Chai-Waffles with Bananas and Caramelized Walnuts

Ingredients

  • 300g flour
  • 10g baking soda
  • 1 pinch of salt
  • 60g sugar + 100g
  • 100g butter
  • 2 eggs
  • 1/2 l milk
  • 3 tea bags of chai tea
  • 2 tablespoons of cocoa bean shell
  • 50g walnuts
  • 5g brown sugar
  • Optional: caramel sauce

Preparation:

  1. In a pan heat up milk and put in 2 tea bags and the cocoa bean shell and stir the mixture. After it boils and starts to thicken slightly, take off the heat, let it cool and put the mixture in the fridge and let it steep overnight.
  2. Open the left tea bag and crush the tea leaves in a mortar.
  3. Blend the flour with the baking powder and the crushed tea.
  4. Melt butter and wait until it cools down. Sieve the tea milk drink. Add the liquid butter with salt, sugar, and 2 eggs to the flour mixture. Slowly add in the milk and mix it up. Give the dough one hour of rest.
  5. Chop walnuts, add brown sugar in a pan, and wait until you have light brown caramel. Add the walnuts and stir them in the caramel. Remove the caramelized walnuts from the pan and let them cool down.
  6. Add some dough in portions in a waffle iron and bake it through.
  7. Serve the lukewarm waffles with chopped bananas, caramelized walnuts, and caramel sauce.


Walnut Crepes

Ingredients

  • 1 1/2 cups whole milk, room temperature
  • 1 cup flour
  • 3 tablespoons unsalted butter, melted, plus additional for brushing skillet
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 4 eggs, room temperature
  • 1/2 cup finely chopped walnuts, divided
  • Powdered sugar, for dusting
  • Whipped cream, for topping (optional)

Preparation:

  1. Place milk, flour, butter, sugar, salt and eggs in a blender container. Blend for 30 seconds or until smooth. Transfer to a covered bowl and refrigerate for 30 minutes (or up to 1 day).
  2. Heat an 8-inch non-stick skillet over medium heat and lightly brush with butter. Holding the skillet at a slight angle, pour about 1/4 cup of batter into the center of the skillet. Quickly swirl the pan so that the batter evenly coats the bottom.
  3. Cook until the edges begin to lift from the skillet, about 30 seconds. Carefully flip the crepe with a spatula and cook on the other side until just set. Slide crepe onto a plate. Repeat with the remaining batter, between each batch.
  4. Let cool to room temperature and serve with a dusting of powdered sugar and a sprinkle of walnuts. Add a dollop of whipped cream, if desired.


Walnut Breakfast Hash

Ingredients

  • 500g potatoes, diced
  • 2 tablespoon vegetable oil
  • 1 medium-sized onion, chopped
  • 150g cherry tomatoes, halved
  • 100g California Walnuts
  • 25g parsley, chopped
  • 200g spinach
  • 2 medium eggs

Preparation:

  1. Boil the potatoes for 8-10 minutes until just tender, drain and allow to steam dry.
  2. Meanwhile, heat the oil in a large frying pan and fry the potatoes for 5 minutes, add the onion and fry for a further 5 minutes until golden. Stir in the tomatoes, walnuts, and parsley and cook for a further 3-4 minutes.
  3. Place the spinach in a large bowl and microwave on high for 2-3 minutes until just wilted, add to the pan, and season with black pepper.
  4. Poach the eggs in boiling water for 2-3 minutes and serve on top of the hash.


Mutton Rogan Josh

Ingredients

  • 1 cup California walnuts
  • ½ cup mustard oil
  • 3-4 cloves
  • 1-2 green cardamom
  • 500g mutton
  • 1 cup curd
  • 1 tablespoon dried ginger powder
  • 1 teaspoon fennel seeds
  • 1 pinch asafoetida
  • 1.5 tablespoon Kashmiri red chili powder
  • 1/2 cup water
  • Salt to taste
  • 3-4 ratanjot
  • 2 tablespoon ghee

Preparation:

  1. In a blender, add curd, walnuts, dried ginger powder, fennel powder, asafoetida, and Kashmiri red chili powder and blend it into a fine paste.
  2. Heat a pan, add mustard oil, cloves, green cardamom, and mutton and fry it well in high heat for about 12 minutes.
  3. Add the walnut paste to the mutton and cook for 8-10 mins.
  4. Add 1 cup of water and mix well and cover it with the lid and cook till the flesh starts leaving the bone, for approx. 35 mins
  5. In a pan, add ghee, and ratanjot once it leaves the colour, strain the mixture and transfer it into the pan with mutton and mix well. Cook for another 5 minutes.


