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Nankhatai – Easy One Bowl Indian Cookie

Easy Eggless Gulab Jamun Cake

Baklava Cookies | Eggless Festive Cookie recipe

Paneer Pulao | quick pressure cooker recipe

October 26, 2022
Badam Halwa – easy, failproof recipe in a pressure cooker!

October 23, 2022
Protein Rich Multi Dal and Grain Dosa

August 18, 2022
Gutti Vankaya Kura | Andhra Brinjal Curry

August 11, 2022
Vegetable Brinji Rice |Pressure Cooker|Instant Pot

August 7, 2022
Pepper Peas Masala | Pattani Milagu Masala

July 15, 2022

Hello

I am Arch, the girl behind this blog. I am here to share how I cook. My recipes are usually quick, not too complicated and are full of flavour. Explore around and I hope you try a thing or two!

Latest Posts

Paneer Pulao | quick pressure cooker recipe

October 26, 2022

Badam Halwa – easy, failproof recipe in a pressure cooker!

October 23, 2022

Protein Rich Multi Dal and Grain Dosa

August 18, 2022

Gutti Vankaya Kura | Andhra Brinjal Curry

August 11, 2022

Vegetable Brinji Rice |Pressure Cooker|Instant Pot

August 7, 2022

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Paneer Pulao | quick pressure cooker recipe
Badam Halwa – easy, failproof recipe in a pressure cooker!
Protein Rich Multi Dal and Grain Dosa
Gutti Vankaya Kura | Andhra Brinjal Curry
Vegetable Brinji Rice |Pressure Cooker|Instant Pot
Pepper Peas Masala | Pattani Milagu Masala
Makhani Curry | Easy Restaurant style recipe
Capsicum Peanut Rice | Capsicum Saadham
Brinjal Tava Fry | Easy 15 minutes recipe
Urulai Pattani Curry | Potato Peas Curry

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These midnight banana bread cravings are dangerous

These midnight banana bread cravings are dangerous but thankfully, I’ve frozen slices!

A slice of banana bread toasted in salted butter. Everyone talks about how one can have cake for breakfast as an adult - but realistically, being able to have cake at midnight is even cool. My childhood self would be so shocked at this atrocious behaviour. My amma will still be mad.

#bananabread

Badam Halwa recipe is on the blog! I took time to

Badam Halwa recipe is on the blog! I took time to write it today in all variations, methods possible so you can have a foolproof recipe to try. This recipe is not new - I made it first in 2018 for Golu and wrapped them just like this as toffees. Since then, I’ve made it several times for festivals, family meals, dinners and even recently for my own valaikaapu (ok, had no time to make toffees but you get the idea). It’s my go to sweet and in this blog post, I share a number of things other than a simple recipe. There is a recipe on how to make it in an open pan the usual way, then there is a simple fail proof recipe on how to use a pressure cooker to make a sugar syrup and mix in almond paste to make a ridiculously quick badam halwa! Finally, there is a measurement to make a small batch - just 15 pieces ideal for a small family. This small batch badam halwa is what I made last evening for us. It was just perfect! I’ve also added instructions if you want to use almond meal.

In the last 4 years, I’ve shared this recipe jotted down on my Google Docs with a number of folks and many have tried. I’ve finally sat down, ofcourse the last day before Diwali and shared it in the blog!
The full recipe along with all instructions is on the blog. Do read, and let me know if you try!

Happy Diwali 🪔

#diwali #badamhalwa #sweets #diwalisweet #indiansweet #indianfood #mithai #halwa

✨Multi Dal and Grain Dosais ✨ This is a recip

✨Multi Dal and Grain Dosais ✨

This is a recipe for a nutritious, delicious dosai made with rice, millets and five different lentils. It is also fermented and can be made into thin crispy dosais like regular ones. It’s a easy way to include all these different lentils, grains into your diet. The recipe makes about 20 dosais only, so ideal for a couple of meals - weeknight dinner and breakfast! Have it with chutney, sambar, podi and lots of joy.

The entire recipe with measurements is on the blog, link in bio and stories.

