#Sindhi dry fruits

[foodwithrecipes]

Sindhi Sweet Majoon .Sindhi Sweet Majoon, also known as Khorak, is a delicious and nutritious dessert that originates from the Sindhi cuisine. It's made with a variety of dry fruits, ghee. Read full Recipe https://foodrecipesoffical.blogspot.com/2023/09/390-healthy-food-recipe-sindhi-sweet.html… http://foodrecipesoffical.blogspot.com

[dryfruits1]

Sindhi Dry Fruits is a one-stop dry fruits shop in Delhi, Lajpat Nagar, Central Market that offers wide range of best quality dry fruits products at affordable prices. Buy dry fruits online from us today. 

[pawanus]

Sindhi Dry Fruits Trail Mix With Edible Seeds and Dehydrated Berries | Boosts Health | 100% Fresh and Healthy | Raw and Unsalted | Sports Mix | 500g (Zip Pouch)

Sindhi Dry Fruits Trail Mix With Edible Seeds and Dehydrated Berries | Boosts Health | 100% Fresh and Healthy | Raw and Unsalted | Sports Mix | 500g (Zip Pouch)

Price: (as of – Details) Zip Pouch for Extra Freshness [100% Fresh and Tasty]: Flax Seeds will never fail to disappoint you as they come from a trusted seller selling on 100% fresh and quality products. [SUPPORTS WEIGHT LOSS]: This sports mix forms an important part of your diet for your weight loss/muscle building journey. [FUN TO EAT]: This trail mix isnot only a healthy ingredient but fun to…

[onemarkets]

Sindhi Dry Fruits White Walnut Kernels, White Akhrot Giri, No Oil Smell, 100% Vegan, Healthy and Fresh, 500 Grams (Zip Pouch)

Sindhi Dry Fruits White Walnut Kernels, White Akhrot Giri, No Oil Smell, 100% Vegan, Healthy and Fresh, 500 Grams (Zip Pouch)

Price: (as of – Details) Sindhi Dry Fruits White Akhrot Giri is super loaded with nutrients. This super-value pack offers quality walnuts that are better than the ones you get in the market. [100% Fresh and Tasty]: Sindhi Dry Fruits Akhrot Giri White will never fail to disappoint you as they come from a trusted seller selling on 100% fresh and quality products.[CONTAINS HIGH OIL CONTENT]: Walnut…

[amazingsweets]

