My cookbook Saffron Soul starts with a chai recipe, of course, two different ways of making it. So for Christmas, I thought I would make a masala coffee, only there’s only a touch of everything, so it’s a super light and frothy milk really with enough of a hint of everything so it tastes like a bit of magic in your mug. Totally perfect with a blondie mince pie!
3 tablespoons sunflower seeds
2 teaspoons oats
1 mug hot water*
½ teaspoon coffee
¼ teaspoon cinnamon
pinch of saffron, 1-2 saffron strands, optional
sprinkle of salt
*use boiling hot water if blending soon after soaking so that you can drink it straight from the blender – that way you have all the froth to go with it! If soaking overnight or for an hour, it can be cold water.
Mira Manek is giving Indian food a facelift, making it lighter, brighter and healthier with her cookbook Saffron Soul and her sell-out Indian supperclubs, feasts and yoga brunches in London. Mira’s debut cookbook Saffron Soul is a celebration of flavourful home-cooked Indian food, bringing together her grandmother’s and mother’s traditional Gujarati thalis with her own modern inspired dishes. From beetroot coconut curry and masala grilled aubergine to shiro and saffron lime cheesecake, Saffron Soul covers a whole array of easy to make, beautifully photographed dishes, taking the spice box out of the context of curries and daals and into our modern day life. Mira is all about making Indian spices and food more accessible to all, and Saffron Soul is the start of that!
Buy Saffron Soul – amazon.com