Comments on: Arvi / Taro / Colocasia … and Ragda Patties

By: jai bee

jai bee — Tue, 16 Jun 2009 16:41:31 +0000

don’t know the difference. use anything you have.

By: farah

farah — Tue, 16 Jun 2009 13:52:24 +0000

hi there!

i want to try this dish but i have Dried Green Peas. can i use them here in ur dish.One more thing – what is the difference between ur White dried peas+ Yellow dried peas (like other food bloggers have used for the same dish) & i have Green Dried Peas. Plz advise. Do the taste suffers if we interchangeably use them in making any dish …
thanx

Cheers!!

By: jugalbandi » Cucumbers … and the Summer Bounty

jugalbandi » Cucumbers … and the Summer Bounty — Fri, 06 Feb 2009 19:39:57 +0000

[...] Dal with Colocasia (Arvi/Taro) Leaves [...]

By: jugalbandi » Calcium Q & A

jugalbandi » Calcium Q & A — Wed, 04 Feb 2009 20:14:49 +0000

[...] A sans retinol. Leafy greens in general have oxalates, but some have more than the others – like taro (colocasia) leaf, spinach, swiss chard, beet greens and collards. Some nuts are high in oxalates – like almonds, [...]

By: Rashmi

Rashmi — Tue, 20 May 2008 18:11:35 +0000

Hi,
Nice to see the Taro leaves and the recipes. Well, there are two varieties of taro, one is edible and the other one gives you allergies. The allergies are so worse that even when you start washing and cutting, you can feel that itchiness in your hands. So, be safe.

Happy Cooking.

(dont know how my e-mail and websites got interchanged!!)

Rashmi