Walnut Keema Stuffed Pav


  • 4 hard-boiled eggs, halved
  • 400g minced mutton or chicken keema
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric powder
  • 2 onions, finely chopped
  • 4 green chilies, finely chopped
  • 1 teaspoon ginger paste
  • 4-6 cloves of garlic, minced
  • 1 teaspoon garam masala
  • Handful of fresh coriander, chopped
  • 1/2 cup California walnuts, coarsely chopped
  • 1 tablespoon ghee
  • Salt to taste

For the pav buns:

  • 8 pav buns
  • 2 eggs
  • 1-2 teaspoons milk
  • A pinch of salt and pepper


  1. In a pan, heat ghee. Cook the meat with coriander powder, turmeric powder, salt, and 2-3 teaspoons of water until water evaporates and keema is cooked. Set aside.
  2. In the same pan, heat 2 tablespoons of oil, and sauté the onions till translucent. Add the green chilies, garlic, and ginger paste and fry till fragrant.
  3. Add the minced meat, garam masala, coriander, and walnuts. Adjust seasoning. Stir till the masala is dry. Remove from flame.
  4. Using a knife, make a round or square cut on the bottom side of the pavs. Keep the cut piece.
  5. Remove some crumbs from the inner section without breaking the bun. Repeat with the remaining buns.
  6. Stuff each bun with 1 – 1 ½ tablespoons of keema masala (depending on the size of the pav, adjust the filling).
  7. Place an egg half on top of the filling. Top with 1-2 tablespoons of the keema masala. Cover with the reserved cut-out. Press gently.
  8. Repeat for the other buns. Make sure the buns are properly filled but take care that you do not break the buns while filling.
    (Note: In case a part of the bun breaks, use the crumbs that were removed to patch up the open part. Once you coat it with egg and cook, the crumb will also cook and the breaks will be fixed.)
  9. Beat the eggs with 2 teaspoons of milk and a tiny pinch of salt and pepper.
  10. Heat 1 tablespoon of ghee/butter over medium heat. Dip the bun in the beaten egg covering all sides with the egg batter. Place the bun’s bottom side first in the pan. This will help seal the bottom part. Cook for 1 – 2 minutes per side. Serve warm.

Walnut Paneer Pasanda


For the Stuffing:

  • 250g paneer (cottage cheese)
  • 3 tablespoon paneer, grated
  • 1 tablespoon coriander leaves
  • 1 green chili
  • 2 teaspoons mint leaves
  • 1 tablespoon raisins
  • 1 tablespoon California walnuts, chopped
  • Salt to taste
  • 1 teaspoon mixed pickle


  • 1/2 cup corn flour (corn starch)
  • 4 tablespoons water

For gravy:

  • 2 tablespoons ghee/oil
  • 1/2 inch ginger
  • 3-4 garlic cloves
  • 1 teaspoon chili powder
  • 3 green chilies
  • 1 teaspoon cumin seeds
  • 2 cardamoms
  • 3 cloves
  • 1-inch cinnamon
  • 2 small tomatoes, pureed
  • 2 onions, sliced (for fried onion paste)
  • 1/2 cup California walnuts
  • 1 teaspoon garam masala
  • Salt to taste
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1 tablespoon kasuri methi
  • Cream to decorate


For onion paste:

  1. Heat 2 tablespoons of oil in a pan and add 1 cup of sliced onions. Add a pinch of salt. Stir and sauté the onions on a low flame. Cook till they turn light golden. Let onions cool. Grind onions to a paste with 3-4 tablespoons of water.

For paneer sandwiches:

  1. In a bowl, add grated paneer, coriander leaves, green chili, mint leaves, raisins, chopped walnuts, salt, and mixed pickle. Mix well. Keep aside.
  2. Slice the paneer into triangles. Now slice each triangle into two halves gently. Repeat to make more paneer triangles.
  3. Place filling on one of the paneer triangles, and cover with the other slice. Press gently to seal, be careful to not press too hard. Similarly, make all paneer sandwiches. Keep aside.
  4. In a bowl make the corn flour slurry with water.
  5. In a wide pan, heat oil. Dip paneer sandwich in batter and fry for 2 min, till light brown on each side. Remove and keep aside.

For gravy:

  1. In a saucepan add tomatoes, walnuts, cinnamon, cardamom, cloves, ginger, and garlic with 1/2 cup water and cook on low to med flame. Simmer till tomatoes soften. Switch the flame off and grind.
  2. In the pan, heat 1 tablespoon of ghee. Add the cumin seeds and let splutter. Add the green chili and mix. Add in tomato paste and cook on low for 5-6 minutes till oil separates. Add in the fried onion paste. Stir well, sauté for another 3-4 minutes. Add 1/2 teaspoon turmeric powder and red chili powder.
  3. Add 1 cup water and salt and cook on low flame for another 10 minutes or till the oil has separated. Sprinkle over garam masala. Add little sugar and the kasuri methi.
  4. Add paneer and cover with the gravy carefully. Garnish with cream and fresh coriander leaves.

Walnut Bharwan Mushrooms


  • 200g mushrooms, stalks removed


  • 1 tablespoon oil
  • 2 green chilies
  • 2 onions chopped
  • 3 tablespoons walnut powder
  • 2 tablespoons milk powder
  • 1/2 inch ginger
  • 1 tablespoon California walnut pieces crushed
  • 3 tablespoons pomegranate
  • 4 tablespoons fresh coriander leaves
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon roasted cumin powder
  • 1/2 teaspoon garam masala


  1. Remove the stalk of the mushrooms and finely chop it. Keep the mushroom caps aside.
  2. Heat oil in a kadhai on medium heat. Add the onions and sauté for 4-5 minutes. Add the walnut powder and milk powder. Mix well.
  3. Add in grated ginger, crushed walnuts, mushroom stalks, pomegranate, green chilies, coriander leaves, and the ground spices. Season with salt and mix well. Remove from heat and stuff each mushroom cap with the mixture.
  4. Preheat the oven to 180°C.
  5. Place filled mushroom caps on sheet. Drizzle with oil. Bake for 20-25 minutes or till mushrooms seems roasted.
  6. Serve warm.

Mutton Rogan Josh


  • 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


  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


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


  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


  • 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


  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


  • 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


  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



  • 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



  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


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


  • 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


  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


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



  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.


  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.


  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.


  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.