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Try these chef crafted recipes: Summer delights with a nutty twist

From refreshing raitas to creamy kulfis, chefs are turning up the summer flavour with innovative recipes using nutrient-rich pistachios. These delightful creations bring a wholesome twist to classic Indian favorites, making your summer menu both indulgent and healthy with the goodness of American pistachios. Beetroot and Roasted Pista Raita by Chef Sanjeev Kapoor 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. Pistachio and Mango Terrine by Chef Subroto Goswami 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. ......................................................... Mini Pistachio Kulfi Bites by Chef Neha Deepak Shah 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!