California Walnut Gosht Tawa Masala

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.


California Walnuts Paneer Dum Biryani

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.


California Walnut And Mushroom Burgers With Cucumber And Walnut Salad

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.


California Walnuts Coimbatore Tomato Bhat

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 1/3rd its original size, add the rice.
  7. On a high flame stir fry the rice.
  8. Serve hot!


California Walnut Paneer Makhani

Ingredients:

  • 4 medium sized tomatoes
  • 1 onion
  • 4-5 garlic cloves
  • 1/2 ginger
  • 2-3 Kashmiri red chilli
  • 1/3 cup California Walnuts
  • Salt to taste
  • 1 teaspoon coriander powder
  • 1 teaspoon Kashmiri red chilli powder
  • 1 teaspoon jeera
  • 1 tablespoon ghee or olive oil
  • 1 green chilli
  • 1 tablespoon honey
  • 1/4 whisked curd
  • A pinch of garam masala
  • 1 teaspoon kasuri methi
  • 300g paneer
  • 1 teaspoon butter optional

Preparation:

  1. In a pan add the tomatoes and onion cut in quarters. Add garlic, ginger, Kashmiri red chillies, salt, coriander powder, red chilli powder, jeera and add some water (about 200ml) and cover and cook for about 7-8 minutes.
  2. Add California walnuts and cook for another 3-4 minutes.
  3. Cool down the mixture and grind it in a mixer grinder. You need a very fine paste.
  4. Now in the same pan add a very little amount of ghee, butter or olive oil. Add a slit green chilli and some ginger julienne. Sauté for half a minute and add the healthy makhani gravy by passing through a sieve.
  5. Now adjust the seasoning, add some honey or sugar and bring to a simmer.
  6. Whisk the curd very well & lower the flame and add the curd.
  7. Cook for 3-4 minutes and then add  paneer cubes.
  8. Finish with garam masala powder and freshly toasted kasuri methi. Add a teaspoon of butter to add some buttery flavour.
  9. Serve hot


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.


Spicy Cauliflower And Walnut Shawarmas

Ingredients:

  • 50 g California Walnuts, roughly crushed
  • 250 g Cauliflower florets, broken into 2cm pieces
  • 2 tsp shawarma paste (can use harissa also)
  • 2 tablespoon olive oil
  • 1 shallot, roughly chopped
  • 50 g spring greens, finely chopped
  • 100 g tomatoes, diced
  • 20 g coriander, roughly chopped
  • 20 g tahini paste
  • 10 ml pomegranate molasses
  • 4 shawarma breads

Preparation:

  1. Preheat the oven to 200°C.
  2. Place the cauliflower florets, walnuts and shallot into a baking tray with the paste and olive oil.
  3. Combine until the ingredients are covered with the paste.
  4. Bake for 20 minutes, remove and add the greens.
  5. Bake for another 10 minutes.
  6. Spread out the mixture onto warm breads.
  7. Garnish with tomatoes, coriander, pomegranate and tahini.


Khatti Meethi California Walnut Arhar Dal And Rice

Ingredients:

  • ½ cup soaked Arhar dal (Yellow Pigeon Pea)
  • ½ tomato
  • 5 dried kokum
  • ¼ teaspoon turmeric powder
  • ½ teaspoon chili powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon garam masala
  • 1 green chili, slit
  • ½ teaspoon ginger paste
  • Salt to taste
  • 1teaspoon jaggery
  • ½ cup California walnuts, chopped
  • 3 cups of water

For the Seasoning:

  • 2 tablespoons oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin
  • ¼ teaspoon fenugreek
  • 1 cinnamon stick
  • 2 dried red chilies
  • 5-10 curry leaves

Preparation:

  1. Wash the dal and put in a pressure cooker with all the other ingredients for the dal.
  2. Fill half the pressure cooker with water, close the lid and let it boil until three whistles. Turn off the heat.
  3. Wait till the air is released from the cooker and then open it.
  4. Take a blender stick or an old school dal grinder and mash the dal.
  5. In another pan, heat the oil and add all the spices under seasoning, fry until they turn aromatic then add curry leaves.
  6. Pour it over the hot dal and cook until the dal gets a little thick.
  7. Serve with steaming hot rice and a fresh salad!


California Walnut Cream Alfredo Sauce

Ingredients:

  • 1 cup pasta water, plus additional if necessary for thinning sauce
  • 1 cup California walnuts
  • 1/3 cup chopped onion
  • 1 tablespoon lemon juice
  • 2 teaspoons nutritional yeast
  • 1/2 teaspoon of salt
  • 1/4 teaspoon fresh cracked pepper
  • 2 cloves garlic
  • Hot cooked pasta
  • Chopped California walnuts, toasted
  • Snipped or chopped fresh basil and finely grated lemon zest for garnish

Preparation:

  1. Place walnuts, reserved pasta water, onion, lemon juice, nutritional yeast, salt, pepper and garlic in a blender and puree until smooth.
  2. Transfer to a sauté pan add desired pasta, tossing to coat and adding additional pasta water if needed to thin sauce.
  3. Recipe Tip: This pasta sauce is very versatile and may also be served stirred into rice or mashed potatoes. Plate pasta and garnish with walnuts, basil and lemon.


Aloo Kadi Patta Ki Sabzi With California Walnuts

Ingredients:

  • 4 medium-sized potatoes
  • 2 tablespoons oil
  • 2-3 green chilies, chopped
  • 1 large onion
  • Salt to taste
  • ½ cup water
  • 1 teaspoon cumin
  • 1 teaspoon mustard seeds
  • 10-15 fresh curry leaves
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • ¾ teaspoon coriander powder
  • ½ cup California walnuts, chopped
  • Fresh coriander for garnish

Preparation:

  1. Wash and peel the potatoes and chop them into small dices
  2. In a pan, add oil, then add mustard seeds to it and let them pop.
  3. Then add cumin and curry leaves, let them pop too.
  4. Add the green chillies and onions and sauté for about two minutes, then add the diced potatoes and mix well.
  5. Add all the spices and mix for another 5 minutes.
  6. Add salt and water, cover the pan with a lid and let it cook.
  7. Keep mixing every ten minutes till potatoes are fully cooked. Add more water, if required.
  8. Add California walnuts to the cooked potatoes and mix well.
  9. Garnish with chopped coriander and serve hot with chappatis and salad.