How to make Biscuit Bites With Beetroot And Carrot Shots - Colourful and tasty, makes for a great party starter.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Salted biscuits , Carrots

Cuisine : Fusion

Course : Snacks and Starters

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Biscuit Bites With Beetroot And Carrot Shots Recipe Card

Biscuit Bites With Beetroot And Carrot Shots
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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

You can also find more Snacks and Starters recipes like Vanjaram Vepudu, Lauki Pakora, Dahi aur Pyaaz ki Tikki, Paneer Sandwich.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Biscuit Bites With Beetroot And Carrot Shots Recipe

  • Salted biscuits 16

  • Carrots peeled 3 medium

  • Beetroot peeled 1 medium

  • Ginger 1 inch piece

  • Fresh mint leaves few

  • Salt to taste

  • Lemon 1/2

  • Tofu 200 grams

  • Chilli garlic sauce as required

  • Eggless mayonnaise 2 tablespoons

  • Fresh coriander leaves few

Method

Step 1

Halve the carrots and beetroot and put into the juicer, one after the other, and extract juice. Put ginger and few mint leaves into the juicer and extract juice. Collect all the juice in the same jar. Add salt and juice of ½ lemon and mix well. Chill in the refrigerator.

Step 2

Cut tofu into ¼ inch thick small round slices with a small cookie cutter. Mix 1 tsp chilli garlic sauce and 2 tbsps eggless mayonnaise in a bowl.

Step 3

Arrange the biscuits on a flat surface, keep a small mint leaf on each, over that drop a dollop of chilli garlic-mayonnaise sauce. Keep a tofu slice on each, and over that put a drop of chilli garlic sauce. Place a small coriander leaf over each.

Step 4

Pour the carrot-beetroot juice in shot glasses till ¾ full. Arrange the biscuits on one side of a serving platter, keep the shot glasses on the other and serve. Each biscuit is supposed to be had with a swig of the juice.