Lunch

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

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.

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.

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.