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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hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with 29 amazing images. hariyali dum aloo recipe is a creamy and delicious recipe that is cooked in a spinach coriander gravy. Learn how to make hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | hariyali dum aloo recipe is a fine Punjabi recipe is enjoyed all over India and abroad just because of its simplicity in making. Spice-coated potatoes in dum aloo curry are cooked in a flavourful paste of spinach and corinader, cream and a flavourful spices. This potatoes in spinach coriander gravy is not oily and spicy but rich in taste and aroma. A classic green masala dum aloo dunked in a spinach based gravy makes for a delicious and healthy meal. You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Serve with tandoori roti or pressure cooker naan. Tips to make hariyali dum aloo recipe: 1. Adding fresh cream makes this hariyali dum aloo creamy. 2. You can also add ¼ cup mint leaves to make minty green masala. 3. If you do not have baby potatoes you can use potato cubes. Enjoy hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with detailed step by step photos.

biryani masala powder recipe | homemade biryani masala | with 21 amazing images. The perfect blend of spices for the perfect Biryani! biryani masala powder is an essential item in a typical Indian kitchen. Cooked with a mix of rice and veggies, biryani masala powder gives rise to an aromatic and flavourful Biryani that will steal everyone’s hearts. Although biryani masala powder is readily available in stores, this homemade biryani masala version will easily outdo all these. To get this homemade biryani masala right take care not to over-roast the ingredients. To make biryani masala powder you just need to roast them lightly to remove any moisture, and must ensure the ingredients do not change colour. If you are unsure of this, you can even keep them in the hot sun to dry. Also measure the quantity of ingredients in biryani masala powder properly to get the ideal mix of flavours. Tips for the perfect biryani masala powder recipe. For best results, always prepare spice blends in small quantities but, if preparing in large quantity then dry roast each whole spice separately rather than roasting everything together. You can also try making other Indian spice mixes like the Sambhar Masala and Homemade Tandoori Masala Powder. Enjoy biryani masala powder recipe | homemade biryani masala | with step by step photos and video below.

Rajasthani kaddu aur soya ki sabzi recipe | healthy bhopla soya sabji | soya chunks vegetable recipe | with 30 images. Rajasthani kaddu aur soya ki sabzi is a popular dry Rajashtani sabzi. Learn to make healthy bhopla soya sabji. Every province has its traditional style of cooking their favourite vegetables. Here, we have chosen a popular Rajasthani kaddu aur soya ki sabzi usually made using potatoes and pumpkin, and smartly replaced starchy potatoes with multi-nutrient soya chunks instead. In all other ways, the Rajasthani kaddu aur soya ki sabzi maintains the authenticity. Using curds and spices like nigella seeds, it brings about an unmistakable haveli feel. Soya chunks used in Rajasthani kaddu aur soya ki sabzi have many benefits. Soy protein for soya chunks may provide positive results for people with high blood pressure. Soy protein is beneficial to women in post-menopausal years. Soy is low in fat and sodium, and may help reduce the risk of heart disease. healthy bhopla soya sabji is rich in Vitamin A, Folic Acid, Magnesium and Vitamin C. For those on weight loss, Rajasthani kaddu aur soya ki sabzi is the perfect solution with only 87 calories for Rajasthani kaddu aur soya ki sabzi. Enjoy Rajasthani kaddu aur soya ki sabzi is a popular dry Rajashtani sabzi. Learn to make healthy bhopla soya sabji | with step by step photos.

Grated pumpkin retains its crunchiness in these crisp koftas simmered in tangy tomato gravy.

pyaz ki kachori recipe | onion kachori | Jaipur pyaz ki kachori | with 14 amazing images. pyaz ki kachori probably originated in Jaipur, Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep-fried pyaz ki kachori stuffed with an onion filling. Steaming hot Pyaaz ki Kachoris or Aloo Pyaaz ki Kachoris are sold at most 'namkeen' shops in Rajasthan. Like all kachoris, they are eaten with a sweet and spicy tamarind chutney. When you think of popular food from the fabulous city of Jaipur then pyaz ki kachori comes to your mind immediately. Notes and tips on making the perfect pyaz ki kachori recipe. 1. Adding ghee to the pain flour will make the kachoris flaky and crispy. 2. Knead into a semi-soft dough using enough water. Knead it well for about 4 to 5 minutes. 3. Cover the dough of the Pyaaz ki kachori with a wet muslin cloth so that the surface of the dough does not become dry. Keep aside for 15 minutes. Resting allows the gluten strands to relax and makes rolling and shaping of the dough easier. 4. Roll the filled portion again carefully into a 63 mm. (2 ½ ") diameter circle. make sure that the filling does not spill out. You can prepare these kachoris ahead in time and re-heat them in an oven just before serving. They are perfect for an afternoon snack on a rainy day. Learn to make pyaz ki kachori recipe | onion kachori | Jaipur pyaz ki kachori | with step by step photos and video below.

