Snacks

Ingredients

• ½ cup maida/all purpose flour
• ½ cup wheat flour
• Salt to taste
• ½ tablespoon oil
• 2 teaspoon sugar
• Water as required

For the stuffing

• 2 teaspoon oil
• ½ teaspoon coriander seeds
• ½ tablespoon ginger garlic paste
• 1 green chilli
• 1 onion
• ¼ cup peas
• ½ cup chopped California walnuts
• ½ teaspoon red chilli powder
• Salt to taste
• ¼ teaspoon garam masala
• ¼ cup coriander leaves chopped
• ½ teaspoon amchur/mango powder
• 2 boiled potatoes

Preparations

For the stuffing

1. Heat oil in a pan and add coriander seeds.
2. To this add onion, ginger garlic paste, chilli and sauté well.
3. Add peas and chopped California walnuts.
4. Add boiled potatoes followed by all the spices. Mix and cook until well done.
5. Once cooked, keep aside in a bowl and let it cool.

For the samosas

1. Put flour, wheat flour, sugar and salt in a bowl. To this add oil and knead well with water.
2. Take a small portion of the dough and roll into a thin circular sheet.
3. Using a knife divide the circle into two halves.
4. Fold the ends to form a perfect triangle shape and fill the stuffing into it. Close the ends to prevent the stuffing from coming out.
5. Heat oil in a pan and fry these until golden brown.
6. Serve with tamarind and coriander chutney.

Ingredients

• 20 pc California walnut halves
• 1 cup powdered California walnuts
• 2 tablespoon oil
• 100 gm grated paneer (cottage cheese)
• 2 medium grated carrots
• Salt to taste
• 1 ½ teaspoons ginger paste
• 1 ½ teaspoon garlic paste
• 2 medium potatoes boiled, peeled and mashed
• 2 tablespoon fresh coriander leaves
• 1 tablespoon crushed green chilli
• 1 teaspoon chaat masala
• 1 teaspoon roasted cumin powder
• 1 teaspoon garam masala powder
• ¼ cup gm flour (besan)
• ½ cup breadcrumbs

Preparations

1. Heat 2 tablespoon oil in a non-stick pan. Add California walnuts, carrots and salt and sauté until extra moisture dries up.
2. To this add garlic paste, ginger paste and sauté for ½ min. Turn off the flame and add potatoes and coriander leaves to the California walnuts mixture. Transfer it into a grinder and mix till well blended.
3. Add green chilli, chaat masala, roasted cumin powder, garam masala powder and grind again.
4. Transfer the mixture into a bowl and let the mixture cool completely.
5. Now roast gram flour in another non-stick pan for 2-3 mins. Add it to the California walnut mixture in the bowl.
6. To the mixture, add California walnut powder and breadcrumbs and mix everything well. Keep the bowl in a refrigerator for about 15 mins. Divide the mixture into equal portions.
7. Grease your palms and shape each portion into finger-size sausages. Heat a little oil in a non-stick pan and cook the kebabs, turning the sides a few times, till they are evenly cooked all around.
8. Serve hot garnished with chopped California walnuts.

Ingredients

For the vadas (makes 8)

• ¾ cup urad dal (split black lentils)
• ¼ teaspoon asafetida (hing)
• 1 teaspoon ginger-green chilli paste
• Salt to taste
• 2 cups finely chopped California walnuts

To be mixed into a curds mixture

• 1 cup whisked curd (dahi)
• 2 tbsp sugar
• A pinch of black salt
• Salt to taste
• Oil for deep-frying
• Chilli powder for sprinkling
• Roasted cumin seeds (jeera) powder for sprinkling
• 2 tablespoon finely chopped coriander

Preparations

For the vadas

1. Clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours.
2. Drain well and blend in a mixer to a coarse paste using ¼ cup of water.
3. Transfer the mixture into a deep bowl, add the asafoetida, ginger-green chilli paste, salt, finely chopped California walnuts and 1½ tablespoon of water and mix well.
4. Wet a deep ladle with little water, pour 1 tablespoon of the batter in it and drop it in hot oil. Deep-fry on a medium flame till it turns golden brown in colour from all the sides. Upto 2 to 3 such stuffed vadas can be deep-fried at a time in a batch.
5. Soak the deep-fried vadas immediately in a bowlful of water for 20 mins.
6. Squeeze out and drain all the excess water by pressing the vadas gently between your palms. Keep aside.
7. Repeat steps 5 and 7 to make more stuffed vadas.

How to serve

1. Just before serving arrange 2 vadas in a serving dish and spread 1 portion of the curds mixture evenly over it.
2. