Please see yellow substance (many times red) in the picture. Katri is said to be prepared from immature Papita.
regards Pankaj Oudhia On Mon, Jul 12, 2010 at 12:19 PM, Inderjeet Sethi <[email protected]>wrote: > 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 >
