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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Potatoes stuffed with potatoes! Well, yes, this scrumptious Bhojpuri Aloo features boiled potatoes packed with a mixture of mashed potatoes, lemon juice and spice powders, cooked with an intense mixture of milk, curds and besan perked up with an assortment of spices. The combination of dairy products gives this semi-dry subzi a rich and luscious flavour, which is complemented very well by the whole spices. You will love this flavourful and sumptuous preparation, served immediately with rotis and dal.

One of the healthy version of minestrone whipped up in a jiffy with loads of fibre rich veggies and perked up with oregano and parsley. Fibre is known to control blood sugar levels and blood cholesterol levels, making this soup a healthy option for one and all.

mushroom pulao recipe | mushroom pulao in pressure cooker | khumb pulao | with 35 amazing images. mushroom pulao made in a pressure cooker is a quick and delicious one-pot meal that's perfect for busy days. Learn how to make mushroom pulao recipe | mushroom pulao in pressure cooker | khumb pulao | mushroom pulao is a fragrant and flavorful rice dish that combines the earthy flavors of mushrooms with fragrant basmati rice and a blend of spices. The pressure cooker ensures quick cooking, while the mushrooms add a rich texture and depth of flavor. Rice recipes are ideal lunch boxes. This one-pot mushroom pulao recipe is not only simple but also versatile, allowing you to adjust the ingredients to suit your taste. It makes for an easy and quick lunch or dinner. This dish is perfect for a vegetarian meal and can be enjoyed with raita or a simple salad. You can also try other pulao recipes like Lehsuni palak rice, Turai pulao and Bulgur wheat matki pulao. pro tips to make mushroom pulao recipe: 1. Basmati rice is the ideal choice for pulao due to its long grains, fragrant aroma, and ability to retain its texture after cooking. 2. You can add other vegetables like peas, carrots, or bell peppers for a more colorful and nutritious pulao. 3. Enhance the richer flavour of pulao by using ghee to make the recipe. Enjoy mushroom pulao recipe | mushroom pulao in pressure cooker | khumb pulao | with detailed step by step photos.

A paste of richly-textured ingredients like cashews, coconut, khus-khus and curds, gives the phoolgobhi aur mutter ki kari a very luxuriant feel, while the tinge of tomato balances the creamy curry with a bit of tang and makes it more enjoyable. When served with rotis, it makes a really hearty and satisfying meal.

Caraway flavoured brown rice, layered with an assortment of colourful vegetables cooked in a subtly spiced gravy, the White Gravy Biryani is a mouth-watering and sumptuous dish – almost a one-pot meal! It has lots of garlic and ginger, which help to counterbalance the effects of sodium and make this dish suitable for those with hypertension. The use of brown rice instead of polished varieties adds to the fibre content of this dish, making it all the more heart-friendly.

coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk | with 22 amazing images. coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk is a simple and quick Indian accompaniment. Learn how to make nariyal ki kadhi. To make coconut kadhi, combine the besan, curds and 1 cup of water in a deep bowl and whisk very well till no lumps remain. Keep aside. Heat the oil in a deep non-stick pan, add the cardamom, cloves, cinnamon, bay leaf and curry leaves. When the curry leaves splutter, add the ginger and green chillies and sauté on a medium flame for 30 seconds. Add the coconut milk, curd-besan mixture and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Serve hot. A rare combination of coconut milk and curds thickened with besan and flavoured with spices gives rise to a soothing yet flavourful coconut kadhi. The aromatic spices used to make Indian coconut milk kadhi combines beautifully with rotis, puris or steaming hot rice. When you want to try something innovative for your guests, this nariyal ki kadhi is the perfect option. Pair it with chunky savouries like samosa and pakodi to make delicious chaats. Tips for coconut kadhi. 1. Make sure when you mix the coconut milk, besan and water well, if not whisked well there are lumps it will not taste good. 2. This curdles quickly if cooked on a fast flame and not stirred. 3. This can be made in advance 3 to 4 hours and kept in the fridge. Enjoy coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk | with step by step photos.

Truly royal! unlike the traditional method of adding loads of cream, ghee etc. To make this shahi recipe, here we use low fat milk and zero-oil. You won’t know the difference… it tastes just as good! i have replaced cream with poppy seeds and cashewnut paste to impart the required richness and flavour. Poppy seeds also add calcium, iron, zinc and fibre. Shahi Korma Biryani Recipe with step by step photos.

This healthier version of nachos will be any weight watchers delight. With as little as around 100 calories per serving you’ll surely not miss the real thing. Remember it’s an occasional treat only. Crispy baked tortilla chips and the tangy calcium rich tomato bean salsa make for a yummy, healthy treat, to be enjoyed occasionally by weight watchers.

A sweetish pickle, made with a unique combination of veggies like baby corn, shallots, carrot and beetroot, this Assorted Pickle is quite versatile, and may be served as a pickle or salad, to accompany any meal. Although it takes a little time to prepare, as the veggies have to be cooked in the marinade till tender, the pickle stays fresh in the fridge for at least five days, justifying the effort that goes into making it. You will also love the sight of this pickle, as it gets a vivid pink hue, thanks to the beetroots.

This dish is cooked in a traditional Indian deep iron pan called "handi". It is believed that cooking in iron utensils increases the iron content of food, however rice is also naturally rich in iron, so you can be double sure that this recipe will boost your haemoglobin levels. Marinating the vegetables and rice in spices enhances the flavour of this dish, but ensure that you marinate it for at least 30 minutes for best results.

Another dish with a combination of stuffed vegetables and khichdi, which are mixed together and pressure cooked till done. You can use vegetables of your choice or whatever is available at home. Not only is this dish colourful and palatable, the horde of ingredients makes it nutritious too. Masoor dal enhances the iron content of this dish whereas rice and potatoes contribute to its zinc content.

‘minestra’ means soup in italian. This italian delicacy refers to a bubbling pot with many ingredients that are simmered into a thick soup. In this version, we’ve retained baked beans and spaghetti- the authentic ingredients and supplemented it with the use of assorted vegetables and spices. It is a good idea to keep the soup boiling on a stove, if you are having a party, and ladling the soup into bowls. Serve with grated cheese and parsley.

This Spicy Chole draws from the goodness of all the aromatic spices in your masala dabba. It is so sumptuous and rich, you will not even realize that it has no onions or potatoes in it! While bottle gourd contributes to the consistency of this special chole preparation, an intense powder of varied spices adds to its flavour. The pomegranate seeds, especially, contributes an appreciable tang and taste to the powder. Serve the Spicy Chole steaming hot with rice or rotis of your choice.

An aromatic rice preparation cooked completely in milk with a dash of spices, which gives it a very luxurious taste despite using no oil or ghee. You could serve milk rice as it is with a spicy side-dish, or use it to make other dishes like biryanis, layered and baked rice dishes, or even innovative desserts !
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