Comments on: Ripe Plantain Dessert (Pazham Puzhungiyathu)

by: Latha

Thu, 07 Dec 2006 11:44:39 +0000

Thanks Indira… oh my God! how many ripe plantains i’ve thrown away thinking they’re bad to use:( so now i know what to do with them…

by: Latha

Wed, 06 Dec 2006 19:08:10 +0000

Hi Indira,

Is this our green plantain gone ripe or the long African plantain (with yellow skin) generally available in Indian groceries? Please help…

Hi Latha,
This is a ripe green plantain, the cooking kind available in Indian grocery shops. When ripe, these green plantain skins turn from green to directly black and when pressed the skin, instead of hard, they are soft. We need that kind of ripe cooking plantain for this recipe. Sometimes, you would get these in Wal-mart supercenter also.
Hope this helps.
—-Indira

by: Archana G

Sun, 11 Jun 2006 22:11:01 +0000

I stopped by the Indian grocery store and picked up some ripe plantains. This tastes so delicious and melts in my mouth with the added crunch of sugar. Its a great substitute for eating banana and a convenient, quick snack.

by: Sudha

Tue, 06 Jun 2006 18:44:24 +0000

Hey Indira..
I have a general question. Everyone is using steel now a days. I have all non stick cookware with me. Can tell me which steel set is really good. I want to get one but really have no idea about them.
Thanks in advance
between..I love your website. I have tried your recipe of strawberry scones with pineapple they came out really good.
Sudha

Indira replies:
Any brand is good, Sudha. But purchase the ones made with 18/10 steel, mainly because they are sturdy and would withstand our types of preparations without going all black. The details about the quality of steel are usually included on the item. Hope this helps.
Thanks and I am glad you had tried and liked the scones.

by: Deepa

Tue, 06 Jun 2006 14:09:39 +0000

Hi Indira,

I was looking at www.thatskannada.com and saw your gunthapanganalu recipe picture. They haven’t given you any credit for the pictures.

Deepa

Indira replies:
Thanks Deepa!
These newspapers are stealers, I should send them an invoice to collect money for using my photo.
Thanks again for bringing it to my notice.

by: menutoday

Tue, 06 Jun 2006 10:35:00 +0000

Hi Indira,
Nice one. I like the combination of Upma with banana .

by: Aparna

Tue, 06 Jun 2006 08:21:35 +0000

This is what my little one used to eat for almost six months for her breakfast when she was less than a year old! Now she is three and craves for varities, but still boiled plantain remains one of her occassional favs.

Renu’s comment on banana teamed up with pappadam.. is just mouth watering!if you are not a calcon(calorie conscious)…dribble some honey, and ghee…no no..i will not tell anybody you are eating this!:)

Indira replies:
She remembers her favorites,aha..:). what a sweet girl!
I must give it a try then, Renu (in previous comment) also mentioned the same thing.:)

by: L.G

Tue, 06 Jun 2006 04:06:29 +0000

Hey my dear Indira,

All these days,I was thinking “It’s been a long time,my inspiration has visited me. Maybe I should invite her over for some tea.”

And there you are, even linkng me Thank you.

I am glad you liked it,especially simple traditional healthy recipes like these.

Did you see the ‘appam art’ I did with that appam chatti you loved?

Indira replies:
Dear LG, thanks to you, I found a decent way to consume sweet plantains. Believe it or not, I used to throw them away, not knowing what to do with them and I don’t like to cook, deep fried bananas.
Thanks again!
Appam art and appam chatti are beautiful!:)

by: vineela krishna

Mon, 05 Jun 2006 20:14:43 +0000

Hi India,
Looks delicious.
Hope to try this one day.
Thanks for sharing
Vineela

by: renu

Mon, 05 Jun 2006 20:06:28 +0000

you know that the fragrance of pazham puzhungiyathu, or pazham nurukku, as we in thrissur call it, is the fragrance of onam for us ? in our place, this is a must-serve for onam. during the onam season, this becomes the breakfast, the dessert and the evening snack ! try the boiled pazham with pappadam. mash it well, crumpling fried pappadam into it. the sweet-salty taste is nothing but heaven.

Indira replies:
See, I didn’t know that. Thanks Renu for sharing and I’ll certainly give it a try with pappadams.