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Stuffed Brinjals with Parupu Usilli

February 5, 2023
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
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

Stuffed Brinjals with Parupu Usilli

February 5, 2023

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

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Stuffed Brinjals with Parupu Usilli
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

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A beautiful meal on my plate from many todays ago.

A beautiful meal on my plate from many todays ago. I found these on my drafts and wanted to share. On my plate

💛 Cabbage channa dal poriyal
💛Poricha Rasam
💛Raw Mango Masiyal (i use frozen raw mango)

Simple, soulful meals for joy. All recipes below.

Raw Mango Masiyal

🔷 Add 1 cup chopped mango with peel, 1/2 tsp turmeric powder and 2 tsp sambar powder with 1 cup water and let it come to a boil.
🔷 Once the mango cooks, you can mash it a bit if you like. Or leave as such. Then, add about 1/2 cup of diluted cooked toor dal (about 1/3 cup uncooked).
🔷Add salt to taste. Temper in coconut oil with 1/2 tsp mustard, 1/2 tsp fenugreek, 2 slit green chillies, 2 red chillies, a little hing and curry leaves.

Poricha Rasam
🔶In some ghee, saute 1 tsp pepper, 1/2 tsp urad dal,1/2 tsp gram dal, 2 red chillies. Grind to a paste adding water. It helps to roast them individually one after another.
🔶To a vessel, add 2 cups water along with 1 chopped tomato and a little turmeric. Let it come to a simmer and the tomatoes cook a bit.
🔶Add the ground paste along with a little cooked toor dal (optional). Add salt to taste and hot water to adjust consistency. Boil for 2 more minutes and turn flame off.
🔶Temper in ghee - 1/2 tsp mustard, 1/2 tsp cumin, 1 red chilli and curry leaves.

Cabbage Channadal Poriyal

♦️Soak 1/4 cup channa dal in hot water for 30 minutes.
♦️To a pressure cooker, add 2 tbsp water, 2 cups chopped cabbage followed by the soaked channa dal, one slit chilli, a little salt and a dash of coconut oil. Cook for 1 whistle. Let pressure settle and open. Cook on low to medium flame for a maximum of 4 minutes or 1 whistle, whichever is earlier.
♦️To a pan, add some coconut oil and temper with mustard, cumin, one red chilli, curry leaves and add the cooked cabbage and dal. If there is a little water, you can add along - if a lot, drain some. Close and cook for 3-4 minutes. Add some fresh coconut on top, a little coriander leaves and serve.

#lunch #southindianfood #homecooking #rasam #vegan #glutenfree #tamilfood

Gifted with a precious potlam for this birthday of

Gifted with a precious potlam for this birthday of mine. Happy birthday to me and happy first month to my mini jamun.

Mythri 🌻 our baby girl, born on 22.11.22

With occasional smiles that melt us into a puddle, a constant need for cuddles, tigress like claws that playfully scratch us (omg those hurt), that tiny little head full of hair and thoughts, a cry that scares everyone except you - you’ve bought us all an inexplicable joy. Something like we’ve never known before. My kutty puyal.❤️

So thankful for these delightful meals I made duri

So thankful for these delightful meals I made during pregnancy💛

I had severe nausea (the kind where I’d throw up water) for the first 16 weeks along with gestational diabetes which continued till the end.

I was keen on being diet controlled for GD (fear of needles nothing else) but also really had a big sweet tooth, wasnt able to take any alternate grains than rice and at one point, throw up over a dozen times a day. I still cooked and ate a lot, shared many meals via reels here and was okay until Amma landed - just handed the kitchen and walked out 😝

You’ll see a lot of repeats - poricha kootu with a host of veggies, ashgourd morkootu because it was in season, lots of carrot beans poriyal, keerai and many meals with moong sprouts.

My most surprising craving was a brinji rice with gutti vankaya.I’ve never had, let alone made these dishes before so wondering where that came from. Both recipes are on the blog. I also made a lot of dosais/adais with less or no rice and loved them. The recipe for Multigrain dosai is on the blog and Millet Adai is on reels.

I really wanted idlis but the three times I made it flopped 😬didn’t ferment, sodhapified with too much water and then made kal idlis once before I gave up. Thankfully, idli mojo didn’t disappear and I could make them properly after thanks to summer. I do hope Mythri is also an idli subbi like me. Time will tell. For now, I can safely say she made me crave brinji so kandipa one neelamana naaku is in the works 😅

My only full meals aka elai saapadu during pregnancy was from the amazing @sowmya.raghuraman who invited me for a sadhya. I ate so well that day with no nausea or reflux. Beautiful memory!

Canberra is back to freezing again. It felt like s

Canberra is back to freezing again. It felt like summer was 3 days here. It’s dropping to single digits and it’s not even close to winter. Sooo, comfort food for dinner.

