|
|
How to Use Bay Leaf in the Kitchen
Bay leaves are commonly used to enhance the flavour of savoury dishes during tempering.
They add a distinct aroma, and depth of flavour, and also offer various health benefits.
Bay leaf powder brings a rich, fragrant taste to stews, curries, and soups.
It also acts as an appetizer, making dishes more appealing and tempting.
Bay leaves can be used both whole or in powdered form, depending on the recipe.
|
Recipes:
Bay-Leaf Tea
| Ingredients: |
| Bay leaf (coarse powder) |
1 t.spoon |
| Jaggery |
2 t.spoon |
| Water |
2 cups |
| Mint leaves |
4-5 |
| Recipe: |
| Bring water to a boil in a pan. |
| Add jaggery and bay leaf powder to the boiling water. |
| Continue boiling until the liquid reduces to half its original volume. |
| Strain the mixture, then add freshly chopped mint leaves. |
| Serves hot. |
| This drink may help relieve inflammation, anorexia, cough, and migraines. |
Bay-Leaf Carrot Curry
| Ingredients: |
| Bay leaf (coarse powder) |
1 t.spoon |
| Jaggery |
2 t.spoon |
| Water |
2-3 cups |
| Carrot paste |
1 cup |
| Salt |
As per taste |
| Oil (any) |
For tempering 1-2 t.spoon |
| Cumin seeds |
½ t.spoon |
| Turmeric powder |
½ t.spoon |
| Pepper powder |
½ t.spoon |
| Chilli flakes |
1 t.spoon |
| Lemon juice |
2 t.spoon |
| Coriander leaves |
2 t.spoon |
| Recipe: |
| Heat a pan on medium flame and add oil. |
| Add cumin seeds, once they begin to crackle, add turmeric powder. |
| Stir briefly, then add carrot paste. Cook for 5-6 minutes, stirring occasionally. |
| Add bay leaf powder, salt, chilli flakes, and black pepper. |
| Pour in water and add jaggery. Let it simmer for about 10 minutes. |
| Garnish with fresh coriander leaves and serve hot. |
| This dish may help stimulate appetite and is beneficial for anemia and eye health. |
Spinach-Bay Leaf Stir Fry
| Ingredients: |
| Bay leaf (coarse powder) |
1 t.spoon |
| Spinach |
2-3 cup |
| Ginger paste |
2 t.spoon |
| Salt |
As per taste |
| Oil (sesame) |
2 t.spoon |
| Cumin seeds |
½ t.spoon |
| Sesame seeds |
1 t.spoon |
| Turmeric powder |
½ t.spoon |
| Fenugreek leaves dry |
½ t.spoon |
| Mix vegetables (rough chop and boiled) |
1 cup |
| Chilli powder |
½ t.spoon |
| Tamarind paste |
1 t.spoon |
| Coriander leaves |
2 t.spoon |
| Recipe: |
| Heat a pan and add oil. |
| Temper with cumin seeds, sesame seeds, and fenugreek leaves. |
| Add ginger paste and spinach leaves. Saute well until the spinach wilts. |
| Add chopped mixed vegetables of your choice. |
| Season with salt, chilli powder, bay leaf powder, and tamarind paste. |
| Cook for 2-3 minutes until the vegetables are tender. |
| Add fresh coriander leaves at the end. |
| Serve hot with brown rice, or chapati, or enjoy it as is. |
| This is an excellent lunch or dinner option, this dish helps regulate calorie intake, making it beneficial for managing diabetes and obesity. |
|
Manuscripts are invited for next Issue at ijapc.com
Features
Herbs and Medicinal Plants
|