Sweet Walnut Soup

Ingredients

  • 2 cups California walnuts
  • 1/4 cup rice flour
  • 125g brown cane sugar

Preparation:

  1. Preheat oven to 180°C.
  2. Bring 5 cups of water to a boil in a large saucepan over high heat. Add the walnuts and boil uncovered for 1 minute. Drain well and spread walnuts on an ungreased baking sheet and bake in the oven until golden brown, about 15 to 20 minutes. Remove from oven and let cool.
  3. Place cooled walnuts and 1/2 cup of cold water in a food processor or blender and process until almost a smooth paste; add another 1/2 cup of water and process until smooth.
  4. In a saucepan, whisk rice flour and 1 cup of water. Add walnut purée and 2-1/2 cups of cold water. Heat over medium-high heat while whisking frequently until it comes to a boil (about 10 minutes). Add the brown cane sugar and reduce the heat to low and simmer for 10 minutes.
  5. Serve piping hot.

Tips: The consistency should be of a light cream soup; if it is too thick; whisk in 1/2 cup more water. Cinnamon may be added for a sweet, earthy aroma. Top with walnut halves.


Walnut Spinach Chicken Masala

Ingredients

  • 400g chicken
  • 1 tablespoon salt
  • ½ teaspoon turmeric
  • 1 tablespoon Kashmiri red chilli powder
  • 1 tablespoon garam masala
  • 1 tablespoon ginger garlic paste
  • 1 bunch of spinach
  • 1 cup California walnuts
  • 3 tablespoon oil
  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 1-inch ginger
  • 5 cloves of garlic
  • 2-3 green chilies
  • 2 onion
  • 1 tablespoon coriander powder
  • 2 tomatoes
  • 4 tablespoon cream

Preparation:

  1. 1. In a bowl, marinate chicken with salt, turmeric, red chili powder, garam masala, and ginger garlic paste, for about 30 minutes.
  2. Blanch one bunch of spinach and grind it to a fine puree with 1 cup of California walnuts, keep it aside.
  3. Heat some oil and ghee in a pan, and cook the marinated chicken on each side for 4 mins. Take out once done.
  4. Add cumin seeds, ginger-garlic, green chilies, and sauté till the raw smell goes away.
  5. Add onions and sauté till slightly golden. Add coriander powder and cook for 2 mins.
  6. Add tomatoes and salt and cook till soft and mushy.
  7. Add the cooked chicken and cook in the masala for 3-4 mins.
  8. Add walnuts spinach paste and cook for 2 mins. Add 1 cup of water and mix it well. Cover and cook for 8 mins.
  9. Add cream and cook for the final two minutes.


Hasselback Squash with Walnut Crumb

Ingredients

  • 1 butternut squash, peeled, halved, and deseeded
  • 2 cloves garlic, sliced
  • 3 tablespoon olive oil, plus a drizzle
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 75g California walnuts, chopped, plus 25g extra
  • ½ x 25g pack fresh coriander, chopped, plus extra to serve
  • 2 tablespoon chopped chives
  • 1 lemon
  • 150g edamame beans

Preparation:

  1. Preheat the oven to 200°C.
  2. Place 1 squash half, flat side down on a chopping board between 2 wooden spoons (to stop the knife from cutting all the way through). Make cuts, 0.5cm apart all the way along the squash. Repeat with the other squash half and place both in a roasting tin, push the garlic slices randomly into the cuts.
  3. Mix 2 tablespoons oil with the spices and drizzle over the squash, bake for 40 minutes.
  4. Mix the 75g walnuts, herbs, lemon zest, and remaining oil together and sprinkle over the squash, bake for additional 20 minutes until golden and tender.
  5. Meanwhile, stir fry the beans and remaining 25g walnuts in a drizzle of oil for 1-2 minutes, stirring in the juice of half the lemon at the end. Serve with the squash.


Slow Cooker Chicken Tortellini Soup

Ingredients

Soup:

  • 450g boneless skinless chicken thighs
  • 230g sliced mushrooms
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup heavy cream
  • 230g dried cheese tortellini pasta

Walnut Pesto:

  • 1 cup California walnuts
  • 1-1/2 cups spinach
  • 1/2 cup grated parmesan
  • 1/4 cup olive oil
  • 2 tablespoons water
  • 1 teaspoon salt

Preparation

Soup:

  1. Add chicken, mushrooms, broth, thyme, onion powder, and garlic powder to the slow cooker.
  2. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
  3. Remove fully cooked chicken from slow cooker and shred. Return to slow cooker.
  4. Stir in cream and tortellini.
  5. Cover and continue to cook on high for 15-30 minutes until noodles are tender.

