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Tag: pineapple juice

Eggless Pineapple Cream Cake

Welcome

Welcome to DivineTaste! I'm Anushruti, a food writer and presenter, health and well being consultant, recipe creator and photographer 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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Ayurvedic Superfoods: Cumin
Ayurvedic Superfoods: Coriander
Mental and Physical Well-being Talk for AIESEC India
Ayurvedic Superfoods: Ginger
Vegetarianism for a well rounded lifestyle
Guest of honour at MATS Institute of Hotel management
Ajji
Ayurvedic Food: Proper Nourishment to Combat COVID-19
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
Ayurvedic Seasonal Cooking Masterclass at DY Patil School of Hospitality : Shishir Ritu
A talk on “Food for Health and Happiness” at Aissel Technologies

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I don’t eat potatoes on a regular basis but I do

I don’t eat potatoes on a regular basis but I do make exceptions particularly on Ekadasi days when I abstain from grains. And especially if it is Smashed spiced hot potatoes!

I have been making smashed potatoes for years now usually with just olive oil, salt, pepper and a herb like oregano or rosemary. The crispy potato skin along with the softness of the potato mash was always a delight!

The recipe that Im sharing today is a twist to my usual recipe with some spices and some dried mint (my new favourite herb). The ginger and the mint makes it easy to digest the potatoes. You could have this for dinner with a soup and some protein based salad to make it a complete meal.

These potatoes are very easy to make and I hope you will give them a try!

Spiced Smashed Hot Potatoes

Ingredients:
12 to 15 small potatoes
salt
vegetable oil (any neutral flavoured oil like peanut or sunflower)
1 to 1 ½ tsp red chili powder
¾ tsp dried mango powder or amchur
a pinch of ginger powder
dried mint
Method:
Clean and scrub the potatoes nicely. Boil the potatoes in plenty of salted water until a knife runs through it easily.
Preheat the oven to 220C.
Line a baking tray with parchment paper and using a brush spread some oil over it.
Drain the potatoes nicely and place them over the parchment paper. Using a potato masher or a steel cup smash the potatoes and make them flat.
Using a brush, put some oil over the potatoes. Season with salt, red chilli powder, dried mango powder and ginger powder. Alternately use spices of your choice. Sprinkle with some dried mint for added flavour.
Place the tray in the middle rack of the oven for about 30 to 35 minutes.
Say a little prayer and serve hot with some soup of your choice and enjoy!

If I was asked to name the top ingredients I was g

If I was asked to name the top ingredients I was grateful for, flattened rice or Poha as it’s known in India will surely feature in it. And this is cooked in so many ways! Different communities have different recipes contributing to the many varieties of this dish.

This plate of poha is a quick no cook poha made by mixing fresh coriander leaves, coconut gratings, green chili, salt, sugar and lime juice. Then a seasoning made with oil, mustard seeds, cumin, curry leaves, asafoetida, turmeric and peanuts is mixed into it.

The plate is garnished with extra coconut and fresh coriander. This is optional though highly recommended.

A detailed recipe can be found on my site: https://www.divinetaste.com/quick-flattened-rice-snack/

Make sure you give him 2 tsp of jeera water in the

Make sure you give him 2 tsp of jeera water in the evening and in the morning is what my maternal grand aunt Shubha kaku told me when I started external feeding for Hari at 6 months. Amma told me that she had given this concoction to all her three children too. Jeera water (cumin seeds boiled with water and strained) was an everyday affair for Hari until he was nearly two years old and maybe that explains why he loves cumin seeds to this day. I also remember taking it myself throughout my post partum period.

Later on I read in the bhojana kutuhalam, an ancient Ayurvedic text that cumin seeds cure colicky pain in infants and other abdominal disorders like distentions. No wonder giving cumin water to infants is an age old tradition in India, the birthplace of Ayurveda. Dr. Vasant Lad says for any digestive complaints, “Just close your eyes and use cumin”. These miracle seeds kindle the gastric fire, increase the absorption of minerals in the intestine, nourish the tissues and have been used to relieve mild stomach pain, nausea, diarrhea and gas for hundreds of years.

