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 Banana Bread Recipe without Oven by Mayelas Kitchen

Banana Bread by Mayelas Kitchen

Craving delicious banana bread but don't have an oven? No problem! Mayela's Kitchen shows you how to make a fantastic banana bread recipe without ever turning on your oven. This easy-to-follow recipe is perfect for beginners and uses simple ingredients you likely already have on hand.

In this video, you'll learn how to create a moist and flavorful banana bread using a steamer or even a pot on your stovetop. We'll cover all the steps, from mashing the bananas to achieving perfectly cooked bread.

Get ready to enjoy warm, homemade banana bread without the hassle of an oven.  This recipe is a lifesaver for dorm rooms, apartments without ovens, or even for a fun camping treat!

Recipe Video


Bananas  - 2 pcs - Kelai
Egg - 1 pc - Anda
Sugar - Half Cup - Cheeni
White Flour - 1 Cup - Maeda
Baking Soda - Half Teaspoon
Cooking Oil - 1/3 Cup - Tael

How to Make

Mash the bananas with help of a folk and turn it in to paste. Now add egg in it and beat them well. 
Add Sugar in it and mix well. Now add White flour and Baking Soda in it, mix up well. 

After the mixture is ready, Take a baking pan and grease it with Cooking oil. You can add the material directly in to it or you can also use baking paper. 

Now preheat a stove / pressure cooker before putting your baking in it. I will recommend preheating it for atleast 10 to 15 minutes on low flame. Now put your baking pan in it. Make sure the flame is low.

Let it cook for 40 to 45 minutes maximum. After that take out the pan and with help of a tester / knife check if it is completely cooked. 

Enjoy your banana bread with your family. 

Click here to Watch Chocolate Frosting Recipe (Coming Soon)

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Crispy Chicken Wings Picture

This video features a quick and easy recipe for delicious homemade Crispy chicken wings that are guaranteed to be a crowd-pleaser.

We will guide you through every step, from prepping the wings to achieving that perfect crispy golden brown exterior. Whether you're a seasoned cook or a Ramadan recipe beginner, this video is perfect for you. So grab your ingredients, hit play, and get ready to whip up some unforgettable chicken wings for your Iftar spread!



Chicken Wings - 500 Grams
Soya Sauce - 1 Tbsp
Salt - Half  tsp - Namak
Ginger Garlic Paste - Half tsp - Adrak Lehsan paste
Black Pepper Powder - Half Tsp - Kali Mirch Powder
Red Chilli Powder - Half Tsp - Laal Mirch Powder

White Flour - A bowl - Maida
Cold Water - A Bowl - Thanda Pani
Chicken Powder - 4 Tbsp - Murgi Powder
Salt - Half Tsp - Namak


Marinate Chicken Wings

Clean and wash the wings. Then dip them in to Vinegar and Salt water for 30 mins. If you have time then you can dip them for couple of hours. This will add a salty flavor in to the meat.

Take a Bowl and add all the wings in it. Then add all the sauces and spices in it and mix them well. Give them rest for at least 30 mins.

Preparing Chicken Wings

Take a bowl and add white flour, Chicken Powder and Salt in it. Mix these ingredients well with help of a fork.

Now cover the wing with the layer of this mixture.
After covering it, Now add the covered wing in the cold water. Now cover it again with the White flour mixture and press it with your hand and put it in a tray.

Cover / Do coating of all the wings in the same procedure. Now they are ready to Fry.

Frying Chicken Wings

Preheat the Fry Pan on Low to Medium Heat. Make sure the flame is not turned from Medium to High otherwise the wings will get cooked from outside but will remain raw from inside.

Fry one side of the wing for 3 minutes and then change the side of the wing. Give other side the same time. Once Light golden color is visible on the wings you can put them in the strainer so the oil disperse. Now dish out and enjoy it with your family.

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Mayela wanted to eat Potato fries and was not ready to wait. If your kids also put you in such a situation then here is a Quick recipe of delicious Potato fries that you can make with 4 ingredients that are always available at home.



Potato - Aloo
Red Chili Powder - Laal Mirch Powder
Flour - Ata
Salt - Namak
Cooking Oil - Tael

To know how to Make please watch the video. English guidelines have been added in the video.

Click here to watch Donuts Recipe for Kids

Click here to watch Chocolate Frosting Recipe.

