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Tag: Gobi

Gobi Paratha/ Griddle Baked Savoury Cauliflower Pancakes

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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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My grandmother gifted me many sarees throughout ou My grandmother gifted me many sarees throughout our time together ever since my teens, to mark an important milestone or event in my life. This is a beautiful part of our culture that I cherish! 

Every year during Sankranti I usually wear a black saree as is the custom surrounding this festival and mostly the only time in the year that one would find me wearing a black saree. 

This year, I was not in the zone to wear one although I had ear marked a black Kantha saree to wear for 2021 last year itself (so much so for my future planning 😅). So I’m sharing a throwback pic from Sankranti 2018 where I’m wearing Ajji’s black Kanjeevaram saree. 

Hope everyone who is celebrating had a good festival!
One of the things I love about our festivals is th One of the things I love about our festivals is that there is one special dish associated with the festival that is tied to the season in which it appears. 

Sesame seeds and jaggery are an intrinsic part of Sankranti festival and they are made in a number of ways into laddus, chikkis and burfis. Sesame seeds and jaggery give warmth and nourish our bodies in the winter season or the Shishir ritu, the season which we are in right now. 

Today, I’m sharing a north Karnataka village recipe made with black sesame seeds, jaggery and turned into delicious holiges or pancakes. These are a delightful treat with some ghee in the winters. 

Find the recipe for these soul satisfying holiges or pancakes on my site, link in bio. https://www.divinetaste.com/black-sesame-whole-wheat-pancakes-yellu-holige/

Happy Sankranti everyone!
Today morning I came across an article in the @new Today morning I came across an article in the @newyorkermag by Sarah Miller shared by my sister on cancelling new year plans forever! The article ended with the words “Time is not just passing. Time is running out.” 

I spent a large part of today cooking meals. Before the year ends, I’m going to write my year end reflection and spend tomorrow setting my Sankalpa (intentions or resolutions or to do’s) and Vikalpa (rejection of distractions or not to do’s) for 2021. 

2020... what a year it’s been! Atleast I have the satisfaction that I ended the year right with a creamy conchiglie or sea shell pasta and cheesy dinner rolls! (My stories will tell you how creamy this pasta was).
“Cooking is an art, but all art requires knowing “Cooking is an art, but all art requires knowing something about the techniques and materials” – Nathan Myhrvold

As I was browsing through my camera roll, I came across the opening ceremony pics of mats institute of hotel management that I had not yet shared. Just a few months before the pandemic struck, i had the pleasure and the honour of inaugurating this institute. In the inaugural speech, amongst other things, I spoke about the immense responsibility that chefs have in society as they have to cater to not just the taste buds but also the cleanliness and health aspects of the customers and people who eat their food. 

The hospitality industry is one of the most affected industries in this pandemic. I have seen hotels and restaurants shut shop, friends and acquaintances lose their jobs or accept severe pay cuts and others who try to stay afloat as people are just beginning to warm up to the idea of eating in restaurants again. At the same time, I have also seen stories of grit, determination and success spring up of those who persist and want to move on despite all odds. 

Let’s hope that the coming year brings in all the good cheer for everyone. And may institutes like this keep training and educating young minds with great ideas and new ways of doing things to adapt to the new normal.
This morning when I felt the chill in the air and This morning when I felt the chill in the air and decided to check the temperature, it was 20C. This is unheard of in Mumbai and I have hardly noticed the weather getting this nice during the 17 winters I have spent in the maximum city. 

And guess what? This is also the perfect weather for baking! I have quite a few savoury recipes to test lined up and while I decide what to bake, I thought I’ll share the recipe for these wonderfully flavoured, soft and warm cinnamon rolls with you all. These would be perfect on a winter morning or afternoon with your favourite cuppa to warm you up! 

Find the recipe for these ooey gooey cinnamony buns on my site, link in bio. https://www.divinetaste.com/easy-homemade-cinnamon-rolls-eggless-cinnamon-rolls-recipe/
It’s soup weather and this Pumpkin and Bell Pepp It’s soup weather and this Pumpkin and Bell Pepper Lentil Soup With Cashews can be a complete meal by itself if you serve it with some baguettes or any bread of your choice.

Thankfully Pumpkins are available in india throughout the year and I love to include pumpkin in my cooking in all seasons. The earthy and simple taste of this soup makes it a delight in the winters! Find the recipe for this soup on my site, link in bio. https://www.divinetaste.com/pumpkin-bell-pepper-lentil-soup-with-cashews/ 

#pumpkin #pumpkinrecipes #soup #soupseason #soupsofinstagram #soupforthesoul
I have several fruit cake recipes on my site and I I have several fruit cake recipes on my site and I even have a gorgeous fruity Christmas cake sans eggs and alcohol. Swipe to see how the slice looks and find the recipe on my site, link in bio. https://www.divinetaste.com/eggless-christmas-fruit-cake/
As I stirred the jaggery into the hot milk and wat As I stirred the jaggery into the hot milk and watched the granules disappear and become one with the milk, I was transported to the time when I was a six year old in my grandparents home in Bangalore as I watched my grandmother do the same thing, while I eagerly waited to relish the delight that every spoon would bring.

After the jaggery had melted into the milk, ajji stirred in allittu or aralittu into the sweetened milk, mixed in a dollop of golden yellow ghee and then handed over the bowl to me, putting an end to my sweet anticipation. 

Aliittu or popped sorghum flour is made by roasting jowar or sorghum millet until it pops like popcorn and then grinding it into a flour after the millets have cooled down. Allittu can be prepared in sweet and savoury versions. The savoury version includes mixing the flour into yogurt or buttermilk and giving it a seasoning of mustard seeds, curry leaves, asafetida and chilies. 