Cumin seeds are aromatic and are tridoshic (balancing to all the doshas) and these medicinal seeds with a distinct taste, are an intrinsic part of Indian and Ayurvedic cooking. It is used extensively in preparing masalas of all kinds and in seasoning for various dishes.

I love to use cumin seeds in many dishes. I always have a jar of roasted and powdered cumin seeds on hand. This comes in handy in many preparations and its a joy for me to sprinkle this in my buttermilk that I usually have after lunch as it not only tickles my tastebuds but also gives me a feeling of great comfort.

Over the years I have loved being on many social m

Over the years I have loved being on many social media platforms. Today I want to share with you all about @chekmarcunites (Link in bio), a global social platform that connects people in a positive and meaningful way and also helps you in accomplishing any goal that you may have set for yourself.

ChekMarc is a very safe, secure, transparent and private space where one need not worry about negative responses or comments and is open to anyone who is above 18 looking for guidance or helping others in their area of expertise. All you have to do is post a request about something you want to accomplish or respond to someone you can help by connecting with one another on ChekMarc.

ANNOUNCEMENT: For the next two weeks I’m going to be on ChekMarc and you can interact with me, one on one and ask me any question. Please join my Communities on 'Nutrition and your well-being' and 'Meditation for a blissful life' to ask me a question.
Steps to join: 1) Download the ChekMarc app (link in bio)
2) Search for my communities on 'Nutrition and your well-being' and 'Meditation for a blissful life' with the exact name
3) Request to join
https://signup.chekmarc.com/2UilD4k

Look forward to seeing you on ChekMarc

#CommunityWithaPurpose #giveandgetguidance #ChekMarcUnites #ChekMarcIt

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I firmly believe that everything is moderation is

I firmly believe that everything is moderation is always good and anything in excess is not. These pancakes don’t have a lot of sugar, but you can increase or decrease the sugar based on your preference. Or leave it out. But, please don’t! A little bit of sugar didn’t hurt anyone! It only makes life sweeter. Trust me!

These pancakes are undoubtedly one of the best to emerge from my kitchen. The crispy exterior (if you nicely brown them) and soft interior, coupled with the wholesome ingredients provide a good balance of taste and texture. these are great to serve for breakfast, as an afterschool snack or even to pack in a snackbox. Make them, share them and enjoy them!

Please bookmark this recipe if you want to try some delicious and healthy whole wheat oatmeal pancakes made without eggs.

https://www.divinetaste.com/eggfree-wholewheat-oatmeal-brownsugar-pancakes/

I generally do not cook very spicy food as overuse

I generally do not cook very spicy food as overuse of spices tends to mask the flavour or character of certain foods. So, for me to make a detour from my general cooking practices the dish in question needs to be phenomenal.

Like this chutney made with fresh curry leaves and coriander.

I would normally serve this with some papads, hot rasam and a vegetable dish, but this chutney is so good that one can make a proper meal with it by just mixing a spoonful of it with some hot rice and a dollop of ghee to get a taste of traditional south Indian cuisine.

I have tried it with dosas, appams, rice, chapati and bread and have not met with disappointment. If you are looking for a spicy addition or accompaniment to a meal then this is it. The plus side is you could even eat it as a main course if you are not up to it to cook a full meal. All you have to do is mix it into some hot rice and a little sesame oil or ghee to be in complete bliss.

Find the recipe for this lip smacking delight on my site, link in bio: https://www.divinetaste.com/spicy-curry-leaf-and-coriander-chutney/

One of the things my ammamma (grandmother) told me

One of the things my ammamma (grandmother) told me in my first trimester was to soak a tsp of raw coriander seeds in a cup of water at night and drink that water on an empty stomach the first thing in the morning. This will keep your uterus cool is what she told me then. And this is just one of the tips from the ancient wisdom of Ayurveda that she passed on to me over a period of time.

Ever since I have had my kitchen, I always stock all forms of coriander- the fresh leaves, the seeds and the coriander powder that I make after lightly roasting the seeds. Like most Indian homes, I use coriander (particularly the seeds and its powder) profusely in my cooking. Coriander is used quite extensively in Indian masalas and this enhances the taste and is very cooling for the digestive system. In Fact this mild and aromatic spice is an important curry ingredient that balances other hot spices. Coriander leaves are similar to the American cilantro used for garnishing, making fresh chutneys and also goes into making curries and rice dishes like pulaos and biryanis.

