Pistachios are a complete protein source with all 9 amino acids which aids in anti-aging, mental and physical health, promoting better skin and hair. This multifaceted plant- based superfood is a must have in one’s fitness journey. Pistachios can be explored with both sweet and savoury dishes.
American Pistachio’s legacy continues in the Indian and International market. These California grown pistachios are healthful and delicious with an intense green colour, and are one of the most versatile nuts in the market today, popular among all age groups. Chef Tarun Dacha curates a recipes using American pistachios:
INGREDIENTS
150 g California pistachios
5 g Cream
10 g Butter
1 Bay leaf
2 g Thyme
250 ml Veg stock
Salt to taste
For garlic crostini
5 g Garlic chop
1 Slice of French bread
METHOD
First soak the pistachios for one hour then take out from the water and peel it.
In a pan put butter, add sliced onion and cook over slow heat with thyme and bay leaf.
Add pistachios and cream and cook for a few minutes.
Add some vegetable stock, salt and pepper then cook for 10 minutes.
Blend all the ingredients.
Pour the soup in a soup plate or bowl
For garlic crostini
Apply the garlic butter on slice bread, and then toast it under the salamander. Serve the soup with the garlic bread and drop of olive oil
Wash and clean the chicken breast. Prick them with a fork.
In a bowl, add paprika, red chilli powder, hung curd, mixed herbs, garlic paste, pepper powder and salt. Mix these spices until well combined and rub this on the chicken breasts and keep it marinated for an hour.
Preheat the oven at 200 degrees for 10 mins. Place the chicken on the tray. Grill them for an hour flipping them after 30 mins so that both sides are cooked evenly.
Method for mango salsa
In a bowl, combine mango,red onion, jalapeno, cilantro, lime juice and salt.
Mix everything and let it sit for 30 mins . Plate the dish with salsa and grill chicken on top.
Pistachios are a complete protein source with all 9 amino acids which aids in anti-aging, mental and physical health, promoting better skin and hair. This multifaceted plant- based superfood is a must have in ones fitness journey. Pistachios can be explored with both sweet and savory dishes.
American Pistachio’s legacy continues in the Indian and International market. These California grown pistachios are healthful and delicious with an intense green coluor, and are one of the most versatile nuts in the market today, popular among all age groups. Chef Tarun Dacha curates a recipes using American pistachios:
INGREDIENTS
150 g California pistachios
5 g Cream
10 g Butter
1 Bay leaf
2 g Thyme
250 ml Veg stock
Salt to taste
For garlic crostini
5 g Garlic chop
1 Slice of French bread
METHOD
First soak the pistachios for one hour then take out from the water and peel it.
In a pan put butter, add sliced onion and cook over slow heat with thyme and bay leaf.
Add pistachios and cream and cook for a few minutes.
Add some vegetable stock, salt and pepper then cook for 10 minutes.
Blend all the ingredients.
Pour the soup in a soup plate or bowl
For garlic crostini
Apply the garlic butter on slice bread, and then toast it under the salamander. Serve the soup with the garlic bread and drop of olive oil
. Take turkey breast and flatten with mallet or rolling pin, seasoned with salt and pepper.
. In a bowl mix fresh breadcrumbs, sage, sausage, onion and seasoning.
. Place flattened turkey on cling film or aluminum foil, stuffed with sage mix roll tightly with covering all sides by scallops. Place roll in fridge for 40 to 60 minutes to hold its shape.
. For healthy cooking it can be steamed in steamer for 17 to 20 min.
. For baking, preheat oven at 180 degrees C, roast roulade on a bed of roughly cut vegetable for 17 to 20 minutes.
. For sauce: In a pan heat fat add cut vegetable toss with seasoning glazed with maple syrup. In another pan add fat and refined flour mix well for a while add white wine cook for 2 minutes then add stock and juice from cooking tray cook for 6 to 7 minutes sauce is ready.
. Serve succulent turkey roulade with fried potato wedges and maple glazed toss vegetable.