The way to and Pillayar’s (and mine) heart is th

The way to and Pillayar’s (and mine) heart is through kozhukattais, okay. And this year, we realised I should stick to making pillayar and leave the kozhukattais to Arun. Happy Vinayaka Chaturthi everyone.

My brother and me would have called this a Mooliga

My brother and me would have called this a Mooligai Samayal and complained to each other about how this amma is hellbent on torturing us, questioned if she even loves us and then complained some more to Amma who would give two hoots and ask us to either eat or starve.

All that we hate as a child comes back to us with a love vengence- like karuvepillai saadham, poricha kootu, paavakai and even more so things like afternoon naps because honestly, I’d kill to be allowed to sleep with all other chores taken care of. To think, I’d try to escape from a nap is ridiculous.

Anyhoo, I made this meal because we managed to score the green gold aka karuvepillai at a steal this week. It was lovely with the kootu and pachadi. The narthailai podi is from India - never seen it here.

My voiceover started in tamil but quickly moved to english, much like how I actually talk 🤷🏻‍♀️.

Karuvepillai Inji Saadham (Curry Leaves and Ginger rice)

🍃Saute 1 tbsp urad dal, 1 tsp pepper, 2-3 red chillies, a little less than 1/2 tsp of tamarind, 1 tsp chopped ginger until the dal turns golden brown and remove.
🍃Saute 1.5 cups of curry leaves until it turns crisp and remove. Grind both together adding some water into a thick paste.
🍃To a pan, add sesame oil, mustard, channa dal, peanuts or cashews and the curry leaves paste. Cook for 2-4 minutes and then add cooked rice, salt to taste. Done!

You can store this paste for a few days in fridge. The ginger is optional but the flavours go well together. In the same recipe, you can use mint or coriander too.

Lunch today was such a riot of flavours, textures

Lunch today was such a riot of flavours, textures and taste! On my plate

🍀Capsicum Peanut Saadham
🍀Cauliflower Curry
🍀Sprouts Salad
🍀Daangar Pachadi
🍀Curd Rice
🍀Raw Mango Oorugai

I make a daangar pachadi mix (just urad dal and a little cumin) and store for quick use! This weekend, I also made the lentil and peanut spice mix for this kalandha sadham and making this was so simple even on a busy workday. Cauliflower is leftover from last night and the sprouts salad was the only real chopping I had to do.

For this saadham, I’ve made a podi with coriander seeds, channa dal, peanuts and chillies. The flavour of peanuts is so good with capsicums. Of course, it’s not complete without tempering more peanuts. You can also make this with cashews instead(both in the podi and tempering). It’s a no onion, no garlic, no masala recipe and no, it’s definitely not like Vangibath (which is amazing, but this is not that). This is the kind of food I grew up with :)

The recipe for the flavour bomb of Capsicum Peanut Saadham is on the blog. Link in bio and stories.

#southindianfood #kalandhasadam #capsicum #tamilfood #traditional #easylunch #veganlunch #veganandglutenfree #ricerecipe #chitranna

This Carrot Methi rice is so delicious! It’s got

This Carrot Methi rice is so delicious! It’s got a sweet crunch from carrots, mild bitterness from the methi and a spicy kick from the podi. Once a week, I make a small batch of a podi like this and store and use it in various dishes. They are so tasty and each has a unique taste!

I made this first in April and blogged it but missed sharing it here! Today, I made it again and loved it so much. If you’re looking for the recipe, it’s on the blog and I’ll share the link in my stories.

#rice #mixedrice #easyindian #vegan #glutenfree #chitranna #carrots #methi #lunch #lunchbox #glutenfree #tamilfood

The Mother of all Makhani gravies. Learn to make t

The Mother of all Makhani gravies. Learn to make this single ‘sauce’ and you’ve got most of the creamy restaurant style gravies sorted. Fair warning - it has all the rich stuff, so definitely use your moderation and don’t have it too often. Out with the disclaimers, make this and enjoy!