Types Of Biryani In Pakistan

Biryani is one of the most common dish names in Pakistan. It is the blend of love, aroma, spices, and mouthwatering taste which makes everyone fall in love with it. Have you ever thought about why people are so obsessed with Biryani? Yes, biryani is an obsession for many people. Especially those who love to eat desi love mouth-watering biryani and want to eat more and more plates of biryani. Similarly, one of the most essential facts about biryani is that it is available in a variety of flavors, and every type of biryani in Pakistan has a unique taste that distinguishes it from each type.What Is Biryani?The Biryani is a mouthwatering dish made from a proportionate blend of rice, meat, fish, chicken, beef, mutton), spices, and specific vegetables. There are many types of biryani. However, it depends on which ingredient has been used. Similarly, people often confuse biryani with pulao, but both are different Pakistani cuisines, and they cook in a very different way. Biryani It is cooked on a flame in a very discreet manner that even the slightest mistake may disturb the taste of your biryani. Hence, biryani can be prepared with delicacy, love, burst flavors, and a blend of enthusiasm that makes its taste more memorable. Read Table Manners And Dining Etiquette10 Traditional Food of PakistanHistory Of BiryaniThe most famous biryani dish originated among the Muslims and was first introduced in the subcontinent in the royal kitchens. However, the actual biryani originated in Persia and then transferred to the Mughals. That is why we can say that biryani is a regal and elite dish mainly made on different auspicious occasions. The biryani gain more importance during the Mughal Era when the queen of Mughal’s once visited their soldier’s camps and she saw that soldiers are very weak so she ordered the cooks to create a dish in a way that is highly nutritious and delicious for the soldiers.Types Of Biryani There are different varieties of biryani, including Sindhi biryani, Bombay, kofta biryani, and many more. However, the healthy ingredients and perfect quantities make an ideal biryani. No matter if you are eating biryani in a five-star hotel or on the roadside, if the ingredients in biryani are not proper, you’ll never enjoy it the way it ought to be. Mughlai Biryani The Mughlai biryani is one of the famous biryani specially created in a royal way in order to give the proper Mughal touch to the biryani. The ingredients in Mughlai biryani are almost the same. Still, other things like roasted cashew nuts, almonds, and some other dry fruits are added to make it more unique, elite, and delicious. Additionally, Mughlai biryani is created in a paste of almond, garlic, and ginger. One of the most critical and signature touches in Mughlai’s renowned biryani is the kewra scent which makes it more aromatic and irresistible. Sindhi Biryani The Sindhi biryani is the top-rated and the most popular biryani of Pakistan. Believe me; you can get the original taste of Sindhi biryani only in Sindh province and in Karachi. The yellow and white rice combination makes Sindhi biryani more attractive and tempting. Similarly, the specific rice category, renowned, i.e., basmati rice, is used to create the Sindhi biryani.  Read Calories In RotiWhat Are The Most Popular Restaurants To Shortlist During Visit To Islamabad?Hyderabadi biryani One of the most famous biryani out there is an automatic, delicious, and renowned mouthwatering dish is Hyderabadi biryani. It is a renowned biryani in Pakistan and across the world. The Hyderabadi biryani also belongs to Mughal cuisine. The things which distinguish Hyderabadi biryani from other biryanis are fried onion, and yogurt marinated meat. These unique ingredients make Hyderabadi biryani more delicious. All these easy ingredients are available in every grocery store. Bombay Biryani The Bombay biryani is a blend of flavors, aroma, spices that make its taste very classic and tempting. It is the best biryani in Pakistan and India also. The additional items that make Bombay biryani different from the rest of biryanis are the lemon, ginger, and dried plum that makes the taste of Bombay biryani super unique. The good thing about it is that it is available in every restaurant and you can also order it online from foodnerd.  Muradabadi BiryaniIf you are a die-hard fan of biryani and want to taste an amazingly unique yet delicious biryani, then try Moradabadi biryani which is extraordinarily delicious. The chicken in Murad Abadi biryani is marinated in a variety of spices, including crushed cumin, crushed coriander seed, garam masala, red chili flakes, and ginger garlic paste. At the same time, orange food color adds beauty to it. 

[nativchefs]

Majun - Sindhi Delicacy | Traditional Homemade Food

Majun is a traditional Sindhi mithai which consists of mawa and dry fruits. Also known as Khuraq, it’s one of the oldest and popular sweets in North India.  

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[web4study-net-blog]