Rice, Paavakai Fry, Keerai Pappu and lemon pickle 🧡

#pappu #palakurapappu #spinach #comfortfood #dal

The gulab jamun cake is suddenly getting a lot of

The gulab jamun cake is suddenly getting a lot of attention and love. Made me go back and check the day I made them - it was Sep 2020, I was on a work break and we were in lockdown. Craved something sweet and saw a gulab jamun mix, the idea of frying + all that sugar put me off (that year was my best in terms of health - i was eating so well, thanks to Shiny and working out everyday, doing yoga with ramya) so a cake happened.

The audio on this reel is from my stories on that day :) you can hear my excitement!

*thank you* for indulging in and enjoying this cake. I’ve made it umpteen times there on and loved it each day.

recipe is in blog, link in stories.

#gulabjamun #indiancake #baking #gulabjamuncake #easybaking #egglessbaking #dessert

I made this lunch bowl over a year ago and several

I made this lunch bowl over a year ago and several here asked me to share the recipe. It’s not a recipe really, more a how-to. So I’ve made a post sharing how to make these beautifully stuffed brinjals.

It’s incredibly hard to find such kutty brinjals where I live so if it’s easy access for you - I highly recommend you to try!

I’ve shared how to make the morkuzhambu, parupusilli mixture in earlier blogposts and in this one I’ve shared how to make this stuffed brinjal curry (i steam and fry them)I’ve also provided some other vegetables you can try this with if you are not a big fan of brinjals (why though)

If you try this dish, do let me know.

#southindianlunch #morkuzhambu #parupusilli #lunchbowl #southindianfood #indianfood #brinjals #vegan #glutenfree #vegetables #vegeterianfood

So, I’ve mostly worked from home since C began.

So, I’ve mostly worked from home since C began. In the initial weeks, I’d try to make a sandwich or a couple of dosas around 1pm, chomp it down and then get hungry soon after. Slowly, Arun also started coming home for lunch (his work was 3 mins drive) and that gave me more reason to eat a better meal. I made conscious efforts to plan, prep and make meals delicious, varied and nourishing for us. Over the years, these one bowl meals became my moment of joy, a solace from work, a little lunch date in our balcony and now that we’ve moved homes (and have a little) we can no longer squeeze in these. Sharing a few bowls from those times.

🤎millets, chickpeas salad, bell peppers stirfry, green gram masiyal
💜quinoa thachimammu, carrot kosambri, curry leaves thokku
💛morkuzhambu, beans parupusilli, potatoes, vathals
💙raw mango dal, egg fry, vendakkai
🧡soya chunks kadi, rice, papad
💚the ten minute munnar rasam and mixture (on a particularly crazy day)

Recipes - for green gram masiyal, quinoa thachi mammu are on reels. It’s also saved in the guides - south indian sides for curries and rice varieties for quinoa thachimammu. recipe for morkuzhambu, munnar rasam,parupu usili and soya chunks kadi is in the blog. I’m sharing all the links on my stories now🌸

#mealbowl #lunchbowl #lunch #indianfood #gluten-free #southindianfood #lunchideas #wfhlunch #millet #tamilfood

make potato kaai, eat and be happy. here’s the n

make potato kaai, eat and be happy. here’s the no-recipe really but here’s the recipe for this crispy golden bits of yum.

- use a cast iron pan, really that’s the only thing you should remember
- pick the right kind of potato - if you’re in aussie, these are mayan gold potatoes from coles. so many varieties here and some are just a mush and some taste stupidly sweet. so pick good ones if you’re outside india. if in ooru, then i think anything works?
- minimal spices please, let the vegetable shine. i use only hing, turmeric and chilli powder in mine. more turmeric, mild chilli. hing is not optional
- add oil, let it heat up, temper with mustard and urad, add potato. stir for a couple of mins and then add spice. this way, the spices won’t burn and change colour.
- close for a 2-3 minutes, then add salt and then cook in a low open flame until done
- in a good cast iron pan, this curry takes less than 10 mins (if you’ve got the right kind of potato).
- a little more fat than usual means crispy goodness; my secret tip is to add a little coconut oil in the last stage

#potato #roastpotato #southindianfood #aloo #vegan #glutenfree #indianfood #potatocurry

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

Amma’s vazhaipoo vadais are phenomenal! They a

Amma’s vazhaipoo vadais are phenomenal!

They are crispy, light, flavourful and so good. In the last nearly 4 years here, I’ve never bought banana flower and now that family is here - we’ve been having every dish with it. This recipe is worth sharing because it is unlike a usual masala vadai and uses a mix of dals and the end result is unique with notes of fennel, coriander and a mild ‘thuvarpu’ or bitterness of banana flower. I highly recommend you to make it if you have access to the vegetable. If not, the same recipe works for onions, cabbage or even spinach.

Like some blessing, I got a window of time this evening and I blogged this recipe today. So, go and check it out. The voiceover has a special guest appearance and if you hear it - tell me.

Recipe link is on my bio and stories. You can also google ‘myflavourfactory’ and go to my blog.

#southindianfood #vadai #masalavadai #indianfood #glutenfree #vegan #vazhaipoo #bananaflower #indiansnacks #tamilfood

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