BeetRoot Patties

This is one of my favorite dish..easy to make and is tasty...
(Good for tea time snack or picnic snack)

Servings: 4 Person

Ingredients:
2 Medium size Beetroot
1 Medium Size potato
1/2 medium size onion
2 Garlic clove
3 Green Chilies
5 tbsp Rava (semolina )
3 tbsp Cornstarch
Oil
Salt

Preparation:
Boil the beetroot and potato in steamer,peel off the skin and grate it
Grind the onion,garlic and chili into paste
Mix the beetroot,potato and the paste .
Add Salt to taste
Make medium size patties of the mixture
Coat the patties with rava and cornstarch flour
In a shallow pan heat some oil on medium flame, shallow fry the patties in the oil till coat just starts turning brown

While serving garnish the patties with grates carrot or chopped coriander along with tomato ketchup

Chocolate Cup Cake

This is the easiest, cutest , fastest cake that can be baked..this recipe is courtesy Priya
Does not take more than 5 minutes

Serving: 1-2 person

Ingredients:
4 tbsp General purpose flour
4 tbsp Sugar
2 tbsp cocoa powder
1 egg (room temperature)
3 tbsp milk
3 tbsp oil
3 tbsp chocolate chips (optional) Also you can use chocolate biscuit crumbs
A small splash Of Vanilla flavor
1 large coffee mug

Baking:
Mix all the ingredients in the mug and mix well
Put the mug in microwave and cook for 3 minutes at 1000 watts(high).
The cake will rise over the mug rim and might trip...that is fine
Allow it to cool and tip it in a serving plate if desired....

Enjoy Cake anytime... :) :)

Chicken Biryani

Brief: This is one of the dishes I cooked for potluck meet... you will sure find a lot of variations to cook Biryani on net .. but here is how I cooked one...

Servings: 4 people

Ingredients :
3 cup Basmati Rice
1/2 Kg Chicken (Moderate Chicken pieces with bones )

Spices:
3 Red Onions (Medium Size)
1/2 Cup Plain Yogurt
Coriander (cilantro) leaves
3 Green Chillies
Ginger Garlic Paste
Red Chili Power
Turmeric
Cloves
Bay Leaves
Black Pepper
Mint ( This adds a lovely flavor)
Saffron
2-3 Black Cardamom
Cumin powder
Coriander Seed Powder
Oil
Salt
1/2 lemon
2 Spoon Ready made biryani masala

For color:
Soak the Saffron stick in 1/2 cup water for some time...

Marinate Chicken:
Clean and wash Chicken pieces well.
Grind Green Chili,ginger-garlic paste,Coriander leaves,mint leaves into paste.
Mix the above paste with yogurt turmeric, cumin powder,coriander powder, salt to taste,lemon juice,oil.
Marinate Chicken with above mixture and leave minimum for an hour.
(To Make the chicken juicy and tender marinate it over night or pierce some holes in the chicken pieces with fork and marinate it)

Fried Onions:
The fried onions in Biryani brings the special zing to it... to make the perfect crispy onion..
Cut the onion into thin long slices.. spread them on tissue paper to dry them up..leave them open till dry
Deep fry the onion slices in oil till they just begin to turn brown and sprinkle them with a little salt
(Other quick option- sprinkle onions with some cornflour and deep fry them immediately)
Keep some onions aside.

Rice:
For biryani the rice and chicken needs to be cooked together...to do so
Soak the rice in water for sometime (say by the time you marinate the chicken)
Take a big flat bottom vessel fill it with water let the water boil pour 1-2 spoon of oil in water.
Add rice to the water... add salt till water tastes salty... cook the rice in the open vessel till the rice is just less than half boiled...
Strain out the water from rice...toss a little oil so that the rice separates out

In a flat bottom vessel...put some oil
Add Clove Bay leaves, Black Cardamom,Black Pepper Add finely chopped onions...
Add little red chili powder.. Fry the onions till they turn golden brown...
Add 2 spoon ready made biryani masala and mix the marinated chicken to this
Shallow fry the chicken till half cooked
(Do not add any oil or water to this)
Now cover the chicken with some friend onions and half cooked rice again cover the rice with fried onion.
Cover the vessel and let it steam ...

Garnishing:
Once the biryani is cooked...add the saffron water to the rice for the colour... sprinkle some mint and coriander leaves.
While serving in plate you can add extra fried onions to the plate.