Coriander is loaded with highly medicinal properties and is revered in Ayurveda for its tridoshic properties that balances all the doshas and is used in many preparations. Coriander seeds are an important part of the CCF tea made from equal portions of coriander, cumin and fennel (a tsp of each boiled in a cups of water and strained) that is an excellent digestive. Coriander seeds are also an important part of kashaya or herbal tea preparations.

In the Bhojana Kutuhalam, an ancient Ayurvedic text, I came across a cooling drink made with crushed coriander, sugar syrup and camphor. This was stored in an earthen pot in the days of yore, to cool pitta or heat. Just imagining this is quite comforting for me and I would surely like to try this drink sometime in the future.

Today was my grain free day and on such days I’m

Today was my grain free day and on such days I’m really enjoying cooking with locally grown quinoa.

My lunch was cooked black, red and white mixed quinoa yogurt seasoned with coconut oil, cumin and curry leaves topped with roasted peanut powder and slow cooked pumpkin with green skin and fresh coconut.

In some form or the other I inevitably consume coconut almost everyday! 😊

P.S the Ayurvedic superfood post is postponed for tomorrow!

Today I was invited by @aiesec_india Mumbai, which

Today I was invited by @aiesec_india Mumbai, which is one of the world’s leading student led organisations supported by the UN, to talk about food, nutrition and wellness.

A lot of myths like you have to be skinny to be healthy, to lose weight you have to give up your favourite foods, fad diets and other such ideas were busted.

I also spoke about how to take care of your body, mind and spirit in a holistic manner.

We had a highly engaged audience and very interesting questions were asked.

In india we are blessed to get many gourds and pum

In india we are blessed to get many gourds and pumpkin all through the year. Yesterday I got some really really fresh and tender snake gourd from my vegetable vendor.

Snake gourd is highly revered in Ayurveda and is supposed to have great medicinal values. This vegetable is good for the intestine and keeps the intestines healthy and also aids digestive functions.

I love cooking with this in various forms. Today I slow cooked it simply with a seasoning of coconut oil, mustard seeds, asafoetida and dry red chili and finished it with salt and fresh coconut. We will savour this for lunch with some hot Rasam and rice which will totally satisfy the South Indian in me.

Do you cook with traditional vegetables? Which one is your favourite?

Ginger is an essential part of Indian cooking and

Ginger is an essential part of Indian cooking and is used across the subcontinent to prepare delicious preparations. This is a testimony to the fact that “food is medicine” as it is highly revered in Ayureveda.

Ginger is known as “Vishwabheshaja” or universal remedy for all ailments. It increases the digestive fire, improves digestion, absorption and assimilation of the food we eat. Ginger is also very good for circulation and heart health. Since it relieves congestion, it has been used as a domestic remedy for cough and cold for hundreds of years.

Fresh pieces of ginger sprinkled with salt and lime juice taken just before a meal is very good for kindling the digestive fire or agni. This also has palate cleansing properties. I love the tingling, refreshing sensation that I get when I chew on a piece of fresh ginger.

Ginger tea made with water boiled with fresh pieces of ginger, with or without a sweetener of your choice can also be very very refreshing!

Ginger is also an essential part of my cooking and is a must have ingredient in my kitchen. I have many recipes on my website with ginger and if you are looking for inspiration to integrate ginger into your cooking, you can look for ginger recipes under ingredients in the recipe index of my website divinetaste.com

#ayurvedicsuperfoodswithanushruti

I love making fluffy uttappams with crispy edges w

I love making fluffy uttappams with crispy edges with leftover Idli batter. If I had to give this a name it would be savoury paniyaram pancakes. Similar taste, but in a different form if you know what I mean.

Made better with freshly churned homemade butter and fresh coconut chutney!

Traditional Indian cuisine offers many fermented dishes that are good for the gut and when it comes to Idli and dosa batter it is best consumed fresh or at the most an extra day in the refrigerator.

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Yes, even your vegetarian friends can get in on the BBQ fun thanks to these tofu "ribs"!

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