Archana Mundhe shares approachable Indian recipes at Ministry of Curry, combining family cooking traditions with Instant Pot, air fryer and stovetop methods.
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Archana shared angoori rasmalai made with small homemade chenna balls soaked in pistachio and cardamom milk. Her guide explains how to shape, cook and soak them.
ministryofcurry.comRead the recipeHer whole wheat and jaggery malpua recipe comes from her family kitchen. She recently filmed her mother making the pan-fried sweet during a visit to the US.
ministryofcurry.comRead the recipeArchana published her homemade rasmalai method, translating her mother’s descriptions into precise measurements and timings through repeated test batches.
ministryofcurry.comRead the recipeShe added a traditional rabdi recipe made with whole milk, sugar and cardamom. The post recalls making a batch with her mother and serving it with jalebi and malpua.
ministryofcurry.comRead the recipeArchana shared her mother’s Maharashtrian colocasia-leaf curry, with tamarind, jaggery, peanuts and a garlic tadka. She recorded the method in cups and spoons for readers.
ministryofcurry.comRead the recipeFollow her for family recipes, cooking tips and new dishes to try.
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