Sardiyon ke mausam me baazar me milne wali meethi aur taaja hari matar (green peas) har kisi ko pasand hoti hai. Chahe Matar Paneer banana ho, Aloo Matar ki sabzi ho, ya Pulao—hari matar har dish ka swad guna kar deti hai. Lekin jaise hi garmiyon ka mausam aata hai, baazar me taaja matar milna band ho jati hai ya fir bohot mehengi aur kharab quality ki milti hai.
Aajkal sabjiyon ki sabse badi problem ye hai ki garmiyon me wo bohot der tak taaja nahi reh paati aur sukh jati hain. Fridge me rakhne ke bawajood bhi kai sabjiyan pehle jaise swadisht nahi rehti. Lekin kya aap jaante hain ki aap sardi ke mausam me saste daam par khareedi gayi hari matar ko poore ek saal tak bina kharab hue bilkul taaja aur hara rakh sakte hain? Is article me hum aapko **Muttor Ko Hara Aur Taaja Rakhne Ki Widhi** (Blanching Method) detail me batayeinge. Aise hi ghareulu nuskhe aur rasoi se jude easy tips padhne ke liye hamare Kitchen Tips Category ko zaroor visit karein.
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Matar ko lambe samay tak preserve karne ka ye tarika bohot hi aasan hai aur isse matar ke nutrients (poushtik tatva) bhi barkarar rehte hain. Aayein vistar se samajhte hain is poori vidhi ko.
1. Matar Ko Preserve (Store) Karna Kyun Zaroori Hai?
Hari matar ek seasonal sabzi hai jo mukhyatah thand ke mausam me ugai jati hai. Thand ke dino me iski paidaawar bohot achhi hoti hai, jisse market me ye ₹20-₹30 prati kilo tak saste daam par mil jati hai. Lekin garmi ya monsoon ke mausam me iski keemat ₹120-₹150 prati kilo tak pahunch jati hai, aur jo frozen matar packet me milti hai wo bohot mehengi hoti hai.
Ghar par hi natural tarike se matar ko freeze aur store karne ke kai fayde hain:
- Paisa Ki Bachat: Sardi ke mausam me sasti matar khareed kar saal bhar ke liye store karne se hazaron rupaye ki bachat hoti hai.
- Purity Aur Taste: Market me milne wali frozen matar me preservatives ho sakte hain, lekin ghar par banayi gayi matar 100% pure aur preservative-free hoti hai.
- Har Mausam Me Availability: Garmi me jab bhi aapka man kare, aap turant frozen matar nikalkar apni pasandida dish bana sakte hain. Food safety aur freezing guidelines ke baare me adhik janne ke liye aap USDA Food Safety Guidelines par bhi padh sakte hain.
Ghar me bachat karne ke aise hi behter upaay janne ke liye hamari guide Ghar Me Paise Kaise Bachaye ko zaroor padhein.
2. Muttor Ko Hara Aur Taaja Rakhne Ki Widhi (Step-by-Step Guide)
Matar ko lambe samay tak hara aur taaja rakhne ke liye **Blanching Process** sabse best vidhi mani jati hai. Is vidhi me matar ko halka ubala jata hai aur fir turant thande pani me daala jata hai taaki uski cooking stop ho jaye aur natural green color lock ho jaye.
Is vidhi ko sahi dhyan se karein, kyunki agar ek bhi step chhut gaya toh matar kharab ho sakti hai. Iski poori step-by-step jankari niche di gayi hai:
Step 1: Matar Ki Chhantai Aur Daane Nikalna
Sabse pehle acchi quality ki taaja hari matar khareedein. Dhyaan rahe ki matar ke daane poore pakke aur meethe hone chahiye. Kacchi ya bohot chhote daano wali matar store karne ke liye sahi nahi hoti. Sabhi matar ke daane chilkar ek bartan me nikal lein. Kharab ya keeda lage hue daano ko alag hata dein.
Step 2: Pani Ubalna Aur Ingredients Daalna
Ab ek bade bhagone (vessel) me lagbhag **3 liter pani** garam karne ke liye rakhein. (1 kilo matar ke daano ke liye 3 liter pani kaafi hota hai). Jab pani me halka ubal aane lage, tab usme:
- 1 Chammach Namak (Salt): Ye matar ko kharab hone se bachata hai aur hafif preservative ka kaam karta hai.
