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Tag: Gobi

Gobi Paratha/ Griddle Baked Savoury Cauliflower Pancakes

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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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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I made a quick curry today using the vegetables I

I made a quick curry today using the vegetables I had on hand: ivy gourd, red pumpkin and potato. I also used my grandmother’s GODA masala with the coconut base. This curry was delicious and nutritious and it’s quite easy to prepare so I’m sharing the recipe with all of you.

You can substitute the vegetables with any vegetables or use only ivy gourd or ivy gourd and potatoes or use a combination of three vegetables like I have used in this curry. If you don’t have GODA masala, then you can use Garam masala with coriander and cumin powder as a substitute.

Today is also World Health Day and it’s a good day to remind ourselves that health starts in our kitchens by cooking and eating fresh and healthy food. #worldhealthday2021 #worldhealthday

Maharashtrian style Ivy Gourd Curry

Serves 4

Ingredients:

3 to 4 cups of ivy gourd, potato and pumpkin, chopped
2 tbsp oil
¼ tsp mustard seeds
A sprig of curry leaves
½ tsp yellow asafoetida powder
½ tsp turmeric powder
½ red chilli powder
4 to 5 Kokum leaves

For the masala paste:

1 cup fresh coconut, grated
2 tbsp GODA masala (or 2 tsp garam masala + 1 tbsp coriander powder + 1 tsp cumin seed powder)

Water
2 tsp salt or to taste

Method:

In a pressure cooker put in the oil and once the oil hot, pop in the mustard seeds. After they splutter, add the rest of the ingredients curry leaves, asafoetida, turmeric and chili powders in quick succession to prevent the burning of the spices.

Add the vegetables into the seasoning, mix well and add 2 cups of water. Put in the cleaned Kokum leaves. Cover the lid and cook until 1 whistle. Alternatively, use a pan for cooking if you don’t want to use a pressure cooker and cook till the vegetables are done.

Blend the coconut and the spices with a little water into a smooth paste using a blender, mixer or processor of your choice.

After the pressure drops and the vegetables are cooked, mix in the ground paste and add the salt. Adjust the consistency of the water. Bring to a boil and serve hot with rice or roti.

I have been intending to take up the seemingly ard

I have been intending to take up the seemingly arduous task of cleaning out my closet in the past few weeks and want to get done with it before spring is officially over.

When it comes to clothes, Indian or western, I usually go for classics so these pieces last a long time and have piled on through the years. Even then, it makes me wonder about the timelessness of the saree.

When it comes to my wardrobe, my sarees are the true classics that don’t change with seasons and trends, just like the Sattvic food philosophy that I believe in, which has withstood the test of time.

Wearing a beautiful blue grey soft silk saree from the legendary @tulsisilks in Chennai, that the sister in law and brother gifted me on my bday last year. This was taken in Feb this year when I was visiting my parents, in their beautiful garden!

I served a simple dinner of red rice surrounded by

I served a simple dinner of red rice surrounded by ladles of fresh Sambar made with spinach, pumpkin and cabbage. I love cutting red pumpkin into large chunks with its green skin on and dunk it into a pot of dal for Sambar. Spinach and pumpkin complement each other very well and the cabbage adds a very nice flavour to the Sambar.

I often make red rice as a variation to our usual hand pounded rice or polished basmati rice. Hari loves red rice and when served this way he likes to eat the rice by itself with some ghee and have the Sambar like a soup. And I being a South Indian at heart relish this by mixing the rice and the Sambar with my hands and eating it with them, just as I was taught to eat by amma.

Red rice because of its inherent colour, is also nourishing and balancing to the root chakra (the mooladhara chakra) which is responsible for stability and security and grounds a human being to his or her earthly experience.

New post on Divine Taste! This luscious, smooth an

New post on Divine Taste! This luscious, smooth and comforting Baked Yogurt Cheesecake is a special treat indeed.

Hari wanted to have a blueberry cheesecake for his birthday, so I topped it up with blue berry filling for his special day. Swipe to see the pic.

You can find the recipe of this no egg and no gelatine cheesecake and the story on my site (link in bio): https://www.divinetaste.com/baked-yogurt-cheesecake/

What would I not do to have this baby back in my a

What would I not do to have this baby back in my arms again? He is 12 today and while I miss my little baby, I’m cherishing the wonderful youngster he is turning out to be! I love exploring the world through his eyes and I’m amazed at the sensitivity and maturity he displays on many occasions.

My boy deserved all the treats today on his special day and as per his wish I made waffles for breakfast and spaghetti alla Neapolitana and a blueberry cheesecake for lunch.

My waffle recipe is on my site and I will be putting up the blueberry cheesecake recipe soon.

Women can be so magical, caring, affectionate and

Women can be so magical, caring, affectionate and wonderful at the same time. The age old belief that they are the ones who hold the threads of a family together still holds true. What would a family be without the warmth and nurturing of women in it?

I feel so grateful for all the wonderful women in my life, my grandmothers, my aunts, my mother, sisters and friends-all such gems!