Lose yourself in this exciting potato-packed kadhi, which is so delicious it is likely to overshadow the rest of the main course! What makes this kadhi different is that it is burgeoning with potato cubes and flavoured excitingly with whole spices and spice powders. Tempering whole spices imparts a richer aroma than what you will get with readymade spice powders, so you will find this Spicy Potato Kadhi really irresistible. It can be enjoyed with Rotis , Parathas or Cooked Rice .

chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with 40 amazing images. chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal is a traditional accompaniment from the land of Gujarat. Learn how to make trevati dal. To make chana, tuvar and green moong dal, clean, wash and soak the dals in water about 30 minutes. Drain. Combine the soaked dals, salt and 3½ cups of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a pan, add the cumin seeds, cloves, bayleaves, red chillies and asafoetida and sauté on a medium flame for a few seconds. Add the onions, green chillies, garlic and ginger and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, chilli powder and turmeric powder, mix well and cook on a medium flame for 3 to 4 minutes or till the oil separates from the masala. Add the dals and 2 cups of water, lemon juice and salt and simmer for 10 minutes. Serve hot garnished with the chopped coriander. Known traditionally as the trevati dal, this is a protein-rich combination of chana, toovar and green moong dals prepared in an authentic Indian style, with aromatic spices and powders, onions, tomatoes, ginger, chillies, et al. This is something you can cook every day and welcome health. Have this mixed dal with vegetables as part of your lunch menu, and you are sure to have enough energy to face the rest of the day confidently and cheerfully. Using a variety of dals also ensure you get a lot more dietary fibre and B-complex vitamins too. You can omit the onion, ginger and garlic to make a Jain version too. All health conscious individuals including those suffering from diabetics, heart disease, cancer and obesity can make this healthy Indian dal a part of their menu too! However, we suggest a minor modification in the recipe for them. It is suggested to reduce the quantity of oil for tempering to 2 tsp. This timeless Indian fare is best accompanied with chapati or multigrain roti and a bowl of kachumber. Tips for chana, tuvar and green moong dal. 1. Serve chana, tuvar and green moong dal with rice. 2. This is the consistency of mixed dal. Enjoy chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with step by step photos.

white gravy recipe | Indian basic white gravy | how to store white gravy | with 19 amazing images. white gravy, this curd-based gravy is prominent in North Indian cuisine. basic white gravy is one of the mother gravies of Indian cuisine. white gravy is mainly made of onions, cashew nuts, melon seeds, garlic, curds, fresh cream and ginger. Indian white gravy is white to off-white in colour and bland in taste compared to other gravies. Richer and creamier, white gravy has extensive use of cashew nuts and cream. Curd gives a nice white colour to the white gravy, make sure the curd is not sour or else it will make the gravy sour. Notes on white gravy recipe. 1. Curd thickens and gives a rich mouthfeel the basic white gravy. 2. Mix well and cook on a slow flame for a few seconds or until the oil separates from the white creamy gravy while stirring continuously. 3. Switch off the flame, add the fresh cream. Many people even make use of khoya/mawa to make the white gravy richer. It provides a rich texture to the white gravy. Combined with mixed vegetables, paneer, koftas or soya chunks, Indian white gravy can be used to whip up delectable recipes such as Hariyali Kofta and Peshawari Paneer. white gravy is super versatile and is used in making a lot of main course gravy dishes. You can store this Indian white gravy in freezer for a few weeks, ensure that you avoid adding curds and cream or it will not store. Cool the white gravy completely and then pour it in a zip lock bag or an air-tight container and store it under refrigeration. Learn to make white gravy recipe | Indian basic white gravy | how to store white gravy | with detailed step by step recipe photos and video below.