. One 15-pound fresh turkey (giblets and neck reserved)
Ingredients for Marinade
. 10 roasted garlic cloves (see Note)
. 10 raw garlic cloves
. 1 3/4 cups canola oil
. 3/4 cup fresh orange juice
. 1/4 cup cider vinegar
. 1/4 cup kosher salt
. 3 tablespoons fresh lime juice
. 3 tablespoons dried oregano
. 3 chipotles in adobo
. 2 tablespoons annatto paste (see Note)
. 1 tablespoon ground cumin
. 1 teaspoon ground allspice
Ingredients for Gravy
. 9 cups chicken or turkey stock or low-sodium chicken broth
. 3 tablespoons canola oil
. Reserved turkey giblets and neck (liver discarded)
. 3 shallots, coarsely chopped
. 2 carrots, coarsely chopped
. 2 celery ribs, coarsely chopped
. 1 onion, coarsely chopped
. 10 roasted garlic cloves (see Note)
. 8 black peppercorns
. 2 tablespoons unsalted butter
. 2 tablespoons all-purpose flour
. Salt and freshly ground pepper
Method of Preparation:
. In a very large bowl, stir the water, apple cider, kosher salt and sugar until the salt and sugar are dissolved. Line a stock pot with a large, sturdy doubled plastic bag. Put the turkey in the bag, neck first. . Pour in the brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours.
. Remove the turkey from the brine and discard the brine. Pat the turkey dry and transfer to a large, rimmed baking sheet. In a blender, combine the roasted garlic with the 10 raw garlic cloves, the vegetable oil, orange juice, cider vinegar, kosher salt, lime juice, oregano, chipotles, annatto paste, cumin and allspice. Puree until smooth. Slather the turkey inside and out with the marinade, cover and refrigerate for 24 hours.
Preheat the oven to 325 degrees.
Lift the turkey out of the marinade and set on a rack in a roasting pan. Brush the breast with some of the marinade. Pour 1 1/2 cups of the stock into the bottom of the pan and cover the turkey very loosely with foil. Roast the turkey for 2 hours. Remove the foil and add another 1 1/2 cups of the stock to the pan. Continue roasting for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 175 degreed.
In a large saucepan, heat the canola oil. Add the giblets and neck and cook over moderate heat until browned.
Transfer to a plate. Add the shallots, carrots, celery and onion to the pan and cook, stirring occasionally, until softened, about 5 minutes. Return the turkey parts to the saucepan. Stir in the roasted garlic brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours.
Transfer the turkey to a cutting board and remove the rack from the pan. Pour the pan juices into a bowl and skim off the fat, reserving 2 tablespoons. Transfer the reserved fat to a saucepan. Add the butter and flour and cook over high heat, whisking constantly, until golden brown, 2 minutes. Add the enriched stock and bring to a boil. Simmer over moderate heat until the gravy is reduced to 3 cups, about 10 minutes.
Place the roasting pan over one burner on high heat. Add the strained, defatted pan drippings (there should be 1 cup) and scrape up any bits stuck to the bottom of the pan. Strain the pan drippings into the gravy and season with salt and pepper; keep warm.
Carve the turkey and transfer the slices to a platter. Serve with gravy.
Finding a little cheer over the holidays can be harder than ever because of the winter’s long, dark nights and chilly temperatures. And this year, if the winter blues are affecting you particularly hard, we recommend grabbing some homemade winter treats.
GAJJRELLA HALWA WITH NUTTY CHOCOLATE CRUNCH
Ingredients
Gajjrella
Milk
Carrot
Sugar
Raisins
Cashew nut
Green cardamom
Desi ghee
Khoya danedar
Sweet tart
Maida
Butter
Sugar (breakfast)
Milk
Method:
Clean and peel carrots,grate coarsely.
In a deep pan add carrots, milk and green cardamom (crushed)
Put it on fire and cook till carrot is cooked and entire milk is consumed
In a separate kadhai add ghee. When warm add raisins and cashew nut.
Saute for a minute Add 3/4th Khoya and saute for another 3-4 minutes.
Now add cooked carrots and sugar. Cook for another 3- 4 minutes.
Turn off the flame and let it cool.
Line individual pie shells with Gajjrella, top with crumbled Khoya garnished with dark chocolate crunch
To prepare tart Knead soft dough with all the ingredients. Line tart mould with the dough
Bake in oven at 180-200 degree Celsius for 20-25 minutes
Let it cool and demould.
Use as required.