THE LAND OF PURE (PAKISTAN) | Essay for CSS and PMS

THE LAND OF PURE (PAKISTAN) | Essay for CSS and PMS

The name Pakistan means Land of (the) Pure in Urdu and Persian. It was coined in 1934 as Pakistan by Choudhary Rahmat Ali, a Pakistan movement activist, who published it in his pamphlet 'Now or Never'. The name is an acronym representing the "thirty million Muslim brethren who live in Pakistan-by which we mean the five Northern units of India viz: Punjab, North-West Frontier Province (Afghan Province), Kashmir, Sind, and Balochistan". The letter 'i' was later added to ease pronunciation. Pakistan was created, and achieved its independence, on 14 August 1947 as the result of a partition of British India. It consisted of the former provinces of Sindh, Balochistan, and Khyber Pakhtunkhwa together with the east of Bengal and the west of Punjab. These were all regions with a Muslim-majority population. M. A. Jinnah, the leader of the Muslim League, was the principal advocate of Pakistan. Chaotic conditions at the time of partition also led to at least half a million people being killed in ferocious 'communal' violence. Since independence Pakistan has enjoyed a chequered history. Tensions with India have remained high and have led to three wars. East Pakistan seceded in 1971, amidst much bloodshed, to form the independent state of Bangladesh. Full general elections were not held until 1970 and democratic institutions have remained at risk from military coups. Pakistan is bordered by India on the east, the Arabian Sea on the south, Iran on the southwest, and Afghanistan on the west and north; in the northeast is the disputed territory (with India) of Kashmir, of which the part occupied by Pakistan borders on Chins. Islamabad is the capital and Karachi is the largest city. Pakistan may be divided into four geographic regions-the plateaux of W Pakistan, the plains of the Indus and Punjab rivers, the hills of NW Pakistan, and the mountains of N Pakistan. The plateau region of W Pakistan, which is roughly coextensive with Baluchistan province, is an arid region with relatively wetter conditions in its northern sections. Numerous low mountain ranges rise from the plateau, and the Hingol and Dasht rivers are among the largest streams. Large portions of the region are unfit for agriculture, and although some cotton is raised, nomadic sheep grazing is the principal activity. Coal, chromite, and natural gas are found in this area, and fishing and salt trading are carried on along the rugged Maler.an coast. Quetta, the chief city, is an important railroad centre on the line between Afghanistan and the Indus valley. East of the plateau region is extensive alluvial plains, through which flow the Indus and its tributaries. The region, closely coinciding with Sindh and Punjab provinces, is hot and dry and is occupied in its eastern border by the Thar Desert. Extensive irrigation facilities, fed by the waters of the Indus system, make the Indus basin the agricultural heartland of Pakistan. A variety of crops (especially wheat, rice, and cotton) are raised there. Advances in agricultural engineering have countered the salinity problems involved in farming the Indus delta. The irrigated portions of the plain are densely populated, being the site of many of Pakistan's principal cities, including Lahore, Faisalabad (formerly Lyallpur), Hyderabad, and Multan. Karachi, the nation's chief port, is located west of the irrigated land at a site accessible to oceangoing vessels. The higher parts of the plain, in the north, as in the vicinity of Lahore, have a more humid subtropical climate. In NW Pakistan, occupying about two-thirds of Khyber Pakhtunkhwa is a region of low hills and plateaus interspersed with fertile valleys. The elevation of the region tempers the arid climate. It is a predominantly agricultural area, with wheat the chief crop; fruit trees and livestock are also raised Peshawar and Rawalpindi, the largest cities of this area, are the only major manufacturing centres. In the northern section of Khyber Pakhtunkhwa and in the Pakistani-occupied sector of Kashmir are the rugged ranges and the high, snowcapped peaks of the Hindu Kush, Himalaya, and Karakorum mountains; Tirich Mir is the highest point in the country outside Kashmir. Pakistan has one of the world's most rapidly growing populations. Its people are a mixture of many ethnic groups, a result of the occupation of the region by groups passing through on their way to India. The Pathans (Pashtuns) of the northwest are a large, indigenous group that has long resisted advances by invaders and that has at times sought to establish an autonomous state within Pakistan. Baluchis, who live mainly in the southwest, have also pressed for the creation of a state that would incorporate parts of Afghanistan and Iran. Punjabis reside mainly in the northeast, and Sindhis in the southeast. Pakistan is an overwhelmingly (about 97%) Muslim country; about three-fourths of the Muslims are Sunnis (largely Sufis) and the rest Shiites. Urdu is the official language, but Punjabi, Sindhi, Pashto, Baluchi, Hindko, and Brahui are also spoken; English is common among the upper classes and in the government. Read the full article

[stupendoustaleobservation]

Protect Mango from Infection!

Protect Mango from Infection!

