The Saffron Touch The Saffron Touch The Saffron Touch
  • 0
    • About me
    • Recipes
    • Work with me
    • Restaurant Review
    • Travelogue
    26 Mar 2019
    • The Saffron Touch The Saffron Touch The Saffron Touch
    • About me
    • Recipes
      • Courses
        • Appetizer
        • Main Dish
        • Side dish
        • Dessert
        • Snack
      • Cuisine
        • Afghani
        • Asian
        • Belgian
        • Burmese
        • Egyptian
        • French
        • Fusion
        • Indian
          • Andhra
          • Bengali
          • Goan
          • Kashmiri
          • Maharashtrian
          • Rajasthani
        • Italian
        • Jewish
        • Mexican
        • Middle eastern
        • Not sure
        • Persian
    • Work with me
    • Restaurant Review
    • Travelogue
    •
    • 0
      • Login to add posts to your read later list

    Blog

    Home > IMG_2800 > IMG_2800

    IMG_2800 

    Anagha, 4 years ago 0 1 min read 4  

    Via
    Source

    IMG_2800

    IMG_2800

    Related posts

    Cakes, dessert, Mexican

    Tres Leches ( or Quatro Leches) cake 

    Anagha, 4 years ago 1 3 min read  
    dessert, Fusion, Master Chef India

    Star Anise Panna cotta with Khubani 

    Anagha, 2 years ago 0 2 min read  
    dessert, Vegetarian

    Dulce de Leche Ice cream 

    Anagha, 2 years ago 0 2 min read  
    Appetizer, Chicken, Fusion, Sprouts

    Achari Chicken Tikka cones 

    Anagha, 4 years ago 3 3 min read  
    Breakfast, Fusion

    Indian style french toast 

    Anagha, 5 years ago 0 2 min read  
    Cakes, dessert, Fusion, Fusion

    Chai spiced cake with lemon grass -ginger tea glaze 

    Anagha, 4 years ago 0 3 min read  

    Leave a Reply Cancel reply

    Welcome

    Hola I am Anagha, and welcome to my Kitchen.

    I love to eat and hence I love to cook. I love to travel and take pictures.

