Pistachio, also popularly known as pista, is not only a tasty nut but helps us in a lot of ways to be healthy and fit. The nut is a rich source of antioxidants and lowers cholesterol levels. The fruit has a hard, whitish exterior shell. The seed has a mauvish skin and light green flesh, with a distinctive flavour. When the fruit ripens, the shell changes from green to an autumnal yellow or red, abruptly splits open. And this opening happens with an audible pop. Each pistachio tree averages around 50kg of seeds every two years. Iran, the United States and Turkey are the major producers of pistachios. When the researchers tested the effects of pistachios on antioxidant levels they found participants had much more antioxidants in their blood and lower cholesterol concentrations when they ate the nuts.Cream of pistachioIngredients (serves 4)Green pistachio 400gButter 2 tbspCelery 1/3 cupLeeks 1/3 cupSalt to tasteWhite pepper to tasteFlour ¼ cupButter ¼ cupCream 4 tbspOlives 5-6 noMethod1. Prepare a thickening mixture by heating butter in a pan and adding equal quantity of flour to it.2. Remove from flame and keep aside, this is the thickening roux.3. Wash and rub pistachio to remove the skin and keep aside.4. In a pan heat butter and sauté chopped leeks and celery.5. Add pistachio and sauté for 2-3 minutes.6. Add moisture to cover the ingredients and simmer for 20 minutes.7. Allow to cool and blend to a fine puree.8. Strain and return to flame, add the prepared thickening roux to the soup while stirring continuously to avoid lumps.9. Once the creamy consistency is achieved, adjust the seasoning and finish with cream.10. Serve hot garnished with chopped pistachio and sliced olives.Lamb rogan joshRogan josh is a staple of Kashmiri cuisine, originally it was brought to Kashmir by the Mughals. It is one of the main dishes of the Kashmiri multi-course meal “the Wazwan”. It consists of braised boneless lamb chunks cooked with gravy based on caramelised onions, yoghurt, garlic, ginger and aromatic spices like cloves, bay leaves, cardamom, cinnamon. Its characteristic brilliant red colour traditionally comes from liberal amounts of dried deseeded Kashmiri chili and rattan jot (bark of a local tree). The recipe’s spiciness is one of fragrance rather than heat, and the traditional dish is mild enough to be appreciated by Western palates. In addition, dried flowers or root of alkanna tinctoria flowers are used in some variants of the recipe to impart a crimson colour. Zafraan also imparts its unique taste and colour, and makes it a rich dish and a must have in traditional family dinners. This is a unique recipe which I learned from Kashmiri Waza (cook) during my tenure at Kashmir. Ingredients (Serves 4)Lamb 1kgOil 4 tbspYoghurt 1 cupOnion 2 noGinger 2 tbspGarlic 2 tbspKashmiri chili powder 1tspGaram masala 1tspGinger powder 1tspTurmeric powder ½ tspCumin powder 1tspBlack pepper corn 1tspCloves 6-8 noCardamom 6-8 podsCinnamon 3 sticksMace few threadsSaffron few strandsSalt to tasteCoriander leaves few sprigsLotus stem to garnishMethod1. Wash and dry lamb and marinate with yoghurt, ginger garlic paste and salt and keep in refrigerator overnight.2. Heat oil in a heavy bottom pan and add all the whole hot spices.3. When they crackle, add onions, fry over medium heat till onion turns golden brown.4. Add ginger garlic paste and fry for another 2 minutes.5. Add the remaining powdered spices except garam masala and sauté, add little moisture if the masala sticks at the bottom.6. Add the marinated lamb and stir fry over high heat for 10 minutes, add moisture and reduce the flame.7. Adjust the seasoning and continue to cook on slow flame till the mutton pieces are cooked and soft, add more moisture if required.8. The consistency of the gravy should be thick and not watery. 9. Sprinkle adequate chopped coriander leaves and garam masala and fried lotus root10. Serve hot with choice of rice or bread.Note: You can change the meat in the recipe ie you can replace lamb with beef or chicken and can try the same recipe for a delectable dish to delight your guests.