California Walnuts Chowpatty Bhel Puri

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.

by admin

Aam Akhrot Poda

Ingredients:

  • 3 raw mangoes, medium sized
  • 1/4 cup fresh mint
  • 1/2 teaspoon roasted cumin powder
  • 1 cup California walnut milk
  • 1 cup sugar
  • 2 teaspoons black salt
  • 4 cups chilled water

Preparation:

  1. Wash and dry the raw mangoes.
  2. Roast the mangoes over direct heat for about 10 minutes till charred on the outside.
  3. Cool them off. Peel the skin and use your hands to separate the pulp and the stone.
  4. Take the pulp in a blender and add sugar, black salt, walnut milk, roasted cumin powder, mint.
  5. Blend to make a smooth paste.
  6.  Add chilled water and blend again for a minute.
  7. Refrigerate for about 2 hours.
  8. Pour in glasses and serve chilled.

by admin

California Walnuts Chitranna

Ingredients:

  • 3 cups cooked rice
  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 1/2 California walnuts, chopped roughly
  • 2 whole dry Kashmiri red chilies
  • 4-5 turmeric powder
  • 1/4 teaspoon asafoetida
  • 2 tablespoons lemon juice
  • Salt to taste

Preparation:

  1. Heat the oil in a kadhai.
  2. Add the mustard seeds, California walnuts and sauté on a medium flame for 2 minutes.
  3. Add the dry red chilies and curry leaves.
  4. Add the turmeric powder, asafoetida powder, salt, lemon juice and cooked rice.
  5. Toss on high flame. Serve hot.

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Berry Walnut Lassi

Ingredients:

  • 1 cup curd
  • 1/4 cup sugar
  • 3 tablespoons blueberries
  • 1/4 cup California walnut milk
  • 2-3 tablespoons California walnuts, chopped roughly

Preparation:

  1. In a blender pour all the ingredients, except crushed walnuts.
  2. Blend till smooth and frothy.
  3. Transfer into a glass and garnish with chopped California walnuts before serving.

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Gulaab Ki Phirni

Ingredients:

  • 1/4 cup basmati rice
  • 4 cups California walnut milk
  • 1/4 cup sugar
  • 3 tablespoons Rose syrup

Garnish:

  • Few fresh Rose petals
  • California walnut halves

Preparation:

  1. Soak the rice in water for half an hour. Drain water and pulse in a grinder till you get a grainy textured paste.
  2. Bring the California walnut milk to a gentle simmer for 10 minutes. It shall also reduce and thicken slightly.
  3. Add the rice paste while whisking continuously. This will help avoid lumps.
  4. Bring this to a boil while whisking, and then lower the flame to a simmer. Keep stirring the mixture every couple of minutes till about 15 minutes.
  5. Add sugar and mix till it dissolves. Switch off the flame and divide the mixture into two parts.
  6. Mix Rose syrup in one part and let the other one the way it is.
  7. Transfer into earthen pots and ripple both mixtures slightly.
  8. Place a California walnut half and some Rose petals on top of the phirni.
  9. Cool in the refrigerator for at least 2-3 hours or overnight.
  10. Serve cold.

by admin

Herbed Cheese & Walnut Stuffed Mini Peppers

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.

by admin

Walnut Oat Crusted Veggie Egg Cups

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.

by admin

Paprika & Walnut Scrambled Egg Bagel

Ingredients:

  • 1 bagel, halved (90g)
  • 75g baby spinach
  • ½ tablespoon oil
  • ¼ teaspoon smoked paprika
  • 25g walnut halves, chopped roughly
  • 2 medium eggs, beaten
  • 1 tablespoon milk
  • Sprinkle of chopped chives to serve

Preparation:

  1. Toast the bagel and set on a plate.
  2. Meanwhile, place the spinach in a microwaveable bowl, cover with cling film and microwave on high for 1 minute or until just wilted.
  3. Heat the oil, paprika and walnuts in a small saucepan until it just starts to sizzle, remove and set aside. Beat the eggs and milk together and season. Add the eggs to the pan and stir gently to scramble.
  4. Place the spinach on top of the bagel and top with the eggs. Serve sprinkled with the reserved  walnuts and chives.

Cooks tip*
For a spicy version, try using hot smoked paprika. Simply use to top your favourite toast or serve with pan fried leeks instead of the spinach.

by admin

Banana Bread Overnight Oats

Ingredients:

  • 3 ripe bananas, sliced
  • 2 cups old-fashioned oats
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3/4 cup chopped California walnuts, divided
  • 1 tablespoon maple syrup
  • 3 cups skim milk

Preparation:

  1. In a large container with a lid, add sliced bananas. Use a potato masher or a fork to mash the bananas until smooth.
  2. Add oats, cinnamon, salt, vanilla, half of the chopped walnuts, maple syrup and milk to the bananas. Combine thoroughly and refrigerate overnight.
  3. To serve, divide the oats into four serving dishes, such as mason jars or glass containers with lids. Top each serving with remaining chopped walnuts before serving. The overnight oats will last up to 5 days in the fridge, though the oats will soften more the longer they sit.

by admin

Chicken Ham And California Walnut Hye Rollers

Ingredients:

  • 1 Lavash bread
  • 40 g chicken ham
  • 10 g processed cheese
  • 5 g coriander
  • 30 g braised onion
  • 25 gm iceberg lettuce
  • 10 g lollo rosso
  • 30 g hummus
  • 40 g roasted red and yellow peppers
  • 5 toasted California walnuts whole
  • 30 g chopped California walnuts
  • 15 g pomegranate
  • 2 g parsley flat

For Hummus:

  1. 250 g white beans
  2. 75 g tahini
  3. 5 g garlic
  4. 15 ml olive oil
  5. Salt to taste
  6. 60 ml lemon juice

Procedure for Hummus:

  1. Soak the white beans overnight in water
  2. Boil the beans the next day and strain
  3. Blend all the ingredients for hummus together in the mixer and refrigerate
  4. Spread hummus evenly on the Lavash bread
  5. Fill it with lettuce, chopped California walnuts, cheese, chicken ham, coriander, braised onion, peppers
  6. Roll it up nicely and tightly so that it doesn’t open up
  7. Cut it into even pieces.
  8. Garnish with parsley, whole California walnuts and pomegranate, serve cold

by admin