From the taza raita to the creamy kulfi, chefs are further enhancing the taste of summer by making new recipes using nutrients rich in nutrients. These delicious dishes fill a new taste in classic Indian favorite cuisine, making your summer menu both tasty and healthy with the goodness of American pistachios.
Beetroot and roasted pistachio raita by chef Sanjeev Kapoor
Material
● ¾ cup American pistachios
● 1½ cup yogurt
● 4 cups blanch beet puree
● ½ teaspoon red chili powder
● Taste salt
● 4 teaspoons roasted cumin powder
● 12-15 fresh mint leaves, broadly chopped
● Fresh mint twigs and leaves for garnish
Instruction
Preparation Time: 15-20 minutes
Cooking Time: 0-5 minutes
● Roast the American pistachio on medium heat for 3-4 minutes. Take out in a plate and let it cool slightly.
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● Insert the roasted cucumber in the food processor jar and make coarse powder.
● Whisk the curd until it loses it. Add beet puree and mix well.
● Add red chili powder, salt and roasted cumin powder and mix well.
● Place some of the crushed American pistachios for garnish and add the rest to the curd mixture. Add mint leaves and mix lightly. Put in the serving bowl.
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● Garnish with rescued American pistachios, mint branch and mint leaves.
Pistachi and Mango Terin by Chef Subroto Goswami
Material
For pistachio mousse
● 100 grams pistachio paste
● 100 grams whipped cream
● 2 eggs
● 20 grams of sugar
● 20 grams of gelatin
● for mango jelly
● 100 ml Mango Puree
● 8 grams of gelatin
● 20 grams of sugar
For decoration
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● 4 grams of Why people
● 20 grams chocolate
Instruction
● Mix the egg yolk on a double boiler with sugar and make a Sabyon, mix this mixture in a whipped cream.
● Add gelatin to the pistachio paste and mix.
● Make pistachio mousse by mixing both the above mixtures together.
● Heat the mango puree with sugar and make a mango jelly by mixing it with gelatin in the shape of the rod.
● Put jelly in the middle of the mousse layer and cut the desired size slices and then placing.
● Garnish with chopped fruits and chocolate.
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Mini pistachio kulfi bites by chef Neha Deepak Shah
Material
● 75 grams of California pistachio (soaked and sprayed)
● 500 ml milk
● 1/4 cup milk powder
● 1/4 cup condensed milk
● Sweeter of your choice
● If you want, you can also add some cardamom
Decoration-
● Dried rose petals
● Grown/ chopped pistachios
Instruction:
● First cook the milk until it becomes thick like Rabri. Add milk powder and condensed milk to it and mix well.
● The hero of this Kulfi is California pistachio. Add soaked and peeled pistachios in a blender with a little milk and grind and make a smooth paste.
● Mix this pistachio base in cooked milk. You can also add saffron to excess taste.
● Mix everything well and put the mixture in your favorite mold.
● Decorate with pistachios and rose petals.
● Freeze till freezing. Serve and enjoy frozen!
