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Archana started cooking later in life, but that didn't stop her from becoming a skilled baker, cook, and pickler. That's right, amongst all of her creative cooking endeavors, Archana makes jars upon jars of flavored pickles! 

Tell me a little about yourself and your background.‍

I am a retired professor from the DNR College of Home Science, where I worked for 40 years. My passion for cooking started much later in life. I took a short course in cooking during college, but that was about it. I never cooked as a child because we employed maids who made all of our food. Later in life, I started exploring creating different dishes and cuisines to cook when guests came over. I love trying out new recipes, and now, after retirement, I enjoy making these new dishes for my son and daughter-in-law. 

Tell me about how you became interested in cooking.

Before marriage, I worked a lot and cooked for myself. After the wedding, I learned that my husband was very fond of eating. He would be so happy when I made something good. His excitement fueled my interest in cooking. I became very dedicated to learning and making delicious foods. For example, if my child wanted a paratha or any snack at night in the middle of the night, I would make them something. I was never lazy about cooking for my family. Yes, I can be moody. So if I am not happy, I won't cook because I will spoil the dish. 

Who taught you to cook, or are you self-taught?

Before marriage, we employed a maid who used to cook everyday meals. My mother used to cook something special on holidays. During Holi, my mother made gujiyas and often asked me to fill them up. But other than that, I was an observer in the kitchen. 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! Even today, my brother and nephew say that my food tastes like my mother's food. Whenever my brother visits India, he always asks me to make aloo parathas because it reminds him of our mother's cooking. 

I picked up my mother's skills and some tips on food preservation during my BSc. And then I started cooking. I particularly like pickling. My grandmother has an entire cupboard full of all varieties of matris and ladoos. I always used to think, "when I have my own house, I will keep a cupboard full of things as well." And today, I have a cabinet full of pickles! I love making pickles. I have so many that I send my brother home with garlic, chili, and mango pickles! 

 Tell me a little about the dish you submitted.

I submitted green peas makhana balls. I cook them in the air fryer because it is healthier and brush them with oil for a crispy texture. 

 What was your inspiration behind submitting this recipe?

I thought to myself, "what new recipe should I make?" Then this came into my mind because lately, I've been making these kinds of balls, kebabs, and cutlets.

What are the origins of this recipe? Is this recipe your own or passed down in the family?

No one in my family used to make it. In my earlier days, I remember that I read somewhere that you can make kebabs like these and make makhanas, and I thought, "why not try this recipe?"

What makes this recipe unique to you?

Makhanas are rich in calcium, and peas are full of protein, vitamins, and minerals. They are nutritious, healthy, and tasty. And I serve them with coriander chutney. Coriander is also rich in vitamin C and Vitamin A. So this is a healthy dish.

What is one spice/ingredient you can't do without, and why?

Salt. I have to make something salty and flavorful. Green chilies and pomegranate are also some of my staple ingredients.

Do you have any favorite dishes or any favorite food memories from childhood? Something that you loved having as a child-like, your mother prepared it for you.

When I think of my mother, I am reminded of the paratha and aloo sabzi she made with her own hands. I think some people have taste in their hands, which makes their food better. Growing up, I loved sweet soan papdi and hated vegetables. While my mother forced me to eat greens, my grandmother said, "let her grow up, and she will eat everything, even vegetables." She was right; I do eat everything now. 

What is the one cooking tip you have received and from whom you will never forget?

One cooking tip that my mother said was that you should be patient while cooking because if you make something in a hurry, your dish will spoil. It would help if you devoted your real emotions to cooking. When I make my dishes for my loved ones, I have those emotions. 

What's the most memorable meal that you've made?

Once, I made too much pudina raita and had to put some of it in the fridge. After two days, I made a kadhi out of it. It came out so tasty! After that incident, I tried to replicate the dish, but it wasn't the same. Maybe it was the sourness from the curd because it was in the fridge for two days, or perhaps it had to do with the quantity of pudina. My daughter still talks about that kadhi and says she will never forget how good it tasted. 

Is there a type of food that intrigues you and that you'd like to learn to prepare?

I love tiramisu cake, but I don't know how to cook it. I want to learn how to make more intercontinental dishes. My husband was very fond of Indian cuisine, so I mostly make traditional Indian food. 

What do you enjoy apart from cooking?

I enjoy dancing and visiting my friends. Whenever I feel like it, I start dancing. I am also thrilled and content whenever I see my friends. 

Have you ever taught anyone to cook?

I have given many demonstrations in my life. My daughter used to call me whenever she had a cooking question. She lives in America, but she'd call and say, "Mom, you never used quantities when cooking, only handfuls. I have to be precise here. Will you help?" Now I have to tell her how many teaspoons, tablespoons, and cups to use.

What's the importance of sharing a meal around the table?

First, the aroma of the food will attract people around you. Then they will gravitate to the table and see the presentation. When food is beautifully garnished, people feel like eating it even if they aren't hungry. Couple an appetizing presentation with the delicious aroma, and a dish is nearly irresistible. Only then comes the taste. Suppose you make something tasty, but the display is not good. People will only know it's tasty only after eating it. The dish must be presented in such a way that it looks appetizing. Presentations make us feel like eating. Sitting with your family comes second, but first, the presentation aroma must be pleasing.