Saffron Trail

healthy vegetarian cooking

Blogging, Saffron Trail Digest

Six years and counting

It was in March 2006 that I gingerly typed out the first few words of this food blog. I had no clue what this would turn into. I wasn’t even aware that what I was doing would be called ‘foodblogging’ – though it does seem to be the obvious term for it now

It was in March 2006 that I gingerly typed out the first few words of this food blog. I had no clue what this would turn into. I wasn’t even aware that what I was doing would be called ‘foodblogging’ – though it does seem to be the obvious term for it now

I got connected with the other early food bloggers from India and abroad. Some of my favourite blogs in my first year of blogging were Mahanandi, Sailu’s Food, One Hot Stove, Fat Free Vegan and What’s For Lunch Honey. Over the last few years, food blogging became quite a phenomenon, with every home cook documenting his / her recipes (and why not?) – so much so, that at last count, our Bangalore Food Bloggers Group on Facebook has 75 members. 75 foodbloggers in Bangalore city alone (!!), and may be many more who aren’t a part of the group

I’ve managed to meet quite a few food bloggers in the last six years and some of them are my dearest friends today, friendship tempered by the love of food. I’ve gone on long blogging breaks, the audience has possibly changed but there’s something that’s always brought me back. It’s quite impossible to abandon a baby like that

Saffron Trail was recently nominated in the category of Best Healthy Cooking Blog in the Homies 2012 and it was an honour to be nominated with my blogger batch mates like Susan from Fat Free Vegan. Also, words of appreciation from people who try my recipes, a pat on the back from local publications, chefs and fellow foodies respecting you for the persistence in doing something you are passionate about-all of the above keeps me going in making this blog a better place for food lovers to visit

I think I’m finally finding my blogging groove back so do keep checking back for more from my kitchen (and garden)

(c) Nandita Iyer 2006-2015

by  
Leave a Comment

Leave Your Comments

Your email address will not be published. Required fields are marked *

AS FEATURED IN

AS FEATURED IN
  • Bread for the week sorted— sourdough with around 18% ragi flour 20% whole wheat and the rest all purpose flour with a higher hydration that led to a more open crumb. Higher hydration means I can’t shape them too well. Almost plopping the dough onto the pan / tray and let it take its own shape. I don’t mind that, because I love the crumb here. Swipe to see crumb photo. . 🥬🥬🥬Follow @saffrontrail 🥬🥬🥬
  • This is pretty much going to be my summer uniform . ☀️ White chikankari from @fabindianews - they have a lovely collection right now ☀️White Kota dupatta also from Fabindia ☀️Palazzos from @westsidestores ☀️Yellow clutch from @hidesignhq
  • My beautiful avocado plant grown solely from keeping the seed floating in water...this must be 4 months old, I think. . Don't throw away any avocado seeds without trying this - remove the outer papery cover from the skin. Poke 3-4 toothpicks into the seed around it, so that the toothpicks can rest on the rim of a glass such that the bottom of the seed touches the water. Keep changing water every week. First the root will grow then shoots will come out, then leaves. Truly beautiful. . Save this post, try it out and tag me with your avocado plant progress. . 🌿🌿🌿FOLLOW @saffrontrail 🌿🌿🌿
  • The beauty of homemade butter.... . I used the paneer making box to shape the butter like this :) used some of the fresh butter to go with today's Adai and the rest has been made into ghee. . Rough process-- Buy full cream milk. Boil the milk and refrigerate overnight. Collect each day's cream in a box and keep in freezer. Once box is full, thaw, remove into a bowl, mix in some yogurt and allow cream to turn into sour cream. For around 500 ml of collected cream, I use 2-3 tbsp of yogurt. This process takes 4-10 hours depending on how hot the weather is. Add water to the bowl and using electric or balloon whisk, keep whipping until the butter separates out and floats. Collect butter in a box with holes to allow excess buttermilk to drip. Freeze it to retain shape or simmer this to make ghee.
  • Whether you believe in Nonbu festival or not, there's no denying the deliciousness of these sweet and savoury Nonbu adai. Rice flour made into a thick porridge with spices / jaggery + coconut, shaped into rounds and steamed. The sweet ones are eaten with fresh white butter.
  • Yogurt based recipes are the best in summers. Don’t you think so? Don’t forget to save this recipe in one of your Insta folders and try it this summer. . Here’s a super simple recipe for Mor Keerai or yogurt spinach stew that can be had with plain rice or any other cooked grains. . 🌱Mor Keerai🌱 whisk: 2 cups yogurt+ 1 cup cooked mashed spinach spice paste: 2 tbsp chana dal, 1 tbsp rice (soaked for 1 hour, 10 curry leaves, handful of coriander, 2 gr chillies, 1/3 cup coconut tempering: coconut oil, mustard seeds, urad dal, gr chilli, curry leavesGet the full recipe at bit.ly/morkeerai or swipe up from stories. . Follow @saffrontrail for easy cooking ideas.
  • This was the Women's Day special flower box-- shades of red in the carnations, chrysanthemums, pom pom dahlias and wispy limonium. The colours made me so happy! . #shadesofspring #sosflowerbox
  • Filed under what I’m cooking / eating this summer—save it to your recipes folder :) . 🌿Bell pepper salad🌿 -Thinly slice 2 bell peppers, 1 v small onion. -Slice and cut cucumbers into matchsticks -2-3 tbsp pomegranate arils -1 tbsp coconut -Micro greens or herbs (in this case Sango radish and kohl rabi micro greens from @livingfood.co ) -Toss, season w salt, pepper, lemon juice. . I don’t feel the need to add oil to every salad. In this case the coconut adds a small dose of healthy fats to the salad. . Double tap if you want more such summer friendly recipe ideas. . Follow @saffrontrail for healthy eating ideas.

Follow Me @saffrontrail