California Walnut and Channa Chaat

Ingredients:

  • 1 cup kala channa (black chickpeas)
  • 1 cup walnuts, chopped
  • 2 tablespoons oil
  • 1 tablespoon ginger
  • 1 tablespoon green chilies
  • 1 tablespoon coriander powder
  • 1/4 cup tamarind pulp
  • 1 teaspoon roasted cumin powder
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon green chutney
  • 2 tablespoons chopped cucumber
  • 1/2 raw mango, chopped (optional)
  • 1/2 teaspoon chaat masala
  • 1 tablespoon sugar

Preparation:

  1. Soak the black chickpeas in 4 cups water for 4 hours at least, then cook them in a pressure cooker till soft. Let them cook on high flame for 1 whistle and then reduce heat to medium low and cook for 15 minutes.
  2. Switch flame off and wait till pressure releases. Strain out water and keep cooked channas aside.
  3. Heat oil in a pan. Add the channa, ginger, green chili, coriander powder, walnuts. Sauté for about 1 minute. Add salt, red chili powder, and tamarind pulp. Cook 3-4 minutes over low heat.
  4. Add green chutney, lemon juice, roasted cumin powder, onions, tomatoes, cucumber, chaat masala, raw mango, sugar. Mix and serve immediately.

by admin

California Walnut Paneer Koftas

Ingredients:

For kofta:

  • 200g paneer, grated
  • 2 medium sized potatoes, boiled and mashed
  • 1/4 cup gram flour
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 2 tablespoons corn flour
  • 1/4 teaspoon salt
  • 1 teaspoon ginger garlic paste
  • 2 tablespoons fresh coriander leaves, chopped
  • 3 tablespoons walnuts, ground to make walnut meal

For stuffing:

  • 1 tablespoon raisins, chopped
  • 5-6 walnuts, chopped

For gravy:

  • 2 tablespoons oil, divided
  • 1 cup onions, cubed
  • 3 medium tomatoes, cubed
  • 1/4 cup walnuts
  • 2-3 green cardamoms
  • 1 bay leaf
  • 1/2-inch cinnamon stick
  • 3 cloves
  • 2 teaspoons ginger garlic paste
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon dhania/coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon kasuri methi (dried fenugreek leaves)

Preparation:

For Kofta:

  1. Mix all ingredients listed under “for kofta” together.
  2. Rub some oil on palms and shape medium sized balls from the mixture.
  3. Flatten one ball and stuff with the chopped walnuts and raisins. Shape into a ball. Repeat for all the koftas.
  4. Cover and set aside in the refrigerator for 30 minutes.
  5. When ready to fry koftas, heat oil in a kadhai. When oil is hot, test one prepared kofta by putting in oil. In case kofta is disintegrating, add more corn starch to mixture. Deep fry koftas on medium flame until golden brown and crisp. Remove from oil and place on paper towel.

For Gravy:

  1. Heat oil in a kadhai. Add cardamom, cinnamon stick, and clove and temper for a few seconds. Add onions and sauté till translucent. Add the tomatoes and walnuts. Cook for 4-5 minutes on medium flame.
  2. Pour 1/2 cup water and boil till tomatoes are soft. Let cool. Blend the mixture with the spices to a smooth puree.
  3. Heat oil in a pan. Add 1 bay leaf, 1 inch cinnamon stick and 2-3 whole green cardamom. Sauté for 1 minutes.
  4. Add 2 teaspoon ginger garlic paste. Cook till the raw smell goes away. Add the turmeric powder, red chili powder and coriander powder.
  5. Add the onion tomato mixture and cook till oil separates. Add in the garam masala, sugar and salt. Add 1/2 cup to 3/4 cup water. Cook till gravy thickens a bit, and oil separates.
  6. Add more water if required and if gravy is too thick. Add kasuri methi.
  7. Both koftas and gravy can be prepared ahead. When ready to serve heat gravy. Koftas can be warmed in the oven. Avoid putting freshly fried or too hot koftas in the gravy as they will disintegrate. Garnish walnut kofta curry with walnut shavings, cream and fresh coriander leaves.

by admin

Walnut Milk Kheer

Ingredients:

  • 2 tablespoons Basmati rice (washed and soaked for an hour)
  • 1 tablespoon sago pearls (soaked for a couple of hours)
  • 1 cup milk
  • 1 cup California walnuts, soaked
  • ½ cup condensed milk
  • A pinch of saffron
  • 1 tablespoon ghee
  • Cardamom powder for flavor
  • California walnuts for garnishing

Preparation:

