Saffron Trail

healthy vegetarian cooking

Curry, easy, Indian, Vegan, vegetarian, Yogurt Recipes

Recipe for Fajeto – Gujarati Mango Kadhi

Before the mango season says its final goodbyes for 2015, I want want want you to try this Gujarati Kadhi called Fajeto. I’m a big fan of Guju food (and I don’t mean the Rajdhani type thaalis). Basic homemade dal-bhaath-shaak-rotli, like they call it, meaning dal-rice-veggies-roti, is such a delight to the tastebuds. I love the mild sweetness in the dishes that comes from adding some sugar or jaggery, in the cuisine from some parts of Gujarat. It is said that it is used to balance the slight bitter taste from the hard water in these parts

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Breakfast, Greens, Indian, Lunch, medium

Winter special: Gujarati Methi Thepla [Indian flatbread with fenugreek leaves]

Fenugreek or methi is one of my favourite greens. In Bombay markets, we would find two varieties – one with the bigger leaves, somewhat milder and ones that were sold in tiny tight bunches, small leaves, more like shoots, and these were intensely flavoured. I don’t seem to find the latter in Bangalore, so I make do with the big leaf variety. Methi greens are bursting with freshness in winter and the aroma wafting through the kitchen is so delicious and warming on a winter day

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Nutrition

Sunday night dinner – Chickpea Basil burgers

Whoever said TV dinners cannot be healthy? These burgers are perfect TV food to pile on a plate and curl up on the couch watching your favourite soap or movie. This recipe is another discovery in my quest for high protein vegetarian recipes. The food and dining section of NYTimes, Guardian, Washingt

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  • 💐🌷🌹🌸🌼Just some happy pics from Onam celebrations in my community- swipe to see the beauty of a pookalam my neighbours and friends made 🌼🌸🌺🌷💐
  • Last to last week, I placed my first order from @kerehaklu farms - after seeing those farm fresh pomelos, avocados and limes, could not resist getting a taste of them. . The pomelos inspired my next column in Mint Lounge (which you'll read this Saturday), avocados went into fully loaded nachos for dinner last evening, the thin skinned juicy limes have been adding freshness and fragrance to every meal. . I featured all three ingredients in my dinner salad this evening along with peeled strips of carrot, cucumber, green capsicum, pomegranate, topped with toasted seeds and microgreens @livingfood.co . Finished off with some hemp hearts and hemp seed oil from @boheco_life (added just before eating so it's not seen in this pic) . Swipe to see another picture of this bright and beautiful salad 💕💕💕 . For more such healthy eating inspirations, follow @saffrontrail
  • As a vegetarian who eats eggs, I have always been conscious of the fact that consuming eggs produced by birds cooped up in battery cages cannot possibly be a humane thing to do. In my search for good quality free range eggs, we have pretty much regular with Farm Made @_farmmade eggs. Their farm in Coimbatore provides plenty of outdoor and indoor spaces for the birds to roam, with access to quality food & water at all times. That’s definitely a feel good factor. The eggs are also free from any antibiotics or growth supplements. I personally love the golden yellow sunshine like yolks. . Here’s one dish I meal prep for my weekday breakfasts. I make a 6 egg frittata, that’s 4 servings of 1.5 eggs each. I save them in an airtight container separated by parchment paper, warm up for 30 seconds in the microwave and eat it with toast or a few greens from my garden. . To make the 6 egg frittata, I saute nearly 3 cups of chopped vegetables like bell peppers, onions, peas, zucchini along with chillies and herbs in olive oil. Once the veggies are a bit soft, I spread it all over the pan in one layer. In a bowl, I break 6 eggs, whisk them with salt and pepper. Pour this mixture over the cooked veggies in the pan. Cover and let this cook until set, over a low flame. Using a dish to cover the pan, I invert the frittata and slide it in back into the pan to cook the other side for another 5 minutes. You can also put the pan in the oven to cook the frittata if the pan is oven-safe. Cut into 4 pieces and serve or store in the refrigerator. Consume within 3 days. . What is your favourite way to eat eggs? . For more such easy recipes, follow @saffrontrail #saffrontrail . {In collaboration with @_farmmade}
  • Wore this white Chikan Kurta and Kota dupatta for a Delhi theme charity lunch at my neighbour’s place. A good 2 hour break filled with fun conversations, company of a super enthusiastic aunty in her 90s among others - post which I tied my hair up and got down to my writing desk :) . I’ll show you what we ate in stories as I forgot to add it to the pics here 😭 . How was your day?
  • I could eat this anytime of the day. ✨POHA✨ . . You'll find many poha recipes on my website saffrontrail.com -- Google "saffrontrail.com poha"
  • Flowers are nature’s own magic wand to bring joy to our lives. 🌸Happy Onam🌸 . Sharing with you a pookalam from a couple of years ago, and nature’s own floral displays from this morning 💕🌸
  • Hello! Back after a short break 🤗 Took time off posting here and enjoy the festivities by being fully present :) . Here's me in a happy Zen mode on an impromptu evening with my husband last Sunday. We shared a plate of really good nachos and I had a glass of freshly squeezed pom juice 😍
  • All this goodness of nature for roughly the price of one coffee at Starbucks (Rs.315) Just saying! 😉😉 This is just 2 days worth of veg and fruit, Max 3 days! #shoppingday . Follow @saffrontrail

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