Lunch

Ingredients

• 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

Preparations

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.

Ingredients

• 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.

Preparations

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.

Ingredients

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

Preparations

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.

Ingredients
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

Preparations:

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.

Ingredients
Filling
1 head cauliflower, small, chopped
1 cup California walnut pieces, chopped
2 tablespoons olive oil, divided
¾ cup onion, minced
2 teaspoons garlic, minced
1 jalapeno, medium, seeded, minced
½ cup water
¼ cup tomato paste
2 teaspoons chili powder
1 teaspoon cumin, ground
1 teaspoon oregano, dried
½ teaspoon salt, or to taste

Tacos
12 tortillas, corn, small, warmed
1 ½ cups green cabbage, shredded
¾ cup cheese, crumbled
½ cup California walnuts, chopped, toasted
Cilantro leaves, fresh
Lime wedges

Preparations:

1. Preheat oven to 245°C. Coat cauliflower with 1 tablespoon olive oil; place on a baking sheet and roast for 25 to 30 minutes or until lightly browned.
2. Reduce oven temperature to 175°C and toast walnuts for 5 minutes or until lightly browned. Add to pan with cauliflower.
3. Heat remaining olive oil in a large skillet over medium-high heat. Add onion and sauté for 5 minutes or until lightly browned. Add garlic and jalapeno cook for 2 minutes more. Stir in water, tomato paste, chili powder, cumin, oregano and salt; cook until mixture is thick and excess water has cooked off. Stir in cauliflower mixture.
4. Spoon mixture into warmed tortillas and top with cabbage, cheese, walnuts and cilantro. Serve with lime wedges.

Optional: Cauliflower mixture may be ground in a food processor so that it resembles the texture of ground meat.

Ingredients
4 bone-in chicken thighs, skin removed
1-1/2 cup basmati rice
1/3 cup plus 3 tablespoons oil, divided
2 medium onions, diced
3 garlic cloves, minced
1 teaspoon salt
3/4 tablespoon store bought garam masala spice mixture
1 teaspoon cumin powder
1/4 teaspoon cinnamon powder
4-1/2 cup plus 3 tablespoons hot water, divided
1/2 cup raisins
1/2 cup California walnuts
3 carrots, julienned
1/2 teaspoon cardamom powder (optional)

Preparations:

1. Wash and rinse the rice 4 times. Soak it in water and set aside for at least 30 minutes.
2. In a saucepan over medium heat, add 1/3 cup oil and fry the onion until brown in color. Remove onion from oil, preserving the oil.
3. Add onion to a blender. Add 3 tablespoons water to the blender and blend until smooth. Set aside.
   In a large pan, heat the remaining oil from the onion over medium heat. When hot, add the chicken thighs.
4. Brown the chicken thighs, cooking 3-4 minutes on each side. Add the blended onion, garlic, salt, garam masala, cumin and cinnamon. Mix well.
5. Add 1-1/2 cups of hot water, let the mixture simmer about 15 minutes until the chicken is cooked. When around 1/4 cup water is left in the pan, remove the chicken and set aside.
6. Add remaining 3 cups of water to the pan, when it comes to a boil add the rice. Reduce heat to low, cover the pan, and cook for 35 minutes.
7. Add 3 tablespoon oil to a frying pan and shallow fry raisins and walnuts for 3 minutes over medium heat. Remove and set aside. Add carrot and cardamom powder, fry for 3 minutes.
8. To serve, dish the rice on a big plate, add the chicken and garnish with fried carrots, raisins and walnuts.