An Architect Cooks

This kala chana gravy is a simple, wholesome, and very satisfying dish. The black chana is cooked till soft and then simmered in a rich onion-tomato masala with everyday spices, giving it a deep, homely flavor.

The whole spices add warmth and aroma, while the tomato puree and Kashmiri red chilli give the gravy a lovely color and richness. It goes very well with both rice and roti, and makes for a comforting lunch or dinner.

And as always, with every recipe on An Architect Cooks, I also share a small Interior Design or Architecture tip. Do watch the video for this episode’s special tip along with the full recipe.

Episode 183 - Kala Chana Gravy Ingredients Black chana : 150g raw (soaked overnight and boiled with 3 cups of water, salt and ¼ tsp baking soda, in a pressure cooker, till soft) For masal...

Grilled Potatoes with Herbs & Balsamic Vinegar 🥔✨

Hello everyone — I’m back on An Architect Cooks after two years! 😊
It feels wonderful to start posting again, and I want to warmly welcome back all my subscribers and friends on YouTube and Facebook. Thank you for staying connected. ❤️

Today’s recipe is a simple but really flavourful one: golden grilled potato rounds cooked in a little oil until crisp, then tossed with lots of crushed garlic, fresh basil, mixed herbs, black pepper, chilli flakes, and a sprinkle of sesame seeds. I finish it with just a dash of balsamic vinegar at the end — it lifts the flavour beautifully and makes the potatoes taste extra special. Serve it hot, with fresh coriander on top.

And as always, I also share a quick design tip in every video.
Interior Design / Architecture Tip in this episode: Adding Storage — smart, practical ways to add storage so your home stays organised without looking crowded.

Do watch the full video on my YouTube channel An Architect Cooks, and tell me how you liked the recipe and the storage ideas!

— Vineeta Kapoor

Grilled potatoes with herbs and balsamic vinegar Ingredients :Boiled potatoes : 2 big Oil : 1 Tbsp Garlic : 8-10 cloves (crushed) Salt : to taste Fresh Basil : 1 Tbsp (finely chopped) Mixed herbs : 1 tsp Bl...

In this episode of "An Architect Cooks," we're preparing a rich and comforting classic – Vegetable Au Gratin. This dish brings together a medley of coarsely chopped vegetables, like broccoli, cauliflower, carrots, and mushrooms, in a creamy, cheesy white sauce. It’s then baked to golden perfection, creating a crispy top layer that's sure to be a crowd-pleaser. Whether served with garlic toast or enjoyed on its own, it’s an elegant yet simple meal for any occasion.

I’ll walk you through creating a smooth, lump-free white sauce, sautéing the vegetables just right, and achieving that perfect bake for a golden, bubbling top. This dish is not only delicious but also customizable with your favorite vegetables, making it a versatile choice for any meal.

As always, I’ll be sharing tips on Architecture or Interior Design in each episode, ensuring you leave with some creative inspiration for your home as well as your kitchen. Tune in and enjoy!

Episode 46 - Vegetable Au Gratin (Baked Vegetables) Ingredients :All purpose flour : 3 Tbsp (lightly roasted) Milk : 2 cups (at room temperature) Onion : 1 small (finely chopped) Mixed vegetables : 3 cups (coa...