About the Vegetable :The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.Turnips are nutritious root vegetables sought after in a variety of cuisines across Europe, Asia, and Eastern American regions. It is one of the cool-season vegetables belonging within the broad Brassicaceae family, which also includes cabbage, kale, brussels-sprouts, etc. The roots have been cultivated as staple food during ancient Greek and Roman periods. Although, its bulbous root which is widely popular, it is its top fresh greens rather more nutritious, several times richer in vitamins, minerals, and antioxidants.Small young turnips or “baby turnips” are called when the roots harvested early in the growing stage. They are delicate, sweeter and eaten raw in salads. However, as they advance in age and maturity, their flavor becomes more pronounced and texture firm and woody.
Scientific / Binomial name : Brassica rapa var. rapa
Popularly Known as :Gaanth Gobhi,NavilKosu,Noolkol, NoolKal,Chinna Mullangi
Usage :
Young turnips Varieties are one of the favoured items in raw salads for their sweet taste, complementing with cabbage, parsnips, carrots, beets, etc.
Its cubes can mix well with other vegetables like kohlrabi, potato, carrots in variety of stews.
Diced roots can be added to poultry, lamb, pork, etc.
Add raw baby turnip slices with olives and cherry tomatoes to make delicious appetizer.
Turnip cubes are pickled as in other vegetables like radish, chilli-peppers, carrot in many parts of Northern India, Iran, and Pakistan.
Top greens are used with other greens and vegetables in soups, curries, and stews.
About the Vegetable :Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal. The distantly related dicots in the Asarum genus have the common name wild ginger because of their similar taste.Pungent, spicy ginger root is a popular root herb of culinary as well as medicinal importance. The root, which composes unique phyto-chemical compounds, still finds a special place in many traditional Indian and Chinese medicines disease preventing and health promoting properties.The spicy root is actually an underground rhizome of small herb plant belonging to the Zingiberaceae family, of the genus: Zingiber.Its root features knotty finger-like projections that grow downward from the ground surface. Fresh raw root has a silver gray outer surface. Cut sections feature creamy white, yellow, or red-colored crunchy flesh depending upon the variety. The root often contains fibrils running through its center, especially in over-maturede size size roots. Ginger has pungent, spicy and aromatic smell that comes from essential oils and phenolic compounds such as gingerols and shogaols in the root.
Scientific / Binomial name : Zingiber officinale.
Popularly Known as :Adrak, Alla, Shunti,Inji, Allam,
Usage :
Fresh or dried ginger root along with garlic, cilantro, onion, tomato, cumin and mustard-seeds made to a flavourful curry paste which is then added to variety of vegetable, meat and curry/soup preparations.
The herb root is also used in the preparation of mango, lemon and spondias (ambara in India) pickles.
Fresh root can be used in the preparation of variety of spicy snacks, candies, and ginger bread in the food industry.
Ginger tea is a popular drink in many Asian countries.
About the Vegetable :The beetroot is the taproot portion of the beet plant,[1] also known in North America as the table beet, garden beet, red or golden beet, or informally simply as the beet. It is several of the cultivated varieties of beet (Beta vulgaris) grown for their edible taproots and their greens. These Varieties have been classified as B. vulgaris subsp. vulgaris Conditiva Group.Beets are highly nutritious and “cardiovascular health” friendly root vegetables. Certain unique pigment antioxidants in this root as well as in its top-greens have found to offer protection against coronary artery disease and stroke; lower cholesterol levels within the body, and have anti-ageing effects.Beets are small herbaceous plants with broad dark-green leaves. Its underground taproot matures in 50-60 days of sowing and weighs about 100 to 150 g. If not harvested at the right time, it keeps growing in size to more than a pound and may develop surface cracks, lose taste and become unappetizing because of excess fibber content.
Scientific / Binomial name : Beta vulgaris
Popularly Known as :Beets, Yerra dumpa,
Usage :
The root may be eaten raw in salads with carrot, radish, cucumber, cabbage etc.
Steam the small cubes and serve warm with butter as a delicacy.
Pickled beets are a part of the traditional food in the southern American states.
Beet juice is a popular health drink.
In India, the roots are eaten boiled in curries with other vegetables such as carrot, potato, tomato, etc.
