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.
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!
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.