Mix the butter and sugar with the handheld mixer.
Add Egg and mix again till thick and smooth paste
Sieve the maida, baking powder and salt together.
Preheat oven to 350F/180C
Add the maida-baking powder mixture in to the egg-butter-sugar mixture with constant mixing using handheld mixer
When the complete maida and baking powder mixture is mixed it would be quite thick. Add milk and mix well
Add all the berries (used whole berries except for stawberries which i chopped in to four pieces as they were big ones) and mix with a spatula
Grease the baking pan and pour in the mixture.
Bake for 35 minutes at 350F/180C

Notes

I used powdered sugar so that it can dissolve in quickly.

Also I used the fresh fruits directly from fridge so that they dont over cook.

You can also use frozen berries available in the market. I might try freezing the fresh berries and using them unthawed next time.

Also I used salted butter and added salt to so it tasted little extra salt. So if you are using salted butter dont use salt or vice-a-versa.

Corn Sikh Kabab

We get lots of corn out here and I think its good source of fiber and roughage :) So we eat in abundance. But its normally after roasting it and sprinkling salt and lemon. This time I decided to try something different with it and here is the recipe I came up with.

Ingredients

4 Cobs with the corn

2 Potatoes

4 Spoon Corn Flour

6 Cloves of Garlic

2 Green Chillies

1 Onion

1/4 Cup Corriander Leaves

Salt to taste

Butter or Ghee

Method

Add water to corn and cook over medium flame for around 25 minutes or till the corn is cooked. Keep aside to cool down
Pressure cook potato in the cooker and keep aside to cool down
In a mixie grind garlic, green chillie and onion to smooth paste
Grate the corns, Mash the potatoes and mix them
Add the grinded mixture, finely chopped corriander leaves, corn flour and salt to taste.
Make the elongated kababs from this mixture.
Preheat oven to 400F/200C
Grease the baking tray with butter/ghee and spread the kababs
Bake at 400F/200C for 15 minutes
Flip the sides of the kabab and bake for another 15 minutes. Server with tomato ketchup

Notes

While making the mixture I tried to use less spicess as possible so that i can retain the taste of the corn and it worked well with hint of onion-garlic-chilli paste. But if you like you can add other masalas as well.

Just for completeness, the given quantity of corn flour worked best for my kabab mixture to be firm. You can add more or use less according to the consitency of the mixture.

You can also cook the kababs over tawa on medium to low heat but oven cooking worked best as i could manage other work while it was getting cooked :)