- Following 677
- Followers 32.6K
- Engagement 0.6%
- Avg likes 166
- Avg comments 16
About Archana Chari
Archana Chari (@archkc) is a Blogger creator on Instagram, also filed under Parenting and Food & beverage. The account has 32,598 followers and 500 published posts. Recent posts average 166 likes and 16 comments, an engagement rate of 0.6%.
With 32.6K followers, Archana Chari is a micro creator by the common 10,000 to 100,000 definition. Set against 677 accounts followed, the audience works out to about 48 followers per account Archana Chari follows. Archana Chari uses an Instagram professional account. Flinque files Archana Chari under 5 categories, led by Blogger and followed by Parenting, Food & beverage, Food & Drink and Cuisine.
The Instagram bio for Archana Chari runs to 16 words across 3 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Archana Chari dates from May 2026.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
500 Posts
All 10 recent posts Flinque holds for Archana Chari are videos. Archana Chari has built a substantial archive of 500 posts. Against the audience, that is roughly 65 followers for each post published. Archana Chari also keeps 2 story highlights on the profile. All 10 carry captions, averaging 220 words each. The captions are written mainly in English. Words that recur across them include recipe, minutes, powder, rice and little. The captions tag #indianfood, #biryani, #yoghurtcake, #easybaking and #instantpotrecipe.
No mixer. No fancy steps. No weighing scales. Just one bowl, one yoghurt cup, and a cake that will be so joyful.
Traditionally, this recipe uses those little supermarket yoghurt pots (usually around 125g) as the measuring cup for everything. But the yoghurt I had at home was much bigger, so I used a 1/2 cup measuring cup as my “cup” for this version. A 1/2 cup is 125g.
It’s also the perfect recipe to bake with children because everything is so simple and forgiving — little hands can help measure, pour, mix so easily! I read that kids in France make this cake in school.
✨ French Yoghurt Cake ✨
• 1 measure yoghurt (regular homemade yoghurt works well. I used storebought vanilla yoghurt)
• 1 measure neutral oil (like vegetable oil)
• 2 measures sugar
• 3 measures flour
• 3 eggs
• 1 tsp baking powder
• 1 tsp vanilla or lemon zest (optional)
• Chocolate chips / berries if you want to add
Method
Mix together the yoghurt, oil, and sugar. Add the eggs one at a time, whisking well after each one. Stir in the vanilla (or lemon zest). Then add the flour and baking powder and gently mix until combined.
Bake at 180C for 35-40 minutes. If you insert a skewer and it’s clean, the cake is done. If it has some bits but the top is browned, cover the cake with some foil and let it cook a bit longer. I used a 6 inch round pan
If using raspberries or fresh fruit, pour half the batter into your lined cake tin, layer the fruit, then top with the remaining batter. Try not to overmix once the fruit is added. Lemon zest works beautifully with berries 🍋
If using chocolate chips, fold them through right at the end and go with vanilla instead 🤍
And honestly? The cake is absolutely delicious even without any mix-ins at all.
I shared this recipe in 2020 when everyone was making it during lockdown. I recall eating half the cake drowning my worries in it. Today we had it with such joy. My kid came back for so many times to pick the crumbs. Winner of a cake!
#yoghurtcake #easybaking
This payasam has graced many kitchens on Onam and Vishu. It’s a fantastic recipe and today’s variation - I’ve used jaggery instead of sugar.
The beauty of temple prasadam style payasams is how simple it is. The Ambalapuzha payasam on my blog uses matta rice, milk and sugar. This Thiruppullani paal payasam uses regular rice, milk and jaggery. It’s flavoured with saffron and a little pacha karpooram. The cashews and raisins are optional.
Recipe to make a paal payasam with IP settings is below. I will add the jaggery variation method in comments.
Ingredients
1 litre milk
⅓ cup broken rice (soak rice for 10
minutes, drain and pulse)
¾ cup sugar use between 1/2 cup to 3/4 cup depending on how sweet you like your payasam. 3/4 cup is really sweet!
1 tsp cardamom powder
2 tsp ghee
few cashews for garnish optional
Instructions
Soak the broken rice in water for 20 minutes.
Instant Pot Method
To the Instant Pot, add ghee. Spread it on the base and then add milk, sugar, drained rice and mix well.
Set it on the ‘STEAM’ mode for 25 minutes. Open after pressure releases fully.
Ensure that the valve is in SEALED position.
Open after pressure is fully released. Add cardamom, optional fried cashews and serve.
Some additional tips
- For this recipe, full fat milk and white sugar ( or raw sugar ) is best suited.
-This payasam is SWEET! I would reduce the sugar to 1/2 cup or even 1/3 cup if you do not like your desserts very sweet.
-The consistency is thick for this payasam as it cools. The milk is reduced as well. So, if you prefer a more flowy consistency, add about 1 cup of boiled milk after it is fully cooked. You may need to adjust the sugar later.
