admin

Ingredients:

For The Marination

• 12 goat meat chops
• 1 tablespoon ginger garlic paste
• 1 tablespoon curd
• Salt as required

For The Masala

• 1 cup onions, finely chopped
• 4 tablespoons oil
• 2 tablespoons green chilies, chopped
• 1/2 cup tomatoes, finely chopped
• 1/4 cup California walnut powder

For The Dry Spice Mix

• 2 tablespoons Kashmiri chili powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon black pepper powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder

For The Topping

• 1/4 cup onions, finely chopped
• 1/4 cup tomatoes, finely chopped
• 1/4 cup California walnuts, chopped roughly 

Preparation:

1. Marinate the chops and keep aside for 15 minutes. Pressure cook for 20 minutes or till the meat is 3/4th cooked.
2. In a kadhai, heat oil.
3. Add onions, green chilies and cook till the onions are translucent.
4. Add California walnut powder, tomatoes and add the cooked meat.
5. Add the dry spaces and cook till oil starts releasing the sides of the pan and the meat is well cooked.
6. Cook and mix well on a light flame till it is coated consistently.
7. Serve in little plates, topped with onions, tomatoes and California walnuts.

Ingredients:

• 2 cups basmati rice, parboiled
• 1/2 California walnut halves
• 2 tablespoons oil
• 1 cup paneer, cut into cubes
• 1/2 cup fried onions
• 1 tablespoon ginger- garlic paste
• 1/2 cup curd
• 1/2 cup California walnut milk
• 1/2 cup tomato, sliced
• Salt as required

Dry Spice Mix

• 1/2 stick cinnamon
• 1 tablespoon red chili powder
• 1/2 gram saffron
• 1 teaspoon turmeric powder
• 1 teaspoon green cardamom seeds
• 1/2 teaspoon cloves
• 1 tablespoon coriander seeds
• 1 teaspoon pepper corns
• 1/2 teaspoon cumin seeds
• 1/2 cumin seeds
• 1/2 teaspoon fennel seeds

Garnish

• Dried rose petals
• Coriander leaves

Preparation:

1. Grind the dry spices to a fine powder. Keep aside.
2. In a pot, take curd and California walnut milk. Whisk till lump-free.
3. Add the spice mix, fried onions, tomatoes, ginger- garlic paste, tomato slices and salt.
4. Mix well. Add paneer cubes and California walnut halves. Add one cup of water and place the pot on medium flame.
5. Top with parboiled rice.
6. Furthermore, top with dried rose petals and coriander leaves.
7. Cover with a lid and cook on medium-low flame for 20 minutes.
8. Fluff with a fork and serve with kachumber or raita.

Ingredients:

For The Burgers:

• 250g mushrooms, finely chopped
• 2 tablespoon olive oil
• 1 x 400g tin of black beans, drained
• 70g California walnuts, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 garlic cloves, minced
• 4 tablespoons bread crumbs
• Salt and pepper
• 170g Greek yoghurt
• A squeeze of lemon juice

For The Cucumber Salad:

• 150g cucumber, thinly sliced
• 35g California walnuts, toasted and roughly chopped
• 1 tablespoon lemon juice
• 1 teaspoon finely chopped fresh dill leaves
• A drizzle of walnut oil
• 4 buns of your choice

Preparation:

1. Place the mushrooms and a teaspoon of the oil into a medium sized non-stick frying pan. Season with a pinch of salt and sauté over a medium heat until they’re a rich dark brown.
2. Place the cooked mushrooms, black beans, California walnuts, cumin, coriander, one minced clove of garlic and the breadcrumbs into a mixing bowl. Season generously and knead into one lump, then shape the mixture into four round patties.
3. Stir together the yoghurt with the remaining minced garlic and season to taste with lemon juice, salt and pepper, then set aside.
4. Mix together the cucumber salad ingredients, adding the walnut oil at the end.
5. Place the remaining oil into the frying pan you were using earlier and fry the burger patties for 2-3 minutes on each side.
6. Lightly toast the buns and spread with the yoghurt mixture, then top with the burgers, followed by some of the cucumber salad to serve.

Ingredients:

• 3 cups basmati rice, cooked
• 3 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 sprig curry leaves
• 2-3 dried red chilies
• 1/4 teaspoon asafoetida
• 1/2 teaspoon pepper powder
• 1 cup fresh tomato puree
• 1 tablespoon Kashmiri red chilli powder
• 1/2 teaspoon garam masala powder
• 1/2 cup California walnuts, chopped roughly
• 1/2 teaspoon turmeric powder
• Salt to taste

Preparation:

1. Heat oil in a kadhai.
2. Add mustard seeds and cumin seeds. Allow them to crackle.
3. Add curry leaves, red chillies and asafoetida.
4. Stir in California walnuts and add the tomato puree.
5. Season with salt and add in all the powder spices.
6. Once the tomato puree thickens and reduces to 1/3^rd its original size, add the rice.
7. On a high flame stir fry the rice.
8. Serve hot!