Beetroot Biriyani

Serves: 2

Ingredients:
1. Basmathi rice/Long grain rice - 1 cup
2. Beetroot - 1 large
3. Onion - 1 large
4. Tomato - 1 large
5. Ginger-garlic paste - 1 tablespoon
6. Green chilli - 2
7. Fennel seeds - 1/4 teaspoon
8. Cloves- 5
9. Cinnamon - 1 inch stick
10. Cardamom - 1
11. Bay leaves - 2
12. Cilantro/Coriander leaves chopped - a handful
13. Mint leaves chopped - 1 tablespoon
14. Oil -1 tablespoon
15. Salt to taste

Method:
1. Heat oil in a large vessel and add fennel seeds, cloves, cinnamon, cardamom and bay leaves. Saute for few seconds.

2. Add thinly sliced onion and fry until they turn translucent.

3. Add ginger garlic paste, sliced tomatoes, and slit green chillies. Fry for couple of minutes. 

4. Cut beetroot into small cubes and add to the pan.

5. Add washed rice,cilantro, mint leaves and salt to taste. Saute for 2-3 minutes.

6. Add 2 cups of hot water. Either cook in an open vessel or electric rice cooker or pressure cooker(2 whistles). Garnish this with some more cilantro.

Serve this delicious beetroot biriyani with yogurt and pickle.

Mushroom Soup

Serves: 2

Ingredients:
1. Mushroom - 1 cup
2. Garlic finely minced - 1 tablespoon
3. Whole milk - 1/2 cup
4. White pepper powder - 1/2 teaspoon
5. All-purpose flour - 1 teaspoon
6. Butter - 1 tablespoon
7. Salt to taste

Method:
1. Wash and cut mushrooms into thin slices.

2. Heat butter in a pan and add minced garlic.

3. Add mushrooms and fry for 3-5 minutes.

4. Add milk and 1/2 cup water  and allow the mixture to boil.

5. Meanwhile, mix a teaspoon of all-purpose flour to a tablespoon of cold water. Add this paste to pan and mix well.

6. Cook for couple of minutes and serve hot.