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In this Eid special dessert recipe video, Mayelas Kitchen demonstrates how to make a mouthwatering Lab-e-Shireen. Lab-e-Shireen is a popular Pakistani dessert made with milk, cream, vermicelli, fruits, and nuts. With step-by-step instructions and clear explanations, Mayelas Kitchen shows you how to prepare this delicious dessert easily at home. Whether you're celebrating Eid or just looking for a sweet treat, this Lab-e-Shireen recipe is sure to delight your taste buds. So, get your cooking tools ready and follow along with Mayelas Kitchen to create this decadent and delightful dessert.

Recipe Video


Milk - 2 Liter- 
Cream - 2 Packs - 
Dried Whole Milk - 500 gram - Khoya / Mawa
Vermicelli - 1 Pack - Sawaiya
Almonds - 1 Cup - Badaam
Sugar - Half cup or as required - Cheeni
Fruit Cocktail - 1 Can
Ras Gullah - 250 Gram
Banana Jelly - 1 Pack
Strawberry Jelly - 1 Pack
Custard - 5 tbsp

How to Make

Boil the Milk and when it is boiling then stir it and add Sugar. Let the sugar melt. After that add Custard powder in cup and mix it so no solid part remains in it. 
Add Custard Milk in the main cooking pot of Boiling Milk and stir well. When another boil comes just turn off the flame and let it cool down. 

While the custard cool prepare you jelly and cut it in to small cubes. The size of the cube depends on your choice but we recommend the size we have shared in the video. 

After the Milk cools down add Boiled Colorful vermicelli in it and mix it well. Make sure the vermicelli spreads thoroughly. Now add fruit cocktail can and mix it well. 

After fruit cocktail, it is turn of Dried whole milk to go in the cooking pot. Make sure that you turn the dried whole milk in to liquid format by stirring it well. Now add Cream Packs and mix them well too. 

The recipe is in final stage, Now just add jellies and stir it with light hand so they do not break and then dish out. Add Ras Gullas in it after dishing out or you can add it while adding the jellies but for a better presentation it is good to add them at the end after dishing out. 

Enjoy this recipe with your friends and family. Enjoy. 

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In this YouTube video, you'll learn how to make a traditional Asian recipe known as Rice Curry Pich or Pitch Chawal in Hindi and Urdu. This dish, also referred to as Rice Soup, is made with new season rice and is enjoyed in various ways by different people. Some prefer it as a soup, while others like to have it with roti bread or white rice. Not only is this dish delicious, but it's also a healthy option. Follow along with the recipe to try it out for yourself!

Recipe Video


Rice – As required - Chaawal

Cooking Oil – 6 tbsp – Tael

Ginger Garlic Paste – 1tsp – Lehsan adrak paste.

Tomatoes – 3 pcs – Tamatar

Potatoes – 2 pcs - Aloo

Spring onions - 1 cup – Hara Payaz

Salt – As required – Namak

Red Chili Powder – Half tsp – Laal Mirch Powder

Turmeric Powder – 1 tbsp - Haldi

Cumin Powder – Half tsp – Zeera Powder

Coriander powder – 1 tbsp – Dhania Powder

Ginger – Half inch - Adrak

Green Chili – 2pcs - Sabaz Mirch

Water – As required - Paani


Making Rice

Take new rice and soak them in water for 30 minutes. After that take a wide cooking pan. Add water and two table spoon salt in the cooking pan, boil it. When it is boiling hot add rice in it and cook them for 15 to 20 minutes. Make sure to stir them with spoon but only with lite hands otherwise you might end up breaking the rice.

Keep checking the rice and only strain them after they are in the middle state (Not to hard neither too soft). When the rice are ready, strain them and secure the water in another cooking pot. Add the rice back in to the Cooking pan you used to boil them. Cover the lid and put them on rest at low flame for 5 mins. After they are ready just mix them once with lite hands.


Making Rice Pich – Curry

Lets cook Pich (Rice Curry) now. Take a cooking pot and add cooking oil in it. After the oil becomes hot add ginger garlic paste in it and Sauté it until its color becomes lite golden. After Sautéing Ginger Garlic add Spring onions in it and mix them for 2 to 3 seconds only as you should not soften them. Now add sliced tomatoes.

Soften the tomatoes as Masala has to be prepared from them. Now add Salt, Red Chili Powder, Turmeric Powder, coriander powder and Cumin Powder in it. Now we will mash the tomatoes completely and mix these all spices together.

