Chef crafted recipes: Summer delights with a nutty twist

Beetroot and Roasted Pista Raita

Ingredients

•  ¾ cup American Pistachios
•  1½ cups yogurt
•  ¼ cup blanched beetroot puree
•  ½ tsp red chilli powder
•  Salt to taste
•  ¼ tsp roasted cumin powder
•  12-15 fresh mint leaves, roughly chopped
•  Fresh mint sprigs and leaves for garnish

Instructions

Preparation time: 15-20 minutes

Cooking time: 0-5 minutes

•  Dry roast the American Pistachios for 3-4 minutes on medium heat. Transfer on a plate and allow to cool slightly.
•  Transfer the roasted into a food processor jar and process to a coarse powder.
•  Whisk the yogurt till smooth and lump free. Add beetroot puree and whisk till well combined.
•  Add red chilli powder, salt, and roasted cumin powder and mix well.
•  Reserve some of the powdered American Pistachios for garnish and add the rest into the yogurt mixture. Add mint leaves and lightly mix. Transfer into a serving bowl.
•  Garnish with reserved powdered American Pistachios, mint sprig and mint leaves.

-Chef Sanjeev Kapoor

Mini Pistachio Kulfi Bites

Ingredients

•   75 g California Pistachio (soaked & peeled)
•   500 ml milk
•   1/4 cup milk powder
•   1/4 cup condensed milk
•   Sweetener of your choice
•   A little additional cardamom if you’d like

Garnish-

•   Dried rose petals
•   Crushed/ chopped pistachio

Instructions:

•   First, cook the milk until it reduces to a Rabri-like consistency. Add the milk powder and condensed milk, stirring well.
•   The hero of this kulfi is California Pistachio. In a blender, add soaked and peeled pistachios with a little milk and grind to a smooth paste.
•   Add this pistachio base to the cooked milk. You can also add saffron for extra flavor.
•   Mix everything well and pour the mixture into your preferred molds.
•   Garnish with pistachios and rose petals.
•   Freeze until set. Serve frozen and enjoy!

-Chef Neha Deepak Shah

Pistachio and Mango Terrine

Ingredients

For Pistachio Mousse

•   100 g Pistachio paste
•  100 g Whipped cream
•   2 Egg
•   20 g Sugar
•   20 g Gelatine
•   For mango jelly
•   100 ml Mango puree
•   8 g Gelatine
•   20 g Sugar

For Garnishing

•   4 g each Kiwi, Plum, Mango, Pistachio
•   20 g Chocolate

Instructions

•   Mix egg yolk with sugar on a double boiler to make sabayon, add this mix to whipped cream.
•   Add gelatine to pistachio paste and mix together.
•   Mix both the above mixture together and form pistachio mousse.
•   Heat mango puree along with sugar and set it with gelatine in rod shape to form mango jelly.
•   Put the jelly in between the mousse layer and cut slices as desired sizes then do the plating.
•   Garnished with cut fruits and chocolate as desired.

-Chef Subroto Goswami

(By American Pistachio Growers)