Sunday, 14 May 2017

Saffron Soul review and giveaway

Indian food is one of the nations favourite cuisines. Fiery curries, aromatic flavours, full of spice, I can see what this cuisine is so popular. When I think of Indian food, often the thought of some of the wonderful curries that I've eaten in established curry houses come to mind, all feature meat dishes such as lamb sagwalla, butter chicken and lamb rogan josh. But what about vegetarian dishes, the majority of those resident in India are in fact vegetarians. 
With bold and robust spices and flavours, vegetables work well with Indian spices and Saffron Soul focuses on beautiful, healthy recipes from India. A lot of people, including me associate Indian cooking with heavy and rich curries, but this isn't always the case. The author, Mira focuses on her Gujerati heritage to create colourful,  health, exotic and easy to follow dishes. What I also like about this book is the family heritage, full of stories which makes the reader feel part of Mira's family. From the story of her family heritage from Gujarat to Uganda and to London, to the numerous family photos, this is a cookbook to treasure. So far, I've made two recipes: Cauliflower & Pea Curry and Gujerati Dal - both were easy to make and full of flavour. Currently on sale on Amazon for £13.60, this is a well worth investment.

The cookbook is split into the following chapters:
  • My Favourite Ingredients - includes all the key ingredients to make authentic Indian dishes.
  • Pastes - includes a few easy to make pastes that can be used in curries, dals and other dishes.
  • Soulful Mornings- recipes to try include: Green Cinnamon Detox Smoothie, Saffron Porridge with Jaggery and Multigrain Spinach Parathas.
  • Anytime Favourites: Standout recipes to try anytime of the day including: Roasted Poppadoms & Roti is with Dips, Spinach Pancakes with Chilli Yoghurt and Red Lentil Soup with Garlic Labneh. 
  • Light Meals: recipes to try include: Indian Summers Salad, Chickpea Tikkis and Masala Dal Vegetable risotto.
  • Traditional Thalis: standout recipes include: Gujerati Dal, Cauliflower and Pea Curry and Chhutti Dal.
  • Desserts: recipes to try include: Mango Shirkhand Cheesecake, Carrot Malpua with Frozen Yoghurt & Blueberries and Spiced Walnut Cake.
  • Spiced Drinks: standout recipes include: Masala Almond Milk and Saffron Limeade. 

I decided to serve the cauliflower and pea curry as a side dish, with chicken tikka (I know, not quite ready to have an all veggie meal yet), dal and naan bread.

Cauliflower and Pea Curry
Serves 4 as part of a thali or 2 as a main dish.
350g - 400g cauliflower florets (about 1 cauliflower)
150g frozen peas
2 tablespoon coconut oil
1 tsp mustard seeds
1/2 tsp cumin seeds
3/4 tsp ground turmeric
1/2 tsp ground cumin
2 tsp ground coriander
2 tsp Madras curry powder
1 tsp Himalayan salt or sea salt

First cut the cauliflower into small florets and rinse the peas in hot water a couple of times. To make the curry base, heat the coconut oil in a saucepan and cook until the mustard seeds pop, then add the cauliflower and peas. 
Next add the rest of the ingredients and stir everything together. Leave the curry to cook on a low heat for 20-30 minutes until the cauliflower is cooked but still a little crunchy.

The lovely people at Jacqui Small Publishing is giving one lucky ready a copy of Saffron Soul, to be in with a chance follow the instructions below:

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  • Rafflecopter will pick a winner at random.
  • The competition will run from 14.5.17-11.6.17
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  • The competition is open to UK residents, aged 18 or over.
  • Jacqui Small publishing will post a copy of the book.
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Many thanks to the publisher for my review copy.
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