Green Tomato & Pista Salsa

By Chef Sanjeev Kapoor

INGREDIENTS

4-5 medium green tomatoes

2-3 medium green tomatoes concasse

½ cup American Pistachios

Oil for applying

1 large onion, finely chopped

2-3 green chillies, chopped

Salt to taste

1 tsp castor sugar

2 tbsps lemon juice

1 tbsp extra virgin olive oil

1 tbsp chopped fresh coriander leaves

Fresh coriander sprig for garnish

Nachos to serve

INSTRUCTIONS

PREPARATION TIME: 20-25 minutes

COOKING TIME: 5-10 minutes

1. Bring sufficient water to a boil in a pan. Add American Pistachios and blanch for 3-5 minutes. Drain the pistachios and put them into cold water to stop the carry over cooking to avoid discoloration.
2. Peel the pistachios.
3. Apply some oil on the green tomatoes.
4. Heat a wire rack on direct flame. Place the tomatoes on it and cook until well charred on all sides.
5. Finely chop peeled pistachios.
6. Peel the green tomatoes and finely chop them. Transfer this into a large bowl. Add onion, green chillies, green tomatoes concasse, most of the chopped pistachios, salt, sugar, lemon juice, olive oil and coriander leaves and mix till well combined. Set aside for 10 minutes.
7. Transfer in a serving bowl. Garnish with remaining chopped pistachios and coriander sprig. Serve immediately with nachos.

Pista Nimbu Kabab

By Chef Ashish Bhasin

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 Yogurt (hung)
50 g Turmeric powder
1 no. Banana leaf
Salt to taste

INSTRUCTIONS

• Cut the chicken into thin slices. Marinate it with a little lemon juice, salt & ginger garlic paste.
• Keep the marinated chicken in the chiller for 1 hour.
• Blanch pistachio kernels and ensure that all skin is removed. Then make a fine paste (paste should be thick)
• Add pistachio paste, yogurt, white pepper, yellow chilli powder, turmeric, lemon zest, salt and 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 in the ghee. Cook on slow flame till done.
• Serve hot.

Banno Kabab

By Chef Subroto Goswami

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 chili and sauté for a minute.
• Add gram flour, spices and sauté for a few minutes.
• Now add milk to the mixture and cook till it is dry. Keep the mixture aside for cooling. Add yogurt to the mixture when it cools down. 
• Coat the marinated chicken with this mixture and leave it for at least 4 hours.
• Beat egg white mixture till frothy. Add chopped pistachios, cream and fresh coriander to the mix.
• Cook the marinated chicken in tandoor till half done. Coat the chicken with the egg white mixture and cook again till fully done.
• Serve hot with mint chutney.