Tag: pistachios

Every delicacy has its own taste and its adored by a large number of people. Here are some recipes curated by American Pistachios to give a different taste to your buds of Pistachios.

PISTACHIO, ASPARAGUS AND BLUE CHEESE RISOTTO (By Chef Ashish Bhasin)

Ingredients:

• 280 g Risotto rice (Short grain like Arborio)
• 60 ml Extra virgin olive oil
• 40 g Onion
• 50 ml White wine
• 16 g Lemon zest
• 250 g Asparagus
• 60 g Parmesan
• 40 g Unsalted butter
• 800 ml Vegetable stock
• 100 g California Pistachios
• 60 g Blue Cheese
• 5 g Micro green for garnish
• 20 g Salt
• 10 g Black pepper

Instructions:

• Heat olive oil in a pan and add finely chopped onions, sauté till translucent.
• Now add risotto rice, sauté for a minute.
• Deglaze with white wine, until wine evaporates; add little stock and continue cooking on slow flame gradually.
• Keep repeating till risotto is about to be cooked
• Blanch asparagus separately and mix with the  risotto.
• Finish risotto with unsalted butter, pistachios, blue cheese and grated parmesan. Stir it vigorously (preferably with a fiber spatula) until it gets a creamy texture.
• For garnishing, sprinkle pistachio shavings/flakes, crumble blue cheese and a bit of microgreen.
• Adjust the seasoning. Finish with parsley and drizzle balsamic reduction on top.

MALAI PRAWNS (By Chef Anand Panwar)

Ingredients:

• 100 g White Onion    
• 50 g  California Pistachios                    
• 10 g  Ginger Garlic     
• 100 g  Prawns   
• Curry Leaves, Green Chilli & Salt to taste
• 100 ml Coconut Milk      
• 20 ml Coconut Oil

Instructions:

• Heat coconut oil in a pan.
• Add mustard seeds & curry leaves.
• Add white onion, pistachios, garlic, ginger, green chili together and cook for a few minutes
• Add salt, turmeric powder, coconut milk and make a gravy.
• Put cleaned prawns in the gravy and cook for 2 to 4 minutes.
• Garnish with curry leaves and chopped pistachio.

PISTACHIO PANEER (By Chef Anand Panwar)

Ingredients:

• 100 g White Onion        
• 50 g California Pistachios                  
• 10 g Ginger Garlic Paste  
• 100 g Paneer                 
• Curry Leaves, Salt, Green Chili as per taste   
• 100 ml Coconut Milk   
• 20 ml  Coconut Oil

Instructions:

• Heat coconut oil in a pan.
• Add mustard seeds & curry leaves.
• Add white onion, pistachios, garlic, ginger, green chili together and cook for a few minutes
• Add turmeric powder, coconut milk to make a gravy.
• Put some paneer in the gravy and cook for 2 to 4 minutes.
• Garnish with curry leaves and chopped pistachios.
• Serve hot.

ALSO READ-Add protein supplements into your fitness regime

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

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