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Ingredients:

• 2 cups mince meat
• 1 cup onion, finely chopped
• 1/2 cup tomato, finely chopped
• 1 teaspoon ginger garlic paste
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 1/4 cup mint leaves
• 1/4 cup dill leaves
• 1/4 cup coriander leaves
• 1/4 cup California walnuts, chopped roughly
• 4 tablespoons oil
• Salt as required

Preparation:

1. Heat oil in a pressure pan.
2. Add onions and sauté till golden brown.
3. Add ginger garlic paste and all the powder spices.
4. Add tomatoes, dill leaves and mint leaves. Stir well.
5. Stir in minced meat and California walnuts.
6. Pressure cook on low flame for 20 minutes.
7. Let the steam settle
8. Serve hot.

Ingredients:

• 1 cup fresh pineapple chopped
• 1/2 cup California walnuts, roasted and chopped
• 1 cup curd
• 1/4 cup water
• 1 tablespoon powdered sugar
• 1/4 teaspoon black salt
• Salt as required
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/4 teaspoon red chili powder
• Few curry leaves
• 1 tablespoon ghee

Preparation:

1. Take a bowl. Add curd, water, sugar, black salt and salt. Whip till smooth. Keep chilled till further use.
2. Just before serving, top with pineapples and California walnuts.
3. In a small pan, heat ghee, crackle cumin seeds. Add curry leaves and allow it to splutter as well. Add red chili powder and top it over the raita and serve immediately.

Ingredients:

• 4 cups puffed rice
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, finely chopped
• 4 tablespoons mint chutney
• 4 tablespoons sweet tamarind chutney
• 1 tablespoon chaat masala powder
• 1/4 cup chana dal
• 1/4 cup roasted chana
• Salt to taste
• 1/2 cup California walnuts, chopped roughly
• 1/4 cup sev
• 12-15 papdi puris

Preparation:

1. Toss all ingredients mentioned above in a large bowl.
2. Garnish generously with a sprinkling of sev, chopped California walnuts and serve a papdi puri along side.
3. Serve them immediately.

Ingredients:

• 1 cup cottage cheese
• 1/2 cup chopped walnuts
• 2 tbsp Italian seasoning
• 1/8 tsp salt
• 8 mini sweet peppers, sliced in half lengthwise

Preparation:

1. Combine cottage cheese, walnuts, dried herbs, and salt in a bowl.
2. Fill each pepper with cottage cheese mixture.
3. Serve immediately or store in an airtight container in the fridge until ready to eat.

Ingredients:

• 1 ½ cups old-fashioned oats
• ¾ cup chopped walnuts
• ¼ cup extra virgin olive oil
• ¼ teaspoon salt
• 2 tablespoons cold water
• 9 large eggs
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano leaves
• 1 tablespoon stone ground mustard
• 1 cup baby spinach, coarsely chopped
• 1 small red bell pepper, diced
• ¾ cup extra sharp shredded cheddar cheese

Preparation:

1. Preheat oven to 180°C and generously grease 12-cup muffin pan with oil.
2. In the bowl of a food processor, pulse the oats until fine and flour-like. Add the walnuts and pulse until blended with oat flour. Pulse in the olive oil, salt and water until the mixture comes together.
3. Spoon walnut-oat crust mixture evenly (about 1 ¼ tablespoons each) into each muffin cup and press it into the bottom and part way up the sides. Bake 25 minutes, until crust begins to brown. Cool on a wire rack 10 minutes.
4. In a large bowl, whisk eggs, garlic powder, oregano and mustard thoroughly until well combined. Stir in spinach, bell pepper and cheese.
5. Fill each muffin cup evenly with egg-veggie mixture and bake 20 minutes, or until the eggs are set. Cool slightly on a wire rack before removing the egg cups by carefully inserting a sharp knife between the crust and the muffin pan.