We have been through some challenging times in the pandemic and it would have taken a toll on many of us. Today is a great day to remind ourselves to indulge in some self care rituals and prioritise ourselves amidst the millions of things that we are required to do. And give yourself a hug and a pat on the back for having come this far, cause each one of us has a story to tell of the journey this far!

Happy womens day to all you wonderful women! Cherish the beauty, find the harmony and shine like a star!

P.S- sorry for being Mia for some time. All is well at my end. I just needed the time off to clarify my vision and fine tune my goals. 🧡

Back after three weeks and settling into the beat

Back after three weeks and settling into the beat of my daily routine. Today is Basant Panchami, also known as the first day of spring in the Vedic calendar. It is also a day when Saraswati, the goddess of learning is worshipped.

Yellow is known as the colour of spring when the earth comes alive with yellow flowers. Many temples across India are decorated with yellow flowers and the deities are bedecked with yellow garments. Yellow garments are worn to celebrate the beginning of spring.

Many yellow coloured dishes are prepared on this day. This seems to have a scientific logic behind it. As the temperature changes from the cold of the winter to the warmth of spring and summer, the body has to regulate itself to adjust to the outer temperature. This affects the immune system leading to seasonal ailments like flu and cold. Eating yellow coloured food like turmeric and saffron is supposed to enhance immunity.

To celebrate Basant Panchami I cooked a simple Turmeric Rice with golden cashews in it. It’s a fairly simple yet delicious recipe. All you need to do is cook rice in a pressure cooker or any utensil/gadget of your choice. Make a seasoning with vegetable oil, mustard seeds, green chilies, chopped cashews, curry leaves, asafoetida and turmeric. Mix in the seasoning into the rice, add salt and juice of a lime. Mix well and serve with a salad.

I read somewhere that being a sister is an honour

I read somewhere that being a sister is an honour and being an aunt is priceless! I had the pleasure of experiencing this priceless joy in the past few days and I’m missing my nephew and niece as I’m back in the bay today!

We made these delicious and colourful coconut Laddus together. Watch how to make them in my igtv stream with Hari, my nephew V and niece P.

Happy Valentines Day everyone!

Goa has something to offer to everyone. I come to

Goa has something to offer to everyone. I come to Goa to breathe, rejuvenate and ponder over my life. To shed layers that cover the real me! To walk on the sand, hear the sound of the waves lashing through the beach and feel the wind gushing through me. And to connect with my loved ones and myself!

Photo: @kalyanihegde

A visit to Sringeri has been a family tradition fo

A visit to Sringeri has been a family tradition for as long as I can remember! Many trips were made with our grandfather, cousins and family members.

This year Appa wanted all of us to join him for his annual visit and it was a fun filled trip peppered with nostalgia as we took in familiar sights and sounds.

For me, being with my family was one of the biggest attractions for making this trip.

Some of the world’s most delicious food was had

Some of the world’s most delicious food was had by us when we visited our paternal ancestral home last week.

Havyaka food is very healthy, uses fresh vegetables and herbs and most of the sweet delicacies are steamed. The Kadubu in the first picture is very very special as it was shaped by my 95 year young grandmother. A delectable coconut and jaggery stuffing is encased in a delicate dough made with semolina and steamed. My sister in law @hegdevinutha who is an excellent cook had made a rich, creamy and decadent Payasa with bottle gourd. One of the specialties of Havyaka food is the Kheer made with vegetables like yellow pumpkin and gourds like ridge gourd and bottle gourd. And then there was also mavinkayi sasve, a spiced yogurt Raita made with preserved raw mangoes. Not pictured here (as I was too busy eating) was the raw jackfruit palya, a curry made with local dried beans, a vegetable huli and fresh homemade yogurt with homemade pickles. And Ammamma’s special spice powder that is to be mixed with hot rice and ghee and relished and tastes best when it is served by her hands with her peering over your plate to gauge your reaction!

My 95 year old Ammamma (paternal grandmother) writ

My 95 year old Ammamma (paternal grandmother) writing a note for me just a few minutes before we left after visiting her.

Ammamma always has stories to tell, that reflect wisdom, experience and an era gone by and time with her is never enough!

She has always been an inspiration for me and I am so grateful for all the love and affection I have received from her.

One of our favourite rituals was always the coconut oil massage as she lovingly emptied an entire cup of coconut oil as she massaged through my thick hair whenever we met either when she was visiting us or I was there with her during holidays.

She is a repository of Ayurvedic knowledge and I have imbibed so many tips and tricks from her. She nourished me with special herbs through my pregnancy (regular followers of my site would know about it).

And this time when she asked me how I was and I told her that I have pain in my neck, I can never forget how she applied her special herbed oil on my neck and shoulders while chanting a few sacred mantras to increase the positivity in my energy field. This is a special knowledge that was handed over to her from her father in law, my great grandfather, reminiscent of how knowledge was passed on from generations in the family in an era gone by!

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