On Fri, Sep 26, 2008 at 10:59 AM, Deepa Mohan <[EMAIL PROTECTED]> wrote:
> On Fri, Sep 26, 2008 at 10:39 PM, Thaths <[EMAIL PROTECTED]> wrote:
>> Can someone recommend
>> a good cookbook in English for (preferably ovo-lacto vegetarian)
>> Bengali cusine?
> About the Bong cookbook, dunno...but...Thaths, I wanted to tell you that the
> preparation of plantain flower ('vAzhaippoo') is a fairly labour-intensive
> task. Every one of those small flowerettes has to have its pistil removed;
> the pistil does not cook, and can cause diarrhoea. So one has to be very
> careful, and remove each pistil individually with greased hands (otherwise
> the sticky juice cause the hands to become a mess.) The flower is high in
> iron, and so must be soaked after chopping in diluted buttermilk and boiled
> with salt, and then used as a vegetable addition. vAzhaippoo paruppushili is
> one of my very great favourites...but not making it!I made vAzhaipoo paruppusili last year after reading a blog post from you. But it was laborious. I only make cabbage or beans paruppusili these days as it is much less labor intensive. Thaths -- "I saw this in a movie about a bus that had to SPEED around a city, keeping its SPEED over fifty, and if its SPEED dropped, it would explode. I think it was called, 'The Bus That Couldn't Slow Down'." -- Homer J. Simpson
