Tag: pistachios
Besan and Nariyal Barfi (Indian Confection Made with Chickpea Flour and Coconut)
Here is one of my favorite Indian sweets! Happy Diwali! Enjoy..
- 1 cup besan (chickpea flour)
- 1/2 cup coconut oil
- 1 cup shredded coconut
- ½ cup fresh ricotta cheese
- 4 to 5 green cardamoms (seeds taken out and crushed)
- 1¼ cups sugar
- Sliced almonds
- Pistachios, chopped
Heat a medium frying pan and add the coconut oil. Add the besan and sauté on medium heat for at least 30 minutes (or more) till the mixture turns a light caramel color.
Add the ricotta, coconut and cardamom seeds. Mix well and let the moisture from the ricotta cook out- about ten minutes.
Turn the heat off and add the sugar. Mix well until all is incorporated.
Spread the mixture on to a shallow platter with edges. Smooth with a spatula and sprinkle the almonds and pistachios and press down with fingers. Keep in fridge for half an hour to set. Take out and cut into small squares and serve.
Parsley Pesto Pasta with Roasted Asparagus
When I think of spring, I think of asparagus and I think fresh green pesto. This pasta dish is a combination of both. I made a delicious parsley pesto which is very easy to make. I paired it with delicious roasted or grilled asparagus. It is a great side dish or a meal!
- 2 cups fresh parsley
- 2 garlic cloves
- 1/3 cup pistachios
- Juice of half lemon
- ¼ to ½ cup extra virgin olive oil
- 2 teaspoons salt
- ½ cup grated Pecorino Romano
Transfer the parsley, garlic, pistachios and lemon juice to a food processor. Process till a smooth paste begins to form. With the top open, drizzle the oil till the pesto begins to form. Transfer to a small bowl and add the salt and cheese. Check for seasonings.
- 2 bunches asparagus
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
Preheat oven to 350 degrees F.
Cut the ends off the asparagus and cut the tops into 2 inch pieces. Transfer to a lined cookie sheet. Drizzle olive oil and sprinkle salt. Mix well and roast in oven for 30 minutes for till golden brown. Take out and keep aside.
- ½ pound pasta, cooked al dente with 1 cup pasta water saved
Transfer pasta to a large frying pan. Add the pesto and the saved pasta water and stir over low heat till all the ingredients have come together. Fold in the roasted asparagus and check for seasonings. Serve with grated cheese.
Grainless Granola
If you are gluten free or just want to cut back on grains, etc, this is a delicious granola to have on hand all the time. I was buying a really delicious one from Whole Foods but it was expensive and so I thought why not make it at home!! I am not gluten free but I like to cut back on grains, etc where ever I can… so my usual lunch of yogurt and fruit is delicious with a handful of crunchy, yummy granola!
- 1 cup raw sliced almonds
- 2 cups raw walnuts, chopped
- 1 cup raw pistachios, chopped
- ½ cup shredded unsweetened coconut
- 2 tablespoons coconut sugar
Mix all the ingredients in a large bowl and keep aside. Preheat oven to 325 degrees F.
- ¼ cup maple syrup
- 2 teaspoons ground cinnamon
- 3 tablespoons coconut oil
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Add all the ingredients to a glass measuring cup and microwave for a minute. Mix well and add to the nuts. Transfer the ingredients to a large lined cookie sheet. Spread and bake for 20 minutes.
½ cup raw pumpkin seeds
Take the granola out and add the pumpkin seeds, mix well and return to the oven and bake for another 5 to 6 minutes. Take out of the oven and let cool. Store in an airtight container and enjoy!
Phirni- Indian Rice Pudding
Phirni is a rice pudding like dessert common in the Middle East. It is also popular in Kashmir and other parts of North India. I have known about it since I was tiny. My Mom would make it for us in individual bowls, especially when we had people over for dinner. It is a creamy concoction of milk and sugar. The milk is thickened with rice and flavored with crushed cardamom seeds. It can be topped with chopped almonds and pistachios.
- ½ cup rice
- ½ cup water
Soak rice in water for 2-3 hours. Blend the mixture in a blender by first adding the wet rice and ¼ cup water. Gradually add the rest of the water and blend till smooth. Keep aside.
