Bitter onions
Topic started by MJ (@ ess-p-203-54-136-68.mega.tmns.net.au) on Sun Jul 29 20:35:43 .
All times in EST +10:30 for IST.
I have come across a weird problem. Almost every time I grind raw onions to make a curry base, it tastes bitter. If I chop it finely, it tastes fine but as soon as it is ground, it has a biier edge. A few of my frinds also have the same problem. Has anyone else living outside India faced a similar experience ?
Responses:
- From: Lavanya (@ ac9a598b.ipt.aol.com)
on: Sun Jul 29 23:58:54
Hi MJ,
I face the same problem too. But it does not happen all the time for me........whenever I grind onions for onion chutney I don't have any raw taste......but when I use onion puree for making gravies then the gravy is slightly bitter and has an awful taste. But blanching the onions before grinding removes most of the raw taste. Give it a try.
- From: MJ (@ ess-p-203-54-131-141.mega.tmns.net.au)
on: Mon Jul 30 10:06:53
Thanks for the tip Lavanya - please explain how the onions should be blanched ?
- From: donna iannapollo (@ pc45-3.lib.rochester.edu)
on: Mon Jul 30 12:44:42
Hello!
I have also read that if you soak your chopped onion in cold water for about 20 minutes, it will help with the bitterness. I have used this when making salsa and it does make a difference.
- From: Hemant (@ caltiger-2mb-isp.bng.vsnl.net.in)
on: Tue Jul 31 00:02:19
Hello MJ,
Try removing the root part under the bulb of onion.This part usually has chemicals which impart the bitter taste.Once u remove this part and make a paste, the bitter taste will not be there.Try and let me know.
- From: VeeJay (@ 192.131.85.29)
on: Tue Jul 31 11:00:04
As hermant mentioned, make sure you cut both sides of the onion, head and tail. Once those are removed, the onion will remain with its sweet taste... ;-)
Also if the very top layer is brownish, remove them too, do not mix or use it for cooking.
- From: Sundar (@ ip9.79.blca.blazenet.net)
on: Tue Jul 31 12:54:32
Okay, here's my idea.
Saute' the onion to translucency before grinding. I even fry it more, to browning on occasion. Adds a nice dark caramel overtone to the paste.
- From: namita (@ dialpool-210-214-111-140.maa.sify.net)
on: Fri Aug 17 04:13:48
please send me the recipies of chilly paneer
- From: namita (@ dialpool-210-214-111-140.maa.sify.net)
on: Fri Aug 17 04:15:28
send me the recipie of chilly paneer
- From: priya (@ dialup-209.244.229.54.dial1.washington1.level3.net)
on: Fri Aug 17 09:57:55
hai i too found the same..... but later i tried it with tomatoes..... get the voilet colored one and ot the white onion here....in US..
else u can grid it after frying a little with oil....
- From: Maya Varma (@ nc1.emirates.net.ae)
on: Tue Oct 2 02:41:09
Try frying onions (specially small onions) in little oil then grind and it wont taste bitter
- From: funcook (@ toronto-ppp218397.sympatico.ca)
on: Wed Oct 23 23:04:16
Onion pastes could be of two types, the fried onion and the boiled onion. The former has a longer shelf life.
Fried onion paste: Slice onion finely. Deep fry in hot oil till light golden brown. Strain and cool. Blend it in a mixer with either water or yoghurt - depending on your recipe. If the recipe calls for cashewnut paste, blend it together.
Boiled Onion paste: Peel and cut onions in quarters. Bring it to boil in a pan and simmer till onions are almost mushy. You could evaporate the water, leaving the pan open towards the end of cooking. Remove and cool. This paste is normally used for khorma type gravies, which are lighter in color. Use cashewnuts and a little water and blend till smooth. Use as required. This paste does not keep long, but it could be frozen immediately after cooling.
Golden fried onions: Though this is not discussed here. Slice onions finely. Sprinkle enough salt, mix well, breaking the slices and leave aside for 20 minutes. Remove and place it in a wet muslin cloth. Squeeze out all water, careful not to tear the fabric. Deep fry in hot oil till golden brown. Remove and drain - place on paper kitchen towel and pat to blot any excess oil. If onions turn out really crisp and dry - can store in airtight containers for a few weeks.
- From: Doris (@ ts46-01-qdr3554.ykma.wa.charter.com)
on: Tue Oct 14 16:22:47
Is there any way to salvage a salsa with that bitter onion Taste?
- From: Doris (@ ts46-01-qdr3554.ykma.wa.charter.com)
on: Tue Oct 14 16:22:56
Is there any way to salvage a salsa with that bitter onion Taste?
- From: Kavi (@ 213.78.90.180)
on: Wed Oct 15 06:08:00 EDT 2003
Hi Namita,
Hope this is what u r looking for. I gpot this from some website.
Chilli-Paneer
Ingredients
1. 500gm Paneer (Prepare small paneer balls)
2. 4 tbsp Corn Flour
3. Green Chilli (10 to 15 medium size)
4. 2 tbsp Tomato Sauce
5. 1 tbsp Chilli Sauce
6. 2 tbsp Soya Sauce
7. Salt to taste
8. Oil
9. 1 green Capsicum
10. 4 onions
Method:
1. Mix paneer ball with corn flour in dry condition and fry it with oil in a kadai till it become brown.
2. In a separate kadai fry onion with oil till brown.
3. Cut green chilli into small pieces and add it to fried onion. Then put small cut piece of capsicum and fry it for sometime. Add fried paneer to it. Then drop tomato/chill/soya sauce into kadai. Add salt also and stir it for 3/4 mints. Now the item is ready. Please serve it hot with Naan or Parathas.
Happy cooking!!
- From: Hemant Trivedi (@ 203.195.208.26)
on: Wed Oct 15 07:48:52 EDT 2003
Hello Doris,
No, you cannot salvage salsa wit onion pieces init.
Only thing you may possibly do is physically remove onion pieces. And substitute with grilled onion pieces.
- From: Hemant Trivedi (@ 203.195.208.26)
on: Wed Oct 15 07:49:03 EDT 2003
Hello Doris,
No, you cannot salvage salsa with onion pieces in it.
Only thing you may possibly do is physically remove onion pieces. And substitute with grilled onion pieces.
- From: Hemant Trivedi (@ 203-195-212-199.now-india.net.in)
on: Mon Jul 19 19:20:59
Dear Hubbers,
I got this TIP in mail today .
Now no more BITTER ONION problem.
Hi Hemant
I have been a regular visitor to your site. I am impressed with some of your recepie and the tips.
I have been faced with the problem of onions which become bitter once made into paste in a mixer. We needed the onion paste for preparing fish fry. I did extensive searches in the net. The solutions I found from websites including your was 1. cut of the germinal (central budding part or basal plate). 2. Wash the onion before grinding, 3 Sauté the onion in oil. I tried the first two and did not work. My wife generously offered to grind the onion manually. But I rejected the whole idea, because it is too much hassle. So we were managing fish fry without onion paste.
But today my wife suggested using the last one, sautéing with oil. But well it is a big hassle putting oily stuff in mixie and the cleaning. So never
Then I thought about the idea. Well it could be that heating is helping it rather than oil. Tried that,100% success…
So the procedure as simple as it can be…
Cut the onion into small pieces and put in the microwave for 3-4 minutes then to mixie to grind it. No bitterness.
It makes sense, because heat may be denaturing some proteins which is causing the bitterness. Good old Biochemistry!
So finally I am enjoying Kerala Fish Fry in UK. And no more extra washing…
Keep up your good work.
Regards
Ajaykumar TG
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