Once the spices turn in to paste smooth soft shape add potatoes in it and mix them well. Not it is time to add the strained water of rice that we secured while cooking the rice. Add that water and mix it. Now add sliced ginger and green chilies and mix again. Let it cook on flame for 5 minutes.

Now check if the potatoes we added are cooked. You can check with help of a fork by poking it into the potatoes to know if they have become a bit soft or not. During this the curry will also become thick and when it does add a Spoon of cooked rice in it. The addition of rice will give it a beautiful look and also enhance its taste. At last add fresh coriander and mix it and serve to your family and guests.

The Rice curry can be eaten with Roti, Rice or plain. Enjoy.  

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Gajar Halwa also known as carrot halwa, is a popular recipe in the Middle East and Asia, particularly during the winter months. We have made it with Khoya. It is enjoyed by many as a sweet and delicious dessert.

Video Recipe


Carrots - 5 kg - Gajarai
Desi Oil - 300 gram- Desi Ghee
Green Cardamom - 6 pcs - Sabaz Ilayachi
Milk - 1 Glass - Doodh
Dried Evaporated Milk - 500 gram - Khoya / Mawa
Sugar - 1 Glass - Cheeni
Raisin - As required - Mewa
Pistachio - As required - Pista
Almond without skin- As required - Badam chilkai k begair


Add Desi Ghee in Cooking pot along with the Green Cardamoms, let desi ghee melt. After it is melted add the sliced and washed carrots in the pot. Do not use chinese carrots, We recommend you to use Desi Organic Carrots. Remember to add the carrots half by half while mixing them. Cover the lid of the pot for 5 mins to soften the carrots.

After opening the lid, mix the carrots again. Add one glass of milk. Cook the carrots until the water that was dispersed from carrots and the milk added gets dry. Now add 1 tbsp Desi Ghee along with a glass of sugar and mix them well.

Now also mix the melted sugar well and Sauté the carrots well. It took me 15 minutes to cook my carrots and the timing will depend on the quality of your carrots. After your carrots are ready mix Pistachio, Raisin and Almond in it and mix them well.

Now turn off the flame and add Khoya/Mawa in it. Mix it up with lite hands and only once.

Our Soft and delicious Gajar Halwa is ready to serve. Enjoy it with your family and friends.

Gajar ka Halwa Recipe

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Peshawari Mutton chops recipe


Peshawari Mutton Chops is one of the most favorite recipe of meat lovers. The Chops / Chanp meat is really tender and the spices make it delicious.

Recipe Video


Mutton Chops -  1.5 kg - Bakrai ki Champ
Meat fats - .350 gram - Roghan - Charbi
Tomatoes - 8 Large Pcs - Tamatar
Ginger Garlic Paste - 1 tbsp - Lehsan adrak paste
Ginger Sliced - 1 inch pc - Kati hui Adrak
Salt - 1 tbsp - Namak
Cumin Powder - 1 tsp - Zeera Powder
Black Pepper Powder - 1 tsp - Kali mirch powder
Turmeric Powder - 1 tsp - Haldi Pwoder
Red Chili Powder - 1 pinch - Laal mirch powder
Cooking Oil - 1/3 cup - Tael


Take a Fry pan and add cooking oil in it. After oil gets hot add meat in it and turn the flame to medium. It will take 2 to 3 minutes for the meat to change the color, when it does then change its side to bring the same color on the other side. Keep it in this position for 5 to 7 minutes.

Mutton will disperse its own water after this process, we will dry this water by cooking it. This process will cook the meat and remove its smell. During this I added Ginger garlic paste in it that was liquified in 3 tbsp water. After adding stir it well. 

Add salt and mix it well. Keep it on medium flame for 10-15 minutes so ginger garlic paste gets well cooked. Remember to stir the spoon after 5 minutes so the meat does not gets stick with the Fry Pan. 

Now add Two glass of water in the fry pan and mix the meat well. After setting the meat add third glass of water so meat disappears completely in the water. Now cover the lid of the fry pan and let the meat cook for 40 to 45 minutes on medium flame. When you will open the lid the water would have been dried and the oil should be visible on the sides.

Add sliced tomatoes in the pan and to soften them, keep the pan on low flame for 10-15 minutes. If even after cooking meat for this much time does not gets well cooked then add a bit water in it and extend the cooking time. 

