Nutritional Powerhouse Root Vegetables.
But if you know their benefits, you can't ignore the tasty root vegetables.
Most women ignore these vegetables as cheap.
History has proven that sweet potato was an important ingredient in traditional medicine 5,000 years ago. You may be surprised to know that potatoes provide 31% of our daily vitamin needs.
British researchers believe that carrots not only protect us from diseases like heart disease and cancer, but also keep us young.
Wholesome root vegetables are a powerhouse of nutrition. Vegetables grown in the ground have a dull color but they give us energy and if cooked with care, they can guarantee a healthy life.
Historian Tosani Samat writes in his book 'Khanon ki Tarikh' that ten thousand years ago, hungry nomads in search of food dug up the ground and quenched their hunger with the wild roots found inside. This was the first step towards agriculture and the cultivation of underground vegetables began and gradually the stock of root vegetables increased.
They found it easier to grow these plants than hunting animals and foraging for wild fruits, and they devoted themselves to their cultivation and development. Today the world is benefiting from his efforts.
Potato, ginger, garlic, turnip, cucumber, beetroot, carrot, arrowroot, radish, sweet potato, ground sugar, and onion are included in our daily life today.
It seems surprising that they have been avoided in some parts and communities of India since ancient times, even though most of the vegetables included in them are available throughout the year.
But their production is more in winter and spring. We should choose our vegetables according to the season. The earth gives us vegetables according to the season.
They do not spoil very quickly, so they are kept in the kitchen and used when needed. Some of these vegetables are onion, ginger, garlic, etc.
Arvigo doesn't look as good as carrots, but its consumption helps in weight loss, fatigue and obesity. Nature has placed healing ability in it.
Turnip which is the gift of winter is full of unlimited medical benefits. Calcium and potassium are found in it and in the winters in the northern part of India, the special dish of Delhi, Shab Deg, is made with great passion. Similarly, creamy turnip soup, bharta made with mild spices, pasta cooked with chicken are children's favourites.
In winter they have a bitter taste. In some cities roadside radish and sweet potato licks tempt customers. The fried sweet potato and the chaat masala on it change the taste of the mouth.
White, yellow, red and black carrot halwa is a favorite food of winters. Garnished with almonds and pistachios, this halwa adds to the charm of the sweet shop, while gujarila, carrot pudding, is also made in homes.
A kitchen is incomplete without potatoes, onions, ginger, garlic, etc., because whether it is chicken or meat or fish, they must be used.
Apart from them, vegetables also grow under water. Innumerable lotus flowers in the lake and ponds offer a feast, but its roots in the water are the favorite food of Kashmir. The farmer gets down on his knees in the water and pulls out their roots with his feet. In Kashmir, girls are taught the art of cutting lotus cucumber from childhood so as not to embarrass the in-laws.
The lotus cucumber is also known as Shloka in other regions and is an ancient vegetable that is mentioned in the Vedic period as well. The lakes of Kashmir are full of lotuses and their roots form part of Kashmiri cuisine. In Vedic times, lotus root chutney was served to kings and guests on lotus leaves.
Nimichandra in his book Lilavati mentions that this sauce was made with camphor and was called Neelapati.
* Salma Hussain is a cooking enthusiast, expert cook and food historian. His knowledge of Persian revealed the mysteries of the history of medieval Mughal cuisine to him. She has also written several books and works as a food consultant with major hotels.
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