Celebrity Chef Sanjeev Kapoor Shares Healthy Gourmet Recipes You Can’t Miss

As modern lifestyles become increasingly fast-paced, the demand for recipes that are not only healthy but also wholesome is higher than ever. If you, too, stand in front of your refrigerator thinking about what exactly you can make with your usual kitchen ingredients that go well with your diet and don’t miss out on taste, you’re at the right place.

Renowned for his ability to transform everyday ingredients into extraordinary gastronomic experiences, Chef Sanjeev Kapoor, with American Pistachio Growers, has curated the recipes mentioned below. All you need to do is follow them step-by-step, and you’ll have gourmet dishes that you can enjoy with your loved one guilt-free.

Instructions:

1. Dry roast the American Pistachios for 3-4 minutes on medium heat. Transfer to a plate and allow to cool slightly.
2. Transfer the roasted beans into a food processor jar and process into a coarse powder.
3. Whisk the yoghurt till smooth and lump-free. Add beetroot puree and whisk till well combined.
4. Add red chilli powder, salt, and roasted cumin powder and mix well.
5. Reserve some of the powdered pistachios for garnish and add the rest to the yoghurt mixture. 
6. Add mint leaves and lightly mix. Transfer into a serving bowl.
7. Garnish with reserved powdered American Pistachios, mint sprig and mint leaves.

Broccoli And Pista Soup

Ingredients:

• 20-25 small florets of broccoli
• 1 cup American Pistachios
• 2 tbsps olive oil
• 2 tsps finely chopped garlic
• 1 medium onion, chopped
• Salt to taste
• 3 cups vegetable stock
• Crushed black peppercorns to taste
• ½ cup milk
• Fresh cream for drizzling
• Olive oil for drizzling
• Red chilli flakes for garnish
• Slivered American Pistachios for garnish
• Toasted baguette slices to serve

Instructions:

1. Heat olive oil in a non-stick deep pan.
2. Add garlic and onion and sauté until translucent.
3. Add broccoli and sauté for a few seconds. Add American Pistachios and salt and mix well.
4. Add vegetable stock and mix. Let it come to a boil and continue to cook for 10-12 minutes. Switch the heat off and blend it to a fine mixture using an electric hand blender.
5. Place the pan back on the heat. Add crushed black peppercorns and milk and mix well. Cook for a minute.
6. Drizzle fresh cream and olive oil, and sprinkle red chilli flakes. 
7. Garnish with slivered American Pistachios and serve hot with toasted baguette slices.

Stir-Fried Pista Prawns

Ingredients:

• ½ cup American Pistachios
• 12-15 large prawns, cleaned and deveined
• 2 tbsps oil
• 1 tbsp finely chopped garlic
• 2-3 fresh red chillies, chopped
• 1 spring onion bulb, diagonally sliced with the greens
• 10-12 blanched broccoli florets
• 1 medium red capsicum cut into 1-inch triangles
• 1 medium onion, diced into 1-inch pieces and layers separated
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• Salt to taste
• Crushed black peppercorns to taste

Instructions:

1. Dry roast American Pistachios for 3-4 minutes on medium heat. Switch the heat off and allow it to cool slightly.
2. Heat oil in a pan. Add garlic and red chillies and sauté till golden brown. Add spring onion bulbs and mix well.
3. Add broccoli, red capsicum and onion and mix well. Cook for 1-2 minutes.
4. Add soy sauce and oyster sauce and mix well. Sauté for 1 minute.
5. Add the prawns, salt, and crushed black peppercorns and mix well. Cook for 3-4 minutes on high heat.
6. Add most of the roasted pistachios and mix well. Add most of the spring onion greens and mix well. Take the pan off the heat.
7. Serve ho,t garnished with remaining roasted pistachios and remaining spring onion greens.