My Flavour Factory

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  • Rasamalai Fudge | easy 10 minute diwali recipe

    November 11, 2023

  • Ragi Millet Ladoo | refined sugar-free, gluten-free

    November 6, 2023

  • Easy 10 minutes Air Fryer Cauliflower Roast

    July 7, 2023

  • Stuffed Brinjals with Parupu Usilli

    February 5, 2023

  • Vazhaipoo Vadai | Bananaflower Vadai

    January 16, 2023

  • Paneer Pulao | quick pressure cooker recipe

    October 26, 2022
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Hello

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!

My Flavour Factory

Latest Posts

Rasamalai Fudge | easy 10 minute diwali recipe

November 11, 2023

Ragi Millet Ladoo | refined sugar-free, gluten-free

November 6, 2023

Easy 10 minutes Air Fryer Cauliflower Roast

July 7, 2023

Stuffed Brinjals with Parupu Usilli

February 5, 2023

Vazhaipoo Vadai | Bananaflower Vadai

January 16, 2023

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New here, start with popular recipes!

  • Indian Roasted Potatoes – kaara curry in a sheet pan
  • Easy Eggless Orange & Chocolate Oats Energy Bars
  • Ragi Idli and Dosa Batter – fermented with whole ragi
  • Rasamalai Fudge | easy 10 minute diwali recipe
  • Vegan One Bowl Chocolate Cake
  • Rava Kesari – easy, fail-proof in a pressure cooker!
  • Channa Dal Pulao | One Pot 30 minutes recipe
  • Paneer Pulao | quick pressure cooker recipe
  • Easy Kerala Paal Payasam in Instant Pot | Pressure Cooker
  • Paruppu Usili – just ONE recipe for any vegetable!

