Saffron Trail

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Good Food Reads this week

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This is something new I’m starting on the blog this year, sharing with you some of the good food reads from this week. Some are informative while the others inspiring. With so much food writing being churned out each week by food websites, newspapers and blogs, I’m thinking it will be fun to p

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This is something new I’m starting on the blog this year, sharing with you some of the good food reads from this week. Some are informative while the others inspiring. With so much food writing being churned out each week by food websites, newspapers and blogs, I’m thinking it will be fun to present to you a curated mix of stuff. Consider this as a prelude to a newsletter 🙂

a most superb cup of filter kaapi had at Hallimane, Bangalore, this morning

The James Beard Foundation has announced its list of 2015 Book Award nominees. Check out the cookbooks in contention for this prestigious award.

How to make the best French Press coffee – right from choosing the kind of grind to temperature of water to blooming time to brewing time, this one is for perfectionists and coffee connoisseurs

The Eating Well test kitchen baked over 400 cookies to see what effect different sweeteners have on cookies. Whether you love chocolate chip cookies or not, this is an experiment worth reading about

5 unexpected ways to use Tahini

PRINTABLE: A weekly menu planner that includes breakfast, lunch, snacks and dinner PLUS workout. Simple and beautiful design from Back to her Roots blogger, this one asks to be printed out and used

All you need to know about Pisco – a brandy popular in Chile and Peru

On the Instagram blog, Nigella Lawson writes about her favourite follows . Are you following me on Instagram, for sneak peeks into my daily kitchen to what’s the latest news in my kitchen garden, you’ll find it all there. Excuse the occasional selfie though 😛

Ever wondered why you want to reach out for steaming hot rice and rasam with some ghee when you’re feeling low and nothing else can make you feel so? Read why comfort food comforts

Lastly, an interesting read on alcohol in India, the laws, the prohibitions, where Michael Snyder explores the laws and permits in Bombay, Gujarat and the cities in the North East – The cost of a drink on Lucky Peach

(c) Nandita Iyer 2006-2015

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2 Comments

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  1. Anonymous says: April 12, 2015 at 2:05 pm

    Love this. Lurve!

    Reply
  2. Anonymous says: April 18, 2015 at 10:20 am

    I like posts like this – it gives a good insight into other great posts around the web I may have missed! Love the link about making French coffee and the picture looks delectable!

    Reply

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  • not always in a saree and big bindi
  • Two delicious recipes that use whole bunches of spring onions for that punch of allium flavour as well as the bright green colour- in my latest column for Mint Lounge. . Sharing the recipes below so you can save the post to your folders / take screenshots. . ❓Apart from using them as a garnish, what are your favourite ways to use spring onions❓ . SPRING ONION ‘AKKI ROTTI’ Makes 4 INGREDIENTS 2 tsp oil 2 cups spring onion greens, finely chopped 2-3 green chillies, sliced 2 tbsp peanuts, crushed 1 tsp salt 2 tbsp fresh coconut, grated 1 cup rice flour 2-3 tsp oil for cooking METHOD Heat 2 tsp oil in a pan and sauté spring onion greens until wilted. Stir in green chillies and peanuts. Add one cup water to this along with salt and coconut. Bring to a boil. Empty the cup of rice flour in the water. Turn off flame, cover and keep aside to steam for 10 minutes. Using a wooden ladle, incorporate all the flour into the liquid to make a dough. Remove on to a flat surface and knead to form a smooth dough. Divide the dough into four portions. Between two plastic sheets or baking paper, roll out into a thick roti. Cook on both sides on a hot pan using a few drops of oil until golden spots appear. Serve with coconut chutney or podi. SPRING ONION AND POTATO SALAD Serves 2 INGREDIENTS 250g potatoes (4 small) 1 tbsp olive oil 4 cloves garlic, finely chopped 1 stalk celery, thinly sliced (optional) 1 cup spring onion greens, finely chopped 1/4 tsp salt A pinch of chilli flakes 2 tsp lemon juice 2 tsp wholegrain mustard METHOD Pressure cook or boil the potatoes. Peel and cut into 1-inch size chunks. Over low heat, sauté the garlic in oil in a pan. Add celery and sauté for 2-3 minutes. Toss in the chopped spring onion greens and stir on medium flame for 3-4 minutes or until wilted. Add the potatoes, salt and chilli flakes and toss well. Remove into a bowl. Add lemon juice and wholegrain mustard and toss well to combine. Serve warm or cold .
  • That was dinner last evening. Cabbage subzi with onion and potato, carrot-cucumber-basil salad with salt and lemon juice, phulkas and dahi. According to my son, I make the perfect cabbage to go with roti and ammama (my mum) makes the perfect cabbage to go with Rasam rice 😍 . I like to stick to a very simple dinner on Mondays which means either roti subzi or dal rice kinda menu. Much needed if the weekend has been frought with indulgences.
  • Making our day better by simply sitting in a corner of a room- this lovely bunch of flowers. . I subscribe to this weekly flower box from @theshadesofspring and they send us a surprise mix of flowers every Saturday. . Check my stories for more pics
  • Inspiration can come in any form. Whether it be food, fashion or even furniture. This marshmallow inspired sofa is a prime example how one can beautifully be #Reinspired. @scriptonlineind has found the perfect balance of style and comfort to provided a unique #FreedomOfLiving. Guess it's time to #ScriptMySpace. . . Tell me how you’ll reinspire these marshmallows? I plan to dip them in the melted chocolate and then drizzle white chocolate and sprinkles over it 😍
  • Currently in harvest mode are these green Mysore brinjals and small sized karelas --swipe to see these plants in my garden. . Do share with me your ideas for these two veggies🍆🍃 because I'm going to have a lot of these in the coming days😁
  • in my happy place . . . . This saree is over 12 years old bought from Kalanjali -Hyderabad
  • This beautiful song from the movie Bhaag Milkha Bhaag is set in Raag Khamaj. It’s a tough one sung by Shreya Ghoshal and Javed Bashir, took me quite a bit of practice to learn at least some of the soulful nuances of this number.

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