Easy Banana Custard Dessert (Ready in 2 Minutes)

This is a very simple dessert that can be prepared in just a few minutes. It is creamy, comforting, and perfect when you are craving something sweet without spending too much time in the kitchen.

Custard powder is the main ingredient in this recipe. If you don't have custard powder on hand, you can easily substitute it with a combination of cornflour and vanilla essence, or cornflour and cardamom powder for a delightful flavour.

Ingredients Required

• 1 cup milk
• 2 teaspoons custard powder
• 2 teaspoons sugar
• 4–5 almonds, coarsely crushed
• 1 banana, finely chopped

Method

1. Boil the milk in a pan.
2. In a small bowl, mix the custard powder with a little milk to form a smooth paste. Keep it aside.
3. Once the milk comes to a boil, add the custard paste and stir continuously to avoid lumps.
4. Add the sugar and mix well.
5. Cook until the milk thickens slightly.
6. Add the crushed almonds and chopped banana.
7. Stir gently and serve.

Traditionally, custard is served chilled. However, I enjoyed it warm because of the pleasant rainy weather. This versatile dessert can also be prepared using other fruits such as apples and pears, and you can experiment with different nuts according to your preference.

Enjoy this quick, delicious, and comforting dessert!

 

Katachi Aamti Recipe | Traditional Maharashtrian Chana Dal Aamti

Katachi Aamti is a traditional Maharashtrian delicacy prepared using chana dal stock and aromatic spices. The word "Katachi" refers to the flavorful liquid obtained while cooking chana dal, while "Aamti" means a tangy-spicy lentil-based curry. This comforting dish beautifully balances sweet, sour, and spicy flavors with the addition of jaggery, tamarind, and freshly ground spices.

Traditionally served with steamed rice, chapati, or bhakri, Katachi Aamti is a staple in many Maharashtrian households.

Ingredients

For the Masala Powder

• 2–3 tsp dry coconut
• ½ tsp cumin seeds (jeera)
• 3–4 dry red chilies
• 2 tsp coriander seeds (dhanya)
• 2 green cardamoms
• 1 bay leaf
• 2 cloves
• ½ tsp peppercorns
• 2-inch cinnamon stick

For the Aamti

• ½ cup chana dal
• 3 tsp oil
• Salt to taste
• 4–5 tsp finely chopped onions
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 2 dry red chilies, broken
• 5–6 curry leaves
• 5 tsp thick tamarind extract
• 3 tsp grated jaggery
• Fresh coriander leaves, for garnish
• Grated coconut, for garnish

Method

Step 1: Prepare the Chana Dal

1. Wash and soak the chana dal for about 3 hours.
2. Pressure cook with a pinch of turmeric for 3 whistles or until soft.
3. Reserve the cooking stock and keep the cooked dal aside.

Step 2: Prepare the Masala

1. Dry roast all the ingredients listed under the masala section until aromatic.
2. Allow them to cool.
3. Grind into a fine powder and keep aside.

Step 3: Prepare the Aamti

1. Heat oil in a kadai.
2. Add mustard seeds and allow them to splutter.
3. Add cumin seeds, broken red chilies, curry leaves, and chopped onions.
4. Sauté until the onions turn light golden.

Step 4: Cook the Gravy

1. Add the prepared masala powder and sauté for a minute.
2. Pour in the tamarind extract and cook until the oil begins to separate.
3. Add the cooked chana dal along with the reserved stock.
4. Stir in the grated jaggery and salt.
5. Simmer for 10–15 minutes, allowing the flavors to blend well.

Step 5: Garnish and Serve

1. Garnish with fresh coriander leaves and grated coconut.
2. Serve hot with steamed rice, chapati, bhakri, or poli.

Serving Suggestion

Katachi Aamti tastes best with hot steamed rice and a dollop of ghee, but it also pairs wonderfully with roti, chapati, bhakri, or Maharashtrian poli.

Aloo Ki Bhajji (Vegetables Cooked in a Spicy Potato Base)

Aloo Ki Bhajji is a delicious twist on a traditional mixed-vegetable curry. Instead of using the usual onion-tomato gravy, this recipe uses a flavorful spiced potato base made with boiled potatoes, mint, green chilies, peppercorns, and cumin. The result is a rich, creamy curry that pairs wonderfully with roti, chapati, or paratha.  

Ingredients

For the potato base

1. 4–5 baby potatoes, boiled

   or

   4–5 tbsp mashed potato

2. 2–3 green chilies

3. 1 tsp peppercorns

4. 1 handful mint (pudina) leaves

5. 1 tsp cumin seeds (jeera)

For the bhajji

1. 3–4 baby potatoes, boiled

2. ½ cup cauliflower florets

3. 3–4 tbsp carrots, finely chopped

4. 3–4 beans, finely chopped

5. 4–5 tsp oil

6. ½ cup onion and tomato mixture

7. 1 tsp ginger-garlic paste

8. 1 tsp garam masala

9. Salt to taste

10. ½ tsp turmeric powder (haldi)

11. Fresh coriander leaves for garnish

Method

1. In a kadai or pan, sauté the onions, tomatoes, and ginger-garlic paste for about 15 minutes until soft and fragrant. Let the mixture cool.