-The same recipe can be used for other short-grained rice like seeraga samba, ponni or sona masoori. For a long grain rice like basmati, reduce the cooking time by five minutes.
This Paneer Biryani is all about that perfect texture. Every grain separate, soft paneer, and BIG flavour; all in just 30 minutes.
No mush. Every grain infused with flavour.
Top tips for that dreamy biryani texture in the Instant Pot
• Soak your basmati — hydration = long, fluffy grains
• Marinate the paneer — flavour in every bite
• Don’t skimp on ghee/oil — it matters
⏱ IP Settings: Saute mode → Pressure cook 2 mins → Release after 5 mins
🍚 Ratio: 1 cup rice: 1.5 cups liquid (adjust for curd/tomato)
I made this originally for the regular pressure cooker and have documented it on the blog as ‘Mutter Paneer Biriyani’. Ran out of peas today, so it’s just paneer. For many years now, I’ve only made it in the IP, so the settings here are timed to perfection.
👉 Save this for your next quick dinner & send it to someone who loves biryani!
💬 Comment “BIRYANI” and I’ll DM you the recipe link
❤️ Follow for more easy, flavour-packed recipes like this
#indianfood #biryani #instantpotrecipe #30minutemeals
5 dals, one pot, and a meal that feels like a warm hug.
Paired with jeera rice, it is simple, nourishing, and so satisfying. Best of all, it’s really quick!
Save this for a wholesome weekday meal
Ingredients
For Panchmel Dal:
1 tbsp each of 5 different dals. I used moong, toor, channa, masoor and whole green moong. You can use any dal of your choice
Pinch of turmeric
ghee
For Jeera Rice:
1 cup basmati rice (cleaned)
2 cups water
2 tsp cumin seeds
1 tsp ghee
Salt to taste
For Tadka:
2 tsp ghee
1 tsp cumin seeds
1 finely chopped onion
1 inch finely chopped ginger
1/2 tsp turmeric
1 tsp chilli powder, coriander powder and kasoori methi
1 medium sized finely chopped tomato
1 chopped green chilli
salt to taste
coriander leaves for garnish
Method:
- Rinse and soak the dals in hot water for 1 hour.
-Transfer to a vessel with turmeric and ghee.
-In another vessel, add rice, water, cumin seeds, ghee, and salt.
-Stack both vessels in the Instant Pot and cook in Manual mode for 8 minutes and let pressure release naturally. Once the dal is cooked, whisk it well.
-For the tadka, heat ghee and add cumin seeds, onion, and ginger.
-Add turmeric, chilli powder, kasoori methi, and coriander powder.
-Add tomatoes, chillies, and salt and cook until soft.
-Pour in the whisked dal and let it simmer for 5 minutes.
Serve hot with jeera rice and some pickle!
Simple, nourishing, and perfect for when you want something wholesome without spending too much time in the kitchen!
#panchmeldal #dalrecipe #comfortmeals #onepotmeals #instantpotrecipes
Save this recipe and make it soon!
Roast in 1/2 tsp sesame oil:
2 tsp each urad and gram dal
2-3 red chillies
1/2 tsp pepper, cumin and fenugreek
Separately, sauté one medium sized tomato and grind all together with water.
Grind the roasted dals and chillies first and then add the tomato.
Now, temper mustard, toor dal, curry leaves, red chilli in sesame oil, add manathakali (black night shade berries - this is optional, it’s usually added in weddings), add a cup of thin tamarind water, turmeric,hing and once it boils for a couple of minutes, add the ground mixture and let it simmer until thick. Add a little jaggery in the end.
The consistency is a little thick than a regular vethakuzhambu and a little of this with some curd rice will surely take you to a wedding saapadu, atleast momentarily!
It’s also really good with rice, as a kuzhambu.
This base recipe is from Ask Chitvish.
#tamilfood #tamilwedding #indianfood #southindianfood
Recipe is on pinned comment. If you want the whole blog with details on how to make in IP, pressure cooker - comment ‘Recipe’ and I will send to you.
Kathirikai Gravy
Vengaya Pachadi
Possibly made the best ever biryani of my adult life today! I am not a big fan of this dish, because didn’t have much growing up. BUT, in the last year we started ordering takeaway biryani from a local place and I’ve been loving it! My usual recipe is like everyone else’s - cooking rice till almost done, making a gravy with spices, curd and putting them on ‘dum’. Today, I cooked them all together - in a single pot, and oh boy, this was so fabulous! Never going back to that way again.
Wanted to take a nice picture, but zero leftovers. Best feeling ever.
Let me know if you’d like the recipes!
#biryani
a melt in the mouth delight made in one bowl with a handful of ingredients.