    Type here to search

    Instagram

    • Happy Holi everyone Let your life be filled with love & colors of Holi! Let your table be full of colorful produce Let your plate be full of colorful foods
      587 18
    • We have always had malls in India The weekly Bazars or markets are a common feature in smaller towns The bazar is where the people from surrounding villages come for their shopping and selling any goods they might have One such Bazar is Mangalwar Bazar in Solapur. A market where you can pretty much find everything Household stuff, groceries, pots and pans You buy knives, get them sharpened. You can buy spare parts for the bikes etc You can get different meats and crabs and the same market you get Kukum and things for the Pooja too. Some interesting things are these roasting houses. You can go to the butcher and get the meat, take it to the roasting house where they add the spices and make Kabab. You can also get the other parts roasted for making Paya etc. I am always amazed at the variety at such markets Aren't these a predecessor for the new age malls?
      375 11
    • #Repost @saffrontouch with @get_repost ・・・ At work we celebrated pi day and I love it. I always make one and I am excited to share today’s pie. I just got back from 🇮🇳 India, tired 😓 and jet-lagged but could not stop baking Today’s pie is inspired by my recent visit to a sari shop in India. The rich crimson Color of the berries remind me of the rich silk and so decided to make a design like a zari. I had seen a similar design on internet and wanted to make it for a long time. I hope all my coworkers like it I am planning to serve it with cardamom flavored whipped cream. Are you baking a pie today ! This is from the archives. I could not bake one this year so thought will share this :) Happy Pi day everyone!
      352 10
    • Rasbhari confit crostini with grilled Kalari cheese This dish highlights the local and seasonal ingredients. I have used the gooseberries that are in the market, the pink salt I picked up and also the Kalari cheese that I just got from the @himalayancheese. Scroll down for the recipe Confit is a French word for preserving food and food is cooked at super low temp for a long time. I have put a slight kashmiri twist to this classic french technique Along with oil, I have added some spices like star anise and brown cardamom and I have also added some beautiful dried berries that I picked up in Kashmir When you take a bite, you get the pop of sweet-tangy gooseberries, almost candied berries, chewy grilled Kalari and then the notes of spices in the oil. Mint adds the freshness that makes this dish complete. I fell in love with this dish, it's super easy to make, looks pretty too. Recipe: A handful of gooseberries & cherry tomatoes 1 cup oil ( I have used Safflower oil) 2-3 star anise 1 brown cardamom 1 clove of garlic Mix all in a oven proof bowl. Cook at 90-100 C for about 25-30 minutes. Grill the toast in the pan. I used the oil from the confit Grill the karali in the pan Arrange the cheese on the toast and top with the confit. Sprinkle some Himalayan pink salt.
      397 16
    • Liquid Gold!!! I completely believe in 'You are what you eat'! .Cooking fats are a critical element of any dish. I try and use ghee, cold pressed oils in my cooking. I grew up in solapur and I have memories of going to the 'Ghani', an oil mill and getting freshly extracted Safflower and Peanut oil. I have tried to maintain that and cook with cold pressed oils. I visited the same oil mill when I was there last month, was so happy that it has still survived. Safflower oil has high levels of monosaturated fats, even at level better than Oilve oil, it's a great cooking fat. Why is cold pressed and unfiltered better than the alternative? . No heat means antioxidants are preserved . No heat means vitamins and fatty acids stay intact .No filters means no artificial solvents And all that artificial stuff The oil looks like liquid gold and the left over fibre is like a cake and fed to the cows and buffalos on the farms. Our old ways have some rhyme and reason and it's about time we respect those. I make an effort to choose organic, local and seasonal ingredients for me and the family. So I chose cold pressed, unprocessed and unfiltered oils. What oil do you cook with ?
      552 38
    • I don't mind being known as Someone' daughter Someone's wife Someone's mother Someone's sister Because I am confident of my identity I don't mind Wearing a saree Wearing an apron Wearing a gown Wearing gym clothes Because I am comfortable with how I look I don't mind if My husband opens the door for me Someone gives up their seat for me Someone lends a hand to lift something heavy Because I would do the same for them I don't mind if Someone says, oh she has a tattoo Someone says, oh did not change her name Someone says, oh she drives a truck Because I feel sorry for them for not having the guts to do what they wanted For me being a woman comes after being a good human being. I hope that I become a better human being everyday!
      1334 81
    • As I was driving in Gurgaon, I found this Man selling various salts on his cart, it looked so stunning with the light passing through, I had to stop and take a look. He was selling three types of salts, Pink, Black and Rock Salt along with other things like ‘Pink Alum’. This is the first time I saw salt being sold like this. He has a cart that was pulled by the horse and he said that the salts came from ‘Rohtak’. He was genuine in what he was selling, I loved that. I paid a very small amount compared to what I would pay for such salts if I were to buy it from a gourmet food store. I also loved that I was buying it from the source and helping the small merchants like this guy. We have many such treasures along the streets of India, all you need is the desire to learn and a lille spirit of adventure. Flavored salts are totally in, whether its herb salts, salts with flowers or even smoked salt, they all add a really nice element to the dish. One popular salt is the Pink Himalayan salt which is none other than our good old ‘Sendha Namak’( which I just bought). Found in the North West regions of India, this is a rock salt. Beautiful pink color makes these colors look very attractive, in fact these are used even in decorations or lamps. Supposedly both the pink and black salt are very good for digestion and hence you often find them in dishes like Pakoda, Chana which are otherwise a little tough on the tummy. I bought a huge piece of the pink one for home and all three types of cooking, and will experiment with some fun things.
      646 38
    • I love the Jagjit Singh Gazhal, वो कागज़ की कश्ती वो बारिश का पानी. That line मगर मुझको लौटा दो बचपन का सावन, strikes a chord. When I visit my town, it's a trip down the memory lane. Meeting friends, puzzle time and walks with my Dad, market visits with Mom and so many more. Everything makes me feel like a kid. One such memory is buying small goodies from a woman Chingi after school. She used to sell things like Ber, Khatta tamarind, or Sugarcane pieces. She would make heaps of these and sell them to school kids. Unadulterated, unprocessed pure goodness. She also used to sell this thing called विलायती चिंच, translated as Foreign Tamarind. This has a unique astringent taste and not everyone loves it. But I used to love it. You can tell when it's ripe, the outer cover turns pretty red. Inside is white and has a small seed. Apperantly these are native to South America and #Mexico, belongs to the pea family and called, 'dulce bean'. This explains why they are called Foreign Tamarind. I found these in the market when I visited Solapur, I could not stop myself from buying it. I try to live my childhood through all such small things. Nostalgia is a precious thing.
      622 33

    Follow Me On Instagram!

    Follow me on Facebook

    Follow me on Facebook
    WordPress Theme built by Shufflehound.
    en_USEnglish
    en_USEnglish