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.


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.


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.


Walnut Malai Broccoli

Ingredients

  • 600-700g broccoli, cut into florets
  • 2 tablespoons cream cheese
  • 1/2 cup hung curd
  • 2 tablespoons cream
  • 2-3 cardamom pods
  • Pinch of nutmeg
  • 3/4 cup California walnuts, soaked overnight
  • Juice of 1 lemon
  • Few strands of saffron, mixed in 1 tablespoon warm milk
  • 1/2 inch ginger
  • 5 cloves garlic
  • 1 tablespoon mustard oil
  • 1 ½ tablespoon kasundi mustard
  • Salt and pepper to taste
  • Melted butter, for basting

Preparation:

  1. Soak walnuts in water overnight, or for 5-6 hours.
  2. Drain and put in blender along with cream cheese, cream, cardamom, saffron, ginger, garlic, mustard oil, kasundi, lemon juice, nutmeg, salt, and pepper. Blend to make a paste.
  3. In a saucepan boil water and blanch the broccoli florets for a few seconds or till bright green. Strain florets out and put them in ice-cold water to stop them from cooking.
  4. In a bowl, add the florets and the walnut cream paste and let the broccoli marinate for 2-3 hours.
  5. Preheat oven to 200°C. Line a tray with parchment paper and grease it with a little oil. Lay the marinated broccoli coated well with the marinade on the tray and bake for 20-25 minutes, turning it and basting it with melted butter halfway through. You can also cook the broccoli on a grill pan on the stove.
  6. Serve warm.


Cauliflower, Walnuts and Blue Cheese Rice

Ingredients

  • 1 cauliflower
  • A handful of California walnuts
  • 2 garlic cloves
  • 20ml extra virgin olive oil
  • 1 piece of blue cheese or gorgonzola cheese
  • A pinch of salt and pepper

Preparation:

  1. Chop the cauliflower, finely, as if it was rice.
  2. In a frying pan over medium heat, sauté two chopped garlic with olive oil. When the garlic is lightly browned, add the chopped walnuts and the cauliflower rice.
  3. Leave for a few minutes until the cauliflower is cooked and sautéed.
  4. Remove from the heat, add a few cubes of blue cheese. Season with salt and pepper and serve.


Walnut Potatoes with Mustard Cream Sauce

Ingredients

Potatoes

  • 1 tablespoon olive oil
  • 1 pound fingerling potatoes, sliced 1/4-inch thick
    Salt and pepper to taste

Mustard cream sauce

  • 1/2 cup California walnuts
  • 1/2 cup water
  • 2 teaspoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1/4 cup fresh parsley leaves
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon fresh thyme leaves

Garnish

  • 2 tablespoons chopped California walnuts
  • Sliced green onion tops

Preparation:

  1. Preheat the oven to 190°C. Drizzle oil over potatoes and toss well to coat; season with salt and pepper.
  2. Transfer to a small sheet pan lined with a baking sheet and roast for 30 minutes or until potatoes are soft and lightly browned, stirring once halfway through cooking.
  3. To prepare Mustard Cream Sauce, puree walnuts, water, Dijon, vinegar, olive oil, and garlic in a small blender until smooth and creamy. Add herbs and pulse to chop.
  4. Toss warm potatoes with sauce and cook for a minute or 2 more to heat through. Garnish with chopped walnuts and green onion tops.


Plant-Forward Sandwich with Walnut Pesto

Ingredients

  • 1 cup California walnuts
  • ½ cup tightly packed fresh basil leaves
  • 1/3 cup olive oil
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon salt
  • 4 medium bagels
  • 2 medium tomatoes, sliced
  • 1 large avocado, peeled, pitted, sliced
  • 1 cup alfalfa sprouts or chopped lettuce

Preparation:

  1. Place walnuts, basil, oil, nutritional yeast and salt in a small blender or food processor. Blend on high until smooth and creamy, scraping down the sides as needed.
  2. Slice bagels in half horizontally and toast.
  3. Spread 1 1/2 tablespoons of pesto on each bagel half. Top bagel bottoms with tomato, avocado and sprouts or lettuce, finish with bagel tops.


