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Tag: Fruit Desserts

Butter Roasted Bananas In Caramel syrup

Welcome

Welcome to DivineTaste! I'm Anushruti, a food writer, photographer, recipe creator and nutrition advisor based in Mumbai, India. My cooking style stems from ancient ayurvedic and sattvic cooking principles, incorporating dishes from around the world using fresh, seasonal and local ingredients! I'm here to help you create magic in your kitchen with dishes that will inspire and nourish you and your loved ones! Together, let's discover the joys and benefits of food that will delight your senses, invigorate your mind and touch your soul!

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Recent Posts from Anushruti's World

Ajji
Divine Taste Of Dussehra: Healthy Cooking Masterclass
Panel Discussion: Secrets of Iskcon Kitchens
Asia Food Congress: Sustainable Food Strategy For A Better Future
Asia Food Congress Awards
Milap Lit Fest 2019
Flying As An Unaccompanied Minor
Gita Jayanti 2016
Siddhivinayak and Haji Ali
Fruits and Prana
Social Media Break and Bullet Journal
Bal Shakti – For Child Nutrition and Health
With Vikas Khanna
With Sanjeev Kapoor at Akshay Patra Foundation
With Chef Francois Robin and Julian Hoarau

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Recent Posts from Divine Taste

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Anushruti on Golden Turmeric Milk – Immunity Boosting Ayurvedic Drink
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Anushruti on Golden Turmeric Milk – Immunity Boosting Ayurvedic Drink
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Anushruti on Instagram

It’s Puri weather and I’m craving some hot pur

Growing up in the south of India, we often visited

Growing up in the south of India, we often visited homes for a traditional ceremony called arshana kukuma, haldi kumkum or turmeric and vermillion.

In this celebratory occasion that could range from simple to elaborate, all the neighbourhood ladies gathered in the home of the host, sang songs and ate delicious treats and the married ladies were given things considered auspicious: turmeric and vermillion along with a blouse piece, arecanut, betel leaves and bangles.

The food served in this ceremony varied and at times raw poha mixed with coconut water, coconut gratings, some green chili, salt, sugar and lime was served. The coconut water or plain water softened the poha or flattened rice and the embellishments gave the required succour and taste to the dish.

One of my favourite ways to cook Poha is with a simple seasoning and copious amounts of grated coconut. It is simply delicious! This one pictured abode is cooked coconut poha.

Poha or Avalakki as we call it in Kannada is one of the most versatile ingredients to have in the pantry and it tops my list of favourites! It’s so easy to rustle up a quick breakfast, brunch or a snack if you have this on hand.

Do you love poha too?

Got my first dose of Covishield today! No Photogra

Got my first dose of Covishield today! No Photography was allowed inside so I couldn’t get a picture of getting the jab as I would have liked…but this will do!

Taking Covishield today also makes me immensely grateful for the work that appa does! My father’s pharma company supplies key raw material to @seruminstituteindia and he has worked throughout the lockdown to meet the demands of the vaccine supply chain. So very proud of him!

Thanks to all the doctors, nurses and frontline workers for their selfless service. 🙏🏼 #ɪᴀᴍᴠᴀᴄᴄɪɴᴀᴛᴇᴅ

Mavinkayi uppinkai or raw mango pickle is a precio

Mavinkayi uppinkai or raw mango pickle is a precious condiment to have on hand to go with practically all kinds of savoury dishes but particularly enjoyed with anna mosaru (curd or yogurt rice) or rice and dal or parathas.

Seeing so many of my friends sharing mango pickle recipes, I had to share mine.

My maternal grandmother was an expert pickle maker and so is my paternal grandmother and I’m so fortunate to have tasted pickles from these experts.

Throughout the lockdown we have been relishing and adding zest to our meals with pickles made by amma, another expert in my life!

Pickles tickle your taste buds and get the digestive juices flowing and a little bit of pickle with a meal goes a long way in enhancing you meal experience making you digest the food thanks to all the mouth watering enzymes produced at the very sight of good pickles.

My mango pickle recipe is the best I have tried and is stamped as the tastiest by the sister @seemantinimihir who has the most sensitive taste buds. You can find my raw mango pickle recipe on my site: https://www.divinetaste.com/raw-mango-pickle/ (link in bio).

Although I have been cooking a lot, I haven’t ba

Although I have been cooking a lot, I haven’t baked much lately and that is why you cannot see very many posts in the baking section of my site, which also happens to be one of the most popular on divine taste.

If you have followed me for sometime, you will know how I love making cakes for my loved ones. Making a cake is my way of expressing love for the people in my life.

Today we had what seems like the first showers of monsoon! Though I welcome the change in the weather, this also signals the beginning of the end of my beloved mango season.

Sharing a slice of the chocolate mango rose cake with you all today. Do visit my site to see this beauty in bloom and if you want the recipe: https://www.divinetaste.com/eggless-chocolate-mango-rose-cake/
(Link in bio).