🌼 Condensed Milk - 85 grams
🌸 Dessicated Coconut (unsweetened) - 110 grams
🌼 All purpose flour aka Maida - 25 grams
🌸 Baking powder - 1/4 tsp
🌼 Cardamom powder - 1/2 tsp
🌸 Salt - a pinch
🌼 Milk - a tbsp or two if required
⭐️ Mix all ingredients together in a bowl. Add milk only if unable to form a dough. It will be a thick scoopable dough.
⭐️Make small balls, flatten and place on a lined baking sheet
⭐️Bake at 180C for 13-15 mins. Remove once you see a little browning on the top. Cool and enjoy!
These are mildly sweet with a hint of cardamom and the flavour of coconut. They’ve a chewy yet crunchy texture. I’ve tried this with vegan condensed milk and that works too.
No cup measurements on this one. I definitely recommend this one if you’re looking for an easy bake within 30 minutes.
#coconut #macaroon #egglessbaking #cookie
This Chocolate Banana Bread is what happens when banana bread and brownies fall in love.
Dry Ingredients:
1 and 1/4 cup of whole wheat flour (or use all purpose flour)
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup of mix ins (I used half cup chopped walnuts and half cup of chocolate chunks)
Wet Ingredients:
1/2 cup melted butter (softened to room temp)
3/4 cup granulated sugar
2 tbsp flaxseed meal mixed with 6 tbsp of water (or substitute with 2 eggs)
1/4 cup yoghurt
2 cups of mashed bananas (about 4 medium or 3 large bananas) - around 350 grams
1 tsp vanilla
2 tbs warm milk
Method:
Add all the dry ingredients into a bowl and mix well.
In another bowl, combine the butter and sugar till it dissolves. Add vanilla, yoghurt, flax eggs (or eggs one at a time), mashed bananas and mix till combined.
Add the dry ingredients and milk into the wet ingredients and mix till combined. Do not over mix.
Pour into a greased loaf pan (I use a 9*5 inch) and bake for 60-65 minutes on 170C. Around the halfway mark, cover the top with foil so it doesn’t burn on top and also cooks fully without drying out. Let it sit on the counter for an hour before slicing.
This can be stored in room temperature for 3 days and then kept in fridge. It can also be frozen.
Base recipe is from Sally’s Baking Addiction.
I have a restaurant style paneer curry recipe on the blog, used the same except for the pan frying part. will link it on my stories.
adding the steps to airfry the vegs and paneer:
chop capsicums, onions. season with chilli powder, salt, a little garam masala and some oil. i had about 2 cups of vegs.
separately, do the same with paneer.
to the airfryer basket, add vegs first and cook at 180- 200C for 3 minutes. mix/shake well and add the paneer on top. cook for 3 minutes again, shaking it in one minute intervals.
you can just add this to any gravy, use it as a wrap or sandwich filling or just add some greens and make it a salad.
#indiancurry #airfryer
#phulkas #dinner #paneer
Archana Chari's engagement
Archana Chari's engagement rate on Instagram is 0.6%, under 1%, fewer than 1 like or comment per 100 followers. On a typical post that comes to about 1 like or comment for every 167 followers. An average post collects 166 likes and 16 comments, close to 10 likes for each comment.
Engagement rate
0.6%
- Avg likes
- 166
- Avg comments
- 16
- Interactions : followers
- 1 : 167
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These answers about Archana Chari are generated from the Instagram profile data Flinque holds for the account.
Who is Archana Chari?
Archana Chari (@archkc) is a Blogger creator on Instagram, also filed under Parenting and Food & beverage. Archana Chari uses an Instagram professional account. The Instagram bio for Archana Chari runs to 16 words across 3 lines.
How many followers does Archana Chari have?
Archana Chari has 32,598 followers on Instagram (32.6K). Set against 677 accounts followed, the audience works out to about 48 followers per account Archana Chari follows. Archana Chari has built a substantial archive of 500 posts.
What is Archana Chari's engagement rate?
Archana Chari's engagement rate on Instagram is 0.6%, under 1%, fewer than 1 like or comment per 100 followers. On a typical post that comes to about 1 like or comment for every 167 followers. An average post collects 166 likes and 16 comments, close to 10 likes for each comment.
What does Archana Chari post about on Instagram?
Flinque files Archana Chari under 5 categories, led by Blogger and followed by Parenting, Food & beverage, Food & Drink and Cuisine. All 10 recent posts Flinque holds for Archana Chari are videos. The 10 recent Instagram captions Flinque holds for Archana Chari repeatedly use the words recipe, minutes, powder, rice and little. Archana Chari's captions carry hashtags such as #indianfood, #biryani and #yoghurtcake. Archana Chari writes those captions mainly in English. Archana Chari keeps 2 story highlights, which open with a free Flinque account.
How do I contact Archana Chari for a collaboration?
Archana Chari's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. Brands with a free Flinque account can shortlist Archana Chari and use Flinque's outreach tools wherever a contact route is on file.
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