When the tomatoes become soft peel/remove their skin with tongs and then mash all the tomatoes leaving no hard piece behind. The tomatoes should be turned in to paste. After mashing tomatoes, dry the water that tomatoes have dispersed.

Now we will add spices in the water dispersed by tomatoes and mix them well. We will stir them on heat until the water disappears and oil is visible. 

After the meat is well Sautéed and water disappears, add a bit coriander along with the green chilies and mix again. Your recipe is ready to be served. Enjoy it with you family and friends.  
Peshawari Mutton Chops

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 Paneer Halwa recipe without eggs - Cottage Cheese dessert by Mayelas Kitchen

Paneer is called Cottage cheese in English.

It is full of Proteins, Minerals and Vitamins but if your family, kids do not like to eat it plain then turn it in to Paneer Halwa, A delicious Cottage Cheese dessert.

This is a creamy sweet recipe that every one loves. Remember to eat it hot, you will love it.

Recipe Video


Cottage Cheese - Made of 2 liter milk - Paneer
Mawa - 250 gram - Khoya
Almond - As per your choice - Badam
Raisins - As per your choice - Kishmish
Pistachio - As per your choice - Pista
Clarified Butter - 2 tbsp - Desi Ghee
Sugar - Half cup - Cheeni


  • Take a Cooking Pot and add Clarified butter in it along with the cardamoms. 
  • When butter melts then add Cottage cheese in it and mix it well with each other. 
  • After it is mixed then Sauté it a bit. But do not change its color too much. Make sure to break cheese in to pieces to Sauté it well in butter.
  • Now add sugar in it and let the sugar melt.
  • Mix up the cottage cheese with melted sugar to enhance its taste.
  • Now add Mawa - Khoya in it and mix well. Until it turns in to a creamy form. 
  • After it turns in to a creamy shape then just add dry fruits (Garnish) and enjoy it with you and your family or friends.

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4 Ingredients Quick Party Dessert by Mayelas Kitchen

If there is a party and you want to make a delicious dessert in no time then this 4 ingredients quick party dessert is for you. You can make it in 5 minutes.



Condensed Milk - 1 Pack (390 grams) - Garha Meetha Dudh
Fresh Cream - 2 packs (Total 400 grams) - Malayi
Fruit Cocktail - 1 Tin (567 grams) - 
Mary Biscuits - 6 packs (Depends on the dish used)


  • Take a bowl and mix Condensed milk and fresh cream in it until it turn in to a creamy batter. 
  • Separate the fruits and sweet syrup from the tin. 
  • Now dip the biscuit in the sweet syrup and add it in your dish. Make sure to cover the base with biscuits. 
  • Now add the creamy batter on the as the first thick layer on biscuits. 
  • Add Fruits on the batter. 
  • Now repeat the process. Add layer of the biscuits, the same way you did at the start by dipping them in the sweet syrup first. 
  • After that add layer of creamy batter.
  • Then another layer of Fruit Cocktails. 
  • Add creamy batter again. 
  • Now mash/crush some biscuits and you can Garnish - Decorate your dessert with it. 
Your Party dessert is ready. Enjoy it with your family, friends and guests. 

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Introduction of Halwa Poori Recipe

Halwa Poori recipe is one of the most favorite Desi Breakfast worldwide. Halwa makes it sweet and combination of Chana Masala gives it a salty touch. Our Halwa Poori is made with Desi Ghee so even after being a heavy breakfast, it is healthy.

Recipe Video

Ingredients of Channa Masala

Chickpea - 500 gram - Safaid Channa
Baking Powder - 1 tbsp
Salt- 1 tbsp - Namak
Cooking Oil - Half Cup - Tael
Chopped Onions- 2 Medium pcs - Kattai Payaz
Ginger Garlic Paste - 2 tbsp - Lehsan Adrak paste
Turmeric Powder - 1 tbsp - Haldi
Red chili powder - 1 tsp - Laal mirch
Salt - 1 tsp - Namak
Cumin Powder -1 tsp - Zeera powder
Fenugreek Powder - 1 tbsp - Kasuri Methi
Black pepper powder - 1 pinch - Kali mirch powder
Blend of spices - 1 tsp - Garam Masala
Nigella Seeds - 1 pinch - Kalonji
Chicken Cubes - 2 cubes (As per choice- Can be skipped) 
Water - Pani

