Key Highlights
- Archana's late-blooming culinary journey is a testament to lifelong learning.
- She skillfully combines her academic background with a passion for cooking and pickling.
- Archana's unique green peas makhana balls recipe is a nutritious and delicious creation worth trying.
rchana started cooking later in life but became a skilled baker, cook and pickler. She makes jars of flavored pickles. She is a retired professor from the DNR College of Home Science where she worked for 40 years. Her passion for cooking started later in life after taking a short cooking course in college.
As Archana states, "Before marriage, we employed a maid who used to cook everyday meals. My mother used to cook something special on holidays." She learned to cook after marriage noticing her husband's fondness for eating. "His excitement fueled my interest in cooking."
Archana is largely self-taught from observing her mother. As she says, "Once on a visit with my aunt, she asked me to cook the whole dinner. I was shocked. I had never made anything elaborate before, so I took out magazines and selected the recipes. I copied my mother's techniques, followed the recipes, and everything turned out perfect!"
Archana submitted the recipe for green peas makhana balls, which she cooks in the air fryer for a healthier option and brushes with oil for crispness. She came up with this unique recipe by combining makhanas which are rich in calcium and peas full of nutrients. She serves it with coriander chutney which adds vitamin C and A, making it a nutritious dish.
Apart from cooking, Archana enjoys dancing and visiting friends to stay happy. She had many demonstrations in her career and still helps her daughter with American cooking measurements over the phone. Proper presentation of food is important to attract people to eat delicious homemade meals together as a family.
RECIPE: Green Peas Makhana Balls
Cook time
40-45 minutes
Ingredients
1 cup Makhana (fox nuts)
1 cup boiled peas
2 teaspoon chopped green chilies
½ Inch grated ginger
10-12 cashew nuts
¼ teaspoon Garam masala
Salt to taste
Black pepper to taste
Directions
1. Dry roast makhanas (fox nuts) and cashews.
2. Next, grind the makhanas and cashews to a rough powder.
3. Dry roast the boiled peas for 2 minutes.
4. Grind the peas, ginger, and green chilies into a paste.
5. Mix the makhana and cashew powder with the pea paste.
6. Add dry masala to it and mix well. Shape it round to give a shape of a ball.
7. Preheat the air fryer for 5 minutes at 200 degrees C (400 degrees F.)
8. Arrange the balls in the fry basket and close firmly.
9. Set the air fryer at 200 degrees C for 20-30 minutes. Turn the balls over after 15 minutes to allow a uniform cook.
10. Sprinkle with chaat masala (optional) and serve hot.
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