruit. We can make jam, juices and different spices of Damsons. Here we are giving you some recipes about dry plums or damsons. Dry plums have protein, fats, zinc, minerals, sugar, citric acid, calcium, fiber, water, phosphorus, and vitamin A, B and C. it has digest in 2 to 3 hours. In this page, you can see the information about Dry Plums and Damsons.

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Aloo Bukhara Benefits (Damsons Benefits)

Damsons jise aloo Bukhara kehte ha ya plum b kaha jata hai. Aloo bukhare ko sooba sarhad aur Baluchistan mien alooche ko kaha jata hai. Peshawar region, Quetta ke paharhi aur damni ilaqon aur Punjab ke daman koh mien is ke baghat phele hue hain. Mazeed aur ghizaeyat bakhsh hone ki wajah se yeh phal awaam mien be had maqbool hai. Vitamin C is mien khasi miqdar mien paya jata hai, jo insane sehat ke liye bohat zarori hai. Yeh phal mukhtalif qisam ki zameeno mien kaasht kiya ja sakta hai. Sard aab o hawa mien yeh khob phalta pholta hai. Alooche ki afzaiysh paiwand se ki jati hai. Baghaat mien murabba shakal mien lagaya jata hai. Is ki shaakh tarashi aur tarbiyat peach ke paude ki tarah ki jati hai. Phal ki chunai ka aaghaz shuru May se le kar aakhir June tak rehta hai. Is ki chunai karte waqt dheyan rakhna parhta hai ke phal pukhtagi ki taraf maiyl ho, magar naram na hua ho. Chunai ka sahi waqt wo hai jab phal mien alooche ki makhsoos khushbo aur rangat aa jaey. Is ki oosat paidawar 150 pond fee darakht hai. Is ki mukhtalif iqsaam hain. Beauty, Formosa, Laal Khon, Methley, Gezbleese, Federation bohat famous hain.

Aloo bukhare ko Latin language mien Prunus - Domestica kehte hain. Yeh ghiza bhi hai aur dawa bhi hai. Is ka mizaaj sard tar hai. Garmi ke bukhar aur sir dard mien jis ke andar qey bhi aati ho, bohat mufeed hai. Dil ki beqaiyda harkat aur sozish mien faida deta hai. Piyas rokta hai. Aloo bukhare mien sab se barhi khasiyat yeh hai ke safra ka zoor torhta hai. Piyas door karta hai, matli khatam karta hai, jigar ke fail durust rakhta hai. Qabz kusha hai, is ke khane se tabiyat achi rehti hai. Aanton mien phislan ho kar qabz khatam ho jata hai.

1 pao Damsons mien 2 rotiyon ke baraber ghizaiat hoti hai. Garam mizaj rakhne walon, bemari se uthe hue kamzor logon aur hamla khuwateen ke liye yeh qudrat ka anmol tohfa hai. Maidey ki jalan khatam karta hai, uphara door karta hai. Skin ki bemariyan door karne ke liye din mien 2 baar yeh damsons khane aur sharbat unaab peene se bohat faida hota hai.

Damsons bohat lazeez phal hai. Na sirf lazeez phal hai bal ke apni bohat sari tibbi khusosiyat ki wajah se be had afadiyat ka hamil hai. Is ke darakht Pakistan mien kasrat se paae jate hain. Aloo bukhare mien protein, fats, sugar, minerals, maslan malice acid, citric acid, calcium aur phosphorus paya jata hai. Phal ke taur par ise fresh halat mien barhe shauq se khate hain aur khushk halat mien ise khano ki lazzat barhane, chatni tayyar karne ke ilawa bataur dawa barhe paimane par istemal kiya jata hai.

Is ka mizaj sard tar hai. Jawano, garam tabiyat walon ke liye mufeed hai. Liver aur uterus ki hararat aur khoon ki acidity door karne ki be misaal qudrati ghiza aur dawa hai. Dil ki garmi, ghabrahat, dharkan aur sharyano ke ird gird ka cholesterol tehleel kar ke khooni dabao kamkarna is ka khas fail hai. Is lazeez phal ke ajzaa e tarkeebi hasb e zail hain. Water 86 %, gosht banane wale protein 8 %, nibatati Ghee 65 %, Nishastadar ajzaa 12.5 %, maadni namak 4 %, fiber 75 % ke ilawa phosphorus 1000 mien 15 aur zinc 1000 mien 45 hisse shamil hain.
1 pao aloo Bukhara khane se 150 harare, 525 vitamin A, 95 Vitamin B aur 50 vitamin C hasil ho jate hain. Maida ise 2, 3 hours mien digest kar leta hai.

Barha aloo Bukhara alooche ki aik qisam hai, jise jadeed scientific tariqon se paiwand laga kar aik khush maza ghiza bana diya gaya hai. Yeh phal wusat May se July tak mulk bhar ki mandiyon mien milta rehta hai. Surkh rang ka kacha aur khatta, siyah rang ka pakka aur meetha hota hai. Yeh mazedar aur vitamin bhari ghiza hai.

