Author Topic: Cooking with Tej Patta leaves  (Read 3471 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

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.

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!


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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Offline 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



 

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