Walnut Pesto:

  1. In a food processor or blender, add walnuts, spinach, parmesan, and olive oil.
  2. Blend until smooth, adding water as needed until you achieve a smooth consistency.
  3. Add salt to taste.


Classic Family Taco Night Walnut Tacos

Ingredients

California Walnut Taco “Meat”

  • 1 1/2 cups walnuts
  • 2 tablespoons olive oil
  • ½ medium onion, diced
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder

Tacos

  • 8 hard taco shells
  • 2 cups shredded lettuce
  • 1 cup chopped tomatoes
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup mild salsa
  • 1/2 cup low-fat sour cream

Preparation

  1. Add walnuts to a food processor and pulse until walnuts are evenly crumbled, resembling ground meat.
  2. Heat olive oil over medium-low heat in a medium skillet. Add onions and cook for 5 minutes, add walnuts, soy sauce, chili powder, cumin, salt, oregano, and garlic powder. Stir well to evenly coat and moisten walnuts. Cook for 2-3 minutes.
  3. Spoon walnut taco mixture into shells. Top with lettuce, tomato, cheese, salsa and sour cream.


Malabar Special Roast Chicken With Walnuts

Ingredients

For Marination:

  • 1 whole chicken (800-1000g), skin removed
  • Juice of 1/2 lemon
  • 1 teaspoon turmeric powder
  • 1 tablespoon red chili powder
  • Salt, to taste

For Stuffing:

  • 1 hard-boiled egg
  • 2 onions, thinly sliced
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 teaspoon coriander powder
  • A pinch of turmeric
  • 4 green chilies, sliced
  • 1/2 teaspoon garam masala
  • 1 tablespoon raisins
  • 1/2 cup California walnuts, chopped
  • 1 cup fresh coriander, chopped
  • 1 teaspoon oil
  • 1 sprig (8-10) curry leaves
  • 1 teaspoon oil

For The Gravy:

  • 2 onions, thinly sliced
  • 2 medium tomatoes, finely chopped
  • 1 sprig curry leaves
  • 3 green chilies, sliced
  • 2 teaspoon ginger garlic paste
  • 1 tablespoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 cup coriander leaves
  • 1/4 cup coconut oil
  • 1 teaspoon sugar
  • 1/4 teaspoon turmeric powder
  • Juice of 1 lime
  • Salt, to taste

Directions

Marination:

  1. Remove skin from the chicken. Cut the neck and tail portions off.
  2. Clean the inside portion of the chicken well. Wash the chicken, making sure the water is clear.
  3. Pat the chicken dry. Score the thighs and legs.
  4. In a large bowl, add the lemon juice, turmeric powder, red chili powder, and salt. Add chicken and coat well. Let marinate covered in the refrigerator for 4-5 hours.
  5. Take the chicken out 30 minutes before cooking so that it comes to room temperature.

Stuffing:

  1. Heat oil in a pan, and add the sliced onions. Cook for a few minutes till the onions are translucent. Add the ginger-garlic paste, green chilies, and curry leaves, and sauté for a few seconds more. Add coriander powder, turmeric powder, raisins, and walnuts. Stir to mix well. Add the coriander leaves. Season with salt.
  2. Add the hard-boiled egg inside the chicken cavity, and then add the stuffing. In case some stuffing is left, do not overstuff chicken but leave it to add in the gravy later.
  3. Fill the chicken with the stuffing. Use a kitchen string to tie the legs together. Tie the arms together. Set aside.
  4. Heat 1/4 cup coconut oil in a large fry pan. Add the chicken and fry for around 5 minutes per side. The skin should get a brown color. Remove chicken and set aside.

Gravy:

  1. In the same oil, add the onions and sauté on a low flame stirring frequently, till nicely caramelized. Add the green chilies, ginger-garlic paste, and curry leaves and sauté for a few more seconds. Add coriander powder, and turmeric powder and stir well. Add the tomatoes and salt. Cook for a few minutes until tomatoes are completely mashed up.
  2. Add 1/2 cup warm water, coriander leaves, garam masala, sugar, lime juice (and any remaining stuffing), and cook till slight thick gravy consistency is achieved. Check to season.

Roasting:

  1. Preheat oven to 180°C.
  2. In a roasting tray, spread half of the gravy. Place fried chicken in the middle. Coat chicken with remaining gravy. (You can leave 2-3 tablespoons gravy aside to coat some potato wedges and onion halves. Once coated with the gravy, add them to the same roasting pan next to the chicken, and then top the chicken with the remaining gravy). 3. Roast chicken for 45-55 minutes, basting with oil from the gravy liquids in the pan midway through the baking.
  3. If the chicken is getting brown from the top cover top with aluminum foil. Once baked let rest for 10-15 minutes before carving and serving.