Dear All Nice flow of discussion. I like this. Regards Senthilkumar U.
On 12 July 2010 10:13, R. Vijayasankar <[email protected]> wrote: > 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 - > > > -- Senthilkumar U. BSI & School of Ecology and Conservation, University of Agricultural Sciences, Bangalore-560 065. Karnataka, India
