Saffron Trail

healthy vegetarian cooking

beginner, Calorie counted, Diabetic friendly, Fast Day recipes, Gardening, Global Vegetarian, gluten free, Glutenfree, Greens, Healthy, Lunch, Millet Recipes, Pressure Cooker Recipes, Salads, Superfood, Vegan, Vegetables, VegProtein

Healthy Lunch Salad – Chickpeas, Kale and Millet {vegan and gluten free}

Recipe for an incredibly filling healthy lunch salad – Chickpeas, kale and millet salad Do you wonder how to pack a good salad for your lunchbox? Something that won’t get soggy or need laborious prep… [Continue Reading]

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vegan cauliflower curry
beginner, Curry, Diabetic friendly, Dinner, Easy Indian Cooking, gluten free, Glutenfree, Greens, Healthy, Vegan, Vegetables, vegetarian, Winter

Vegan Cauliflower Curry | Cauliflower and fenugreek leaves in a spicy peanut curry

It’s nearing end Jan and finally we winter-starved Bombayites are finally feeling some cool. Afternoons are still hot. The tiled flooring does turn cold though. The cold water in the wash-basin gives me a little jolt as I sleepily open it early in the morning, reminding me that – Hey girl, enjoy this while it lasts

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  • This is my favourite way to eat cucumber. I had tasted Khamang Kakdi for the first time some 13 years ago at Diva Maharashtracha, a Maharashtrian restaurant in Bombay. I dived headlong into this salad and never looked back. . I made this for lunch today and you'll find the step by step recipe plus link to the recipe on my blog in my stories. Try it out this weekend and I promise you'll love it as much as I do.
  • Coloured bell peppers are the happiest vegetables out there. I added them to tofu along with some sauces and basil to make a healthy dinner for myself this evening. . Super rich in vitamin C, good source of fibre and low in calories, they are a boon if you want to fill up while staying under the calorie limit. . What is your favourite way to use bell peppers?
  • My weekly song for you! I've always loved this song from the movie Rudali - the entire album is brilliant, composed by Shri Bhupen Hazarika. . I always thought this song was too complicated to attempt but learning this Raag Vrindavani Sarang in my music class surely boosted my confidence to sing this soulful composition. . I've uploaded the full video on IGTV if you'd like to listen.
  • 🍃Pearl millet (whole bajra) - soaked for nearly 20 hours, sprouted slightly and pressure cooked 🍃Kadai Paneer- remember that 90 min dish I cooked? I had to try it again and this time prep was 15 mins and cooking time 20 min. I can live with that. Recipe will go up on the Liebherr blog soon. 🍃Tur Dal 🍃Corn Masala 🍃Papad . The bajra kept me full nearly up to dinner. It's cold and rainy in Bangalore these days, so it suits me to eat this grain. As per traditional cooking ,it is usually avoided in hotter months. . Tried Amul paneer cubes (100 grams pack) after ages and I'm very glad to say it was really soft and tasted fresh. Had bad experiences with tough as rubber Amul paneer earlier so stopped buying it altogether, looks like it's turned much better now :)
  • Who likes a good Old Fashioned? Don Draper's favourite cocktail (Mad Men), it has sugar muddled with bitters, topped with alcohol (traditionally, whisky) and an orange rind. It is served in a short tumbler called the Old Fashioned Glass. It may be called Old Fashioned, but after Mad Men made it popular, it's quite fashionable to order it these days :) . I know it's Monday but we can dream of Friday and what lies beyond :) What's your favourite cocktail?
  • A glimpse of what I ate at Yogisthaan cafe @yogisthaan some days ago-- love the simplicity of the meal and how every element was prepared with care. Protein rich cottage cheese burger in a bun made in house, salad with sprouted grains, tapioca chips and a super delicious tomato relish. . Their chickpea salad needed some perfecting, chickpeas were not cooked like they should have been. The hot chocolate and vegan chocolate mousse were both perfect to end the meal with. . And I loved the green, quiet and laid-back atmosphere, perfect for meditating or working. For all those who crave for a peaceful place for a meal or conversations (not too loud), this is the place to be. Also, gentle waiting staff. . What's your favourite quiet place to hangout in Bangalore? Give me your best reccos and I may do a round up for all of you ♥️♥️
  • After cooking this, I want to give up on cooking altogether. . This is probably the longest time I've ever spent on any dish. It took me 90 minutes from start to finish, and by the end of it I was mentally exhausted. . This was adapted from a video recipe of Dhabha style Kadhai paneer- huge number of steps, ingredients and lots of time. . I added cauliflower to the paneer as I didn't want to have a calorie overload with just paneer. It tasted good as it had better with all that time investment but it's clearly not my kinda cooking. . I cook three dishes in under 30 minutes and cooking one dish for 90 minutes doesnt quite cut it with me. I like less effort, few ingredients kinda cooking with max flavour. . This slow cooking business is overrated guys! What say? It's fine when you cook once in a while, but when I cook a minimum of three times a day, if I had to slave so much over a single dish, I'd just give away my kitchen knives. . In the pic: Kadhai Gobhi Paneer
  • Thank you for all your wonderful comments and encouragement in my earlier music video post. The full sOng (Piya Bawri) is on IGTV if you want to watch /listen. . . The husband orders this mashed spinach and potato side with his mains from a nearby restaurant. The mash has lots of garlic, the spinach is fresh and they do this simple thing so well. It's @cafebloomsburys if you must know :) . There's always some of this mash leftover because we end up ordering double portions. It makes the best filling for a toastie sandwich made in the old fashioned stove top sandwich toaster. Served with some Kashundi (Bengali mustard condiment) and ginger chai, it made a delicious weekday breakfast for me. . Do you make the old fashioned Toasties? What's your favourite filling?

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