Veg Pulao in Pressure Cooker | Pressure cooker Veg Pulao | quick vegetable pulao | with 14 amazing images. quick vegetable pulao is actually Veg Pulao in Pressure Cooker. Prepare a quick tempering with onions in a pressure cooker, add your vegetables, rice and water and pressure cook for 2 whistles. That’s how to make Pressure cooker Veg Pulao. Think rice, and Vegetable Pulao is the first dish that most people are immediately reminded of. Although the name sounds simple, the Vegetable Pulao is actually a very versatile one, and different people have different ways of preparing it. Some use whole spices to flavour the rice and veggies, while others use a fresh wet masala. Some cook the ingredients separately and toss them together, while others cook it all together. Here, we present you a well-rounded Veg Pulao in Pressure Cooker recipe that has all the necessary flavours, made possible in less than 10 minutes! In our method, the ingredients are all cooked together in a handy pressure cooker, along with whole spices and biryani masala for that extra punch. Team up this veg pulao with Stuffed Parathas and Raitas and Kachumber to create a sumptuous main course that you will love to dine on. Here are some more quick and easy pressure cooker rice recipes. Enjoy Veg Pulao in Pressure Cooker | Pressure cooker Veg Pulao | quick vegetable pulao with detailed step by step photos and video below.

Most Maharashtrian Subzis are made using lots of coconut paste. Here's a delicious but healthy exception that uses only 2 tablespoons of coconut, thereby making it low in calories and fat. Sprouting Vaal helps increase its vitamin and mineral content and makes it easily digestible too.

bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | with 35 amazing images. bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | is a mix of flavours and texture to perfection. Learn how to make bhindi curry. To make bhindi masala gravy, heat 1 tbsp of oil in a deep non-stick pan, add the ladies finger and sauté on a medium flame for 7 to 8 minutes or till light brown in colour. Remove in a plate and keep aside. In the same deep non-stick, heat the remaining 2 tbsp of oil, add the bayleaf and cardamom and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 4 minutes or till they turn golden brown in colour. Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder, prepared tomato paste, garam masala, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Add the sautéed ladies finger, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add ¾ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the fresh cream, dried fenugreek leaves and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the bhindi masala gravy hot. This is an awesome bhindi curry that feels special, due to an interplay of method and ingredients. Sautéed bhindi is cooked with a flavour-packed tomato paste, a medley of spices and a dash of fresh cream. The central flavour of this okra curry is the tomato paste blended with flavourful ingredients like garlic, ginger and whole spices like cardamom, clove and cinnamon. Further, herbs like coriander and fenugreek complement the tanginess of the tomatoes, bringing out a vibrant aroma and flavour. Indian bhindi masala restaurant style is a really wonderful way to prepare ladies finger, resplendent with the magic of Indian spices. Do try it at home, and enjoy it with Laccha Paratha or Jeera Rice. Tips for bhindi masala gravy. 1. After adding the tomato paste, remember to stir the gravy continuously. This is done to avoid splitting of curd which is in the paste. 2. For an authentic taste, you can make garam masala at home. Enjoy bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | with step by step photos.

methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with 52 amazing images. methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style is perfect for an Indian party. Learn how to make methi malai paneer restaurant style. To make methi malai paneer sabzi, first make the paste. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes. Add the tomatoes and cashewnuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly. Once cooled blend it in a mixer till smooth using 2 tbsp of water. Keep aside. Then, heat the oil in a deep non-stick kadai, add the cinnamon, cardamom, clove, bayleaf and sauté on a medium flame for a few seconds. Add the fenugreek leaves, mix well and sauté on a medium flame for 1 minute. Add the turmeric powder, chilli powder, coriander powder and 2 tbsp of water, mix well and sauté on a medium flame for few seconds. Add the prepared paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the ½ cup milk, ½ cup of water, salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for 1 minute. Add the fresh cream and garam masala, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot garnished with grated paneer. The appetizing bitterness of methi, the royal creaminess of malai and the succulence of paneer come together to make an awesome subzi that tops the chart of favourites in most Indian restaurants. A paste of cashew nut, tomatoes, onions and spices adds to the luscious mouth-feel of the Indian creamy paneer sabzi, while also adding some spicy notes to it. Add in a few more commonly-available spice powders, and you achieve a perfect balance of creaminess and spice, the two essential dimensions of a rich subzi. What’s more interesting is this methi malai paneer restaurant style also makes of whole spices like clove, cinnamon, cardamom and bayleaf, which are equally necessary to accentuate the taste of this sabzi. This lip snacking Punjabi methi malai paneer dhaba style cannot fail to please the diners. With most ingredients found in our pantry, its aroma and flavour is like sabzi from a Royal kitchen. Enjoy it with your favourite paratha, butter naan or jeera rice. Tips for methi malai paneer sabzi. 1. Methi leaves have a lot of dirt in them. So remember to wash them well before chopping. 2. Prefer to chop ginger, garlic and green chillies finely. 3. Chop the cashewnuts before adding as they are easy to blend. Alternatively, use broken cashewnuts. 4. Cool the ingredients of the paste before blending. 5. Do not over saute as cumin seeds tend to burn quickly. 6. Prefer to use the readymade fresh cream for true flavour of restaurant style sabzi. 7. If you wish, you can make garam masala at home. 8. As a variation, you can saute a few capsicum cubes in oil and add it to the sabzi along with paneer. It gives a contrasting texture to the paneer. 9. If you don’t like paneer, replace it with chopped and boiled mixed vegetables. 10. If you don’t like to bite into khada masala, before serving remove the clove, cinnamon and cardamom and discard them. But do not miss out on adding them to sabzi. These are flavour enhancers. Enjoy methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with step by step photos.

paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with 27 amazing images. paneer butter masala is a classic Indian recipe of paneer in a rich and spicy tomato gravy. Commonly also called as butter paneer. One of the first items that we all tend to look for in a Punjabi restaurant menu, the paneer butter masala fits all descriptions - classic, all-time favourite, droolworthy, best of the best! Notes on paneer butter masala recipe. 1. The recipe name itself says butter masala paneer hence the heavy usage of butter. You can use either salted or unsalted butter to make the makhani paneer. 2. Add the tomatoes. Avoid unripe tomatoes as they will affect the taste of the dish, firm tomatoes with a slightly sweet taste are ideal. 3. Add the fresh cream. If you want a creamier paneer butter masala then use more cream. Yes, this restaurant-style Punjabi paneer butter masala gravy is a necessary addition to your culinary skillset, and it is quite easy and quick too. You can also make a Jain version without onion or garlic. paneer butter masala is best had with parathas or phulkas. As it simmers in your kitchen, the aroma fills the house and brings the family to the table at once! Try other recipes like Badami Paneer or Baingan Bharta. Learn to make paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with step by step photos and video below.

kaddu ki sabzi recipe | Rajasthani pumpkin sabji | bhopla ki sabzi | red pumpkin vegetable | with 30 amazing images. kaddu ki sabzi is a healthy Indian sabzi made from bhopla. Learn to make Rajasthani pumpkin sabji. A wide assortment of whole spices and seeds breathes life into the humble kaddu, transforming kaddu ki sabzi into a zesty treat! This Rajasthani -style kaddu ki subzi is extremely easy to prepare, yet so tasty because of the mix of spices used in the tempering. Nigella and fenugreek seeds, especially, give the kaddu ki sabzi a classic Rajasthani flavour. A sprinkling of dry mango powder adds an exciting tanginess to this kaddu ki sabzi while a dash of curds improves the taste as well as helps the spices bind with the pumpkin. Pumpkin is a wonder vegetable – but sadly, its health benefits are not known to many. Red pumpkin contains a horde of valuable nutrients like fibre while also being low in calories. That makes it double desirable! Fibre helps to keep your gut healthy and also keeps you full for long hours. Lose yourself in the fabulous taste of this kaddu ki sookhi sabzi, while also soaking in its health benefits. This healthy kaddu ki sabzi can be enjoyed by healthy individuals and also by those on calorie restricted diets. At the bottom of the page we also show you how to make microwave kaddu ki sabzi with detailed step by step images. Tips for kaddu ki sabzi: 1. Cut the pumpkin into big cubes, as after cooking they shrink in size slightly. Serve kaddu ki sabzi hot with curds and bajra roti. Enjoy kaddu ki sabzi recipe | Rajasthani pumpkin sabji | bhopla ki sabzi | red pumpkin vegetable | with step by step photos.
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