Pasta With Walnut Spinach Pesto and Mushrooms

Ingredients

For the walnut spinach pesto

  • 125g baby spinach
  • 60g California walnuts
  • 1 glove of garlic
  • 15g yeast flakes
  • 125ml olive oil
  • 1 teaspoon salt

For the pasta

  • 350g short pasta
  • 300g mushrooms
  • 2 tablespoons margarine or butter
  • ½ bunch flat-leaf parsley chopped
  • 60g California walnuts chopped, for serving

Preparation:

For the walnut spinach pesto

  1. Place all ingredients in a tall container and blend to a fine paste.

For the pasta

  1. Cook the pasta according to package directions and drain well.
  2. Cut the mushrooms into slices.
  3. Heat the margarine in a frying pan and sauté the mushrooms in it for about 5 minutes over medium heat until there is no more water remaining. Then add the parsley and the pasta and mix everything well.
  4. Divide the pasta among 4 plates, pour the pesto over and serve garnished with chopped walnuts.


Walnut-Coated Fillets with Corn Salsa

Ingredients

  • Vegetable oil spray
  • 1 pound boneless, skinless fish fillets, cut into 4 pieces
  • 250g no-salt-added whole-kernel corn
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped red onion
  • 2 tablespoons lime juice
  • 1/2 teaspoon bottled minced garlic
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon salt (optional)
  • 2 tablespoons chopped fresh cilantro or parsley
  • 2 tablespoons fat-free, cholesterol-free mayonnaise
  • Freshly ground black pepper
  • 1/3 cup chopped California walnuts, dry-roasted

Preparation:

  1. Preheat oven to 230°C. Spray a shallow glass baking dish with vegetable oil.
  2. Rinse fillets and pat dry. Set aside.
  3. In a medium bowl, stir together corn, green pepper, red onion, lime juice, garlic, red pepper, and, if desired, salt. Stir in cilantro. Set aside.
  4. Place fillets in prepared dish, tucking under any thin edges. Lightly brush the top of each fillet with mayonnaise. Season with black pepper. sprinkle with chopped walnuts.
  5. Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve with corn mixture.


Pumpkin Walnut Burgers with Chipotle Yogurt Sauce

Ingredients

For The Burgers:

  • 450g chickpeas, drained and rinsed
  • 3/4 cup chopped California walnuts
  • 1 cup old-fashioned oats
  • 1/2 – 3/4 cup pumpkin purée
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 2 chipotle peppers in adobo, seeded and chopped (1 tablespoon)
  • 1 teaspoon dried sage
  • 1 teaspoon sea salt

For The Chipotle Sauce:

  • 3/4 cup plain yogurt
  • 2 teaspoons liquid from chipotle peppers in adobo (avoid the seeds as they’re spicy)
  • 1 tablespoon lime juice
  • 1/4 teaspoon sea salt

Preparation:

  1. Preheat oven to 180°C. Spread drained chickpeas, walnuts, and oats on a parchment-lined baking sheet. Bake for 13 minutes. Set aside to cool for a few minutes.
  2. To a food processor, add toasted chickpeas, walnuts, and oats and pulse until broken down but not powder-like. You want some texture!
  3. Add 1/2 cup of pumpkin, diced onion, minced garlic, chipotles (get most of the seeds out or they’ll be spicy), sage, and salt. Pulse until combined. The mixture should resemble cookie dough and should easily form burgers when you pack it together with your hands. If it seems too dry or crumbly, add pumpkin until the texture is right.
  4. Warm a drizzle of olive oil in skillet over medium heat. Form mixture into 4 burgers, making sure they’re not too thick. Once hot, cook burgers for about 4-5 minutes per side, turning down the heat if they’re cooking too quickly.
  5. For the chipotle sauce, stir together ingredients together in a small bowl. Enjoy these burgers with sauce, pickles, and lettuce.