Is Narmada water being made to flow in Sabarmati not supplied to city of Ahmedabad? This has furthered the idea of river...
I have been selling glass for commercial buildings talking about light, thermal/solar heat gain etc.etc..but I...
Dear Saxena ji,
Thank you for inquiry.
West facing windows can be a big source of heat, first measure which you...
in northern parts of India, buds of kachnar (Bauhinia tomentosa) are commonly used to make a curried vegetable dish, as they are extremely delicious with an unique flavour. The tree is commonly found in India and Sri Lanka. Its Sanskrit name is phalgu. In Gujarat and Maharashtra it is known as asundro and pivala kunchan respectively. Bengalis have lovingly named it as kanchan. In Andhra Pradesh it is known as adavimandaramu and in other parts of South India it is called esamaduga, kanchini or tiruvatti.
Kachnar has three varieties -- red, white and mauve -- depending upon the colour of its flowers. Its leaves, bark and fruits have medicinal properties. Right from ancient times, kachnar has been famous for its curative effect on the enlargement of lymph glands. Acharyas say that it is an excellent cleanser of wounds and killer of intestinal worms. The green buds and bark of kachnar are good astringents. Its decoction is also used for curing scrofula (glandular swelling), ulcers and skin diseases.
The usual dosage of dried and crushed parts of kachnar is three to six grammes. Fifty millilitres of its decoction can be consumed. Overdose can cause nausea, which can be set right by taking a little black salt along with lemon juice.
The white flowers of kachnar are used for worshipping Lakshmi -- the goddess of wealth. My grandmother Janak Samant, who is 92 years old, gave the following recipes.
Navneet Raman heads Banyan Tree, a Varanasi-based non-governmental organisation