BEET ROOT HALWA
Ingredients
Beet Root
Desi Ghee
Sugar
Khoyadanedar(Reduced milk)
Green Cardamoms (powder)
Almond chopped
Cashewnut chopped
Method:
First rinse, peel and grate the beet root. Heat ghee in a heavy pan on medium flame.
Add grated beet root and mix well with ghee.
Cook beet root on medium flame. Continue to stir until the moisture evaporates.
Add sugar and continue saute until beet root halwa turns thick. Add khoya and keep stirring to avoid burning. Switch off the flame.
Add nuts and cardamom powder, mix well and serve it hot or cold.
Some traditional Indian delights.(photo:IANSLIFE)
LAUKI TART HALWA
Ingredients
Lauki (Bottle gourd)
Desi Ghee
Sugar
Khoya danedar (Reduced milk)
Green Cardamoms (powder)
Almond chopped
Cashewnut chopped
Method
Rinse, peel and grate the lauki and remove the centre portion. Heat ghee in a heavy pan on medium flame.
Add the grated lauki and mix very well with the ghee. Cook lauki on medium flame. Continue to stir until the moisture evaporates. Add sugar and saute till lauki halwa turns thick.
Add Khoya and keep stirring to avoid burning. Switch off the flame.
Add nuts and cardamom powder, mix well and serve it hot or cold.To give a twist to this halwa,you can get small readymade tart shells and transfer the lauki halwa in it. It tastes excellent when binged in together.
The way to the heart is through the stomach!(ianslife)
You’ve probably already thought about your Valentine’s Day dinner plans, whether this is the first Valentine’s Day you’ve spent with your partner or the tenth. Whether you’ve spent the entire day together or have just returned from an evening date, you’ll be hungry by the time the sun sets.
These dishes are ideal for a romantic date night or for a wonderful way to conclude the evening. Cooking together is a really enjoyable way to pass the time. Here are some recipes curated by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel and Spa.
CHOCOLATE HEART PEANUT BUTTER COOKIE
Ingredients
Unsalted butter
Granulated sugar
Packed brown sugar, light or dark
Peanut butter
Large egg
All-purpose flour
Baking soda
Baking powder
Kosher salt (don’t use if using salted butter)
Dark chocolate
Method:
Make the cookie dough:
Take a bowl, mix peanut butter and egg, beat unsalted butter until creamy for 2 minutes, add brown sugar and white sugar, beat for another 2 minutes. Pour this mixture in the bowl and mix well.
In another bowl, vigorously whisk flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
Wrap dough in plastic and refrigerate for at least 3 hours.
Reheat the oven to 375°F (190°C).
Shape the cookies
Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on ungreased cookie sheets (unlined sheets are fine, though you can use parchment paper to line them, if you like). Flatten in a crisscross pattern with a fork (It helps to dip the fork in sugar to keep it from sticking to the dough)
Bake the cookies:
Bake one sheet at a time on the centre rack at 375°F (190°C) until light brown for 9 to 11 minutes.
Remove the cookies from the oven and let them cool in their baking sheets for a minute.
After 1 minute, transfer the cookies to a rack to cool completely.
Melt dark chocolate, pour it in a heart shaped mould and keep it in cool area.
When cookies are baked, put heart shape chocolate on top and enjoy the crunchy
chocolaty taste.
CHOCOLATE PIZZA
Ingredients:
Refined flour
Milk
Yeast
Sugar
Salt
Oil
Water
Chocolate-hazelnut spread (such as Nutella)
Chopped or semisweet chocolate
Chopped high-quality white chocolate
Chopped toasted almond
Method:
Preheat oven to 250′ c. Roll out dough on lightly floured surface. Take a heart shaped pizza base cutter to give it a heart shape. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Bake until golden, for 20 minutes.
Pour chocolate-hazelnut spread over hot crust, level it. Sprinkle chopped chocolate and white chocolate over. Bake until chocolate begins to melt for 2 minutes. Sprinkle chopped almond, cut into wedges, and serve.
Add bit water to diced tomatoes, ginger garlic paste and cashews. Once the mixture is cooled completely, blend it into smooth paste. Set aside.
In a non-stick pan, heat butter/oil. Add dried bay leaf and fry for ten second. Add finely chopped onions and fry until translucent. Pour ground tomato, cashew paste in it and fry for 3-4 minutes.
