Raita with Crunchy Nuts

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 

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

• 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.