Thank you prof. Singh ji for the information. chulha (wooden stove)? I know Chulha from my childhood, it was made of soil and we used to burn wood in it. Would be very nice if you can post fotos of these three varieties, whne you have time. Thanks Nalini
----- Original Message ----- From: Gurcharan Singh To: nabha meghani Cc: efloraofindia Sent: Tuesday, January 11, 2011 12:44 PM Subject: Re: [efloraofindia:59902] Fruits & Vegetables Week: Cydonia oblonga, the Quince Yes Nabha ji It is cumbersome. In Kashmir we used to put in chulha (wooden stove), angithi (charcoal stove) or kangri (mobile heaters Kashmiris use with fine burning charcoal: chinar-Platanus leaves are ideal), peel off the skin and eat. The trouble was worth taking, as it has a unique taste. -- 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 Tue, Jan 11, 2011 at 5:14 PM, nabha meghani <[email protected]> wrote: yes, the german name is Quitte, The fruits have a very nice flavour. Making jam is very tedious though. The fruit has sharp hair and cutting the fruit is not a pleasent job. Many people give away thefruits from their garden, because of too much woek it creates. Regards Nalini ----- Original Message ----- From: Gurcharan Singh To: efloraofindia Sent: Monday, January 10, 2011 6:15 PM Subject: [efloraofindia:59902] Fruits & Vegetables Week: Cydonia oblonga, the Quince Cydonia oblonga, the Quince, a fruit mostly used in jams and marmalades. The fruits are eaten ofter partial cooking or steaming. Local names Hindi: Bihi Tam: Shimaimathala Tel: Simadanimma Kan: Simedalimbe Kashmir: Bamtsunt -- 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/
