California Walnuts Chitranna


  • 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


  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


  • 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


  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


  • 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


  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


  • 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


  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


  • 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


  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.

Chicken In California Walnuts Sauce with Saute Red Rice, and Bimi


  • 800g skinless chicken cut into pieces
  • 1 large onion
  • 6 garlic cloves
  • 1 glass of Montilla wine
  • 4 strands of saffron
  • 250 ml chicken broth
  • 2 bay leaves
  • 2 fresh chilies
  • 40 ml extra virgin olive oil
  • 60 g of California walnuts
  • A pinch of salt
  • Black pepper
  • 200 g of bimi
  • 200 g of red rice


  1. Boil the red rice in salted water for 40 minutes. Then, remove and drain.
  2. Wash the bimi and cut each piece into 2. Boil in salted water for 2 minutes, remove and drain.
  3. Season the chicken pieces and brown in a pan with 2 tablespoons of olive oil. Take out and set aside.
  4. Peel and chop the garlic and onion. Cut the chili into thin slices.
  5. Crush the Walnuts until they turn into fine powder.
  6. In the same casserole, saute the onion and chopped garlic over medium heat for 5 minutes, add the saffron, stir and add the golden chicken pieces.
  7.  Add the wine, chicken broth and bay leaves, and simmer for 30 minutes. Add the slices of chili and Walnuts powder. Mix well and cook for 45 more minutes. Let stand 15 minutes before serving.
  8. Saute the red rice with the bimi in a very hot pan with olive oil, season and serve with the hot chicken stew.

California Walnut and Vegetable Stew


  • 2 tablespoons oil
  • 1 piece of cinnamon
  • 3 green cardamom pods
  • 3 cloves
  • 2 bay leaves
  • Few curry leaves
  • 1 small chopped onion
  • 2 teaspoon chopped ginger
  • 2 small cloves, minced garlic
  • ½ teaspoon freshly cracked black pepper
  • 1 large diced potato
  • 1 diced carrot
  • 3-4 green beans cut into 1″ pieces
  • ½ cup green peas
  • 1½ cups thin coconut milk
  • Salt to taste
  • ½ cup thick coconut milk
  • ½ cup California walnut halves


  1. Heat oil in a large pan. Add the whole spices (cinnamon, cardamom pods, and cloves) bay leaves and curry leaves, and let them splutter.
  2. Now add the onions, ginger and garlic. Sauté well till the onions turn soft and translucent. Then add cracked black pepper and mix well.
  3. To this add vegetables, thin coconut milk and salt to taste. Cover and cook till the vegetables are soft for 10 mins and then add California walnuts.
  4. While the vegetables are cooking, check seasoning and add the thick coconut milk. Let it simmer for a couple more minutes or till heated through, but do not boil the stew after adding thick coconut milk.
  5. Garnish with California walnuts and serve hot.

Eggplant Tolma


  • 80 gm eggplant
  • 80 gm beetroot mix
  • 20 gm kalimpong cheese
  • 10 gm amaranth
  • ground mustard paste for garnish
  • coriander sprigs for garnish
  • 50 gm crushed California walnuts

Ingredients for Beetroot Mix

  • 200 chopped beetroots
  • 100 gm California walnuts
  • 75 gm tomato ketchup
  • 5 gm red chili powder
  • 2 gm coriander powder
  • 2 gm cumin powder
  • 15 gm ginger paste

Preparations for Beetroot Paste

  1. Heat oil and add the spices and ginger paste, cook well.
  2. Add the rest of the ingredients and cook till beetroot is soft and cooked well.
  3. Leave aside to cool.


  1. Fry the eggplant and then drain excess oil.
  2. Top the eggplant with the beetroot mix.
  3. Crust it with California walnuts on one side and cheese on one side.
  4. Bake in the oven at 200°C till the cheese melts.
  5. Garnish with ground mustard paste drizzle and coriander sprigs.
  6. Serve with beetroot mix.

Cottage Cheese Balls (Kofta) In California Walnut Sauce


For the balls (Kofta)

  • 220 gm grated paneer
  • 2 cloves garlic and 15 gm ginger, minced and lightly sautéed
  • Corn flour to dust
  • Oil to deep fry

For the sauce

  • 10 ml ghee
  • 40 gm blanched California walnuts, skins removed
  • 1/2 medium onion, minced finely
  • 2 spoons of minced red chillies, garlic and ginger
  • 90 gm tomato puree
  • 10 gm fennel seed powder
  • 5 gm cumin seed powder
  • 5 gm ground cardamom powder
  • 5 gm coriander seed powder
  • 10 gm clear honey
  • 500-750 ml hot water
  • Salt to taste
  • 60 gm mashed potatoes
  • Handful fresh coriander, chopped
  • 30 gm plain flour
  • 5 gm lemon juice


  1. 1. Mix together all of the ingredients for the kofta and bind together like dough.
  2. Roll it into small oval shape kofta balls making sure there aren’t any cracks in them.
  3. Heat enough oil in a pan to deep fry the kofta at 150-160°C.
  4. Fry the kofta on a medium heat until they are a very light golden color and drain on kitchen paper.
  5. Grind together the blanched California walnuts, 250 ml cup of water and the onion. Set aside.
  6. Heat the ghee in a large non-stick pan and add the ginger, garlic and chillies. Sauté until aromatic, then add the tomato puree and ground walnut paste. Cook this until oil emerges at the surface – about 15 minutes.
  7. Add the powder of cumin seeds, coriander seeds, cardamom seed and fennel seeds along with honey and salt. Cook for a further 3-4 minutes and adjust the thickness of the sauce boiling with some water. Season with salt and garnish the sauce with a little chopped coriander.
  8.   Assemble the dish just before serving by gently mixing the kofta with the sauce.

Fettucini With a Creamy Walnut Pesto & Crispy Bacon

400 gms fettucine pasta
5 ml olive oil
15 gms butter
15 gms onions chopped
7.5 gms celery chopped
5 gms garlic chopped
5 gms red chilli chopped
15 ml white wine
5 to 6 streaky bacon rashers; cooked crispy in the oven for 12 minutes.
15 gms parsley chopped

Ingredients for the pesto
150 gms California walnuts
30 gms parmesan cheese
5 gms garlic
30 ml olive oil
120 ml water for cooking pasta
120 ml heavy cream
1 gms nutmeg 1 big pinch
Salt & pepper to taste


  1. Cook the pasta for 11 minutes until al dente in boiling salted water.
  2. Reserve 240 ml of the water after the pasta is drained and set aside.
  3. Add 15 ml oil into the pasta.
  4. Toss it well so that it does not stick to each other.
  5. Reserve until needed.

For the pesto
Blend all the ingredients until it is not completely smooth but a little chunky.

For garnish

  1. Heat olive oil & butter in a pan. Add the chopped onions, garlic & chili.
  2. Sauté for 2 minutes. Deglaze the pan with white wine.
  3. Add the walnut pesto in the pan, toss the cooked pasta into the sauce and mix well.
  4. Season to taste.
  5. Garnish with chopped crispy bacon, chopped walnuts and parsley.