Pistachios are not only a nutritious addition to your diet, but they can also be used to create delicious snacks and sweets. Its abundance of minerals and antioxidants can help improve gastrointestinal and heart health. It improves blood flow in vessels by relaxing blood vessels and causing them to dilate. Pistachios can also lessen blood sugar rises that occur after meals. Apart from being a great source of protein, pistas are high in fiber.
Executive nutritionist Dhara Mavani of the Cloudnine Group of Hospitals in Navi Mumbai and Vashi shared four delectable and healthful pistachio recipes to try:
1. Desi Mousse
Ingredients used
- 2 tbsp thandai syrup
- 1 tsp agar-agar
- 4 tbsp pistachio paste
- 1 cup milk
- 2 tbsp sugar
- ½ tsp lemon juice
- 3/4th cup beaten whip cream
Pistachio paste:
- Gather one cup of raw pistachios. After removing the skin, blanch them.
- Transfer them to a piece of dry cloth. Pour in five tablespoons of oil.
- Incorporate 50g of powdered sugar and pistachios in a blender.
- Blend until a smooth paste is formed.
Procedure
- Mix the agar-agar, milk, and water in a skillet and stir slowly until it comes to a boil.
- Put the sugar and thandai syrup in a container and thoroughly stir over a low heat.
- Put the above vessel in a dish with a few ice cubes. Gently mix in the whipped cream that has been beaten and the pistachio paste.
- Spoon the prepared mixture into bowls, garnish with a few rose petals and grated mixed dry fruits.
2. Baked Pistachio Canapes
Ingredients used
- 50g Pistachio Paste
- 30g Corn flour
- 20g besan
- Red chilli powder (as per requirement)
- Turmeric powder (as per requirement)
- Garam masala powder (as per requirement)
- ½ onion chopped
- ½ tomato chopped
- Chaat masala (as per requirement)
- Salt (as per requirement)
- Lime juice (as per requirement)
- Coriander
Canapes:
- Put the pistachio paste, besan, and corn flour in a basin.
- Stir in the spices listed above.
- Knead the dough according to the recipe using water and oil.
- The dough’s consistency ought to be comparable to that of chapati or paratha.
- The dough is prepared. Set it aside and cover it with a cotton rag that is dry.
Filling:
- Add the chopped tomato, onion, chaat masala, lime juice, and salt to a mixing dish.
- Stir thoroughly and set aside.
Procedure
- Set the oven to 80 degrees.
- To make the right shape, use the small tart shells.
- Taking a tiny piece of dough, roll it into a thick round chapatti with a rolling pin.
- Arrange the tart shell and cover the outer layer with it.
- Water is a good way to make it right.
- To achieve a wonderful golden and somewhat crunchy canapé, place it in the oven and bake it on low heat.
Serving:
- Fill the pistachio-based canapés with the prepared chaat mixture.
- Sprinkle grated pistachios and chopped coriander over the top.
- You can also add homemade mint or date chutneys when making the chaat.
3. Creamy pistachio pesto pasta
Ingredients used
- 1 cup durum wheat pasta
- 1 cup roasted unsalted pistachios
- 3/4th cup basil leaves
- Zest and lemon juice
- 100 gm Tofu
- ½ cup olive oil
- 3-4 garlic cloves
Pesto:
- Put the tofu, garlic, pistachios, basil leaves, olive oil, and salt to taste in a blender and puree until you have a thick, creamy paste.
Procedure
- Put the durum wheat pasta in a container, add three to four cups of water, and bring it to a boil.
- Once the pasta has cooked through, drain it.
- Put ½ tsp unsalted butter in a pan, then add some chopped garlic, chilli flakes, and oregano.
- Pour in the smooth pesto sauce. Cook it slowly. When a few bubbles appear, add the cooked pasta and give it a good toss.
4. Gluten-free pistachio cake
Ingredients used
- 250g ragi flour
- 150g granulated sugar
- ½ tsp baking powder
- Pinch of salt
Mixture:
- 170-200g raw unsalted pistachios
- 250g avocado
- 180 ml plant-based milk
- 80g oil
- ½ tsp vanilla extract
- 60g lemon juice
Icing:
- 100 g powdered sugar or icing sugar
- ½ tsp lemon juice
- ½ tsp unsalted butter
Decoration:
- 15-20g chopped pistachios
- Rose petals
Procedure:
- Add the granulated sugar, baking powder, ragi flour, and salt to a large mixing basin.
- Mix all the ingredients mentioned under “mixture” until a smooth paste forms.
- Mix the two components together until no lumps remain.
- Bake for thirty to sixty minutes. After baking, allow it to cool and set it away.
- Combine all of the ingredients listed above to make the cake frosting. In order to make the frosting firmer, use extra powdered sugar.
- Spread the frosting over the baked cake and garnish with a few rose petals and chopped pistachios.