It was my 18th birthday and Amma had cooked a lavi

It was my 18th birthday and Amma had cooked a lavish spread for my birthday lunch with all my friends. I can still remember the spacious granite table in my parents home laden with many different dishes and the sound of laughter coming from my girlfriends surrounding it. On the table were many of my favourites: ghee rice, rajma, caramel custard, kheer and my favourite cauliflower curry!

With simple and exotic curries laced with pepper, cumin, coriander, cinnamon and cloves, my mother instilled a love of curry within me from a very young age. And amongst the many different kinds of curries that she made, Cauliflower Curry was such a favourite with me! I loved to eat it with ghee rice, plain rice or chapatis.

Find the recipe for this delicious cauliflower curry! New on divine taste, link in bio. https://www.divinetaste.com/cauliflower-curry/

I have not worn a saree for a long time as I have

I have not worn a saree for a long time as I have been lounging and working in skirts and sleeveless tops to beat the heat and humidity of Mumbai. So I’m sharing a throwback today taken a few months ago wearing a beautiful handloom irkal or ilkal saree gifted by my paternal uncle, worn with a silver thussi necklace.

Hope everyone had a good weekend!

In the Havyaka community from where my paternal an

Just 2 ingredients-mangoes and cream are all you n

Just 2 ingredients-mangoes and cream are all you need to make this spectacular mango mousse!

Although best eaten fresh in its natural glory mangoes have so much scope for possibility to be turned into something extraordinary for an ingenious cook.

If you want to serve a treat and don’t want to slave for hours in the kitchen, then this could be what you are looking for.

You can find the recipe to recipe to make this on my site: https://www.divinetaste.com/quick-and-easy-eggless-mango-mousse/

Made a kalonji spiked Palak Paneer Bhurji for lunc

Made a kalonji spiked Palak Paneer Bhurji for lunch today with Rotis that fluffed up on the fire. Ate it with a dollop of ghee.

Here is the recipe for the Palak Paneer Bhurji:

2 tbsp oil
1 tsp Kalonji or nigella seeds
1/2 tsp Ajwain or carom seeds
1/2 tsp jeera or cumin seeds
1/4 tsp methi or fenugreek seeds
2 tsp ginger, grated
1/2 tsp hing
1/2 tsp turmeric powder
3/4 to 1 tsp red chilli powder
2 tsp coriander seed powder
1 bunch Palak, washed and chopped
400 gm paneer, crumbled
1 1/2 tsp salt
1 tsp garam masala powder

Method:

Heat the oil and after the oil is warm, drop in the spices one by one. Put in the spice powders and add in the ginger. Give it a stir and add the chopped spinach. Cook for 5 to 6 minutes until well done.
Add the crumbled paneer and cook for 4 to 5 minutes more on low heat.
Sprinkle the salt and garam masala powder, stir well, cook for a couple of minutes more and serve hot with Rotis or breads of your choice.

I can still hear ajji saying that the mustard and

I can still hear ajji saying that the mustard and coconut ground together with tangy raw mangoes is what makes this Mavinkayi Chitranna special.

It’s been a few months since she has passed on (in non covid circumstances) and I’m still coming to terms with referring to her in the past tense.

What makes the grief bearable is the fact that my grandmother has left a rich culinary legacy for me to explore and share.

I still haven’t made this dish this mango season and I’m hoping I can make it while the raw mango season lasts over the next few weeks.

Thanks Deepa @food_for_nothing, for making this and rekindling beautiful memories.

Find the recipe on my site, link in bio. https://www.divinetaste.com/tangy-raw-mango-ricemavinkai-chitranna/

I woke up this morning with Hari looking out of th

I woke up this morning with Hari looking out of the window and excitedly telling me that it rained through the night. This child really gets excited with the rain and as the rains came lashing down he was running up and down the hall, dashing to the window on either side to catch glimpses of the rain.

But this was no ordinary rain. Cyclone Taukate made its presence felt vividly in Mumbai and as the day progressed we had strong winds unlike seen before accompanied with the rain. My kitchen windows kept opening and we had to salvage some of my knives ans peelers kept on the window sill that had fallen off on the parapet below.

On a day like this we needed a simple and hot comforting meal and dal rice came to the rescue.

In times like this when even food delivery systems like Swiggy and Zomato are unserviceable, one has to fend for oneself and a home cooked meal provides the much needed solace.

Sharing my Panchmel Dal or Pancharatna Dal made with 5 different kinds of dal and spices that taste like home with you all.

https://www.divinetaste.com/panchmel-dal-panchratna-dal/

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Dr David Frawley@davidfrawleyved·

India has the most profound civilization and vast culture extending to a deep understanding of the universe within us, but little marketing to promote it. Meanwhile more superficial and limited cultures are prospering by marketing alone. The world has yet to discover India.

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Anushruti @anushruti·

It’s Puri weather and I’m craving some Puri right now. Find mu@recieo@for Puri here: https://www.divinetaste.com/puri-made-with-organic-flour-how-to-make-the-perfect-puri/ #divinetaste

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