2. Blend the cooled mixture with all the potato base ingredients (boiled potatoes, green chilies, peppercorns, mint leaves, and cumin) into a smooth paste.

3. Heat oil in a kadai and add the cauliflower, boiled potatoes, carrots, and beans.

4. Add turmeric, salt, and garam masala. Sprinkle a little water and cook until the vegetables are half done.

5. Pour in the prepared spice-potato paste and mix well.

6. Simmer on low heat for about 20 minutes, stirring occasionally. Add more water if you prefer a thinner gravy.

7. Adjust the spice level as desired. If you like it hotter, add a little red chili powder.

8. Garnish with fresh coriander leaves and serve hot.

Serving Suggestion

This curry tastes excellent with roti, chapati, phulka, or paratha. The potato-based gravy gives it a unique creamy texture without using cream or nuts.

Tip

For an even richer flavor, roast the cumin and peppercorns lightly before blending them into the potato base.

I am linking this with dish it out @ Divya's culinary journey, Vardhini

Keema Stuffed Paratha Recipe | Easy Mutton, Chicken or Soya Keema Paratha

Keema Stuffed Paratha is a wholesome and flavorful Indian flatbread filled with a spicy minced meat mixture. Traditionally prepared with mutton keema, this recipe also works wonderfully with chicken keema. 

For vegetarians, cooked and mashed soya granules make an excellent substitute, providing a similar texture and rich taste. These stuffed parathas are perfect for breakfast, lunch boxes, or a comforting family meal.

Ingredients Required

For the Stuffing

• 100 grams steamed and blended keema (mutton or chicken)
• 2 tsp fried onions or crumbled fried onion
• 1 tsp garlic paste
• 1 tsp ginger-garlic paste
• ½ tsp crushed jeera (cumin)
• 1 tsp chopped green chilli
• 1 tsp finely chopped curry leaves
• 1 tsp finely chopped mint leaves
• Salt, as required

For the Dough

• 1 cup whole wheat flour
• A pinch of salt
• Water, as required

Other Ingredients

• Oil or ghee, as required

Method

Step 1: Prepare the Fried Onions

Heat 3 tsp oil in a pan. Add 2–3 finely sliced shallots and fry until golden brown and crisp.

Step 2: Make the Stuffing

In a bowl, combine the blended keema, fried onions, garlic paste, ginger-garlic paste, crushed jeera, green chilli, curry leaves, mint leaves, and salt. Mix well to form a flavorful stuffing.

Step 3: Prepare the Parathas

Divide the dough into equal portions. Roll each portion into a medium-sized circle.

Place about 1 tsp of stuffing in the center. Gather the edges and seal the dough, pinching off any excess dough. Gently flatten and roll into a paratha.

Step 4: Cook the Parathas

Heat a tawa or griddle. Cook the paratha on both sides, applying a little oil or ghee until golden brown spots appear and the paratha is cooked through.

Step 5: Serve

Serve hot with your favorite gravy, curry, yogurt, pickle, or chutney.

How to Make Homemade Khoya Powder | Easy Mawa Powder for Indian Desserts

Homemade khoya powder is a wonderful pantry ingredient that can instantly enrich many Indian desserts. It adds a rich, milky flavor and can be conveniently stored in the refrigerator for future use.

You can sprinkle this powder over desserts, mix it into lassi, custards, puddings, or use it while preparing traditional sweets such as malpua, kheer, and many other delicacies. I'll be sharing some delicious recipes using this khoya powder soon.

Ingredients

• 1 cup khoya (mawa)
• 3 teaspoons sugar

Method

1. Crumble the khoya into a heavy-bottomed pan.
2. Add the sugar and cook on low heat.
3. Keep stirring continuously until the sugar melts completely and the mixture turns a beautiful chocolate-brown color.
4. Continue roasting until the moisture evaporates and the mixture becomes dry.
5. Allow it to cool completely.
6. Transfer to a mixer grinder and blend into a fine powder.
7. Store in an airtight container in the refrigerator.

Storage Tips

• Refrigerate in an airtight container for up to 2 weeks.
• Use a dry spoon while handling the powder to maintain freshness.
• You can also freeze it for longer storage.

Uses of Khoya Powder

• Garnish desserts and ice creams
• Mix into lassi or milkshakes
• Add to custards and puddings
• Use in malpua, kheer, halwa, and other Indian sweets
• Sprinkle over pancakes, waffles, or fruit bowls for a rich twist

Homemade khoya powder is an easy way to add instant richness and authentic Indian sweet-shop flavor to your desserts.