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)