- Aadha Chammach Cheeni (Sugar): Cheeni daalne se matar ka natural hara rang (chlorophyll) saal bhar waise ka waisa hi bana rehta hai.
Step 3: Matar Ko Ubalna (Blanching)
Pani me ubal aate hi nikale hue matar ke daano ko bhagone me daal dein. Matar ko sirf **2 se 3 minute** tak hi ubalne dein. Aap dekhenge ki shuruaat me matar ke daane tale (bottom) me baithe honge, lekin ubalne ke baad sabhi daane pani ke upar tairne (float karne) lagenge. Jaise hi daane upar aayein, gas band kar dein.
Step 4: Thande Pani Me Daalna (Ice Water Bath)
Ubalne ke turant baad ek chhanni (strainer) ki madad se matar ke daano ko garam pani se nikal lein aur turant **baraf wale thande pani (Ice-cold water)** me daal dein. Is step ko ‘Shock Treatment’ kehte hain. Isse matar ki cooking process ruk jati hai aur matar ka daana soft hone ke bajaye crispy aur tight rehta hai.
Step 5: Matar Ka Pani Sukhana
Thande pani me 2 minute rakhne ke baad matar ko nikal lein aur ek saaf sooti kapde (cotton cloth) ya towel par phaila dein. Matar ke upar maujood sara pani acchi tarah se sukh jane dein. Dhyaan rahe ki matar par nami (moisture) bilkul nahi rehni chahiye, warna freezer me aapas me chipak kar barf ki parat ban jayegi.
Step 6: Zip-Lock Bag Me Pack Karna
Jab matar ke daane poori tarah se sukh jayein, tab unhe ek bade **Zip-lock polybag** ya air-tight container me pack kar dein. Bag me se achhi tarah hawa (air) nikal kar zip band kar dein aur ise **Freezer** me rakh dein. Kitchen appliances ki sahi dekhbhal ke liye aap hamari post Fridge Ki Safai Kaise Kare padh sakte hain.
3. Matar Store Karte Samay Ye 5 Galtiyan Kabhi Na Karein
Kai baar log ghar par matar freeze karte hain lekin 1-2 mahine me matar kali padne lagti hai ya kharab ho jati hai. Iska karan kuch aam galtiyan hain:
- Pani Ko Sahi Se Na Sukhana: Agar matar par pani reh gaya toh freezer me matar ke daane aapas me chipak kar ek bada barf ka tukda ban jayenge.
- Over-Boiling (Adhik Ubalna): Matar ko 3 minute se zyada na ubalein. Zyada ubalne se matar gal jayegi aur frozen hone ke baad bekar ho jayegi. Food preservation techniques par vistar se janne ke liye Britannica Food Preservation Guide padhein.
- Cheeni Na Daalna: Cheeni daalna chhodne se matar ka hara rang dheere-dheere peela hone lagta hai.
- Normal Polybag Ka Istemal: Air-tight zip-lock bag ka istemal na karne se freezer ki smell matar me chali jati hai.
- Frequent Thawing: Baar-baar poore matar ke bag ko freezer se bahar nikalne se wo kharab ho sakti hai. Utni hi matar nikalein jitni zarurat ho. Ghar me sabjiyon ko fresh rakhne se judi extra jankari ke liye padhein Sabji Ko Kharab Hone Se Kaise Bachaye.
4. Stored Matar Ko Use Karne Ka Sahi Tarika
Jab aap saal bhar baad ya garmiyon me freezer se frozen matar nikalein, toh ise direct garam tel ya ubalti sabzi me na daalein. Use karne ka sahi tarika ye hai:
- Jitni matar aapko pakani hai, utni ek katori me nikal lein.
- Use normal tap water (sadharan pani) me 5 se 10 minute ke liye doobne dein. Isse matar ka temperature normal ho jayega.
- Iske baad pani chhan kar matar ko seedhe apni dish me daal lein. Ye bilkul taaja khareedi gayi matar jaisa swad aur rang degi.
Garmiyon me sehatmand rehne aur seasonal sabjiyon ke fayde lene ke liye hamara article Garmiyon Me Health Care Tips zaroor padhein.
