Chef Sanjeev Kapoor goes innovative with refreshing raita recipe turning up the summer flavour with innovation using nutrient-rich pistachios that help in health betterment. On behalf of American Pistachio Growers, this delightful creation brings a wholesome twist to classic Indian favourite, making your summer menu both indulgent and healthy with the goodness of pistachios.
Beetroot and Roasted Pista Raita
- 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
- Dry roast the American Pistachios for 3-4 minutes on medium heat. Transfer on a plate and allow cooling 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.
- To the yogurt add red chilli powder, salt, and roasted cumin powder
- and mix well.
- Reserve some of the powdered 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.
Beetroot is a natural detoxifier that helps improve blood circulation and curd is rich in probiotics, which support digestion and a happy gut. Roasted pistachios provide protein, antioxidants, and healthy fats in addition to a delightful crunch.