What is Katri? pls clarify On Mon, Jul 12, 2010 at 11:58 AM, Gurcharan Singh <[email protected]>wrote:
> A resolution!!! > Next time we have an outdoor party, Vijayasankar ji would be our Sanjeev > Kapoor. > > > > -- > > 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/ <http://people.du.ac.in/%7Esinghg45/> > > > > On Mon, Jul 12, 2010 at 11:51 AM, Pankaj Oudhia <[email protected]>wrote: > >> Add Katri from my side and here is Meetha Paan for you all. >> >> http://ecoport.org/ep?SearchType=pdb&PdbID=43292 >> >> >> regards >> >> Pankaj Oudhia >> >> >> On Mon, Jul 12, 2010 at 10:13 AM, 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/<http://people.du.ac.in/%7Esinghg45/> >>>> > >>>> > > 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/<http://people.du.ac.in/%7Esinghg45/> >>>> > >>>> > >>> 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 - >>> >>> >>> >> > -- ~ik~ Dr.Inderjeet Kaur Sethi Associate Professor Department of Botany SGTB Khalsa College University of Delhi Delhi-110007 M: 9818775237