Allittu has all the goodness and nutrients of sorghum millet, is gluten free and a breeze to prepare. This being a no cook dish, makes it valuable for busy days when one has less time in the kitchen. This also makes it a very popular dish for the elderly and for growing kids in many north Karnataka households. 

Regional Indian dishes are rich in taste, increase the biodiversity of gut bacteria and are filled with nutrients leading to enhanced immunity. Perhaps it was the magic of my grandma's hands or the captivating taste produced by the combination of three ingredients, I can't describe in words the comfort this bowl brings to me.  Sure I love my granola and the occasional muesli, but this breakfast that can also be had as a snack has all my heart and wins hands down in my list of favourites.

To learn how to make this amazing dish, go to my site (link in bio). https://www.divinetaste.com/aralittu-or-alittu-quick-and-easy-popped-sorghum-flour-breakfast/

#breakfastideas #breakfastrecipes
There is one last time for everyone and everything There is one last time for everyone and everything in life. I hugged my maternal grandmother for the last time on the evening of 11th December 2020 in Bangalore, a few hours before I boarded my flight back to Mumbai. I felt the lump in my throat and could hear the thumping of my heartbeat when I sought her blessings, well knowing that I would never be able to see the teary eyed face whenever she saw me go, again!  In the wee hours of 12th December 2020, she was gone!

As I write this, my mind races back to the time when I was a little girl in her Bangalore home in the 1980s. My earliest memory of a kitchen is her kitchen with a pantry of neatly lined dabbas (cases) with shelves demarcated for cooking ingredients and prepared delicacies. In those dabbas, one would always find all the ingredients to rustle up a delicious meal and treats like laddus and chaklis for guests and afternoon snacks.  My first memory of cooking is making pickles under her supervision. Her kitchen was my culinary playground and proved to be the best culinary institute that I could have attended in life. It was here that I was introduced to tastes, textures and flavours of ingredients and it was here that I got lessons on how to marry spices, grains, legumes and vegetables to produce the best flavours that a tongue could taste!

Ajji was one of those women who always loved to present herself well and was all dressed up in the morning in a neat saree and irrespective of the occasion or day of the year. Nearing ninety, she wore a saree until her last days! Probably I get my love of sarees and pearls from her! 

Some people are unaware of how profoundly they influence the lives of people around them and ajji was one of those people! Wealth can be of different kinds and ajii left a legacy behind in the knowledge that she imparted to me. She will live through my work and continue to touch the lives of people through my food and recipes. 

See the complete post and pics on my site, link in bio: https://www.divinetaste.com/blog_posts/ajji/
Cooking basmati rice is an art! The rice grains ha Cooking basmati rice is an art! The rice grains have to be separated and not stick to each other and have to be perfectly cooked. When basmati is cooked, it releases a delicate heady aroma and cooking it this way is an ode to the farmer who toiled hard to get this to our plates. 

Today, after a long time, I’m so glad I went back to my earlier method of cooking basmati by boiling it in plenty of water and then draining off the water. After the water was completely drained, I put the rice back into the steel pot, covered it and cooked it for 3 to 4 minutes more on low heat. 

I have cooked rice in an electric rice cooker, pressure cooker and an instant pot and none of them can give this result! 

I made a lovely whole Moong Dal and Bhindi with simple spices to go with this perfectly cooked Basmati. Moong dal is highly revered in Ayurveda and is recommended as the most beneficial of all dals as it is the easiest to digest. Try cooking whole moong dal instead of the regular Kali dal as a variation. You will love the taste and your stomach will thank you for sure! 

Let me know in the comments below if you want my recipe for whole moong dal.

Thinking of all the farmers right now and praying for peace and harmony to prevail!
With a crisp exterior and soft interior, goli bhaj With a crisp exterior and soft interior, goli bhajji is irresistible with the bite of green chili and slight tanginess from the yogurt. Goli Bhajji or goli baje is also known as Mangalore Bhajji or Mysore Bonda. This is a popular tea time snack served across eateries in Karnataka.

Growing up, I have such fond memories of eating Goli baje in my mother’s friend Sindhu aunty’s home. Sindhu aunty always had a tasty snack ready for us hungry kids when we barged into her home! Looking back, I feel so blessed and grateful to have grown up amidst such loving people who always nourished us with food and love! 

Find the recipe of Goli baje on my site, link in bio. https://www.divinetaste.com/goli-baje-mangalore-bhajji-mysore-bonda-with-coconut-chutney/
Oil pulling is a practice I have been religiously Oil pulling is a practice I have been religiously following for many years now. I share about this ancient Ayurvedic practice along with a few basic principles of Dinacharya (daily routine) and other tenets of health and wellness from the Ayurvedic perspective in this article written by the lovely @leftofwrite for @scmp_lifestyle. 
Putting a swipe up link in my stories which you can find under Press and Media. Also lovely to be sharing space with the wonderful @divyaalter https://www.scmp.com/lifestyle/health-wellness/article/3111415/oil-pulling-ayurveda-practice-gwyneth-paltrow-swears
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Anushruti on Twitter

anushrutiAnushruti@anushruti·
14 Jan

Sesame seeds and jaggery are an intrinsic part of Sankranti festival. This north Karnataka village recipe called yellu holige is made using black sesame seeds and jaggery. With a dollop of ghee, these are delicious for winters. #HappyMakarSankranti

https://www.divinetaste.com/black-sesame-whole-wheat-pancakes-yellu-holige/

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anushrutiAnushruti@anushruti·
2 Jan

So refreshing

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