- 4 cups milk (whole milk or low fat)
- ¾ cup sugar (adjust according to taste)
- ¼ cup slivered almonds
- 4-5 cardamom pods, ground
Garnish
- ¼ cup slivered almonds
- 3 cardamom pods, ground
- ¼ cup pistachios, ground
In a medium saucepan, heat the milk and bring to a boil. Turn the heat down and simmer the milk. Add the sugar, almonds and cardamom. Gradually add the rice mixture while stirring constantly. Keep stirring till the mixture thickens up like a custard. Cook for another 3-4 minutes on low heat, stirring constantly.
Transfer to a serving bowl and garnish with almonds, ground cardamom and pistachios.
Coconut Barfi (Coconut Dessert)
Delicious dessert for Diwali.. super simple and delicious!
- 2 cups fresh ricotta cheese (full fat)
- 4 to 5 cardamom seeds, crushed
- 2 tablespoons coconut oil
- 2 cups dried unsweetened powdered coconut (grind shredded coconut in spice grinder)
- 1 cup sugar
- 1/3 cup pistachios, chopped
- 1 9 inch round pie dish, spread some butter all over and keep aside
Add the coconut oil to a medium heavy on a medium heat. Once the oil melts, add the ricotta cheese. Cook on medium heat, constantly stirring for 5 to 10 minutes. Add the cardamom seeds, powdered coconut and sugar. Cook on medium heat while stirring for another 5 minutes or till the sugar melts. Transfer the mixture to the pie dish and smooth the surface with a knife. Add the pistachios over the top and cover with plastic wrap. Let it set in fridge for 2 to 3 hours before cutting into 2 inches squares. Serve room temperature.
Pistachio Pesto Pasta with Mushrooms
I’m back from vacation and it is time to get back into healthy eating… so here is a great recipe for meatless Mondays… yummy pistachio pesto paired with sautéed mushrooms! Add a yummy green salad and a glass of red wine and you have a perfect meal!
Pistachio Pesto
- 1 cup roasted unsalted pistachios
- 2 garlic cloves
- ¼ cup mint, chopped
- ½ cup parsley, chopped
- ½ cup extra virgin olive oil
- ½ cup Parmigiano Reggiano cheese, grated
- Salt
Transfer the pistachios and garlic to a food processor. Pulse for 30 seconds. Add the mint and parsley. While the processor is on, drizzle the oil in. Add the cheese and salt to taste. Keep aside.
- 3 tablespoons extra virgin olive oil
- 3 cups Cremini mushrooms, cleaned and sliced
- 2 garlic cloves, minced
- ½ pound pasta cooked al dente, ½ cup pasta water spare
- Salt
- ½ cup Parmigiano Reggiano cheese, grated
Heat a large frying with the olive oil. Add the mushrooms and sauté on high heat, stirring constantly for 4 to 5 minutes or till they are golden brown. Add the pasta and stir well. Start by adding ½ cup of the pesto and adjust as needed. Add salt to taste. Garnish with cheese and serve.
Pasta with Pistachio Pesto and Mushrooms
Here is a yummy pasta for Meatless Monday! Delicious pistachio pesto is added for a nutty flavor and the mushrooms add an amazing earthy taste…
Pistachio Pesto
- 1 cup roasted unsalted pistachios
- 2 garlic cloves
- ¼ cup mint, chopped
- ½ cup parsley, chopped
- ½ cup extra virgin olive oil
- ½ cup Parmigiano Reggiano cheese, grated
- Salt
Transfer the pistachios and garlic to a food processor. Pulse for 30 seconds. Add the mint and parsley. While the processor is on, drizzle the oil in. Add the cheese and salt to taste. Keep aside.
- 3 tablespoons extra virgin olive oil
- 3 cups Cremini mushrooms, cleaned and sliced
- 2 garlic cloves, minced
- ½ pound pasta cooked al dente, ½ cup pasta water spare
- Salt
- ½ cup Parmigiano Reggiano cheese, grated
Heat a large frying with the olive oil. Add the mushrooms and sauté on high heat, stirring constantly for 4 to 5 minutes or till they are golden brown. Add the pasta and stir well. Start by adding ½ cup of the pesto and adjust as needed. Add salt to taste. Garnish with cheese and serve.