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Simple delicious food you’ll make on repeat! Or Simple delicious food you’ll make on repeat! Or atleast, I do. Great way to eat a bowl of vegetables. It’s flavourful, crispy, soft inside, spiced mildly and best of all - it’s really minimum effort.I know it’s popular to say oh so many asked, but this one really so many did so here it is! Recipe is on the blog, link in my stories and bio.#airfryer #airfryerrecipes #cauliflower #easyrecipes #vegan #glutenfree
As a child, or even as an young adult I didn’t r As a child, or even as an young adult I didn’t realize the impact food would have on me. Had someone told me in 2009 that 14 years later, I would make the same recipe for a rasam I loved on a holiday, I’d have dismissed it without a thought. But it’s what it is. I remember the breeze, the smell of tea, the sound of a faraway waterfall, my brother’s birthday cake, the cook’s face who made this meal for us. One of the most popular recipes on my blog, this is Munnar Rasam. A meal from my holiday in 2009.It takes 15 minutes. Needs no dal. No rasam powder. Simple, rustic cooking full of flavour - like how a rasam should be. Perfect with leftover diwali norukks.Search as Munnar Rasam on my blog, or even if you do a google search for munnar rasam, this comes up.#rasam #rasamforthesoul #garlicrasam #southindianfood #soulfood #easycooking #comfortfood
On my lunch plate todayThakkali Kuzhambu, Carro On my lunch plate todayThakkali Kuzhambu, Carrot Cucumber Kosambri, Brinjal Curry, Potato Curry, Rice, Dhaniya Podi (mixed wit rice like parupu podi)Recipe for thakkali kuzhambu is on the blog.#meals #weekdaymeals #southindianfood #fullmeals #salad #veganmeals #indianvegan #glutenfree #healthyindian
Paneer Biriyani in the Instant Pot. I used my usua Paneer Biriyani in the Instant Pot. I used my usual recipe but did a few tweaks for a fluffy result in IP. The recipe is on the blog titled as Matar Paneer Biriyani - it’s a one pot 30 minutes recipe in the pressure cooker. I made it today without the peas in IP. Here are my top tips to make amazing biriyani in IP.📍Soak basmati rice in clean water for 15 minutes. Ensure there’s enough water so the grains can get hydrated. 📍Marinate paneer for sometime. The active cooking time is quite low so this helps for the flavours to develop. No one like to bite into a paneer piece and taste nothing. 📍Use enough oil/ghee and open just at the right time. 📍And finally, use a good quality basmati rice. I use India Gate Premium and love it for such dishes. If you’re making a dum biryani with the rice cooking separately, use a sella basmati rice.⭐️IP settings - saute mode until you add rice, pressure cook for 2 minutes and release pressure in 5 minutes. Fluff with fork and serve. Water ratio - 1 cup basmati to 1.5 cups water (in this recipe there’s curd and tomatoes so liquid is adjusted to that).NO IP? This is an original pressure cooker recipe so check the recipe on blog.Recipe on the blog, link in profile and on my stories now.#paneerbiryani #biriyani #onepotmeal #instantpotrecipes #instantpot #paneer #northindianfood #indianrecipes #30minutemeals #rice #glutenfree
I may have my own home, golu and a baby girl crawl I may have my own home, golu and a baby girl crawling around it now but when I see this picture I sort of become the kid I was. All those memories keep flooding back into me. I know the story of everything there, that hanuman whose tail has to be stuck every year, the gajalakshmi we’ve had since i was in a pinafore, the dancing pullayar who came home as a gift and the newer ones which amma has bought after I left but has shared so much about where, how much, when she got them.I may not be a child anymore, but the child in me is exuberant every year to receive this picture from home. Because I think I can see a little girl who spent her mornings staring at this and evenings dressing up. I can only hope my baby girl thinks of her home like this some day❤️Navarathri wishes to all. I hopes you’re finding strength and celebrating yourself this season.
Air fryer Stuffed Brinjals or Podi Curry is a bree Air fryer Stuffed Brinjals or Podi Curry is a breeze to make in an air fryer! It’s quick, mess free, no standing around (well not much) to stir and sauté and ofcourse, less oil involved. Here’s how I made it.⭐️Select equal sizes brinjals so they cook in the same time. Slit into fours, not all the way through. I prefer leaving the stem on so it’s easy to handle ⭐️ Podi/Spice Mix : In a pan, add 1/2 tsp oil and 2 tbsp channa dal, 4-5 red chillies, 2 tbsp coriander seeds. Saute until golden and grind to a coarse powder. I used a mix of dhaniya podi (the kind we mix with rice, recipe in comments) and dosa molaga podi with some other spices. Any podi you have at home that can be consumed as such is fine to use - garlic podi, peanut podi, ellu podi and so on. ⭐️Mix the podi with some water and oil - this is essential and helps to form a thick paste that won’t fall off the vegetable. The water also helps to cook the vegetable and oil helps to keep it tender. I like adding tang so used tamarind paste; it’s optional. ⭐️Microwave the stuffed vegetable for 3 minutes with a dash of water - this helps to cook the vegetable partially and gives a soft texture, not to mention saves time. I’d recommend this step even if you’re making this dish in a pan; it really reduces oil needed. No microwave? - Steam it for 5 minutes and use. I like adding leftover podi on top and microwaving it so the podi becomes a bit crispy. ⭐️ Coat the veggies with oil when you cook in air fryer. Do not skip this step, oil is essential for crispy bits. I used rice bran oil; any neutral oil works. ⭐️ Airfry at 200C for 10 minutes. Open, flip it and cook for 5 minutes. At this stage, it’s fully cooked. You can cook for another 1-3 mins depending on how fried you’d like. A little dash of oil after the 10 minute stage also helps to get brown spots. ⭐️ If you’ve leftover podi that’s cooked, add on top. Garnish with curry leaves. Alternatively, add a proper thalipu with mustard, urad, red chilli and curry leaves to finish off as a podi curry. I didn’t do this step.That’s all, enjoy this amazing dish.