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Author Topic: Cooking with Tej Patta leaves  (Read 229 times)

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Offline Donald Brasco

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Cooking with Tej Patta leaves
« on: September 09, 2019, 11:23 AM »
Hi

Does anyone have info on how to prepare tej patta for cooking? (so called “Asian bay leaves”). Also, how to cook them to extract the right or best flavour?

The reason I ask - I’ve noticed the bits of leaf I find in my takeaway meals (which i assumes to be tej patta) are jet black in colour, limp and floppy in texture. Having bought some tej patta and tried throwing them into a few precooks, I find they emerge as the end as green, hard leaves with plenty of strength remaining to them and not at all looking like they have absorbed any oil.

Either the leaves I bought are duds, or more likely I’m not using them right.
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Online martinvic

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Re: Cooking with Tej Patta leaves
« Reply #1 on: September 09, 2019, 11:43 AM »
I always fold them in several places so they crack the outer layer, and also break the bigger ones up..

Not sure where I read it from, but supposedly allows them to absorb more liquid and release more flavour


Offline Donald Brasco

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Re: Cooking with Tej Patta leaves
« Reply #2 on: September 09, 2019, 12:21 PM »
Thanks Martin. I tend to rip mine into three or four pieces but they still emerge from a 1 hour cook shiny and green.
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Offline foureyes1941

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Re: Cooking with Tej Patta leaves
« Reply #3 on: September 09, 2019, 11:16 PM »
I was just wondering if the leaves that you describe are curry leaves as before now I have fried curry leaves and they have turned a very dark green/black colour, obviously much smaller and a different shape to the Asian bay leaves. Just a thought!
Anita

Offline Peripatetic Phil

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Re: Cooking with Tej Patta leaves
« Reply #4 on: September 10, 2019, 04:52 PM »
I would go along with Anita in terms of identification (probably curry leaves) and with the earlier posters in terms of tearing tej patta into pieces before cooking.

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Online chewytikka

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Re: Cooking with Tej Patta leaves
« Reply #5 on: September 12, 2019, 01:26 AM »
DB
Post a photo of your Tej Patta and I’ll tell you if their duds.
Mind you never come across dud Tej Patta before lol. ;D

As for prep, pick from packet, a quick wash under the tap and into the pan.
They turn a dark red / brown in hot oil, 3-4mins max and discard, the oil is now flavoured
with the aromatic. ;)
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol


 



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