I think cooking is a great art, Gurcharan ji! I always like it (and of course eating too!). But most of time i will be assigned the job of cutting vegetable, as i used to take proper T.S. or L.S. in uniform thickness...like a 'macrotome'...[?]
during lunch time in college/office we friends used to discuss/id the bot.names of all the ingredients of our meals....starting from Brassica juncea...Murraya koenigii...to all vegetables. Botanical lunch! i think this thread is going tooooo looong... With regards R. Vijayasankar On Sun, Jul 11, 2010 at 9:40 PM, Gurcharan Singh <[email protected]> wrote: > Our children used to get confused shopping to differentiated between Sabut > mah (mash; whole black gram), dalli mah (split black gram), and Dhuli mah > (washed black gram, which is white in colour). > > Vijayasankar ji, you seem to a culinary expert also. > > -- > Dr. Gurcharan Singh > Retired Associate Professor > SGTB Khalsa College, University of Delhi, Delhi-110007 > Res: 932 Anand Kunj, Vikas Puri, New Delhi-110018. > Phone: 011-25518297 Mob: 9810359089 > http://people.du.ac.in/~singhg45/ > > On Mon, Jul 12, 2010 at 7:57 AM, Rakesh Biswas > <[email protected]>wrote: > >> :-) >> >> interesting discussion. >> >> On Mon, Jul 12, 2010 at 5:20 AM, Pankaj Kumar >> <[email protected]>wrote: >> >>> you are talking abt homely food infront of a bachelor who hasnt been >>> home for past 4 years :(((...... >>> Just kidding....!!! >>> You see, ultimately the curry can be white.... >>> Pankaj >>> >> >> > > > >
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