Saabut lehsan ki kaliyan, khalis sarson ke tel mein basai hui. Waqt ke sath lehsan naram hota jata hai aur zaiqa aur gehra. Jinhein tez aur bharpoor achar pasand hai, unke liye yehi jar hai.
Saabut lehsan ki kaliyan — cut nahi
Waqt ke sath zaiqa aur behtar hota hai
Khalis sarson ka tel, 1985 wali recipe
Naan, paratha aur salan ke sath zabardast
SINCE1985SHIKARPUR
Paise tab dein jab jar aapke haath mein ho
پیسے تب دیں جب جار آپ کے ہاتھ میں ہو
Cash on Delivery poore Pakistan mein. Jar aapke saamne aayega, aap dekhenge,
phir paise denge — Rs. 850 se ooper ke har order par.
COD poore Pakistan — jar dekhein, phir paise dein.
Bharpoor lehsan ka zaiqa hai lekin mirch medium rakhi jati hai — zyada tar log ise roz ke khane ke sath pasand karte hain.
Kya lehsan naram hota hai?
Ji haan, 2–3 hafton mein kaliyan naram ho kar masalay ko poori tarah jazb kar leti hain.
Lahsun ka achar ke kya fayde hain?
Lahsun sadiyon se desi khanon ka hissa raha hai aur achar ki shakal mein ye khaane ka zaiqa khoob barha deta hai. Hum koi tibbi daawa nahi karte — ye ek riwayati achar hai jo apne tez, khushbudar zaiqe ke liye pasand kiya jata hai.
Lahsun ka achar kaise dala jata hai?
Lahsun ki sabut kaliyan chheel kar namak mein rakhi jati hain, phir sarson ke tel aur pissay masalon mein daal kar kuch dinon tak dhoop dikhayi jati hai. Is se kaliyan naram ho jati hain aur masala andar tak utar jata hai.
Lahsun aur lehsan — sahi lafz kaunsa hai?
Dono ek hi cheez hain. Urdu mein لہسن likha jata hai, jise log lahsun, lehsan ya lehsun — teenon tarah likhte hain. English mein ise garlic kehte hain.
