Food SOS - Ask questions here!

**Alan** · 20th December 2006, 10:36 AM

Hello! peekaboo!

**Google Adsense** · 20th December 2006 10:36 AM

**Alan** · 22nd December 2006, 12:10 PM

Why isn't anyone coming to my rescue? ayesha, dev, Redpepper?

**dev** · 22nd December 2006, 04:00 PM

Sorry Alan... I have no clue what goes wrong with ur palak recipe...

**Alan** · 22nd December 2006, 07:56 PM

I had some hope u would be of help, dev! Why isn't the raw taste going away? Do u add lemon juice or something?

**dev** · 22nd December 2006, 10:29 PM

try this recipe(by Ayesha)...

PALAK PANEER

spinach - 1 bunch, cooked and pureed
oil/ghee - 4 tbsp
cumin seeds - 1 tsp
onion - 1, chopped
tomato - 1, chopped
ginger garlic paste - 2 tsp
chilli powder - 1 tsp
paneer cubes - 1 cup
ginger juliennes

1. heat oil and add cumin, add onion and ginger garlic pastes.
2. when brown, add the tomato and spices.
3. when tomato is cooked add the puree and paneer. cook for 2 minutes.
4. garnish and serve hot with rotis
note:
variations can be made to make it a miloni subzi by adding one or more / all of the following:
sweet corn
capsicum
mixed vegetables

**RedPepper** · 23rd December 2006, 08:05 PM

Hmmm I've had raw taste of onions before but not raw taste of palak. Now I use finely minced onion instead of onion paste. That solves my problem. Try blanching the leaves a little longer and see if it solves your problem.

**Alan** · 26th December 2006, 12:12 AM

Yeah, should try that.........I wasn't boiling too much so as to retain the nutrients in palak esp iron.

**Alan** · 23rd January 2007, 07:08 PM

Yeah, B has taken a sudden fancy for idlis. She's eating idlis for breakfast & dinner. We used to buy the ready-to-make idli batter because we don't have a grinder.
But because she's preg, I don't want to buy ready-made batter.
Can someone advise the corect ratio

roportion of rice & urad dal and also the soaking & fermenting time. Also, is it ok to grind the rice & dal in a mixie?

Thanks Everyone!

**sanravi** · 25th January 2007, 07:45 AM

Hi

I used to make idli in the ratio of 5:1, 5 cups rice and 1 cup urad dhal whole.
grind finely and after fermentation, next day mix it bfr use and then remember the batter should not be too thick which gives u harder idli and the batter should not be tooo thin, if so the idli will be like dosa, means that thin..

just steam for 10mns to get softer idlis

and if the quantity of urad dhal whole is too much,then idli will be very soft and thin and if the quantity of dal is low , idli will be hard.

Grinding idli batter in mixie doesnt work with me, i didnt get softer idlis when i make batter in mixie, better use grinder.

hope this helps

san

**Sowmya** · 25th January 2007, 08:34 AM

Hi Alan
Congrats!I am really touched to see your motherly affection towards your wife.

Yes.. actually you can grind idli batter in a mixie.I do it.
Some tips:
1.Make sure it is a mixer grinder which supports some heavy duty grinding cos the motor gets hot and needs constant monitoring.

2.The ratio of rice:urad dhal is 2:1.You need to use more urad compared to wet grinder grinding ratio to get soft idlis.

The remaining proc is the same.. fermentation etc

Regards
Sowmya