  1. Soak walnuts overnight and grind them in 2 cups of water to make walnut milk. Let there be no lumps in this.
  2. Heat milk in a heavy bottom pan along with basmati rice. Keep the flame low at all times. Add saffron to the milk and keep stirring the milk to avoid it from sticking to the bottom.
  3. Once the milk is reduced to half and the mixture is thick, add walnut milk and sago pearls to this.
  4. At this point keep stirring the kheer very gently and continuously. Add condensed milk and cook the kheer till it thickens.
  5. Add milk as and when required to keep the kheer like consistency. Add a pinch of cardamom powder to this
  6. Heat ghee in a small pan. Add walnut pieces to this and let it crisp up and turn golden.
  7. Add this to the kheer and serve it hot.

by admin

Walnut ladoo

Ingredients:

  • 1 cup California walnuts
  • 1 cup pitted dates
  • 2 tablespoons chia seeds
  • 1 tablespoon cocoa powder
  • 1 tablespoon ghee/coconut oil

Preparation:

  1. Coarsely blend the seedless dates in a blender without adding any water. Set aside.
  2. In a large pan heat ghee / coconut oil and toast walnuts on low flame till they are gold in colour and are crunchy. Let it cool. Coarsely powder the walnuts. Transfer it back to the pan.
  3. Now add 1 teaspoon chia seeds and roast for a minute.
  4. Add in ground dates and mix well.
  5. Continue to mix this mixture on medium flame pressing the dates with a spatula. This helps dates to mix uniformly with the nuts.
  6. Sauté till the dates start releasing oil. Turn off the flame and let it cool for a minute or till you can handle it. Do not cool completely, then you won’t be able to shape it.
  7. Start making ladoos, and then store the ladoos in an airtight container.

by admin

Walnut Paneer Makhani

Ingredients

For the paste:

  • 1 teaspoon jeera
  • 3 cardamom pods
  • 1 teaspoon coriander powder
  • 10 – 12 California walnuts
  • 1 – 2 Kashmiri red chillies
  • 5 – 6 garlic cloves
  • 1/2-inch ginger
  • 1 onion
  • 4 to 5 tomatoes
  • 1/2 teaspoon garam masala powder
  • Salt to taste
  • 1 tablespoon butter
  • 1 cup water

For Paneer Makhani:

  • 1 tablespoon butter
  • 1 tablespoon oil
  • 1 teaspoon jeera
  • 1 teaspoon ginger (julienned)
  • 2 green chillies (slit)
  • 250g paneer
  • 1 teaspoon Kashmiri red Chilli powder
  • 1 teaspoon toasted kasuri methi leaves
  • 1 teaspoon tomato ketchup
  • 1 teaspoon honey
  • Salt to taste
  • 1/4 cup fresh cream
  • Prepared Tomato paste
  • Butter and coriander leaves to garnish
  • Coal to give the smoky flavor (optional)

Prepping the paste:

  1. Add all the ingredients for the paste into a pan and cook it over medium heat. Stir it in intervals to prevent it from sticking. Cover the pan and cook for 15 minutes till all the tomato and onion are cooked well.
  2. Let it cool completely and then grind it to a smooth paste. Keep it aside to use later.

Preparation:

  1. Heat butter and oil together in a heavy bottom pan. Add jeera to this and let it splatter.
  2. Add the tomato paste to this along with a cup of water. Add green chillies, salt and julienned ginger to this. Let it come to a boil.
  3. Add Kasturi methi, red chilli powder and tomato ketchup and boil further.
  4. Once the gravy reaches a creamy consistency, add honey, and cream and give it a good mix. Add fresh paneer to this and let it boil just for a minute.
  5. Garnish it with butter and coriander powder.
  6. Place the coal on the flame directly and let it turn red hot. Place this coal in a plate and place it on the curry.
  7. Add a spoon of ghee on top and cover the pan immediately. Let the smoke flavor the curry for 5 mins. Remove the lid and give the curry a good mix.

Tip: *Do not boil for a long time after adding the paneer. It makes it rubbery and chewy. Make the gravy in advance and add paneer just before serving.

by admin

Walnut Doodh

Ingredients:

  • 1 cup California walnuts
  • 4 cardamom pods
  • 1/2 cup sugar
  • 1 teaspoon turmeric
  • 1 teaspoon saffron (optional)

Preparation:

  1. Roast the walnuts in a pan till they turn crispy.
  2. Let the walnuts cool completely.
  3. Add the cooled walnuts into a mixer jar and grind it in a coarse powder. Grind at smaller intervals, giving it a mix in between to avoid oil release.
  4. Add cardamom and sugar to this and grind it into a fine powder.
  5. Spread this powder in a tray and let it cool completely.
  6. Store it in an airtight jar.

