257 bay leaf recipes

bay leaf recipes | 511 Indian tejpatta  recipes |

Indian bay leaf recipes. tepatta recipes. Bay leaf is a leaf that is used in cooking mostly for its aromatic purpose. Bay leaves can be used fresh or dried for their distinctive taste and flavor. There are different types of bay leaves found and all of them are used in different types of cuisines. Indian bay leaves which are also known as tej patta, are longer and generally have are olive green in color. They are used extensively in Indian Cuisine to flavor curries and subzis but are also used in stews and soups in Mediterranean and American dishes.

Indian Bay Leaf Recipes

Bay leaf is an aromatic and hence it enhances the flavor of the food it is added to. Indian bay leaf smells a little like cinnamon but a much milder version of it and is used a lot in the Indian Cuisine. The flavor is so good that is used in so many different types of recipes as well. Shahi Pulao is perfect recipe to express the usefulness of this leaf as it provides a rich, royal aroma to the dish. Just plain boiling the rice with bay leaves gives a much more flavor to the rice for Biryanis.

It is also provides a great base flavor to subzis. The usage of tejpatta adds a regal touch to the food it is added to. Punjabi subzis like Bharwan Baingan and Paneer Makhani are blessed with this flavor and would not be the same without this essential. Apart from this, it is also added to tadkas. Tadka is tempering that is added on top of curries and dals to give it more flavor, even the basic ones like Kadhi to the more exotic ones like Panchmel Dal.

Bay leaf is also an important ingredient in dry masala powders. Garam masala, probably the most known Indian Collection of spices, uses bay leaf as one of its components along with other whole spices.

Bay Leaf Recipes for snacks

Since it provides such a unique taste to food, bay leaves are considered a boon in the world of cooking. The leaves better the flavor of onions which are then filled in a dough and deep fried to make crispy Pyaaz ki Kachoris. Just the addition of a humble bay leaf to the rich, tangy Tamatar Shorba, will make it smell even more amazing while adding to the taste.

International Bay Leaf Recipes

Not only is it used in Indian recipes but also used in many international cuisines. Crispy noodles topped with a tomato sauce has a certain earthiness to it because of the bay leaf. It is also used to flavor Italian dishes like the Italian Minestra, a thick soup with pasta and vegetables and innovative recipes like the Curried beans pasta. They are also used in a lot of creole recipes that are famous in Latin America and the Caribbean cuisine as well.

If you want to know more about the Uses of Bay Leaf, then you can check out our article on that

Enjoy our collection of Indian bay leaf recipes. tepatta recipes below.

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Even the humble soya chunks become royal when floated atop a rich "Shahi" white gravy. Drain out the water and also the foam that forms on top of the onions and cashew mix when cooking as the flavour will be spoilt if you keep the foam on.

vegetable biryani recipe | desi veg biryani recipe | 3 layers biryani | with 44 amazing images. vegetable biryani recipe is a desi veg biryani recipe which is a 3 layers biryani. vegetable biryani is a rice based one-pot meal dish, which is inherited from India, traces and origin of Biryani are from Hyderabad. This mixed vegetable biryani is popular throughout India now and is one of the most loved dish among Indians and popular street food. The word biryani is derived from a Persian word birian which means fried before cooking. There are a lot many varieties of biryani and the names differentiate according to the region. Ours is a vegetarian vegetable biryani recipe. Traditionally, biryani is used making the dum pukht method which is method of cooking in steam and not letting the steam to pass. The earthen clay pots with biryani assembled are sealed tight with whole wheat flour dough, which doesn't allow the steam to pass. All the ingredients are cooked in its own steam and juices. Our vegetable biryani is made as 3 layers biryani. First layer is to prepare flavoured rice. We have prepared and cooked rice with whole spices and put aside. Second layer is making the luscious gravy for desi veg biryani. The last and third step is assembling everything together and cooking it together on slow flame. Just before serving desi veg biryani, turn upside down on a serving plate, garnish with fried onions, cashew nuts and raisins and serve hot. vegetable biryani is a traditional Mughlai main course item loaded with chopped vegetables, spices, saffron and dry fruits. On normal days, you can make it as a one-dish meal . Even as ingredients like capsicum and coriander spread their aroma, whiffs of saffron and other spices rise above all and pamper your senses. Enjoy vegetable biryani recipe | desi veg biryani recipe | 3 layers biryani | with detailed step by step recipe photos and video below

A perfect combination of sprouted kabuli chana and palak that will tickle your taste buds, and keep your protein , calcium and iron levels up too. This Sprouted Kabuli Chana and Palak has a very unique taste and mouth-feel because the gravy is made of sautéed brinjals and tomatoes perked up with a masaledar paste of onions, garlic and ginger. The thoughtful combination of ingredients also makes this dish rich in folic acid. Relish it hot with whole wheat phulkas for a nutritious and satisfying meal.

batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | with 52 amazing images. batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | is a spicy Indian accompaniment made with common vegetables and masalas, yet the outcome is unique and pleasurable. Learn how to make Maharashtrian kanda batata cha rassa. To make batata tomato rassa bhaji, for the paste, heat 2 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame for 5 minutes, till golden brown in colour. Add the coconut and sauté on a medium flame for 1 minute. Keep aside. Heat ½ tsp of oil in a small non-stick pan, add the clove, cardamom, cinnamon, peppercorns, coriander seeds, fennel seeds, poppy seeds, bayleaf, fenugreek seeds and dry red chillies and sauté on a medium flame for 1 minute. Cool completely. Once cooled, combine all the ingredients in a mixer and blend till smooth using ½ cup of water. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, potatoes and sauté on a medium flame for 2 minutes. Add ½ cup of water and cover and cook on a medium flame for 8 minutes, while stirring occasionally. Add the prepared paste, 1½ cups of water, mix well and cook on a medium flame for 1 minute. Add the tomatoes, sugar and salt, mix well and cover and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Serve hot garnished with coriander. Name the spice, choose your flavour, and you will find it in this bhaji. A traditional Maharashtrian favourite, the batata cha rassa revolves around an intense paste of assorted spices, onions and coconut, which makes it super-tasty! Although the ingredient list is long, this Maharashtrian kanda batata cha rassa is not as complex as it seems because the paste can be prepared in advance and frozen. Once you have that ready, you can prepare this delectable accompaniment on even the busiest of days because it requires just potatoes and tomatoes, which are always available in the larder! Plus, this ever-popular combination of veggies in the form of tomato potato sabzi is bound to be enjoyed by the whole family, so this would be a one-dish-pleases-all option! Serve this tamatar cha rassa with ragi roti or chawal bhakri and hot steamed rice for a complete Maharashtrian meal experience. Tips for batata tomato rassa bhaji. 1. This is a spicy sabji. You can reduce the amount of red chilli powder used if desired. 2. Adding kadi patta in the recipe is a traditional Maharashtrian thing to do. 3. Prefer to use Kashmiri chillies for the perfect colour of the sabzi. Enjoy batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | with step by step photos.

barley moong dal vegetable khichdi recipe | jau dal vegetable khichdi | healthy barley khichdi with vegetables | acidity friendly khichdi | with 34 amazing images. barley moong dal vegetable khichdi recipe | jau dal vegetable khichdi | healthy barley khichdi with vegetables | acidity friendly khichdi has a lingering aroma and flavour brought about mainly by the use of veggies. Learn how to make jau dal vegetable khichdi. There is no better way to end a busy day, than with a bowl of khichdi and curds. However, those who suffer from acidity often have to stay away from rice and toovar dal based khichdi. So we specifically crafted jau dal vegetable khichdi instead, because barley is more stomach-friendly. The veggies give the acidity friendly khichdi a nice texture and flavour, which is improved further by a simple but effective tempering. Cumin seeds use din tempering aids digestion as well. Moreover the use of chillies has been absolutely avoided. This healthy barley khichdi with vegetables is loaded with protein and fiber which makes it a wise choice for weight watchers. Noticeable amount o f B vitamins can help in energy metabolism. The phosphorus in it can help to maintains muscles and blood vessels as well as assist in bone health. Tips for barley moong dal vegetable khichdi. 1. Serve barley moong dal vegetable khichdi with curds. 2. Barley is a healthy substitute for rice in this khichdi. 3. This khichdi stays fresh for approx. 3 to 4 hours. Enjoy barley moong dal vegetable khichdi recipe | jau dal vegetable khichdi | healthy barley khichdi with vegetables | acidity friendly khichdi | with step by step photos.

chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice | with 36 amazing images. chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice is a slightly healthy variation to white rice pulao. Learn how to make chana pulao. To make chick pea and mint rice, heat the oil in a broad non-stick pan, add the garlic, onions and bayleaf and sauté on a medium flame till the onions turn brown. Add the brown rice, kabuli chana, mixed vegetables and salt, mix well and cook on a medium flame for 1 to 2 minutes. Add the green chilli paste, mint leaves and lemon juice, mix well and cook on a medium flame for another minute. Serve hot with low-fat curds. An all-rounder that contains ingredients from three groups – cereals, pulses and veggies, the instant pot chickpea brown rice is a satiating one-dish meal. The kabuli chana are a source of protein which adds satiety. The brown rice and mixed veggies used in this healthy chana pulao provide not just nutrients but also slightly high amounts of fibre, which can be beneficial for heart patients. All you need is to serve this quick and easy rice with a bowl of calcium-rich low-fat curds to make a meal. We have used brown rice to make it slightly healthy, however it is still high in carbs. So we do not recommend this pudina chana pulao to diabetics, heart patients and weight-watchers, in huge quantities and for frequent consumption. One way to reduce the low on the glycemic load of this meal is to also have a bowl of healthy salad or sabzi too with this pulao and a bowl of curd. Tips for chick pea and mint rice. 1. The brown rice needs to be soaked for 2 hours and chick peas need to be soaked for 8 hours, so plan for this recipe in advance. 2. To save time on the day of cooking, you can cook the chickpeas and store them refrigerated the previous day. 3. Do not chop the mint too much in advance. This might lead to loss of colour and freshness. 4. The brown rice cooked for this pulao should have each grain separate. Do not cook till it is mushy. 5. Do not cook too much after adding lemon juice. It might make the pulao bitter. Enjoy chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice | with step by step photos.

Lotus stems taste very similar to water cress (singoda), and acquire an exotic flavour in this innovative gravy which combines tomatoes and brinjal. The roundels look like pretty small wheels, adding visual appeal also to this tasty dish!

chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | with 40 amazing images. chanar dalna is a super-tasty from paneer subzi from Bengali cuisine. Learn how to make chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | Bengali style chinar dalna original recipe uses potatoes, we have avoided it here to make the recipe healthier. Instead, we have used green peas, mashed lightly to get a nice consistency. With the tang of tomatoes and the magic of Indian spices, it is a really mouth-watering chana paneer sabzi that can make your main course very exciting. Bengali style chinar dalna as such uses very little oil. If you like the flavour of kalonji, you can temper some along with the cumin seeds. It will add more josh to the healthy Chanar Dalna. Serve it hot with puris or rotis. Tips to make chanar dalna recipe: 1. Instead of fresh green peas you can use frozen green peas also. 2. Immerse the sauteed paneer cubes in warm water to maintain its softness. 3. Cook the tomatoes till they melt completely while stirring continuously otherwise the masala may burn. Enjoy chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | with detailed step by step photos.

how to make basmati rice for biryani recipe | simple Indian basmati rice for biryani | basmati rice in pot for biryani | perfect basmati rice water ratio | with 15 amazing images. how to make basmati rice for biryani recipe is an important basic recipe that one must know to enjoy a flavourful biryani. Learn how to make basmati rice in pot for biryani. To make basmati rice for biryani, clean and wash the rice. Soak the rice in a deep bowl with enough water for 30 minutes, drain and keep aside. Boil 4 cups of water in a deep non-stick pan, add the rice, ghee, cloves, cinnamon, cardamom, black cardamom, bayleaf, star anise and salt, mix gently and cook on a high flame for 7 minutes, while stirring occasionally. Drain well. Transfer the rice onto a big plate and cool completely. Use as required. The success of a biryani depends partly on how you cook the rice. People often complain of their biryani being grainy or too mushy, and the explanation for this lies in the way the simple basmati rice for biryani is cooked. Firstly, soak the basmati rice for half an hour. This would reduce cooking time and cook the rice well. Then to ensure that the biryani has the perfect consistency and texture with long grains even after cooking, you must ensure that the basmati rice in pot for biryani is cooked only till 70 per cent because further cooking will happen when you cook the biryani. The perfect basmati rice water ratio is crucial too. Here in this recipe we have used 1 cup of raw rice to 4 cups of water. Remember that little extra water can be drained, but less water might give undercooked rice. Tips for basmati rice for biryani. 1. While buying basmati rice, make sure that there is no evidence of moisture, contamination with stones and debris, or infestation by insects. 2. After the rice is cooked, it is very important to transfer the rice to a plate and cool it well, in order to retain the long size of the grains and avoid mushiness. This recipe will help you master the art of cooking basmati rice for biryani. Enjoy how to make basmati rice for biryani recipe | simple Indian basmati rice for biryani | basmati rice in pot for biryani | perfect basmati rice water ratio | with step by step photos.

