Thanks Ritesh, for adding 'spice' to the topic... With regards
R. Vijayasankar On Sun, Jul 11, 2010 at 11:41 PM, Ritesh Choudhary <[email protected]>wrote: > Dear Gurucharanji and Vijayji, > > Pl add Acacia chundra (Kattha) from my side. > > Regards, > Ritesh. > > On Jul 12, 1:34 pm, "R. Vijayasankar" <[email protected]> > wrote: > > Thanks Gurcharan ji, for sharing your (Paan) experiences. I know, there > are > > so many ingredients and there exist a variety of paan's such as Saada, > > Special, Meetha etc. > > > > [i can tell only few ingredients...Piper betel leaf, Areca catechu nut, > > Abrus precatorius leaves, Foeniculum vulgare fruits?, Rose > petals/extract, > > Syzygium aromaticum flower buds, Cocos nucifera endosperm shrivals...and > > some preservatives...] > > would anyone like to add...? > > > > With regards > > > > R. Vijayasankar > > > > On Sun, Jul 11, 2010 at 11:17 PM, Gurcharan Singh <[email protected] > >wrote: > > > > > > > > > Vijayasankar ji > > > And imagine our examiner for Economic Botany brought Paan with him and > gave > > > it to us for identifying the ingredients. Imagine my plight who had > never > > > opened or tasted folded Paan leaf. Somehow, I managed from what I had > read. > > > Please don't be alarmed by the length of the thread. Firstly is > being > > > renewed after a gap of nearly more than a month, and secondly the > length of > > > the thread shows it is an interesting topic. > > > > > -- > > > 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 8:28 AM, R. Vijayasankar < > > > [email protected]> wrote: > > > > >> 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 > > > > > > > > 335.png > > < 1KViewDownload- Hide quoted text - > > > > - Show quoted text -
