Saffron Trail

healthy vegetarian cooking

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  • What you do you do with ginger? I need it every morning to make my ginger chai. Then I came across this Burmese salad called Gin Thoke, which if you love ginger, you will find delicious. . Here's the recipe for the same that I had featured in my column in Mint Lounge. Do try this out if you get your hands on tender ginger root. . ‼️Save this photo to your folders so you can quickly access it anytime you want to try the recipe.‼️ . BURMESE GINGER SALAD (GIN THOKE)Serves 2Ingredients3 1-inch pieces of young ginger3 tbsp lemon juice1/2  tsp salt2 tbsp sesame seeds6 cloves garlic, peeled2 tsp vegetable oil2 pinches chilli flakes1/2 cup cabbage, finely julienned1 medium tomato, deseeded and sliced1/2 ripe mango, peeled, thinly sliced (optional)2 tbsp soya sauce3 tbsp roasted peanuts, crushedMethod Scrape or peel the skin from the ginger. Cut into thin juliennes and toss in lemon juice and salt. Cover and set aside for a minimum of 1 hour. . In a small pan, toast the sesame seeds until they splutter. Remove into a bowl. Slice the garlic thinly. Heat oil in the same pan and fry the garlic slices until golden brown and crisp. Drain using a slotted spoon and reserve. In the hot oil, sprinkle chilli flakes and keep aside. In a bowl, combine the cabbage, tomato, mango and soya sauce. Squeeze out the ginger from the lemon juice-salt mixture and add to the bowl. . Mix in the chilli oil, fried garlic slices and sesame seeds. Combine well and top with roasted crushed peanuts. Serve immediately.
  • Let’s do something fun this Monday - I would love you to answer any of these questions about yourself in the comments🤗🤗🤗 . 🔥9 RAPID FIRE QUESTIONS🔥 . 1️⃣My favourite series to binge watch – Downton Abbey 2️⃣My favourite food show – Masterchef Australia 3️⃣All time favourite comfort food – Dal and Rice 4️⃣Favourite Saturday evening drink – a smokey single malt 5️⃣The dish I love to make – salads 6️⃣Favourite place I have visited so far – Cotswolds 7️⃣My favourite outfit – handloom cotton sarees 8️⃣Super scared of- roller coasters, crazy adventure sports, horror movies, cockroaches, wasps (ever since I was stung by one) 9️⃣In love with-Hindustani classical music, trees and indoor plants and freshly brewed coffee . Your turn now!!
  • I want to share with you what I cooked for Sunday lunch- Experimented with this cross between a pie and a flat bread: yeasted dough Filling of kale, onions, paneer, raisins, smoked paprika, herbs Slow cooked on both sides on a cast iron pan until golden brown. . Bengali style roasted and mashed eggplant with mustard oil, onion, garlic, tomato, green chillies and coriander. . Salad: Rocket leaves Ripe mango Toasted hazelnuts Dried apricots Extra virgin olive oil+jamun vinegar dressing . We watched the much hyped Murder Mystery on Netflix. No matter how much you like Jennifer Aniston, the movie is just a terrible mix of cliches! . What was your Sunday lunch like?
  • A lot of us are becoming increasingly conscious about our health and what we eat and rightly so. Very few things impact our health the way our food is. Buying pesticide free foods is one of the ways we can be kinder to our body and the environment. . While people are realising the value of moving to pesticide free and organic food, the premium pricing makes it difficult for all of us to move our entire produce and grocery purchase to a more conscious range. . @metrowholesaleindia, India’s largest modern wholesaler and food specialist has introduced a new pesticide-free grocery range - Fine Life Bio, under its in-house own brand. In order to provide value-proposition to their customers, they launched Fine Life Bio to ensure customers consume healthy, pesticide-free good food in an affordable and sustainable manner. Fine Life Bio currently has over 120 products at a very competitive price in different categories such as pulses, grains, rice, millets, flours, fruits, spices and sugar and more. . METRO Cash & Carry has collaborated with over 1,20,000 small and marginal farmers directly & indirectly through associated partners to source around 18,000 metric tonnes of pesticide-free produce for Fine Life Bio range. Each product is thoroughly tested and undergoes multiple checks right from the farm till the store. The products are tested for over 150 pesticides in order to qualify as pesticide-free. The entire range has been launched with a focus on healthy lifestyle and healthy eating in daily life. . Next time you are at your neighborhood Metro, do check out this range! #ChooseHealth #ChooseFineLifeBio . Question for you: what’s a dish you would make with one or more ingredients in the picture?
  • There’s always a first time for everything. This was my first time being a part of a magazine photo shoot for the It’s Not Fair campaign in @ritzmagazine featuring dusky women😊 . I met @namionthemove during our Mauritius trip and she roped me in for this photo shoot for her magazine. As usual, the fear of getting into something new did scare me but I’m happy I did it :) I’m sharing the link to the interview in my stories. 📸@luckymalhotraphotography Location: @ritzcarlton.bangalore . . . . #itsnotfair #ritzmagazine #luckymalhotraphotography #namionthemove #RitzCarltonBangalore #RCMemories
  • #Fathersday special lunch- Chole, kulcha, kachumber and a Karnataka style mango and milk dessert called Seekarne. Flesh of ripe mango diced very fine and the seed is squished to remove all the pulp stuck to it. What you get is a mix of a fine dice and smooth pulp, add milk, elaichi and sugar. I used Raspuri mangoes that were incredibly sweet so I avoided the sugar altogether. @anitaraokashi told me about this mango dish when we met recently and I could not wait to try it. You can also try her method of skipping milk and sugar and adding condensed milk instead to make it super indulgent. . The kulchas were atta based kulchas by Britannia and they tasted good toasted on a pan with some Amul butter. . Wishing all the dads out there a very happy Father's Day 👨‍👧‍👦🎉
  • I love cooking from regional Indian cookbooks - Rasachandrika is one such cookbook featuring Konkani Saraswat recipes. Last weekend I cooked a couple of recipes from the book - Khamang kakdi and Potato Ghashhi. Served with proso millet and some Ridgegourd kootu that my neighbour made from my blog and shared with me :)
  • I have lunch to cook and stories to file but first a photo. @sainajayapal was all praise for my dress this morning and I had to document it 😅😅 Pose director and photographer- My son 🥰

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