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Summer requires fresh and light recipes. Add a crazy and crispy turn to your summer delights with these recipes infused with pistachio.
The pistachios will make their summer delights indulgent and healthy.
From refreshing roots to creamy kulfis, summer is light but healthy meals. While incorporating summer ingredients in your dishes, you can add a touch of nut with the humble pistachios. Whether you are preparing a fast salad, a cold dessert or a vibrant dish, this nut full of nutrients add texture, flavor and a pinch of creativity.
While summer demands new recipes, chef Sanjeev Kapoor, chef Neha Deepak Shah and the Goswami Subroto chef have shared delicious creations that bring a healthy turn to the classic Indian favorites in the name of American pistachio producers. These recipes will make your summer menu indulgent and healthy with the goodness of the pistachios.
Beets and pistachio roasted by chef Sanjeev Kapoor
Ingredients
- ¾ Pistachos cup
- 1½ cups of yogurt
- ¼ cup of whitish beet puree
- ½ teaspoon of red chili powder
- Salt to taste
- ¼ teaspoon roasted cumin
- 12-15 fresh mint leaves, sharply chopped
- Fresh mint twigs and garnish sheets
Instructions
- Drae the roast the pistachios for 3-4 minutes over medium heat. Transfer to a plate and let cool slightly.
- Transfer the roasted pistachios to a food processor bottle and process a thick powder.
- Beat the yogurt until it is soft and without bulk. Add beet and robe puree until it is well combined.
- Add red Chile powder, salt and roasted cumin and mix well.
- Reserve some of the American pistachios powdered to decorate and add the rest to the yogurt mixture. Add mint leaves and mix slightly. Transfer to a bowl to serve.
- Decorate with American powder pistachios reserved, mint sprig and mint leaves.
MINI BITES OF PISTACHO KULFI OF THE CHEF NEHA DEEPAK SHAH
Ingredients
- 75 g of pistachio (soaked and peeled)
- 500 ml of milk
- 1/4 cup of powdered milk
- 1/4 cup condensed milk
- Sweetener of your choice
- An additional cardamom if you wish
Garnish
- Dry rose petals
- Crushed/ chopped pistachio
Instructions
- Cook the milk until it is reduced to a consistency similar to freed. Add powdered milk and condensed milk, stirring well.
- In a blender, add pistachios soaked and peeled with a little milk and move to a soft paste.
- Add this pistachio base to cooked milk. You can also add saffron for additional flavor.
- Mix everything well and pour the mixture in your favorite molds.
- Adorn with pistachio and pink petals. Freeze until it is established. Serve frozen and enjoy!
Pistacho and mango terrine of chef Subroto Goswami
Ingredients
For pistachio mousse
- 100 g pistacht paste
- 100 g of whipped cream
- 2 eggs
- 20 g of sugar
- 20 g of gelatin
For mango jelly
- 100 ml handle puree
- 8 g of gelatin
- 20 g of sugar
For garrison
- 4 g each kiwi, plum, mango, pistachio
- 20 g of chocolate
Instructions
- Mix the egg yolk with sugar in a double boiler to make sabayon, and add this mixture to the whipped cream.
- Add gelatin to the pistachio paste and mix.
- Mix the previous mixtures and pistachio mousse form.
- Heat the handle puree together with the sugar and place it with a rod -shaped gelatin to form mango jelly.
- Place the gelatin between the mousse layer and cut the slices to the desired sizes, then begin to venerate.
- Garded with cut fruits and chocolate as desired.
- Location :
Delhi, India, India