Aloo Bukhare ki Mazedar Chatni : Aloo Bukhar ki chatni sab ko pasand aati hai. Agar ise ziyada quwwat bakhsh banana ho to is mien phal daal diye jate hain.

Dry Damsons 1 kg, sugar 2 kg, water 1 kg, apple half kg, ( small small pieces kar lijiye ), maghaz badaam 1 pao, pista aadha chitank, choti ilaichi ka dana aadha chitank se zara kam le len, adrak 1 tukra darmiyana bareek kaat len, chahar maghaz 2 barhe spoon, vinegar half bottle.

Tarkeeb : Aloo Bukhara dho kar steel ki degchi mien daliye, aik kg pani mila kar halki aanch par pakaiye. Sath he cheeni mila dijiye. Thick hone par sab chezen mila kar halki aanch par pakaeye. Is lazeez chatni mien vitamin, Harare, phosphorus, zinc sab maujood hai.

Aloo Bukhare Ki Sada Chatni : Dry dramsons half kg, sugar 1 kg, chahar maghaz 2 barhe spoon, choti ilaichi ka dana 1 spoon, adrak 1 chota tukra, giri badaam 1 chitank, pani 3 barhe cup.

Tarkeeb : Aloo bukhare wash kar lijiye aur pani mien daal kar pakaiye. 3, 4 josh aane par sugar daliye. Halki aanch par thick hone dijiye. Ab pani mien bhigoe hue badaam ki giryan chilke utaar kar shamil kar len. Phir adrak, ilaichi dana, chahar maghaz milaeye aur thick hone par utaar lijiye. Thanda ho jae to bottle mien bhar lijiye. Ziyada dair rakhna ho to halki aanch par thick hote waqt is mien aadha piyali vinegar mila sakte hain. Waise yeh vinegar ke bagher achi banti hai.

Khatte Aloo Bukharay Ki Chatni : Aloo Bukharay 7 adad, paudine ke patte aadhi piyali, mirch surkh ¼ chota spoon, white zeera ¼ chota spoon, salt hasb e zaiqa.

In sab ko mila kar pees lijiye. Yeh chatni daal, sabzi ke sath achi lagegi.

Aloo Bukhare Ka Sharbat : Fresh aloo bukhare ka sharbat is tarah banta hai. 1 pao barhe aloo bukhare dho lijiye. Hath se khoob mal kar ghutliyan nikaal lijiye aur thora sa pani mila kar chalni mien chaan lijiye. ¼ chota spoon namak milaeye aur hasb e khuwahish sugar mila kar 1 jug darmiyana sharbat ka tayyar kar lijiye. Taqriban 4 glass pani aur sugar ke 8 spoon aik jug ke liye bohat hain. 1 pao se derh pao fresh kala surkh aloo Bukhara aap aik jug mien mila sakte hain.

Sharbat ka Dosra Nuskha : Fresh aloo Bukhara 1 kg, pani 3 pao, sugar 3 pao, rang red khane wala aik chutki, essence aloo Bukhara 3 drops.

Tarkeeb : Surkh meethe pake hue aloo bukhare le kar dho lijiye. Pani mien daal kar aik josh dijiye. Phir lakrhi ke spoon se masal kar ghutliyan aur chilke chalni mien chaniye. Ab halki aanch par pani aur sugar mila kar pakaeye. Thick ho jae aur taar bandhne lage to utaar lijiye. 1 chutki meetha red color milaeye, essence bhi daliye. 10, 12 din tak yeh sharbat aam taur par sahi rehta hai. Ziyada dair rakhne ho to is mien tatri chutki bhar daal dijiye.

Murabba Aur Jam : Aloo bukhare ka murabba aur jam bhi banta hai. Half kg aloo Bukhara mien taqriban 3 pao sugar dalti hai. Kuch khuwateen pani ke bajae is mien arq e gulab milati hain. Jis se yeh zaiqedar ho jata hai. Aaj kal bazaar mien har qisam ke murabbe aur jam dastiyab hain. Blood pressure high ho to bataur ghiza aloo Bukhara istemal kijiye. Daily 5 dane khushk aloo bukhare ke raat ko half glass pani mien bhigo dijiye. Subha 10 baje ise mal kar chaan kar sugar mila kar sharbat ki tarah pi lia ja sakta hai. Is se chand roze mien blood pressure kam ho jaega. 1 piyali gehon kea ate mien nisf piyali jau ka aata mila kar goondhiye. Is se 2 rotiyan pak jaengi. Aap yogurt, sabzi e sath yeh roti khaeye. Subha nashte mien jau ka daliya bhi istemal kar sakte hain. Bazaar mien 2 tarah ka dry aloo Bukhara dastiyan hai. Aap meetha sunehri rang ka aloo Bukhara kharidiye. Jin logon ka gala kharab ho wo aloo Bukhara fresh aur meetha khaey.

 

 

 

 

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