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Nankhatai – Easy One Bowl Indian Cookie

Easy Eggless Gulab Jamun Cake

Baklava Cookies | Eggless Festive Cookie recipe

Vazhaipoo Vadai | Bananaflower Vadai

January 16, 2023
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

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

Vazhaipoo Vadai | Bananaflower Vadai

January 16, 2023

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

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New here, start with popular recipes!

Vazhaipoo Vadai | Bananaflower Vadai
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

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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

90 second Microwave Chocolate cake - a dangerous i

90 second Microwave Chocolate cake - a dangerous idea, but oh so delightful and perfect for a small portion of deliciousness. I didn’t take a full video when making it last night - so please read the recipe below.

This recipe is originally from
Food Network. I made it first at my Singapore apartment, so sometime since 2014 or so, I’ve been making this. I now know the recipe off the back of my head!

🍫3 tbsp flour (i’ve tried maida, atta, GF flour, a mix of jowar and regular flour and all work - mild difference in texture and you may need a little more milk)
🍫2-3 tbsp sugar (white sugar or raw sugar. if using coconut/brown sugar add half of it and half regular sugar). I prefer 2 tbsp and find it plenty sweet, try and see if you need more.
🍫2 tbsp cocoa powder
🍫1/4 tsp baking powder (do not substitute with soda or skip it)
🍫3 tbsp milk (any milk works, I used soy. May need 1 tsp more if using atta)
🍫 3 tbsp oil (use vegetable oil)
🍫 2 tbsp chopped chocolate or chocolate chips
🍫 a tiny splash of vanilla

🌟To a regular coffee mug (make sure it’s microwave safe), add all the dry ingredients.
🌟Blend them well with a fork. Add the milk, vanilla, oil and mix again until smooth. It should be a thick batter and not super thin and flowy.
🌟Mix in the chocolate and top with a few too. Microwave on high for 90 seconds. Let it cool for 2 minutes before eating.

Notes:
🌟Add-ins: toasted walnuts, a tsp of coffee powder if you’re not having it late night like me, peanut butter chips or nutella instead of chocolate chips.
🌟for a cheat black forest version - add some glacéd cherries along with the chocolate, cherry liquer if you have, top with sweetened whipped cream and cherry jam, grated dark chocolate - this one was so good!
🌟It won’t be like real cake but it’s a close one, and the texture is amazing for a 90 second cake. I usually don’t have icecream and it’s amazing as it is. It’s vegan if you use dairy free chocolate chips and icecream.
🌟 To make a smaller portion like the white ramekin - halve the recipe but have the same cooking time. This is perfect for a single portion in my opinion, it’s like half a slice of regular cake/a small brownie slice.

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.

Kuzhi Paniyaram, Kaara Chutney and Koffee ❤️

Kuzhi Paniyaram, Kaara Chutney and Koffee ❤️

Microwave Sabudana is a winner like nothing else.

Microwave Sabudana is a winner like nothing else. My sleepy sunday moonji approves it 100%.

I forgot one moreee thing to chop - coriander leaves 😂BUT, honestly most fuss free, carbilicious, non-sticky sabudana in 5 minutes. What’s better in the world?

Recipe is on the blog, link in stories.

Pattani Milagu Masala or Pepper Peas Masala is an

Pattani Milagu Masala or Pepper Peas Masala is an easy 20 minute gravy that’s so delicious! It’s not your usual matar curry because of the super flavourful pepper-fennel-cashew spice powder! Somewhere in between a kurma and a sabzi, this is winner like no other.

It’s surprising to me how many peas recipes are on the blog! There are rice dishes -Vatana Bhat and a Mushroom Peas Pulao, curries like the Urulai Pattani Poriyal or the 12 minute mushroom peas curry and even Masala Puri chaat. We can all do with more peas (and peace!) in our lives, I guess?

The full recipe, method and ingredients are on the blog. Link in bio and stories.

#curry #peas #pattani #indianfood #gravy #30minutemeals #walkwithchennai #tamilfood #pattanikurma #easyrecipe #vegan #myflavoufactory

I’m really craving this Lumberjack cake now! I

I’m really craving this Lumberjack cake now!

It’s got apple, dates, coconut, maple syrup and it’s vegan! If you’ve got these ingredients, give it a go! I promise you’ll love it.

I strangely miss baking more than anything now. Can’t wait to make this again sometime ❤️I’ll leave a link in my stories for the recipe but you can also google it as - Vegan Lumberack Cake and my blog will pop up!

On my lunch plate today 🍃Keerai Masiyal 🍃Aj

On my lunch plate today

🍃Keerai Masiyal
🍃Ajwain Kala Channa
🍃Vendakkai Peanut Poriyal
🍃Andhra Tomato Pappu
🍃The last arisi apalam I stole from Arun

This meal involves NO chopping except tomatoes/garlic for the pappu (a mini food chopper to help). I’d soaked kala channa last night and cooked it in the IP along with the dal this morning. The keerai masiyal is a no chop pressure cooking recipe (mashed with a immersion blender)and I used frozen bhindi with readymade salted peanuts (crushed with a pestle mortar). The whole meal took about 40 minutes and was a rush but so delicious and full of flavour! In a typical Archu fashion, I’d soaked channa dal instead of toor (i still get confused) last night so pappu was made with that 🤷🏻‍♀️

Restarted my meal planning sheets from this week and I can already see the benefits! If you’re interested to know more of why I do this, how I do this - check my highlights titled Meal Plan.

The Ajwain Kala Channa is an idea from @gauravi_vinay’s stories yesterday. I made a very south indian version almost like a sundal.

To a pan, added some oil, sautéed ajwain, chillies, curry leaves, hing, ginger.

Mixed dry spices into the cooked channa (about 1/4 tsp each of roasted cumin, turmeric, coriander, salt to taste)

Added spiced channa to the thalipu. Sautéed for 3 minutes and garnished with lots of lemon juice and coriander. You can also add amchur or chaat masala but I kind of prefer lemon with this meal.

It’s such a versatile idea, thank you Gauravi!

More than the cooking - am glad I took 2 minutes to get this reel 😄

#meals #weekdaymeals #southindianfood #fullmeals #salad #veganmeals #indianvegan #glutenfree #healthyindian

On my lunch plate today 🍃Apalam Vethakuzhambu

On my lunch plate today

🍃Apalam Vethakuzhambu
🍃Cauliflower Curry
🍃Carrot Pattani Poriyal
🍃Keerai Parupu Masiyal
🍃Mixed Vegetable Molagootal
🍃Pappadum

Mixed Veggie Molagootal

- To a small pressure cooker, add 2 cups of chopped mixed veggies and 2 tbsp water. I used carrots, beans, cauliflower greens, chayote and cook for 1 whistle.
- Fry 2 tsp urad dal, 3 red chillies for a minute in low flame and grind with 2 tbsp coconut and 1 tsp cumin to a smooth paste adding water
- Add ground paste to cooked veggie and then add about 1/2 cup of cooked moong dal with some turmeric and salt to taste. Do a thalipu in coconut oil with mustard, red chilli and curry leaves.

#southindianfood #indianfood #tamilfood #fullmeals #tamil #saapadu #eatyourveggies #eatyourcolors

✨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.

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