Nimbu Kebab To Sabudana Kheer: 4 Healthy Pistachio Recipes To Savour During Ramadan

From Starters To Main Course To Desserts: These Ramadan Recipes Are Just For You.

Written By: Tavishi Dogra | Updated : April 10, 2024 4:31 PM IST

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These recipes sound exciting and healthy! You will especially like the sound of the Pista and Mango Sabudana Kheer - it sounds like a delicious and refreshing dessert. The Braised Chicken with Savory Butter Sauce is a great main course option. The Pista Nimbu Kebab and Banno Kabab sound like tasty appetizers. It would be best if you tried some of these recipes during Ramadan.

PISTA AND MANGO SABUDANA KHEER

Ingredients

- 1 litre milk

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- 4-5 cardamom

- Condensed milk

- California Pistachio

- 2 Mangoes

Preparation

- take one litter of milk and bring it to a boil

- Add 4-5 cardamom powder

- Lower the heat and add condensed milk as per your taste (I added 1/4 cup; you may add more)

- Stir everything well

- Then add two chopped mangoes; you may add mango pulp as well

BRAISED CHICKEN WITH SAVORY BUTTER SAUCE

YIELD: 4 servings
INGREDIENTS: 12 ounces of boneless chicken, sliced

MARINADE

2 tablespoons soy sauce
1 tablespoon cornstarch

SAUT ED MIXTURE

1-1/2 tablespoons cooking oil
2 tablespoons ghee (clarified butter)
1/2 cup onion, diced
1/4 cup fresh cilantro stems, chopped
1 tablespoon ginger, minced
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon Chinese five-spice powder
3/4 cup tomatoes, diced
1/4 cup plain yogurt
1 tablespoon oyster-flavored sauce
2 teaspoons chili garlic sauce

FOR THE GARNISH: Sprinkle chopped cilantro / green onions.

PISTA NIMBU KEBAB by Chef ASHISH BHASIN on behalf of American Pistachio Growers

INGREDIENTS

1 kg Chicken (Boneless Thigh Pieces)
400 g California Pistachios
100 g Yellow chilli powder
50 ml Lemon juice
3 g Lemon zest
50 ml Cream
200 g Ghee
50 g White pepper powder
100 g Ginger and garlic paste
400 g Yoghurt (hung)
50 g Turmeric powder
1 no. Banana leaf
Salt to taste

INSTRUCTIONS

Cut the chicken into thin slices. Marinate it with lemon juice, salt & ginger, and garlic paste.

Keep the marinated chicken in the chiller for 1 hour.

Blanch pistachio kernels and ensure that all skin is removed.

Add pistachio paste, yoghurt, white pepper, yellow chilli powder, turmeric, lemon zest, salt and a little ghee to the marinated chicken. Mix well.

Now, wrap the marinated chicken with banana leaves.

Heat an iron plate (tawa), put ghee, and place the wrapped chicken. Cook on slow flame till done.

Serve hot.

BANNO KABAB by Chef SUBROTO GOSWAMI on behalf of American Pistachio Growers

INGREDIENTS

200 g Chicken tikka
100 g Ginger garlic paste
50 g California Pistachios (kernels)
10 g Gram flour
5 g Garlic chop
15 ml Lemon juice
10 g Salt
5 g Garam masala
5 g Yellow chilli powder
5 g Coriander powder
20 g Hung curd
5 g Cardamom powder
5 Green chilli chop
5 g Coriander leaves
15 ml Milk
30 g Egg White beaten
10 ml Cream
5 g Chaat Masala
15 ml Mint Chutney

INSTRUCTIONS

First, marinate the chicken tikka with ginger-garlic paste and lemon juice.

Heat a pan, add oil, chopped ginger-garlic, green chilli, and saut for a minute.

Add gram flour and spices and saut for a few minutes.

Now add milk to the mixture and cook till it is dry. Keep the mixture aside for cooling.

Beat egg white mixture till frothy.

Cook the marinated chicken in tandoor till half done. Cook until thoroughly done.

Serve hot with mint chutney.

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