Zatpat Corn biryani

This is Smita's recipe.

The other day i had some leftover rice to finish off but no vegetables to be used for
a pulao or something of that kind. All that I had was a packed of shelled corn in my freezer.
I decided to put it and my unused masalas to good use and here was the final product.

1 cup cooked basmati rice
1 cup shelled and cooked corn
1 tsp ginger-chilly paste
3-4 Maggie vegetarian masala cubes
Everest Shahi Biryani masala
Ghee
Jeera for tempering

Heat the ghee and add jeera.
After it splutters add ginger-chilly paste and fry for some time.
Then add Shahi Biryani masala and cooked corn.
After frying this for some time add the cooked rice.
I nromally add salt to the rice before cooking it so do not have to add too much of salt
later on. After the rice is mixed well add the masala cubes to the rice and your zatpat
biryani is done!!!!U can add veggies of your choice and it still tastes good..

Eggless Chocolate Cake

I had a lot of butter left, we had all the ghee we needed and some more. I was at my wits end as to how to finish the butter before we left on holiday so Smita suggested this recipe. Boy did we love it.

Method:
100 grams maida
100 grams powdered sugar
3 tblspn drinking chocolate
2 tblspn cocoa

1tsp baking powder

A big pinch of soda-bi -carb

Essence
4 tblsp homemade butter
½ cup milk mixed with ¼ cup milk (lukewarm)


Ingredients:
1.Sieve all the dry ingredients.
2.Run the butter in the mixer. Since the quantity for my mixer was too small I ran it with the milk and water mixture.
3.Fold in all the dry ingredients.
4.The mixture bubbles a little.
5.Pour in a greased container and microwave for 5 minutes if glass container is used and 4 if plastic container is used.

Almond Biscotti

Ingredients:
3 eggs
1 tsp vanilla extract
1/2 tsp almond extract
2 cups plain flour (260 grams)
150 gms sugar
1 tsp baking powder
Pinch of salt
150 gms almonds

Method:
Roast the whole almonds (blanched or otherwise) & let them cool.
Preheat oven at 300 F (150 degree C)
Mix all the dry ingredients (excluding almonds) with an electric mixer (or a hand mixer) or sieve them together a couple of times.
Mix eggs with the extracts & beat a little.
Slowly add the egg mixture to the flour & continue mixing with an electric mixer (or a hand mixer) When the dough forms add the roasted almonds.
On a lightly floured surface form a log of the mixture & then place it on a baking tray.
Bake for 30-40 mins in the oven.
After taking out let it cool for 10 mins & then cut it with a sharp knife into thin slices.
Bake the slices on one side for 10 mins again then turn on the other side for baking another 10 mins.
Cool & Store. (Lasts for a good few days in an airtight container.)

I have this recipe shared by one of the members of this forum.

The only changes I have made is that since I did not have almond extract I used vanilla essence.

Also I could not knead the dough as the recipe needed as my dough was a sticky mess I just transferred it to the baking tray I had greased and lined with flour.

I will post the pictures when I next make it as Akanksha has finished the last slice.

Our holiday snaps

We had been on a holiday to Delhi, Agra, Nainital and Kausani.

Here is a picture I have loved the most.