On Fri, Sep 26, 2008 at 11:34 PM, Thaths <[EMAIL PROTECTED]> wrote:
> On Fri, Sep 26, 2008 at 10:59 AM, Deepa Mohan <[EMAIL PROTECTED]> wrote:
>> 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.Removing the stringy bits from the beans is laborious too... and banana flower ..bleh... just does not figure on my list, but then, cooking is not my favorite activity either.... can happily live on bread 'n yet a wide variety of grams help me live to tell this tale. My thanks to whoever invented the pressure cooker.
