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.

Goto Page: 1 2 3 4 5 6 7 8  ... 15 16 17 18 19 

This vegetarian biryani uses loads of chopped vegetables such as carrots, french beans and potatoes to prepare the mixture that is layered between rice flavoured with whole garam masalas. You could remove the garam masalas from the rice before layering if required. Topping this biryani with some chopped dry fruits before serving would enhance its appearance and taste. Enjoy this biryani with a bowl of curds or a raita and papad. Biryanis also make a hearty one-dish meal .You can also try other biryanis like Hyderabadi Sofiyani Biryani or Minty Paneer Biryani .

vitamin khichdi recipe | dalia vegetable khichdi | protein rich broken wheat sprouts khichdi | vitamin khichdi for weight loss | with 30 images. vitamin khichdi is a healthy khichi made with no rice. Learn to make dalia vegetable khichdi. This dalia vegetable khichdi is one meal but multi-nutrient! It is packed with vitamins and proteins that are found in abundance in paneer, moong sprouts and dalia. The veggies, masala and curd in vitamin khichdi ensure that you have a delicious, and healthy meal. Easy to make, a one pot dish dinner, and a one-dish meal, the vitamin khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble vitamin khichdi for weight loss. Fibre in Dalia, Broken Wheat Aids in Managing Diabetes for vitamin khichdi. 1.3 g of fibre is what ½ a cup of raw broken wheat provides. Enjoy vitamin khichdi recipe | dalia vegetable khichdi | protein rich broken wheat sprouts khichdi | vitamin khichdi for weight loss | with step by step photos.

paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with 39 amazing images. paneer makhanwala is a delicious curry cooked in buttery tomato cashew gravy. Learn how to make paneer paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | paneer makhanwala recipe, a creamy tomato-based curry studded with tender cubes of paneer cheese, is a beloved North Indian dish cherished for its rich flavor and comforting goodness. It's a symphony of spices and butter, weaving together fragrant aromatics, tangy tomatoes, and vibrant chillies with the melt-in-your-mouth creaminess of paneer. Perfect for special occasions or a comforting homemade meal, instant paneer butter masala is sure to satisfy your cravings for a sumptuous Indian delicacy. Serve this dhaba style makhanwala paneer hot, it goes well with pulaos, rotis or puris. pro tips to make paneer makhanwala: 1. Overcooked paneer can become tough and rubbery. Fry the paneer until golden brown: This adds a nice texture and savory flavor to the paneer. 2. Dried fenugreek leaves (kasuri methi) add a unique earthy aroma and taste to the gravy. 3. You can add little sugar to the gravy to balance out all the flavour. Enjoy paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with detailed step by step photos.

A dal recipe from the kitchens of Bengal , the Bhaja Moong Dal Shobji Diye brings together moong dal with a horde of colourful, tasty and nutritious veggies! A traditional tempering of whole spices gives the dal a tantalising aroma while tangy tomatoes and a dash of garam masala are used to boost its flavour. It is important to handle the dal properly to get the proper consistency and mouth-feel of this dal. Remember to dry roast it before cooking, and cook it only till it is soft but remains whole. It should not become over-cooked and mushy. Enjoy this awesome recipe, which pools in the goodness of dal and veggies in a very healthy and tasty way. With lots of fibre and ample nutrients, this dish is diabetic-friendly too. Try similar diabetic recipes like Bajra, Whole Moong and Green Pea Khichdi or Fada ni Khichdi .

egg curry recipe | restaurant style anda masala | egg masala Indian curry | with 40 amazing images. Mildly spicy and absolutely mouth-watering, this egg masala curry is sure to appeal to all egg-lovers. Learn how to make egg curry recipe | restaurant style anda masala | egg masala Indian curry | This comforting egg curry is a popular egg preparation is made using hard-boiled eggs cooked in a spicy onion tomato based gravy is super delicious, flavorsome and easy to make. Make this restaurant style anda masala under 30 minutes at home. This dhaba style egg masala curry has all those tasty and rustic flavours of the dhaba food that’s sure to impress everyone. Not too spicy not too hot but you will experience the burst of amazing flavours. You can enjoy it with roti or with steamed rice. You can also try other egg recipes like Anda masala dry and Egg briyani. pro tips to make egg curry : 1. For a richer flavor, you can add a tablespoon of cream or coconut milk to the curry. 2. If you want a spicier curry, you can add more chilli powder or chopped green chillies. 3. You can also make this curry without frying the boiled eggs. Enjoy egg curry recipe | restaurant style anda masala | egg masala Indian curry | with detailed step by step photos.

Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala | with 39 amazing images. Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala is a spice powder which finds its presence in every Maharashtrian household. Learn how to make Maharashtrian Malvani masala. To make Malvani masala powder, heat the oil in a broad non-stick pan, add all the ingredients, except the turmeric powder and nutmeg and sauté on a medium flame for 4 minutes. Switch off the flame, add the turmeric powder and nutmeg powder and mix well. Transfer into a big plate and cool it completely. Once cooled, blend in a mixer till smooth. Store in an air-tight container. Use as required. Malvani masala powder is a popular Maharashtrian spice mix, which is used to flavour curries and sabzis. This dry spice powder has a very appetizing flavour and irresistible aroma, which results from the interplay of over a dozen spices! While every housewife has her own recipe of this Maharashtrian Malvani masala, we have itemized each ingredient with precise proportion to get the perfect consistency, texture and aroma. Make a batch of this Malvani masala and store it in a dry, airtight container away from direct sunlight. Keep the jar well-lidded so that the aroma is locked in. You can also stock up on other dry homemade masalas like biryani masala, tandoori masala and sambar masala. Tips for Malvani masala powder. 1. Store in an air-tight container, it stays fresh upto 6 months. 2. Malvani masala is famously used to make vaal ki usal. 3. Roast masala on medium flame only. 4. Stir continuously while roasting the Malvani masala otherwise the whole spices will burn and will taste bitter. 5. Cool the ingredients completely then only grind it. 6. Do not blend the masala continuously or it will release oils and will become like semi-paste. 7. Store the masala in an air tight container in a cool, dry place and not in the fridge or else it will loose its flavour. 8. You can make your everyday gravies using this masala like: usal, misal, sabzi etc. 9. If you eat more spicy food, you can also use other varieties of dry red chillies as per your choice because Kashmiri chillies are less spicy. Enjoy Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala | with step by step photos.

Succulent pieces of paneer marinated in a tantalizing tandoori masala grilled to perfection and served with pulao, a stuffed capsicum and tangy makhani gravy. If you like, serve some grilled onions with it too.

Kabuli chana together with tomatoes, curd and spices too gives rise to a lovely gravy that is layered with rice, and microwaved for the flavours to fuse. The rice itself is perked up with whole spices and herbs, which makes the Kabuli Chana Biryani even tastier. While such Biryanis are traditionally covered with foil and baked in an oven, here were have speeded up the process by using the Microwave oven instead. This reduces the cooking time tremendously.

soya mutter pulao recipe | Indian soya chunks peas pulao | soya matar pulao | soya chunks pulao | with 35 amazing images. soya mutter pulao recipe | Indian soya chunks peas pulao | soya matar pulao | soya chunks pulao | unbelievably tasty yet easy to prepare, the soya mutter pulao is a wholesome treat that your entire family will love. Learn how to make soya chunks peas pulao. Soya chunks are rich in fibre and proteins and has a lot of health benefits. It is quick to cook, with a protein content equal to that of meat. Pulaos are always a welcome addition to any meal. A pulao can often make a complete one pot meal by itself. It features an interesting combination of soya chunks and green peas, which contrast each other well in appearance, flavour and texture too. While the Indian soya chunks peas pulao does feature the standard assortment of spices, it also has the added benefit of mint, which imparts a minty flavour to this sumptuous meal. Tips to make soya mutter pulao recipe: 1. Along with soya chunks you can also add mixed vegetables of your choice. 2. You can also use frozen green peas to make this recipe. 3. Make sure to use basmati rice for better taste and flavour. Enjoy soya mutter pulao recipe | Indian soya chunks peas pulao | soya matar pulao | soya chunks pulao | with detailed step by step images.

Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani | with 49 amazing images. Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani has always stood the test of time be it for a Sunday culinary spread or an Indian party. Learn how to make Indian veg biryani. To make the rice for Hyderabadi veg biryani, combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked. Strain the rice using a strainer and keep aside. For the vegetable gravy, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes. Add the mixed vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 more minute. Then to make Indian veg biryani, combine the curds, coriander and saffron colour in a bowl and mix well. Add the prepared rice, mix well and divide into 2 equal portions. Put a portion of the rice in a handi and spread it evenly with the back of a spoon. Add the prepared vegetable gravy on it and spread it evenly. Top it with the 2nd portion of the rice and spread it evenly. Pour the ghee evenly over it and cover it with a lid. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes. Serve hot. Biryani is an everlasting relic of the Moghul era that continues to live and breathe in innumerable restaurants and kitchens across the globe. Not only that, this traditional recipe has stood the test of time by being constantly adapted to suit the tastes of each generation. While many modern versions of this spice-filled rice preparation are made in the oven or microwave, here is an authentic Indian veg biryani that retains the original handi cooked magic. Layers of aromatic saffron coloured rice and delicious vegetable gravy are topped with a generous quantity of ghee and simmered on the stove till the aroma multiplies and wafts out, to fill the room and the hearts of the diners! Enjoy vegetable biryani hot and fresh, with a raita or a white-gravy based side dish like paneer in white gravy. Tips to make Hyderabad veg biryani. 1. Instead of edible saffron colour you can use saffron milk. 2. We suggest you to use basmati rice for best results. 3. Use fresh curd for better taste. Enjoy Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani | with step by step photos.