*Mix this powder to hot milk or blend it in a mixer along with cold milk to enjoy it cold.

by admin

Walnut Methi Malai Matar

Ingredients:

  • 1 cup fresh Fenugreek leaves
  • 1/2 cup green peas
  • 2 tablespoons ghee
  • 2 bay leaves
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger, garlic and green chilli paste
  • 1 cup boiled onion paste
  • 1 tablespoon roasted besan
  • 1 cup boiled California walnut paste
  • 2 cups water
  • 1 tablespoon garam masala powder
  • 1 teaspoon sugar
  • 1 cup fresh cream
  • 1 tablespoon butter
  • 1 teaspoon oil
  • Salt to taste

Preparation:

  1. Boil water in a vessel. Add fenugreek leaves to it and give it a stir. Drain the water and add the leaves into ice cold water to retain the colour. Set it aside.
  2. Boil peas in water for a minute, drain the water and set aside.
  3. Heat oil and butter in a heavy bottom pan.
  4. Add jeera and let it crackle. Add bay leaf, ginger garlic chili paste and sauté till they turn brown.
  5. Add boiled onion paste, gram flour and sauté for 2 to 3 minutes, till the oil separates.
  6. Add boiled walnut paste and cook on medium flame till the oil separates.
  7. Add water and mix it well using a whisk.
  8. Add garam masala, salt to taste, boiled green peas and fenugreek leaves and bring it to a boil.
  9. Finish it by adding sugar and cream and give it a good mix. Do not boil.

For tempering: Heat butter in a small tempering pan. Add jeera and let it crackle. Add a teaspoon of kasuri methi and a pinch of red chili powder. Give it a quick swirl and pour it over methi malai matar.

by admin

Walnut Peas Pulav

Ingredients:

  • 1 cup cooked basmati rice, refrigerated
  • 1/2 cup fresh peas (boiled)
  • 1/4 cup California walnuts (ghee roasted)
  • 1 onion
  • A pinch of sugar
  • 1 teaspoon ginger, garlic and green chili paste
  • Salt to taste
  • 3 tablespoons ghee
  • 1 teaspoon mint leaves
  • 1 tablespoon deep fried onion

Preparation:

  1. Heat ghee in a wok and add ginger garlic green chili paste to it. Sauté for a minute on high flame.
  2. Add onion and a pinch of sugar to this fry till the onion is golden brown. Sugar helps in caramelizing the onion well.
  3. Add boiled peas to this and sauté for a minute.
  4. Add cold rice to this and give it a good mix.
  5. Add salt and give it a mix, still keeping the flame high.
  6. Add chopped mint leaves to this.
  7. Add ghee roasted walnuts and deep fried onions to this and mix it well.
  8. Serve it as is or with Paneer Makhani.

by admin

California Walnut Crusted Vegan Bread

Ingredients:

  • 250g California walnuts
  • 150g whole meal flour
  • 150g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 250ml dairy milk alternative e.g. oat milk
  • 1 tablespoon cider vinegar

Preparation:

  1. Pre-heat the oven to 180oC and grease an 8 ½ by 4 ½-inch loaf pan. Set it aside.
  2. Whisk together the unsweetened walnut milk and cider vinegar in a jug, and set it aside for a few minutes to turn into “buttermilk“
  3. Place 200g of the California walnuts in a blender and blend until the walnuts are ground. Then transfer to a large mixing bowl. Sieve the two flours, baking powder and bicarbonate of soda in the bowl, and mix together very well. Make a well in the centre of the bowl.
  4. Slowly pour the buttermilk into the well of the dry ingredients, using your free hand to mix the flour into the buttermilk, try and spread your fingers far apart so it resembles a trough. Make sure that there are no dry patches and that the dough is completely wet.

by admin

Japanese Walnut Miso Potato Salad

Ingredients:

  • 120g of California Walnuts
  • 4 pieces of potatoes
  • 1/4 Onion
  • 1 Cucumber
  • 2 large salted kelp (if not available, change to 2 large chopped nori)
  • White radish sprouts
  • 1.5 tablespoon miso (soybean paste)
  • 2 teaspoon mirin (sweet cooking rice wine)1 teaspoon sugar
  • 4 tablespoon mayonnaise
  • Black pepper as needed

Preparation:

  1. Peel potatoes, wrap them in plastic wrap, and microwave at 600 W for 5 minutes. Mash the potatoes in a bowl. If they are hard, you can reheat them for an additional minute at a time.
  2. Thinly slice the onion and soak it in water. Cut the cucumber into small pieces. Crush walnuts into bite-size pieces.
  3. Heat a frying pan over low heat, roast walnuts for 2 to 3 minutes, add miso, mirin and sugar, and sauté lightly. *Save some roasted walnuts for topping.
  4. Add mayonnaise, chopped onions, cucumbers and toasted walnut along with salted kelp to the mashed potatoes and dress. Serve on a plate.
  5. Top with sprouts and the remaining walnuts. *Sprinkle with black pepper to taste.

by admin