Saffron Trail

healthy vegetarian cooking

AS FEATURED IN

AS FEATURED IN
  • 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 😍
  • 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.
  • Once in a while I make salads for sale in my colony :) today by popular demand, made 3 kilos of this salad 🥗 If you ever need to make a big salad for a party or a gathering, bookmark this easy recipe! All salad greens to be chopped into bite sized pieces, washed and dried thoroughly. . 4-5 cups Rocket 1 big head Iceberg lettuce 2 cups Black eyed peas (soaked overnight and cooked with salt, drain well) 1 cup Kodo millet (soaked for 3-4 hours and cooked with salt and tsp of oil. Spread out on a plate to cool down. 10 European cucumbers (small, no need to peel, slice in half moons) 2 large Yellow bell peppers, dicedDressing 120 ml extra virgin olive oil (1/2 cup) 40 ml lemon juice Zest of 2-3 lemons 2 tbsp honey 2-3 pinches chilli flakes 1.5 tsp salt Blend until thick and creamy. . Mix all salad ingredients with dressing, tossing gently to coat evenly. Top with seed mix and micro greens if you like. . You can easily reduce the quantities and make this a salad for 2-3 ppl. The millet adds bulk, keeps you full and also keeps absorbing any of the liquids which prevents the salad from getting soggy. . Don’t forget to SAVE this recipe to one of your folders.
  • A kinda stressful week is over and I'm looking forward to the new week ahead ♥️

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