Drop Down MenusCSS Drop Down MenuPure CSS Dropdown Menu

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.

Related Posts:

  • Vegetable stock recipe 2 Servings: 1 Ingredients: Content  Quantity  Comment Vegetable peels 1 bowl Onions, beans, potato, carrot, radish, cabbage, cauliflower, spring onion, broccoli Water … Read More
  • Mandakki / Spicy Puffed rice Servings: 5-6 Ingredients: Content Quantity Comment Puffed rice 2-3 cups Red chilli powder 1 tbsp + 1 tbsp Turmeric powder 1 tsp Peanuts ½ cup Curry leaves 1 sprig Salt To taste S… Read More
  • Ragi balls / Ragi mudde Servings: 1 Ingredients: Content  Quantity  Comment Ragi flour / finger millet ½ cup More if required Water 1 cup Oil 1 tsp + 2 tbsp For … Read More
  • Hitakida Avarekalu / Split Vaal beans Ingredients: Content  Quantity  Comment Vaal beans 1 cup Peeled Water to soak Method: Soak vaal beans in water  for 2 hours. … Read More
  • Vegetable Stock Servings: 1  Ingredients:  Content  Quantity  Comment Vegetable peels 2-3 cups Onions, beans, potato, carrot, radish, cabbage, cauliflower, sp… Read More

0 comments:

Post a Comment