Add some water if required and add all the masala powders-kashmiri red chilli powder, garam masala powder, coriander powder, cumin powder and turmeric powder. Add some water if the gravy is too thick. Add slit green chillies and salt. Cook for another 3-4 minutes.
Add Kasoori methi and fresh cream. Mix well. Cut paneer into thin slices and using a heart shaped cutter cut out the hearts and grate some of the paneer too. Add heart shaped Paneer pieces and mix well
Serve hot with Kulchas/Rotis/Phulkas/Naan.
Any Valentine’s Day recipe you select for your special someone is likely to be the ideal choice if it is romantic, useful, or simply spectacular. Try to come up with a gesture that will serve as a reminder of your unique relationship to your loved ones. Special Valenti’e’s Day Recipes curated by Divya from Intelliquo.
WAKAO FOODS AMERICAN HERBS SAUSAGE – HOT DOG
Ingredients- Hotdog buns, Wakao Sausages, Lime-cilantro Mayo, Sweetcorn, Chopped onion and tomatoes for corn salsa.
Method- Corn salsa
Mix sweet corn, chopped onion and chopped tomatoes with some lime juice and red chili powder.
Pan fry the sausages until cooked from all sides.
Slit the buns and place the sausages in them. Add some corn salsa on both sides of the
sausages
Price- INR 350
THE BETTER FLOUR – BAKED NACHOS
Ingredients
The Better Flour Robust Red Flour Blend
Cheese
Milk
Jalapenos
Sour cream
Avocado
Salt
Pepper
Method
Knead the dough with a Robust red flour blend and warm water
Roll the dough into chapatis and cut triangles
Preheat the oven to 180c temperature for 10 minutes
Brush them with oil or ghee
Bake the chips at 180c for 20 minutes until the edges start to brown
Prick it with a fork at regular intervals
For the cheese sauce:
Heat the milk and keep stirring in cheese till a the thick sauce is achieved
In a plate or a bowl layer the chips, cheese sauce and jalapenos slices
Garnish with sour cream and mashed avocados.
Serve
Something cooking for newly-wed couples.(photo:IANSLIFE)Something cooking for newly-wed couples.(photo:IANSLIFE)
MEISTURWURST PORK-BAVARIAN MEATLOAF WITH CREAMY BUTTER-GARLIC CHEESY SPINACH AND MUSHROOM SAUCE
600 g whole Button Mushrooms-OR Portobello Mushrooms-thickly sliced-peeled, washed &
dried on paper towel
4-6 cloves Garlic-finely minced
1 medium Onion- finely chopped
3 cups whole Baby Spinach Leaves-washed
150-200 g Sun Dried Tomatoes in Oil-set aside 1 tbsp of the oil for use in
cooking-available in most supermarkets in cans/jars
¾ cup Fresh Parmesan Cheese-grated
2-3 tbsp Salted Butter
½ cup White Wine-any local one will suffice
1½ cup rich OR light Cream
1 tbsp Dried Mixed Italian Herbs-Oregano, Rosemary, Thyme, Basil and parsley
1 tbsp Fresh parsley-chopped
1 tsp Corn starch-Optional
1 FOR THE PORK BAVARIAN MEATLOAF
Instructions:
On medium heat, melt the butter in a skillet/wok & lightly saute the onions & garlic for about 1 min or until nicely fragrant
Add the sundried tomatoes and its oil to the butter & cook for about 2 minutes, releasing the flavours.
Now add in the whole Button Mushrooms or sliced Portobello Mushrooms and cook for 5-6 ins
Add the white wine and let the mixture reduce to half its consistency-all the while scraping any sticky bits at the bottom of the skillet
Reducing the flame to low, now you can add in the cream-simmering while stirring occasionally
Season with the salt and pepper to taste
While this simmers, add to the mix the spinach leaves, letting it wilt just sufficiently before adding the Parmesan Cheese
Allow the sauce to simmer another 1 min while the cheese melts through & the sauce thickens-if you wish to have a thicker consistency, add a milk/cornstarch mix and stir till you reach the thickness you want
Add in the herbs to the reduced and almost ready sauce-give a stir and remove from heat
Garnish with a sprinkle of Freshly chopped Parsley
Serve over sides of Creamy Smashed Potatoes/Cauliflower and Steamed String
Beans/Carrots/Broccoli/Peas or even a Vegetable and Herb Rice