In Europe,cooked chunks are enjoyed as side dish with added olive oil, vinegar or lemon juice.
In Eastern Europe, its soup, borscht prepared with added sour cream, is a popular recipe.
About the Vegetable :Potato is a starchy root vegetable . The word "potato" may refer either to the plant itself or the edible tuber. Potato plants are herbaceous perennials that grow about 60 cm (24 in) high, depending on variety, with the culms dying back after flowering, fruiting and tuber formation. This humble tuber is one of the most widely grown crops and one of the cheapest staple food items eaten by population all-over the world.Potatoes are mostly cross-pollinated by insects such as bumblebees, which carry pollen from other potato plants, though a substantial amount of self-fertilizing occurs as well. Tubers form in response to decreasing day length, although this tendency has been minimized in commercial varieties.
Scientific / Binomial name : Solanum tuberosum
Popularly Known as :Vurlagadda, Aloo, Urlagadda, Aalugadde, Patata
Usage :Potato dishes are prepared in many ways:
Skin-on or peeled, whole or chopped, with or without seasoning's.
Mashed- Here potatoes are boiled and peeled, and then mashed with addition of milk, cream, and butter.
Whole baked, boiled or steamed.
Fried in oil or chips.
Prepare delicious soup/chowder with leeks, corn, onion and seasoning with salt and pepper.
Cut into cubes and roasted; scalloped, diced, or sliced and fried.
About the Vegetable :Radish is one of the nutritious root-vegetables featured in both salads as well as in main recipes. This widely used root vegetable belongs to the family of Brassica. In Chinese culture, the root along with cabbage and soybean curd (tofu), has been believed as healthful and sustenance food.Varieties of radish are now broadly distributed around the world, but there are almost no archaeological records available to help determine its early history and domestication.They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, smaller varieties being ready for consumption within a month while larger daikon varieties taking several months. Some radishes are grown for their seeds: oilseed radishes, for instance, may be grown for oil production. Other Varieties are used for sprouting and both roots and leaves are sometimes served cooked.
Scientific / Binomial name : Raphanus sativus
Popularly Known as :Mullangi, MullangiGadda,
Usage :Broadly speaking, radishes can be categorized into four main types (summer, fall, winter, and spring) and a variety of shapes lengths, colors, and sizes, such as red, pink, white, gray-black or yellow radishes, with round or elongated roots that can grow longer than a parsnip and can be used in many ways.
Radishes are eaten raw either as a whole or as slaw or in salads with carrots, beets, cucumber, lettuce, etc.
In French breakfast, radishes are served with sweet-butter and salt.
The roots are mixed with other vegetables in the preparation of steamed, stir fried or sauteed recipes in many regions.
In North India and Pakistan, the root is grated and mixed with spice and seasonings and stuffed inside bread to prepare "mooli parantha."
Pickled daikon (kimchi) is a traditional Korean speciality.
Radish pods (moongre in India) are eaten raw in salads or in stir-fries in many parts of Asia.
Its top greens oftentimes mixed with other greens like spinach, turnip-greens, etc., used in the preparation of soups, curries as well as in cooked vegetable recipes.
About the Vegetable :Carrot is a root vegetable, usually orange in colour and also many Varieties available in the market,( purple, red, white, and yellow varieties are generally used for cooking). It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well.Carrot grows a rosette of leaves in the spring and summer, while building up the stout tap root that stores large amounts of sugars for the plant to flower in the second year.carrot seedlings show a distinct demarcation between the taproot and the hypocotyl. The latter is thicker and lacks lateral roots. At the upper end of the hypocotyl is the seed leaf. The first true leaf appears about 10–15 days after germination.
Scientific / Binomial name : Daucus carota
Popularly Known as :Gazzar, Gazar, Gajar
Usage :Carrots can be eaten in a variety of ways such as pulping, cooking and adding cooking oil. In India carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or dal dishes. A popular variation in north India is the Gajar Ka Halwa carrot dessert, which has carrots grated and cooked in milk until the whole mixture is solid, after which nuts and butter are added.Carrot salads are usually made with grated carrots with a seasoning of mustard seeds and green chillies popped in hot oil. Carrots can also be cut in thin strips and added to rice, can form part of a dish of mixed roast vegetables or can be blended with tamarind to make chutney.[Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well-known dish is carrots julienne.Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.