Protect Mango from Infection! Experts According to the health of a bacterial attack, it is possible that the body's outer laying arms (tissues) are weaker. The taste removes the weakness of the flavor, perfume, fragrant fruit molecule. Due to this protection, The amount of vitamin A in the mango is a significant amount. Summaries start that mothers start waiting because mango is full of nutrition, nutrition, and energy that is from the children of the same year to the elders. Protect Mango from Infection! There are two things to be done in the mirrors mango. I am very sweet and sweet. I have a fruit that has made my own culture. They send gifts to each other in gifts. When Kuala Lumpur's voice comes for the first time, then Amo's waiting begins. It is very harsh and comfortable for cooking this fruit. It is of a variety of types, such as two cows, specials, Sindhi, Chunsa, Samarjajan Kalan, Anwar Toll, Samar Rampur, Alansu and Lada. Ami is cold and dry in its property; it also has the treasures of protein other than vitamins. At least hot and tiger mango are hot, but cooked fat enhances heart. It makes the body strong. Relaxed people who suffer from the disease, mango foods open the obligation and the intensity of hunger increases. Those who suffer from diarrhea should not eat mango. It takes the color of the body but produces curd, so it should be used after eating or drinking milk so that the body does not increase and the energy remains constant. Mango's plant name Mangifera Indical is vitamin C, nutrients, fiber curtains, and the fiber contained on the basis of fiber and biological ingredients. Protect Mango from Infection! WHO has said that every adult has used forty-four percent of use. The nutritious fiber found in the body is a good ability to prevent cancer from being increased. States in patients' diseases, rheumatism, acidity, and burning. Thickness is a mixture of men. Increases the diet. You have been found useful in many diseases or diseases. Saves early from being old According to medical experts, it is full of ammunition E, with which humans are healthy and temperate. Vitamin releases the skin and protects the face from nutrients and nails on the skin. Vitamin C injection reduces the amount of cholesterol in the blood. It contains vitamin A from the weakness of the vineyards. This fuels the fruit of the sun Saves also protects eyes from getting worse. Protects from asthma According to experts, the use of jogg managers is more likely to reduce their chances of diarrhea. Assistant cancer prevention According to medical experts, antioxidants in the mangle reduce the risk of intestines and blood cancer. It is also considered effective against the glands 'glands' cancer. According to Horticulture experts, the molecule against cold or large intestinal cancer The main defensive weapon is that people who are eating foods have shown significantly low levels of cancer. Useful for bone health Experts say the use of mang is also protected from bone diseases, the calcium contained in it is strong. It contains the calcium bones present in it. People who eat more mangoes reduce the chances of the weakness of bone before time. Car Arrivals in Diabetes According to research, 20 other ingredients besides vitamins A, B, C, and Fiber contained in the mole, which reduces blood circulation absorption of blood. According to American experts, the