An Architect Cooks

08/16/2026

Kala Channa Paratha is a hearty, wholesome, and wonderfully satisfying Indian flatbread, filled with a flavourful mixture of cooked kala chana, onions, green chillies, fresh coriander, and simple everyday spices.

The coarsely mashed black chana gives the filling a lovely texture and an earthy, rustic flavour. Stuffed generously into whole-wheat dough and roasted on a hot pan with a little ghee, the paratha turns beautifully crisp on the outside while remaining soft and flavourful within.

Serve it piping hot with a dollop of white butter and some cool curd on the side. It makes a delicious breakfast, brunch, or even a complete meal—simple, nourishing, and full of comforting home-style flavours.

And, as always on An Architect Cooks, there is a little more than just the recipe! With every dish, I also share an interesting Interior Design or Architecture tip. Watch the complete video for the step-by-step recipe—and to discover this episode’s design tip.

Ingredients Cooked dry kala chana : ½ cup (coarsely mashed Onion ...

07/13/2026

These vegetarian shammi kababs are crisp on the outside, soft and flavourful within, and wonderfully easy to prepare. Made with cooked kala chana, fresh coriander, green chillies, and a simple blend of spices, they are a wholesome vegetarian take on the classic shammi kabab.

The coarsely mashed chana gives the kababs a lovely texture, while roasted besan helps bind the mixture and adds a gentle nutty flavour. Shallow-fried until golden on both sides, they are light yet satisfying and make an excellent tea-time snack, starter, or party appetiser.

Serve them hot with green chutney or ketchup, along with sliced onions and a garnish of fresh coriander. They are best enjoyed straight from the pan, when the outside is crisp and the centre is still soft and warm.

And, as with every recipe on An Architect Cooks, this episode also includes a useful Interior Design or Architecture tip. Watch the video to discover this episode’s tip along with the complete recipe.

Ingredients Cooked dry kala channa : ½ cup (coarsely mashed) Oni...

07/13/2026

Ingredients Cooked dry kala channa : ½ cup (coarsely mashed) Oni...

05/03/2026

This is a very useful kitchen staple to prepare and keep on hand. Blanching fresh green peas in lightly sweetened hot water helps preserve their bright colour, natural sweetness, and freshness, so they remain ready to use whenever needed.

The quick transfer to ice water stops the cooking immediately and helps the peas retain their lovely green appearance and tender texture. Once dried properly and frozen in zip lock bags, they can be stored conveniently and used over many months in a variety of dishes.

This is a simple but very practical method for everyday cooking, especially when fresh peas are in season. 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.

1 like. "Episode 184 : Frozen Green Peas at home"

03/15/2026

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.

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...

02/26/2026

Just another day!

01/25/2026

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

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...

10/22/2024

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!

Ingredients :All purpose flour : 3 Tbsp (lightly roasted) Milk : 2 cups (at room temperature) Onion : 1 small (finely chopped) Mixed vegetables : 3 cups (coa...

10/02/2024

In this episode of "An Architect Cooks," we’re diving into the delightful world of Sabudana and Aloo Tikki. This popular Indian snack combines the chewiness of sabudana (tapioca pearls) with the comforting flavor of mashed potatoes, all seasoned with spices like red chilli powder and amchoor for a tangy twist. Perfectly golden and crispy, these tikkis are ideal for fasting days or simply as a delicious snack to enjoy with family and friends.

I’ll show you how to prepare the sabudana just right, ensuring it has the perfect texture, and how to mix it with boiled potatoes and spices to form patties. Whether you deep fry them for extra crunch or pan-fry them for a healthier version, these tikkis will have you coming back for more!

As always, I’ll be sharing tips on Architecture or Interior Design in each episode, making "An Architect Cooks" a perfect blend of creative culinary and design inspiration. Tune in and enjoy this flavorful journey!

Sago /Tapioca pearls/Sabudana : ¼ cup (raw) Lemon juice : 1 tsp Potatoes : 4 medium (boiled and mashed) Red chilli powder : ½ tspAmchoor powder : ½ tsp Green...