Ingredients of Halwa (Pudding)

Semolina - 1 cup - Suji
Sugar - 1 cup - Cheeni
Cardamom - 5 pcs - Ilayachi
Raisins - To Garnish - Kishmish
Boiled Almonds - To Garnish - Ublai Badam
Pistachio - To Garnish - Pista
Water - 2.5 cups - Pani

Ingredients of Poori

White flour - 4 cups - Maida
Salt - 1 tbsp - Namak
Yogurt - 2 tbsp - Dahi
Warm Water - 1 cup - Neem Garam Pani
Cooking Oil - Tael


Making Channa Masala

Put Chickpea in water overnight and do not forget to add baking powder in that water. 
Next day rinse them and add these chickpea in a pressure cooker and add three glass water along with 1 tbsp salt. Pressure cook these ingredients for 10 minutes. 

After 10 minutes take out a chick pea and mash it between your fingers to know if it is well cooked or not.  When they are well cooked move them in a strainer and save the boiled water in kettle.

Now take a pressure cooker and put it on the stove. Add oil in it and Chopped onions.  Cook the onions until they become lite brown. When the color changes add Ginger Garlic paste in it and cook until the rawness turns in to well cooked. 

Add some water so the material does not sticks to the cooker. Now add all the dry spices in it that are starting from Turmeric powder in the ingredients list of Channa Masala. Mix them well and then add Boiled Chickpea in these spices and Sauté them for 3 to 4 minutes.

Remember to use lite hands so you do not break the chickpeas. After Sautéing add chicken cubes in it (These can be skipped if you are a vegan). When the chickpea are well Sautéed then add the water we saved earlier. If that water is in low qty then you can also include fresh water in it. 

Now we will pressure cook it again for 10 minutes. After ten minutes my chickpea are ready. Now Garnish them with sliced Ginger and green chilies. 

Making  Halwa (Pudding)

First we will prepare treacle. Add water, cardamom and sugar in a kettle and put it on flame. Stir it until the sugar melts completely. After it melts keep cooking it for 3 to 4 minutes. 

Now take another Kettle and add Desi Ghee in it. Now add semolina in it and stir it with lite hands (Low pressure). After 5 mins you will found Desi Ghee to be on the sides of the kettle. Keep Sautéing the Semolina on Medium flame.

When the Semolina is ready then add Treacle that we prepared earlier but with great caution. Add it slowly and carefully otherwise you can have its splash that can cause burns. After adding treacle keep stirring it. Now cover it with a lid and let it rest for 2 to 3 mins on medium flame. 

Open the lid now and your pudding is ready to serve. You can garnish it with almonds, pistachio and raisins. The choice on garnish is all yours. 

Making  Poori

Take a bowl and add white flour in it along with the salt and mix it to blend them together. 
Take a cup of warm water and add two tbsp yogurt in it and mix it well. Add some of the water mixture in the flour and mix it with your hand. After the material turns a bit solid add rest of the water mixture in it. 

Now if you need liquid to knead the flour, You can use simple warm water. When the white flour turns in to the dough, Grease it and cover it with lid. Give it rest for at least 10 minutes. 

After 10 minutes take out the dough and put it on a clean but oil greased counter / base. Divide the dough in two pieces by cutting it with a knife. Stretch the dough on the counter and cut smaller doughs out of it. Now shape the cut piece in to a round dough piece as like a dough of Roti. 

Now grease roller pin with cooking oil before rolling the Dough. Take a dough and press it with your hands then roll it under roller pin. It is better to keep the size of the Poori medium 

Put the rolled dough in the preheated Oil in fry pan. Use spoon to pour preheated oil on the poori, this will make it well protuberated. 

Now change the side and pour oil on the other side as well. We will make it well cooked this way.

When your poori changes it color to golden brown that means it is ready to serve. 

Enjoy your Halwa Poori and Channa Masala with your family and friends. Enjoy 

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I am a foodie. I invent and try new recipes regularly. Instead of keeping flavors limited to me, i have decided to share it with every one through my recipe blog and Youtube channel. I make Pakistani, Indian, Yemeni, Arabic, American, British and different recipes from other parts of the world and love to share them with my viewers and readers. Do try my recipes as i have shared them in an easy to understand way. Enjoy. Do not forget to Like my Facebook page and subscribe my YouTube channel.