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30 Jan 2014

Blanching and pureeing


Ingredients:


Content
 Quantity
 Comment
Palak leaves
1 small bunch
Chopped
Water
To cook

Salt
To cook


Method:

Heat water with some rock salt in a tumbler. Once it starts boiling, add the chopped palak leaves, turn off the heat and keep it covered for 5-10 minutes.




Strain the palak leaves and run cold water through it. Grind it in a blender to a smooth paste. The paste is known as puree and the process is known as blanching.

Tips:


The leaves can be blended with ginger, garlic, onion, green chili etc.. depending on your requirement.

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