I came home early Tuesday because we had gotten 2 inches in the span of two hours and that led to baking chocolate chip cookies (at John's suggestion)...then making Aloo Paratha (because we finally had potatoes and whole wheat flour)...then making a fast version of Chicken Korma from Madhur Jaffey's Quick & Easy Indian Cooking (because we were in charge of dinner all of a sudden).  We ended up getting 15 inches over the span of 20 or so hours. Pretty amazing!

Read more for the recipes and (mostly) step by step photos!

I have this great recipe for Chicken Biryani that I made with my beloved roommate last year and our good friend Mischa. That time we had most of the spices, but I have to say I was missing a few this time: cardamom, mint, and saffron...so I took a short cut and covered for those with garam masala. But you'll notice that the biryani isn't it's normal yellow color and that's because it's lacking saffron.
It's still delicious though!

Read more for the full recipe and step by step photos!

Thank you to Big Girls, Small Kitchen: A Guide to Quarter-life Cookingfor this recipe! Felt like trying out something light, healthy, vegetarian, and spicy and this was exactly what the doctor ordered.
I didn't have all the exact ingredients so here's their original recipe with my changes:
(Photo credit goes to the Big Girls as well!)

Chana Bateta(Click for complete original recipe) Serves 2, literally
NOTE: This tastes best made ahead, so if you have time, cool it, then transfer to the fridge until ready to eat. Then reheat until piping hot, add the vinegar, stir to distribute, and serve, garnished with fresh cilantro.