#airfryer #airfryerrecipe #southindianfood #podicurry #brinjal
Was contemplating if it’s worth sharing but deci Was contemplating if it’s worth sharing but decided to throw all self doubt away and just share here.I made this fasta-pasta dinner and it was delicious. Took all of 15 minutes to make - baked it as I put bub to sleep and came back to a hearty delicious albeit not super healthy but veggie very satisfying dinner. So, shared it on stories because it’s not really a recipe? BUT, a few of you asked me if it’s on the BLOG. OK, so here we go.Rigatoni Bake🍝Cook pasta according to package instructions. A pasta with a ‘hole’ to hold the sauce will suit best - like penne, rigatoni. 🧄In about 1 tbsp olive oil, sauté garlic, veggies (i used onions, mushrooms, zucchini, red bell pepper, a lone carrot) along with dried herbs (whatever you have - even those dominoes spice packet but i used basil and oregano) and chilli flakes for 5-7 minutes. You can add all of them together and sauté. 🥫Mix in about 2 cups of pasta sauce. I use store bought regular jarred sauce - today used Aldi’s gourmet italian range called Romana. 🧂Add salt and adjust acidity with a little sugar if needed. 🧀Mix in cooked pasta. Transfer to a baking dish. Top with cheese (ideally mozzarella and parmesan, but I tore a cheddar slice and fresh parmesan) 🫠Bake at 200C for 7-10 mins till the cheese melts. 🪴Top with some fresh herbs if you grow your own. Because honestly, who can afford a small bunch of basil for $4.99?#vegetarian #weeknightcooking #pastabake #quickmeals
Made a fabulous vegetable biriyani today. More tha Made a fabulous vegetable biriyani today. More than eating this, I enjoy the process of making it immensely. A few days ago, I was feed-scrolling (yep, that’s a term) when I saw a video from @yourfoodlab for a Vegetable Biriyani! Man, it was a masterclass in making the dish. The finesse in details, how to make every component, how to cut the veg, how to cook rice was presented in such a beautiful way!After weeks of drooling at it, I made it today. I didn’t have the time to make the biryani masala from scratch and used a storebought one (Everest Shahi Biriyani one).I’ve no additional tips to that video except this - use Sella Basmati rice, it’s a game changer in such dishes. Complete grains, long and sturdy and every single one absorbed in flavour.#biriyani #vegetablebiryani #lunch #vegbiriyani #carbs
10 Minutes Rasamalai.The only way I’ve had 3 d 10 Minutes Rasamalai.The only way I’ve had 3 dinner parties with friends here at home with over 25 people is by planning easy menus, semi homemade snacks/desserts and not to forget, a lot of enthusiastic support from Arun. This is his favourite sweet and for ages I’ve planned to make it from scratch at home. BUT only one tiny problem - I don’t like it. So the idea of making a sweet that only he will eat was hard. Enter the idea of a golu dinner and many people who will come, I decided to make it but realistically with a baby who is constantly at my feet no way I can do from scratch.This is a very easy hack - you can also use rasgullas but I liked this shape better. The milk itself is very easy and takes less than ten minutes to make. I made it further easy by using the amazing flavourful @just.sides nut powder - it has crushed nuts, saffron, cardamom and a pleasant yellow colour from turmeric. Fully natural!If you don’t have the powder, simply boil 1 litre of milk until it’s thickens a bit. Add 2 tbsp crushed nuts, saffron, cardamom and a little yellow colouring or a pinch of tumeric. Add about 1/3 cup of condensed mill or sugar.Drain the rasgullas fully and add to luke warm milk. Chill for atleast 6 hours before serving. Garnish with nuts on top.Just a tip - don’t make the milk too thick, else it won’t soak and swell in size.#rasamalai #partydessert #makeaheadmeals #indiandessert #mithai #sweets #partyfood #rasgulla #indiandessert
It was a beautiful feeling this summer. M was a ti It was a beautiful feeling this summer. M was a tiny newborn and family was here. We had just moved into a new home with a bright garden and a sun shining portico. So javvarisi vathals were made! 6 months later, am so thankful for it. My most favourite noruku item with rice (sorry ulundhu apalam lovers). I felt so close to my own childhood when biting into it. That sticky feeling after javvarisi vadam is ❤️.I’ve now made this grand plan to try and do this every year. If not for my daughter watching and forming memories, it’s atleast for me to eat nice homemade vathals.#summers #indiansummer #vathal #homemade #indianfood
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