This zesty chutney is beaming with the balanced notes of effective but common spices like red chillies and mustard. Tomatoes team up well with onions and garlic to give a nice taste and pulpy mouth-feel. The sweetness imparted by sugar is obvious in this unique chutney, but restrained enough to accentuate the tangy and spicy flavours. Vinegar acts as a preservative and extends the shelf-life of the Sweet and Sour Tomato Chutney, while a squeeze of lemon imparts an invigorating sourness to it. You can also try making other chutneys like Khajur Imli Ki Chutney or Malgapodi and Tomato Coconut Chutney

The spiky flavour of white radish and the mellow, comforting nature of moong dal complement each other beautifully in this nutrient-dense dish. As it is low in sodium, radish is an apt ingredient for those with hypertension. Also try other low salt recipes like Cabbage Paneer Koftas in Makhani Gravy and Sprouts Kadhi .

palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak | with 30 amazing images. palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak is a simple dal brimming with nutrients. Learn how to make dal palak. To make palak toovar dal, combine the toovar dal, spinach, green chillies, ginger paste, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Blend the dal to a coarse mixture using a hand-blender. Keep aside. Heat the ghee in a broad non-stick pan, add the bayleaves, cloves, red chillies, cumin seeds and asafoetida and sauté on a medium flame for a few seconds. When the seeds crackle, pour the tempering over the cooked dal, add the chilli powder and coriander, mix well and cook on medium flame for 4 to 5 minutes, while stirring occasionally. Serve hot. Toovar dal has a knack of combining well with greens, providing the right mushiness without becoming gooey. In dal palak, spinach and toovar dal come together, smartly pressure-cooked and hand-blended to the right consistency. A couple of whole spices added as a tempering impart a fresh aroma and irresistible flavour to the pressure cooked dal palak. This dal, though not very recognized on the restaurant menu, will surely turn out to be your favourite and you will surely add it to your menu. Try it out! Iron, fibre, folic acid and vitamin A are nutrients you can gather from spinach, while protein and B vitamins are lended by the toovar dal. With 72 calories and 1.9 g of fibre, this healthy palak tuvar dal definitely qualifies as a nourishing accompaniment for diabetic, heart patients and weight-watchers. Tips for palak toovar dal. 1. Toovar dal has to be soaked for 3 hours. So plan for it in advance. 2. For those who have difficulty in digesting toovar dal, can replace it with green moong dal. 3. Spinach can be replaced with chopped chawli bhaji. Enjoy palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak | with step by step photos.

Slices of grilled brinjals interlaced with a creamy vegetable mixture and a tangy tomato sauce create a delightful combination of delicate flavours in this classic greek favourite. To cut down on calories, I have used a low calorie white sauce made with a bottle gourd purée instead of using the usual white sauce. The brinjal, the vegetable layer and the tomato sauce can be prepared in advance to make a hearty meal in no time by just assembling the ingredients and baking them. Being baked in an oven this dish makes use of very little oil and provides oodles of valuable nutrients like vitamin A, vitamin C, calcium and iron along with fibre. Also try other diabetic friendly international recipes like Dalia Vegetable Risotto and Mexican Pita Pockets .

oats roasted capsicum soup recipe | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup | oats roasted capsicum soup is a lip-smacking soup with a burst of flavours and the goodness of nutrients. Learn how to make Indian style red capsicum soup. oats capsicum soup, flavoured with garlic, tomatoes and spices, is a brilliant start to a meal, and is sure to raise the diners’ expectations of what awaits them in the coming courses. You will be surprised that without the use of butter, cream or any other fat laden ingredients you are enjoying such a tasty and nourishing soup. This roasted bell pepper soup yields only 61 calories with 3.6 g of fibre. To make oats roasted capsicum soup, pierce each red capsicum with a fork and roast them over an open flame till they turn black. Cool, wash them and remove the skin, stem and seeds and chop them. Keep aside. Combine the tomatoes, bayleaves and garlic along with 2½ cups of water in a deep non-stick kadhai and cook on a medium flame for 10 minutes, while stirring occasionally or till the tomatoes turn soft. Discard the bayleaves. Remove from the flame and allow it to cool completely. Once cooled, combine the capsicum and tomatoes and blend in a mixer till smooth. Transfer the mixture into a deep non-stick pan, add the chilli flakes, salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the roasted oats, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Serve immediately. Bright red and flavourful, this healthy red capsicum soup is ideal for diabetics. The addition of oats improves its fibre count which helps to lower blood glucose levels. Capsicum in Indian style red capsicum soup contains vitamin A and folic acid, an antioxidant that helps to fight the free radicals that otherwise attack healthy cells and lead to complications. Pregnant women, women with PCOS and those aiming to lose weight can include this roasted bell pepper soup in their meals. With just 10.7g of carbs, it suits those chalking down a low carb menu too! Tips for oats roasted capsicum soup. 1. Use of red capsicum is a must. They are sweet and better for soups than the green capsicum. 2. Ensure to roast the oats separately in a small pan before adding to the soup. 3. You can further flavour them with dried herbs like mixed herbs or oregano if you wish to. Enjoy oats roasted capsicum soup recipe | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup | with recipe below.
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