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Monday, May 13, 2013

Biscuit Bites With Beetroot And Carrot Shots

Colorful and tasty, makes for a great party starter.
        I just Love this recipe!
Its such an easy thing to make and also very decorative + healthy too!

Salted biscuits16
Carrots,peeled3 medium
Beetroot,peeled1 medium
Ginger1 inch piece
Fresh mint leavesfew
Saltto taste
Tofu200 grams
Chilli garlic sauceas required
Eggless mayonnaise2 tablespoons
Fresh coriander leavesfew

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.

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. 

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.

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. 

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