Papita jise english mein Papaya kaha jata hai. Yeh ek fruit hai jisse aapne bhi kabhi na kabhi jarur khaya hoga.
Papaya khane ke bahut benefits hote hai aur aaj hum Papita farming business plan ke baare mein vistar se jaanenge. Haliye jaante hai ki papita ki kheti kaise kare. Jaisa ki aapko pata hi hai ki Papita ek fruit hai jiski market mein bahut demand rahti hai.
Yeh ek lamba phal hota hai. Ek papite ka wajan gram se lekar 1 kg tak hota hai. Aaj kal log iski kheti karke bahut achha munafa kama rahe hai. Papita ki kheti karne se pehle, aapko sahi jagah aur mitti ka chunaav karna hoga taaki aapki fasal achhi ho. Papita ki kheti ke liye domat mitti sabse achhi hai.
Papaya ke beej bone ka sabse achha samay July se September aur February-March hota hai. Papaya ki bahut saari kismein varieties hai aur achhi kism se jyada munafa kamaya ja sakta hai. Humne yahan kuch kismon ke ke naam bataye hai jo bahut achhi maani jaati hai.
Papita ho ya koi aur kheti uske liye mitti ka chayan achhe se karna jaruri hai. Iss karan mitti ki janch jarur karwa leni chahiye.
Papaya ki kheti Domat mitti par achhi hoti hai. Saath hi jaha kheti kar rahe hai waha pani nikalne ka intjam bhi hona chahiye papite ke jado ke paas paani rahne se paudhe sadne lagte hai. Mitti ka pH maan 6. Ab hum baat karenge bowai Sowing ki. Achhi upaj ke liye beej bhi achhi quality ka hona chahiye. Beejon ko kyariyo, lakadi ke box, mitti ke gamlo aur polythin ki thaili mein boya ja sakta hai.
Jab paudhe 8 se 10 cm bade ho jaate hai toh unhen kyari se nikalkar polythin mein transafer karna chahiye. Paudhe lagane ke baad gaddho mein mitti aur gobar ki 50 gram eldrin milakar bhar dena hai aur wo cm uncha rahna chahiye. Iss tarah Jab tak paudhe achhe se panap na jaaye tab tak rojana dophar mein thodi bahut sinchai karni chahiye. Phir aapko plastic ki thaili mein beejon ko ugana hota hai.
Iske side mein ched karke patti ki khad, ret, gobar aur mitti ka mix banakar thailiyon mein bhar dena hai. Har thaili mein 2 se 3 beej bo dene hai. Jab paudhe lagane ka time aaye toh aapko pahle khet ko achhe se taiyar karke samtal bana dena hai.Pyaj bharat mein khaiye jaane wali lokpriya sabzi hai aur pyaj ke karan anek sabziyon ka swad badh jaata hai.
Pyaj ki kheti aasani se ki jaa sakti hai.
Yeh anek prakar ki mitti mein ugne ki shamta rakhti hai aur jahan bhi acchi tarah se sinchai ho sake wahan pyaj ug sakti hai. Pyaj ko ugane ke liye 25 degree celcius ke aas pass ka tapmann aur pyaj ki fasal ko pakne ke liye 30 se 35 degree celcius ka tapmaan chahiye hota hai. Pyaz ko anek prakar ki mitti mein boya jaa sakta hai lekin retili, aur zyada bhurbhuri mitti pyaz ki kheti ke liye sabse zyaad upyukt hai.
Isliye woh khet jinki mitti is prakar ki ho unmein hi pyaz ki kheti zaroor karni chahiye. Mitti ki prakriti paani ki tarah honi chahiye yani uski pH 5. Iskay saath hi khet aisa ho jisme surya ki roshni acchi tarah aati ho. Mitti ko khod kar dheela kar len aur khet mein ugi hui ghas phoos aur pathharon ko hata den. Yadi mitti mein poshan dene wale tatvon ki kami hai to pyaaz bone se pehle usmay prakritik khaad milayen.
Zyaada khudi hui mitti ko daba den kyonki pyaaz sakth mitti mein zyaada acchi tarah ugati hai.How to Grow Beetroots From Seeds -Seedling to Sprouting - Part-1 - Winter Vegetable (Urdu/hindi)
Pehlee hai paudhon ka pratiropan jisme jab pyaaz ke paudhe 6 se 8 saptah ke ho jaate hain to unhe gamlon se hatakar khet mein boo diya jaata hai. Doosri hai Pyaaz ke beejon ko khet mein seedha hi boo diya jaata hai aur teesre vidhi hai ki pyaazon ko khet mein boo diya jaye. Agar pyaaz ke paudhe pratyaropit kar rahe hain to har paudhe ko ek doosre se 15 centimeter door lagayen. Agar pyaaz ke beej bo rahe hain to khet ke hisaab se pyaaz ke beejon ki matra len. Agar pyaaz hi boo rahe hain to khet ke hisab se is prakar pyaaz len ki do pyaaz ke beech ki doori kam se kam 15 centimeter ho.
