Saffron Trail

healthy vegetarian cooking

gluten free, Snacks, Vegan, vegetarian

Childhood memories and a fat-free snack

Bhel_ was the ultimate treat in school days. There used to be this bhel wala with his cart and a glass box mounted on top of the cart. He used to serve bhel puri, sev puri and pani puri like any other bhel wala. This ‘bhaiyya’ used to stand right opposite my balcony in Wadala, and that wouldn’t make life easier for me. My grandparents wouldn’t allow me to eat street food and it required many many days of excellent behaviour to convince them to let me indulge in that tangy treat

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Dinner

Riot-of- colour Pulao with Yogurt Curry

Thanks for all those who participated in the first event at Saffron Trail. The Weekend Breakfast Blogging table was filled with breakfast foods from around the world. Check out the round up with the guidelines to WBB#2 here. Pulao is so common-place and biryani is so much effort. I like a pulao that

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beginner, Diabetic friendly, Easy Indian Cooking, Glutenfree, Lentils, Monsoon, Tamil Brahmin Recipes, Winter

Pomegranate Rasam | Spicy pomegranate lentil soup

Pomegranate-BBC news calls this the fruity panacea. Packed with anti-oxidants (note the ruby red colour), it’s known to protect the heart, prevent prostate cancer, reduce LDL (the bad cholesterol). It’s rich in ACE Vitamins and iron, and no wonder doctors and many others are recommending a glass of

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Uncategorized

Jihva for Dal

As per the rules of Jihva for Dal, hosted by Sailu- I’m posting the entries I have prepared for the event. Dal is an everyday feature in our house-in some form or the other as it’s the vegetarian’s best source of protein. Do check out the Ton of Protein series written by Vaishali. I cooked up a tra

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AS FEATURED IN

AS FEATURED IN
  • 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
  • ....or why I can never go keto. . Swipe to see all the toppings on my #toasttuesday breakfast . ✨Pesto: made it using @livingfood.co purple basil microgreens ✨Cheese: Totally in love with the Kodai brand smoked Gouda that's available in most supermarkets these days. ✨A bottle of frothy sparkly kombucha from my neighbour while my own batch is in the making . For more such breakfast inspirations, follow @saffrontrail . SAVE this post for the next time you want to get creative with your toast

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