amount of natural sweets available in mang is not harmful to sugar patients, but patients with a doctor should be consulted with the doctor's advice. Required for system hygiene The fiber contained as fibers also cleanses the intestines and helps the system keep the digestive in the right. Protect Mango from Infection! Useful for heart health Experts say mango is a useful fruit for people with heart disease. It contains potassium, fiber, and vitamins in the heart's heart. It is helpful in controlling potassium blood pressure present in it. Experts have said that mango is useful for human health Amy is full of nutritional fruits. Drinking your milk by eating it increases its nutritional strength. Especially helps in the development of children. Use of human body is useful. The molecule is digestive. Increases hunger. If the hose grows, honey is mixed with juice. Mango skin shifts and increases the face of the face. Mixing honey in the sweet mango juice mixture of fried veins. Use of molecular and vomiting is useful. Breaking the immortal water in the water increases your headache and pain. Mixing two grams of gold in sixty mango juices, it is useful for the weakness of the patient. The mango is the fruit of hot temperament, therefore, do not use milk with mango. It is useful to eat some numbers of Jamaica by eating mango. It improves the warm effect of mango. Some unique and absorbent techniques are being provided. Mango sauce Items: Chopped pieces of rough mango include one kilogram, red pepper fifteen grams, lip masala 30 grams, one kilogram of sugar, syrup 250 grams, salty flavor. Recipes: Cut the peanut peel and mix the sugar well. Let's keep for an hour. Take a custom cloth or bag. Tie masala and red pepper in it. Put them in a large spread pot. Put the plate and cook it on the light grind. Even if the water is dried and Pull the pieces relatively quickly. Add the vinegar again and then cook it. The pearl spoon sauce is ready. (Pepper and lip can keep the number of spices calculated by your taste.) Mango's Puppet Objects: A kilograms of mangoes (not cooked or tasted but medium), a kilogram of sugar, water customization. Taste bait: Cut the mango peel by peeling the mango. Bend mango with cloth, and cook soaked in water that moist pieces should soften. Take lap and mango kill and kill them. Protect Mango from Infection! Prepare sugar and water customization. When the thickening becomes thick, put the mango and let it cook. After the fermentation, when three narrow leaves of the bowl are removed. Molecule Items: Mango pieces, one kilogram, methane ghee 125 grams, turmeric powder fifteen grams, salt 250 grams, 250 grams of clay, chili pepper gram 15 grams, mustard oil (so that the mangoes are sown). Recipes: Wash and cook raw and chopped mango (sauce) and make four to eight pieces. Keep the skin properly and keep it in the sun for four to five hours. When the pieces begin to sprinkle the water and remove the green color of yellow, then remove it. Warm sixty oils so that they do not boil. Take cholesterol and fenugreek thick coat. Mix all the spices well and apply well on pieces and mix them in a glass or sugar vessel. Put hot oil. Close it for at least fifteen days. However, stay tuned on the other day. Keep oiling more oils as low as the number of oil decreases. Amy's comments Items: 250 yogurts, cooked mango two numbers, Chinese custom. Recipes: Mix mash with mash and mix it with sugar in the dye. Girl and rainy rain will give a lot of taste and nutrition with the potato potatoes. ماہرین صحت کے مطابق بیکٹیریا کا حملہ اس لیے ممکن ہوتا ہے کہ جسم کی خارجی تہہ بنانے والی بافتیں (ٹشوز)کمزور ہو جاتی ہیں ۔