Pyaj ko bone ke liye sabse paehle mitti mein ek jaisi lambi panktiyaan banyen. Ek jaisi seedhi panktiyon ko banane ke liye aap seedhe dhage ka upyog kar sakte hain. Ab mitti ki in panktiyon mein kam gehre gadde karen jo ek doosre se 15 centimeter ki doori par hon.
Ab har gadde mein ek pyaj is tarah rakhen ki pyaj ka patla sira upar ki taraf ho jisse paudha nikalta hai. Pyaj ko bone ke baad sinchai bahut zaroori hoti hai. Pyaj ko boone ke teesre din sinchai karen. Iskay baad agar mausam sukha hai aur barish nahi hoti hai to 7 dino baad phir sinchai karen. Pyaj ki jaden jamne ke liye usay kafi matra mein sinchai ki zaroorat hoti hai. Lekin aas paas pani nahin jamne den.
Agar jadon ke pass zyada pani jamta hai to jaden gal jaatee hain. Pyaz pak gayi hai aur usay nikne ka samay aa gaya hai iska andaaza pyaz ke paudhon se lagaya jaa sakta hai.Though it is a winter crop but now easily available through out the year. Turnip is mainly consumed in the state of Punjab. When you shop for shalgam then try to choose small young shalgam as they taste best,the big mature turnip taste slightly woody and bitter and some times turn dry and fibrous from the center so choose heavy but small turnips for best result.
As shalgam is from the raddish family so it has a peculiar taste. You need to add some sugar and lemon juice to balance the taste. This was so, so delicious. I made it on the stovetop so it took longer but it was worth it. Thanks for the beautiful recipe. Your email address will not be published.
Recipe Rating. Turnip and peas cooked in a tangy tomato sauce. Prep Time 10 mins. Cook Time 15 mins. Total Time 25 mins. Cuisine: Punjabi Cuisine. Keyword: curry, sabzi, Shalgam, turnip. Servings: 4 people. Author: anjanaskc. Heat oil in a pressure cooker and add the tempering ingredients. When seeds start crackling add chopped tomato and stir for a minute. Add chopped turnip, green peas ,chili powder,coriander powder,salt and turmeric. Add a cup of water and pressure cook for whistles on medium heat.
Pyaj Ki Kheti Kaise Kare – Jankari Hindi Me प्याज की खेती कैसे करे
When cool down then open the cooker and roughly mash the boiled turnip with the laddle. Add sugar and ginger and cook till it thicken slightly. Then add lemon juice and fresh coriander and ghee. Serve hot with chapati or paratha. Notes NOTE. Try to choose small and heavy turnip as small turnip taste best,mature and big turnip have a peculiar taste. I prefer to mash the curry so it absorb all the flavours but you can make it without mashing if you prefer.
I have make it watery but you can also make it dry. Can use mango powder instead of lemon juice. Addition of green peas is optional. Comments lovely website…awesome photographs …. Leave a Reply Cancel reply Your email address will not be published.Turnip Recipes- Come winter and the pantry is stacked with eye-catching veggies and greens. From crunchy radishes and carrots to ruby red beets and purplish turnips, the colder months come afresh with a great variety for our everyday meals.
Talking of turnips shalgamthese ivory white seasonal roots with a hint of purple come loaded with essential micro-nutrients. Turnips are a great source of Vitamin C ; add them to your daily diet to fortify yourself against the change in season. They also contain Vitamin A, B, E, K, calciumiron, magnesium, manganese, sodium, potassium and phosphorous.
Turnips are extremely easy to cook. Include them in salads, cook them into heart-warming soupsmake a dip or simply curry them Indian style. One of the oldest and most traditional ways of using turnips in Indian cooking is by pickling. In most North Indian households, turnips are teamed with other winter veggies like cauliflower to make the most loved gobhi-shalgam achaar.
In addition to the root, its leaves are also cooked as saag or blitzed to be added to soups. Turnips are tad low in calories, and apt to be part of your low-cal diet plan. Look for the ones with smooth skin and a bright hue. Any form of discolouration could signify insect infestation.
Discard if the veggie has marks, cracks or scars on it. The leaves should be bright green, fresh and crisp. Hold each in your hand and make sure that it feels firm. Turnips can be cleaned and stored in the refrigerator for close to two weeks. You must wash and scrub the vegetable thoroughly before cooking.
You can choose to cook them whole or peel off the skin. Ensure that you don't overcook them; turnips render a flavourful crunch to the meal which doesn't please the palate when it loses its crunch due to overcooking. A photo posted by Homestead Bound homestead. The spices that bring out its flavour and enhance the overall taste would include paprika, mustard, nutmeg, pepper, cinnamonginger and garlic.