5. Homemade Frozen Matar Ke Swasthya Fayde (Health Benefits)
Ghar par naturally store ki gayi matar sirf swadisht hi nahi balki health ke liye bhi bohot fayde-mand hoti hai:
- Rich in Protein & Fiber: Hari matar me bharpoor matra me plant-based protein aur dietary fiber hota hai jo digestion ko thik rakhta hai. Nutrition data check karne ke liye aap Healthline Nutrition Portal ko refer kar sakte hain.
- Low Calorie: Weight loss karne walo ke liye matar ek behter option hai.
- Rich in Vitamins: Isme Vitamin C, Vitamin K aur Antioxidants hote hain jo immunity boost karte hain. Healthy lifestyle apnaane ke liye hamara Health & Fitness Category zaroor explore karein.
6. Commercial Frozen Matar Vs Homemade Frozen Matar
Baazar me milne wali frozen matar aur ghar par taiyar matar me bohot antar hota hai:
- Cost (Kharacha)
- ₹20 – ₹30 prati kg
- ₹120 – ₹180 prati kg
- Preservatives
- 100% Chemical Free
- Chemicals & Artificial Colors mix ho sakte hain
- Taste (Swad)
- Natural Meetha Swad
- Thoda Processed Swad
- Freshness
- Aapke samne taiyar
- Mahino purani packaging
| Feature | Ghar Ki Frozen Matar | Commercial Frozen Matar |
|---|
Aise hi aur bhi bachat aur kheti se jude vishay par janne ke liye hamara article Zero Budget Natural Farming Kya Hai zaroor padhein.
7. Muttor Ko Store Karne Ke Frequently Asked Questions (FAQs)
Q1. Kya matar ko bina ubaale bhi freeze kiya ja sakta hai?
Ans: Bina ubaale matar ko freeze karne par unka hara rang aur meetha swad kuch hi hafton me khatam hone lagta hai. Isliye Blanching (ubalna) sabse zaroori step hai.
Q2. Matar me cheeni daalna kyun zaroori hai?
Ans: Cheeni matar ke natural chlorophyll (hare rang) ko lock kar deti hai aur uski meethas ko saal bhar ke liye maintain rakhti hai.
Q3. Ghar ki frozen matar kitne mahine tak kharab nahi hoti?
Ans: Agar aapne sahi vidhi se blanching ki hai aur air-tight zip-lock bag me rakha hai, toh ye matar poore 1 saal (12 mahine) tak bilkul taaja rehti hai.
Q4. Kya ise fridge ke niche wale hisse me rakh sakte hain?
Ans: Nahi, ise normal fridge section me nahi balki **Freezer** (barf wale khane) me hi rakhna hota hai jahan temperature 0°C se kam rehta hai.
Q5. Matar ubalte samay kitna namak aur cheeni daalein?
Ans: 1 kilo matar ke daano aur 3 liter pani ke hisab se 1 chammach namak aur aadha chammach cheeni bilkul perfect ratio hai.
Q6. Matar ko thande pani me daalna kyun zaroori hai?
Ans: Garam pani se nikal kar baraf wale pani me daalne se matar ki cooking ruk jati hai, jisse matar over-cook hokar galne se bach jati hai.
Q7. Zip-lock bag na ho toh kya istemal karein?
Ans: Agar Zip-lock bag nahi hai, toh aap kisi bhi saaf Air-tight plastic container ya Tupperware box ka istemal kar sakte hain.
Q8. Kya frozen matar ki aam sabzi banai ja sakti hai?
Ans: Haan, aap ise normal fresh matar ki tarah kisi bhi dish jaise Aloo Matar, Matar Paneer, Pulao, ya Poha me istemal kar sakte hain.
Q9. Agar matar par barf jam jaye toh kya karein?
Ans: Gar matar par barf jam gayi hai, toh iska matlab hai ki packing ke time moisture reh gaya tha. Use pakane se pehle normal pani me doobakar barf pighla lein.
Q10. Kitni matar ubalne par daane upar aane lagte hain?
Ans: Pani ubalne ke baad matar daalne par lagbhag 2 se 3 minute ke andar sabhi daane pani ke upar tairne lagte hain.