خوش ذائقہ،فرحت بخش،خوشبو دار پھل آم ٹشوز کی اس کمزوری کو دور کرتاہے۔اس تحفظ کی وجہ آم میں پائی جانے والی وٹامن اے کی وافر مقدار ہے۔ گرمیاں شروع ہوتی ہیں کہ آموں کا انتظار شروع ہوجاتا ہے کیونکہ آم ذائقے ،غذائیت اور توانائی سے بھر پور ایسا پھل ہے جسے بچوں سے لے کر اسی سال کے بزرگ بھی شوق سے کھاتے ہیں۔ بقول مرزاغالب آم میں دو خوبیاں ہونی چاہئیں ۔بہت سے ہوں اور میٹھے ہوں ۔آم ایک ایسا پھل ہے جس نے اپنا ایک کلچر بنالیا ہے ۔لوگ تحفے میں ایک دوسرے کو آم بھجوایا کرتے ہیں۔ جب پہلی مرتبہ کوئل کی کوکوکی آوازیں آتی ہیں تب سے آموں کا انتظار بھی شروع ہو جاتا ہے ۔ اس پھل کے پکنے کے لیے بھی سخت اور لگا تا ر گرمی کی ضرورت ہوتی ہے۔یہ ہمہ اقسام کا ہوتا ہے مثلاً دو سہری ،خاصہ،سندھڑی ،چونسہ ،ثمر فجری کلاں ،انور ٹول ،ثمر رامپور ،الفانسو اور لنگڑا۔ آم اپنی خاصیت میں سرد اور خشک ہوتا ہے اس میں وٹامن کے علاوہ دیگر پروٹین کا خزانہ بھی موجود ہوتا ہے ۔تر آم قدرے کم گرم اور شیریں آم زیادہ گرم ہوتے ہیں لیکن پکا آم دل کو تقویت پہنچاتا ہے ۔من کی بے م��گی کو کم کرتا ہے ۔جسم کو طاقتور کرتا ہے ۔قبض کے مرض میں مبتلا افراد کو آرام دیتا ہے آم کھانے سے اجابت کھل کر آتی ہے اور بھوک کی شدت بڑھتی ہے ۔جو لوگ اسہال میں مبتلا ہوں انہیں آم نہیں کھانا چاہیے۔آم جسم کا رنگ نکھارتا ہے مگر بادی پیدا کر تا ہے لہٰذااسے کھانے کے بعد یا ساتھ میں دودھ کا استعمال کر لینا چاہیے تاکہ جسم میں حدت نہ بڑھے اور توانائی بھی قائم رہے۔ آم کا نباتاتی نامMangifera Indicalہے۔آم میں وٹامن سی ،غذائی ،ریشہ کیروٹینز،پر ذائقہ ریشہ اور حیاتی کیمیائی اجزا پر مشتمل گود ا اور عرق ہوتا ہے ۔W.H.Oنے ہر بالغ کو چالیس گرام کے استعمال کو مفید قرار دیا ہے ۔آم میں پایا جانے والا غذائی ریشہ کینسر کو بڑھنے سے روکنے کی عمدہ صلاحیت رکھتا ہے ۔پیٹ کے امراض ،ریاح ،تیزابیت اور معے کی جلن میں افاقہ دیتا ہے ۔دبلے پتلے افراد کے لیے اکسیر Protect Mango from Infection! ہے ۔وزن بڑھاتا ہے ۔آم درج ذیل کئی امراض یا عارضوں میں مفید پایا گیا ہے۔ جلد بوڑھا ہونے سے بچاتا ہے طبی ماہرین کے مطابق آم وٹامن ای سے بھر پورہے جس کے استعمال سے انسان صحت مند اور شاداب رہتا ہے ۔وٹامن جلد کو تروتازگی فراہم کرتا ہے اور چہرے پر دانوں اور کیل مہاسوں سے بچاتا ہے ۔آم میں شامل وٹامن سی خون میں کولیسٹرول کی مقدار کم کرتا ہے ۔اس میں موجود وٹامن اے بینائی کو کمزور ہونے سے بچاتا ہے ۔یہ پھل سورج کی تیز شعاعوں سے بھی آنکھوں کو خراب ہونے سے بچاتاہے۔ دمہ سے محفوظ رکھتاہے ماہرین کے مطابق جولوگ آم کا زیادہ استعمال کرتے ہیں ان کے دمے کے مرض میں مبتلا ہونے کے امکانات کم ہوتے ہیں۔ کینسر سے بچاؤ میں معاون طبی ماہرین کے مطابق آم میں شامل اینٹی آکسیڈنٹ آنتوں اور خون کے کینسر کے خطرے کو کم کرتا ہے ۔گلے کے غدود کے کینسر کے خلاف بھی آم موثر بتایا جاتا ہے ۔ہارورڈیونیورسٹی کے ماہرین کے مطابق کولون یا بڑی آنت کے سرطان کے خلاف آم ایک اہم مدافعانہ ہتھیار ہے ۔آم کھانے کے شوقین لوگوں میں اس سرطان کی شرح نمایاں طور پر کم دیکھی گئی ہے۔ ہڈیوں کی صحت کے لیے مفید ماہرین کا کہنا ہے کہ آم کا استعمال ہڈیوں کی بیماریوں سے بھی محفوظ رکھتا ہے اس میں موجود کیلشیم ہڈیوں کو مضبوط رکھتا ہے۔ اس میں موجود کیلشیم ہڈیوں کو مضبوط رکھتا ہے ۔زیادہ آم کھانے والے افراد میں وقت سے پہلے ہڈیوں کی کمزوری کے امکانات کم ہو جاتے ہیں۔ ذیابیطس میں بھی کار آمد تحقیق کے مطابق آم میں موجود وٹامن اے،بی ،سی اور فائبر کے علاوہ 20دیگر اجزاء پائے جاتے ہیں جو خون کی گردش میں شکر کے جذب ہونے کے عمل کو کم کرتے ہیں۔