Herbs also work wonders with turnips.Shalgam ki Sabzi Recipe : A winter veggie, shalgam or turnip, from the radish family, is a great option to cook for lunch. A perfect recipe to dish up in just 30 minutes! Shalgam ki sabzi is largely associated with the Punjabi cuisine where chunks of turnip is cooked in simple everyday flavors by adding a good amount of tomatoes and onion.
It is a semi dry curry so you can have it along a roti as well as pair up with some leftover rice. A satiating and comfort food to cook for lunch, put some pickle and dal to accompany this and you'll have a wholesome meal at the table. Recipes Vegetarian Shalgam Ki Sabzi. Shalgam ki Sabzi Recipe. Tweeter facebook Email. How to make Shalgam ki Sabzi. Recipe By: Niru Gupta. How to Make Shalgam ki Sabzi 1. Add the chopped green chillies, grated ginger and garlic. Fry briefly. Add the chopped onions and saute on medium heat for 3 minutes or till the onions are lightly browned.
Now, add the chopped tomatoes, salt, and the turmeric, cumin and coriander powders. Add the chopped turnips and mix. Add the water and stir well. Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat and cook on low level for about 15 minutes. Open the cooker after all the steam has escaped. Add the sugar and very lightly mash the cooked turnips.
Keep on the flame for a few minutes to dry out excess water if any. Garnish with finely chopped coriander leaves. Related Articles. Related Videos. Related Recipes:.
Our Best Recipes.Dear Sangeeta I think I should start eating salgam. These days I am busy eating Kadam or Ganth Gobi.
Very nice recipe, as usual from you. Have a nice day. I so want to eat that whole bowl. Wow, you are on a rampage today, 3 continuous posts :.
5 Best Turnip Recipes | Popular Shalgam Recipes
I have never tasted lotus stem. Different one. Thanks everyone This has been the most repeated curry at my place as the husband doesn't like shalgam much and in this curry the shalgam vanishes in to the background Those who like turnips would be able to find turnips in this curry though :.
Thankyou Sangeeta! I was searching for the Olan recipe you made. Came across so many wonderful recipes I want to try! Sorry for the inconvenience. Yummy and wish to have the whole bowl. Hi Sangeeta, What a coincidence!! Yesterday I was eyeing the shalgams with the sabjiwala and wondering whether to buy or not, actually I have never bought it, cooked it and dont remember tasting it also, but somehow I wanted to try it out, but had no idea how to cook. Do make these versions of shalgam Rekha!!
Let me know the results too :. Sangita, I made the same for dinner day before, i used garam masala instead, turnips are not so familiar in hyd.
But there was slight bitterness in the subzi, sundar was able to do more justice than me, tell me how to remove the bitterness. Sometimes the butter taste may be due to over browning of garam masalado take care of that.
Garam masala is not suitable for shalgam as i remember ,I had added shalgam once to a spicy mutton curry as suggested by a muslim friend n it turned out a bit weird I think this is what my hubby asks of me everything I make much alu mattar in the thick onion -tomato pasty-gravy. It is so simple, wish I had know this earlier.
Thursday, February 3, shalgam aloo matar ki subzi This simple curry which reminds you that yummy meals can be quick and convenient at the same time.
I make a similar curry with halved parvals pointed guards and that is a nice and light summer time curry without the peas. That parval curry is a regular for dinner with chapatis, an ideal summer dinner The thought of summer makes me uncomfortable as the winters days are dwindling fast.
अदरक की खेती कैसे करें (adrak ki kheti)
Posting a series of turnip curries is my achievements in the season as I have been so occupied to come to my blogs. But still there is some time to enjoy turnips before they vanish under the scorching sun, make this shalgam alu matar ki subzi and see how delicious it is Pin It.The layer of cold, freezing winter has engulfed the land.
We are hiding away in the cozy cocoon. Once in a while, we are shedding away the covering of blanket and stepping out of the house. The crisp, frosty air turn our cheeks blushing red and tickles the nostrils. Still we stand brave and handpick the fresh produce to refill the empty pantry. The site of bright, shiny vegetables is a bit comforting and cheering in this biting cold weather.
The delicate rays of sun cast a lustrous coating over the vegetables making them look garden-fresh. From tiny red radishes, green leafy vegetables, long red carrots, peas to purplish turnips we stuffed them all in the carry-bag. Shalgam aur Matar Ki Sabzi is another Indian curry. The turnip is cooked with fresh green peas in the routine onion and tomato masala. The pressure cooker can also be used to cook the curry.
In turn, each bite of turnip turns out succulent and full of bursting flavours. The presentation of food and the clarity of images in your posts both acts like an appetizer for my stomach.
Recipe Rating. Save my name, email, and website in this browser for the next time I comment. Jump to Recipe Print Recipe. Shalgam aur Matar Ki Sabzi Recipe. Shalgam aur Matar Ki Sabzi is turnip and green peas Indian-style stir-fry. Learn how to make shalgam ki sabzi in few simple steps. Course: Main Course.