My grandmother made a very thick/dry version of Pindi Kura. My mom too would make this, if she had to cook something in a hurry. Today I wilted some spinach and thought will jazz it up with some eggs. Something about the water bubbling in it, made me put besan into it. There wasnt too much, just enough to soak up that extra water. It turned out to be a good curry.
I went over the roasted banana pudding recipe from yesterday and found it too consuming (shopping time, dishes, baking time), I finally decided on caramelized banana pudding . And meringue making is merry. Flour is used in making the custard. all purpose flour plays the corn starch role of thickening the custard. I used Parle G instead of vanilla wafers.
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