Curry Recipes Online

Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: Donald Brasco on September 09, 2019, 11:23 AM

Title: Cooking with Tej Patta leaves
Post by: Donald Brasco on September 09, 2019, 11:23 AM
Hi

Does anyone have info on how to prepare tej patta for cooking? (so called
Title: Re: Cooking with Tej Patta leaves
Post by: martinvic 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
Title: Re: Cooking with Tej Patta leaves
Post by: Donald Brasco 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.
Title: Re: Cooking with Tej Patta leaves
Post by: foureyes1941 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!
Title: Re: Cooking with Tej Patta leaves
Post by: Peripatetic Phil 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.

** Phil.
Title: Re: Cooking with Tej Patta leaves
Post by: chewytikka on September 12, 2019, 01:26 AM
DB
Post a photo of your Tej Patta and I