In this recipe, we make a base gravy with whole spices, onions, ginger, garlic, tomatoes, nuts, chillies I pressure cook, purée and sieve this and then add, precooked/roasted/grilled veggies.

Although the name is a Makhani sauce, it has no cream and the creaminess comes from cashews and curd. I’ve got a vegan option for curd in the blog too.

This is a really flavourful curry and I’ve made it a few times with gobi, paneer and mixed vegetables, soya chunks and it’s always a hit! You can also store this sauce for upto a week in fridge for a quick curry.

Although I’ve used a regular pressure cooker here, I’ve also tried in an IP. The method to cook it in IP is on the blog.

The base recipe is inspired from the OPOS group and was shared as makhani sauce several years ago. I’m pretty sure the ingredients and method was different and it didn’t have curd or onions but I’ve modified it to how it works for us.The curd is optional and Ive skipped it on this reel but it does add a tang particularly if tomatoes are not tangy. I’ve no name for this except Makhani curry? Today, I’ve added microwaved cauliflower and capsicum. The cover pic is from
another day when I added peas.

The detailed recipe, method, ingredients, vegan options,cooking in an IP, tips to freeze and thaw and how to use are all on the blog!

#makhani #makhanisauce #makhanigravy #basegravy #restaurantcurry #easycurry #indiancurry #northindianfood #freezermeals #walkwithindia #indiancurry

A leisurely Saturday, so spent some time making a

A leisurely Saturday, so spent some time making a meal that requires some work. Today’s lunch was

🌼 Maavathal Kuzhambu - this is a milagu kuzhambu like dish that uses dried raw mango vathal instead of tamarind or tomatoes. Amma sent me this from India - I’ve not seen it here in stores
🌼Broccoli Molagootal - for the spicy and tangy kuzhambu, this subtle molagootal is a fantastic combination. Had half a broccoli head and used it up.
🌼Seppankizhangu Roast - and for any good molagootal, a roast curry is the best combo! So this happened. This is a vegetable I love but don’t get them often here and it takes time to cook, peel and roast so I make it rarely.
🌼Beetroot Poriyal - because more vegetables are good and there’s no better way to use half a large beetroot. I added some of the peanut spice mix leftover from capsicum rice and it was divine!
🌼Sprouts Salad - with a zingy ginger dressing!

Maavathal Kuzhambu

🍀Dry roast 1 tsp pepper, 1 tbsp toor dal, 2 red chillies, few curry leaves and hing. Grind to a paste.
🍀Soak 4-5 dry maanga in hot water, remove the pit and grind to a smooth paste.
🍀In a kadai, add the ground mango paste, some turmeric and let it come to a simmer. It will thicken well.
🍀Now add the ground lentil and spice paste and let it cook for 4-5 minutes. In the end, add 1/2 tsp jaggery.
🍀Add a thalipu in sesame oil with curry leaves and mustard.
Salt is usually not added as the maanga vathal will be very salty, so check and add if required.

The good thing about this meal is that the kuzhambu will taste better with time and tomorrow and day after’s meals will be sorted!

#tamilfood #southindianfood #indianfood #fullmeals #saapadu #fullkattu #mangorecipe

Millet Adais - A no rice, crispy and delicious ada

Millet Adais - A no rice, crispy and delicious adai with samai, mixed dals and no fermentation required. I was pleasantly surprised by how crispy this turned out! This measure makes around 15 adais and the batter is good for a day or two. After that, the adais tend to be less crispy! If you’re looking for nutritious, no rice, gluten free dinners - millets are your friend!

Recipe below and also on reel above.

Samai - 1 cup
Channa Dal - 3/4 cup
Toor Dal - 1/2 cup
Urad Dal - 1/4 cup
Red Chillies - to taste

Soak all (rinse millets really well) for 4 hours. Grind in a mixie to a coarse batter. Add onions or methi leaves, curry leaves, asafoetida and make adai. We had it with some leftover ragi sevai and ashgourd morkootu.

#millets #adai #easydinners #adairecipe #glutenfree #vegan #glutenfreeandvegan #indianvegan #indianglutenfree #indianfood #southindianfood #tamilfood

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