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Summer calls for fresh and light recipes. Add a nutty and crunchy twist to your summer delights with these pistachio infused recipes.
Pistachios will make your summer delights indulgent and healthy.
From refreshing raitas to creamy kulfis, summer is all about light yet wholesome meals. While you incorporate summer ingredients in your dishes, you can add a nutty twist with the humble pistachios. Whether you’re whipping up a quick salad, a chilled dessert, or a vibrant entrée, this nutrient-packed nut adds texture, flavour, and a dash of creativity.
As summer calls for new recipes, Chef Sanjeev Kapoor, Chef Neha Deepak Shah, and Chef Subroto Goswami have shared delightful creations that bring a wholesome twist to classic Indian favorites on behalf of American Pistachio Growers. These recipes will make your summer menu both indulgent and healthy with the goodness of pistachios.
Beetroot and Roasted Pistachio Raita by Chef Sanjeev Kapoor
Ingredients
- ¾ cup 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
- Dry roast the pistachios for 3-4 minutes on medium heat. Transfer to a plate and allow to cool slightly.
- Transfer the roasted pistachios 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 to 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.
Mini Pistachio Kulfi Bites by Chef Neha Deepak Shah
Ingredients
- 75 g 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
- Cook the milk until it reduces to a rabri-like consistency. Add the milk powder and condensed milk, stirring well.
- 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!
Pistachio and Mango Terrine by Chef Subroto Goswami
Ingredients
For Pistachio Mousse
- 100 g pistachio paste
- 100 g whipped cream
- 2 eggs
- 20 g sugar
- 20 g gelatine
For Mango Jelly
- 100 ml mango puree
- 8 g gelatine
- 20 g sugar
For Garnish
- 4 g each Kiwi, Plum, Mango, Pistachio
- 20 g Chocolate
Instructions
- Mix egg yolk with sugar on a double boiler to make sabayon, and add this mix to whipped cream.
- Add gelatine to pistachio paste and mix.
- Mix both the above mixtures and form pistachio mousse.
- Heat the mango puree along with sugar and set it with gelatine in a rod shape to form mango jelly.
- Put the jelly in between the mousse layer and cut slices to desired sizes, then start plating.
- Garnished with cut fruits and chocolate as desired.
- Location :
Delhi, India, India