امریکی ماہرین کے مطابق آم میں موجود قدرتی مٹھاس کی مناسب مقدار شوگر کے مریضوں کے لئے نقصان دہ نہیں ہوتی مگر شوگر کے مریضوں کا استعمال ڈاکٹر کے مشورے سے کرنا چاہیے۔ نظام ہاضمہ کے لیے ضروری آم میں موجود ریشے جنہیں فائبر بھی کہاجاتا ہے آنتوں کی صفائی کرتے ہیں اور نظام ہضم کو درست رکھنے میں مدد دیتے ہیں۔ دل کی صحت کے لیے مفید ماہرین کا کہنا ہے کہ دل کے امراض میں مبتلا افراد کے لیے آم ایک مفید پھل ہے ۔اس میں موجود پوٹاشیم،فائبر اور وٹامن دل کی صحت میں اضافے کا باعث بنتے ہیں۔اس میں موجود پوٹاشیم بلڈ پریشر کو کنٹر ول کر نے میں معاون ثابت ہوتا ہے ۔ ماہرین غذا وطب نے آم کو صحت انسانی کے لیے مفید قرار دیا ہے آم غذائیت سے بھر پور پھل ہے ۔آم کھا کر دودھ پینے سے اس کی غذائی طاقت اور بڑھ جاتی ہے ۔ خصوصاً بچوں کی نشوونما میں مدد دیتا ہے۔انسانی جسم کی تعمیر میں مفید ہے۔ آم ذود ہضم ہے۔بھوک بڑھاتا ہے ۔جسم کو فربہ کرتاہے۔ اگر تلی بڑھ جائے تو آم کے رس میں شہد ملا کر استعمال کر نا مفید بتایا جاتا ہے ۔ آم جلد کی رنگت نکھارتا اور چہرے کی رونق بڑھاتا ہے۔ میٹھے آم کے رس میں شہد ملا کر پینے سے تلی کا ورم دور ہوتا ہے۔ متلی اور قے میں آم کا استعمال مفید ہے ۔ امچور کو پانی میں بھگو کر کلیاں کرنے سے مسوڑھوں کے ورم اور درد کو افاقہ ہوتا ہے۔ ساٹھ گرام آموں کے رس میں دو گرام پسی ہوئی سونٹھ ملا کر پینا ہاضمہ کی کمزوری میں مفید ہے۔ آم گرم مزاج کا پھل ہے اس لیے آم کے ساتھ دودھ کا استعمال کرناچاہیے۔ آم کھا کر چند عدد جامن کھالینا مفید ہے ۔اس سے آم کی گرم تاثیر کی اصلاح ہوجاتی ہے ۔آ م کے ذائقے کی کچھ منفرد اور لذیذ تراکیب دی جارہی ہیں۔ آم کی چٹنی اشیاء :کچے آم کے کٹے ہوئے ٹکڑے ایک کلو،لال مرچ پندرہ گرام ،چاٹ مسالہ 30گرام،چینی ایک کلو،سرکہ 250گرام،نمک حسب ذائقہ۔ ترکیب:کچے آم چھیل کر ٹکڑے کرلیں اور چینی اچھی طرح سے ملا لیں۔ آدھا ایک گھنٹہ رکھا رہنے دیں ۔ ایک ململ کا کپڑا یا تھیلی لے لیں۔اس میں مسالہ اور سرخ مرچ باندھ دیں۔آموں کو بڑے پھیلے ہوئے برتن میں ڈالیں ۔پوٹلی ڈال دیں اور ہلکی آنچ پر پکائیں۔یہاں تک کہ پانی خشک ہو جائے اور ٹکڑے نسبتاً گھل جائیں ۔اب سرکہ شامل کرکے دوبارہ پکائیں اور گھوٹ لیں ۔مزیدار اچار چٹنی تیار ہے ۔(مرچ اور چاٹ مسالے کی مقدار اپنے ذائقے کے حساب سے رکھ سکتے ہیں۔) آم کا مربہ اشیاء:آم ایک کلو (نہ بالکل پکے ہوں نہ کچے بلکہ درمیانے)،چینی ایک کلو،پانی حسب ضرورت۔ ترکے ب:آم چھیل کر قاشیں کاٹ لیں۔بڑا ململ کا کپڑا لے کر آم باندھ لیں اورا بلتے ہوئے پانی میں اتنا پکائیں کہ آم کے ٹکڑے نرم ہو جائیں ۔کانٹے سے آم کے قتلوں کو گود لیں اور کپڑے سے نکالیں ۔ چینی اور پانی کا حسب ضرورت قوام (شیرہ )تیار کرلیں ۔جب گاڑھا ہونے لگے تو آم ڈال دیں اور پکنے دیں۔ ابال آنے کے بعد جب قوام کے Protect Mango from Infection! تین تاربن جائیں تو اتارلیں۔ آم کا اچار اشیاء :آم کے ٹکڑے ایک کلو،میتھی دانہ 125گرام ،ہلدی پاؤڈر پندرہ گرام،نمک 250گرام ،کلونجی 250گرام،کالی مرچ پسی ہوئی 15گرام ،سرسوں کا تیل (اتنا کہ آم کے ٹکڑے ڈوب جائیں)۔ ترکیب:کچے اور کھٹے آم(کیری )دھو کر صاف کرکے چار سے آٹھ ٹکڑے کرلیں۔نمک اچھی طرح لگا کر چار سے پانچ گھنٹے دھوپ میں رکھیں۔جب ٹکڑے پانی چھوٹنا شروع کردیں اور ہرے رنگ کا چھلکا پیلا ہو جائے تو ہٹالیں۔ ساٹھ گرام تیل اتنا گرم کریں کہ ابال نہ آئے۔کلونجی اور میتھی دانہ موٹا موٹا کوٹ لیں ۔تمام مسالے اچھی طرح ��لا لیں اور ٹکڑوں پر لگا کر خوب اچھی طرح مکس کرلیں۔اس مرکب کو کسی شیشے یا چینی کے مرتبان میں ڈال دیں اور گرم تیل ڈال دیں۔بند کر کے رکھ دیں کم از کم پندرہ دن کے لیے۔ البتہ دوسرے دن اچار دیکھتے رہیں ۔جیسے جیسے تیل کی مقدار کم ہوتی جائے مزید تیل گرم کرکے شامل کرتے رہیں۔ آم کا رائتہ اشیاء:دہی250گرا م ،پکے ہوئے آم دو عدد،چینی حسب پسند۔ ترکیب:آم کے قتلے اچھی طرح Mashکرکے دہی میں چینی کے ساتھ ملا لیں ۔گرمیوں میں چاول اور برسات میں آلو کے پراٹھوں کے ساتھ بہت ذائقہ اور غذائیت دے گا۔ source-UrduPoint. 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