Kolhapuri gravy recipe | Maharashtrian Kolhapuri gravy | basic Kolhapuri gravy | with 25 amazing images. Kolhapuri gravy recipe is from the Kolhapur region in Maharashtra as the name suggests. This is a medium spicy basic Kolhapuri gravy with the enticing tang of tomatoes and the crunch of sautéed onions. Cashews give the gravy a rich flavour and mouth-feel, while a horde of spice powders and pastes, including a special Malvani Masala, give the basic Kolhapuri gravy a brilliant flavour. Being a tangy and medium-spicy one, this basic Kolhapuri gravy is quite versatile and goes well with a range of vegetables, paneer and beans too. Use Kolhapuri gravy basic to make vegetable Kolhapuri sabzi. Maharashtrians use Kolhapuri gravy to make a sabzi of doodhi and potato. Usal can also be made with Kolhapuri gravy. To store Kolhapuri gravy, cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store in the freezer. Before making the subzi using the stored gravy, thaw and use it as per the recipe. Learn to make Kolhapuri gravy recipe | Maharashtrian Kolhapuri gravy | basic Kolhapuri gravy | with step by step photos and video below.

aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with 31 amazing images. Punjabi aloo matar curry is one of the most comforting and beloved Punjabi curries around. Learn how to make aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | Aloo Matar (Potato and Peas Curry) is a popular North Indian dish made with potatoes and green peas cooked in a spiced tomato-based gravy. It’s simple, comforting, and perfect for everyday meals. This vegetarian curry is easy to prepare and perfect for everyday meals. Potatoes and peas are like a match made in heaven! They go so well in any dish. The starchy potatoes soak up all the flavours from the spices and peas compliment the dish with a sweet aroma. aloo matar using a pressure cooker is a super easy and quick recipe to make for weeknight dinners. This super flavoursome aloo mutter curry makes fantastic meals with paratha, poori or jeera rice. You can also add some cauliflower florets to make gobhi matar sabzi recipe. You can also try other pressure cooker sabzis like quick potato curry recipe, aloo baingan masala or mix veg curry. pro tips to make aloo matar sabzi: 1. Fresh peas offer a sweeter, more delicate flavor. If using frozen peas, thaw them completely before adding them to the dish. 2. You can also use baby potatoes to make this recipe. 3. Do not pressure cook for more than 2 whistles or else the sabzi will become mushy. Enjoy aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with detailed step by step photos.

Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi | with 28 amazing images. Kashmiri lal paneer recipe is a delicious, aromatic dish that hails from the Kashmir Valley, combining the richness of paneer with the distinct flavors of Kashmiri cuisine. Learn how to make Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi | Kashmiri lal paneer is a vibrant and flavorful Indian dish that features paneer, a soft Indian cottage cheese, cooked in a luscious, fiery red gravy that is both aromatic and spicy. The key to this dish lies in the delicate balance of flavors, with the tanginess of the tomatoes and the heat of the Kashmiri red chili powder creating a symphony of taste. The Kashmiri red chilli powder, a key ingredient, imparts a deep red color and a fiery kick to the gravy. The shallow fried paneer cubes are then added to the gravy and simmered until they are well-coated and tender. Kashmiri paneer roganjosh is typically served hot with butter naan, tandoori roti, or rice. Its vibrant color, rich flavor, and fiery spice make it a truly unforgettable meal. pro tips for making Kashmiri lal paneer recipe: 1. Soaking the fried paneer in warm water helps it retain its moisture and prevents it from becoming dry. 2. Sautéing the whole spices like cinnamon, cardamom, and cloves in ghee or oil releases their aromatic oils, enhancing the flavor of the gravy. 3. Kashmiri red chilli powder, especially Degi Mirch, is key to the authentic colour and flavor. Use a good quality brand for the best results. Enjoy Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi | with detailed step by step photos.

Most people believe shorbas to be creamy heavy concoctions. Here's a delicious Shorba prepared with refreshing limbo and dhania and packed with the goodness of vegetables like carrots, celery and cabbage. Limbo Dhania ka Shorba is a near clear concoction that uses besan for thickening and loads of dhania and lime, which give it a lovely flavour and texture. All in all a highly fragrant and tasty preparation that is a must try for everyone.
Goto Page: 1 2 3 4 5 6 7 8  ... 15 16 17 18 19