healthy vegetarian cooking
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
Apple, Fig and Poppyseed Muffins – delicious and simple, bake them over the weekend for a teatime snack!
Update: Starting this post, I will try and list the places where you can procure ingredients that feature in the recipe, if it is not a regular pantry item. Since I am currently located in Hyderabad, I will be featuring places from this city, and the areas I am familiar with. Readers are welcome to
Steaming hot upma is served This recipe is another example of how simple traditional Tamil Brahmin cuisine is. No frills, no laundry-list of ingredients and yet divine in taste. In earlier times, rice rava used to be painstakingly prepared at home by picking, washing and draining the rice. It then u
“As a kid, the only thing I really cared about was candy. Candy is the only reason you want to live when you’re a kid. Ages zero through ten, candy is your life, there’s nothing else. Family, friends, school…they’re only obstacles in the way of getting more candy.” Jerry Seinfeld I can say the same
Ragda patties is a very very popular street snack in Mumbai and many other parts of Northern India. Its chunky, spicy, tangy, sweet all at once and in short mouthwateringly irresistible like all other ‘chats’! It is easy to assume that Street Food = Junk Food = Unhealthy Food. However when the premi
Shaking off my ( Hyderabad heat induced ) lethargy, I have finally made a Fan Page for Saffron Trail blog. If you are on Facebook (really, who isn’t??) I would really love it if you joined me there. Right now I am sharing some toddler food recipes that my toddler seems to enjoy as well as some inter
Mexican flavoured rice with corn and beans, a recipe that will fit into your Mexican Vegetarian menu PURFECTLY!
I am yet to read a cookbook written by Yotam Ottolenghi, but I follow his column on the Guardian quite avidly. Last week, I came across his recipe for Alphonso Mango and curried chickpea salad and I HAD TO make it. Not only because it is the mango season in India (that makes the unbearable summers k
No basil, no pine nuts, and still want to make pesto? This spinach-peanut pesto is just the recipe for you. Prepare this in advance and freeze for a quick 10 minute dinner.
The humble banana stem gets made into a curry with moong dal – delicious when paired with rice and Moar Kuzhambu.
The more I dig into our traditional foods, I’m amazed at how intelligently and seasonally our ancestors ate. Panakam and _Cucumber Kosumalli _that are offered as Neiveidyam on the occasion of Sri Rama Navami which falls in the summer season
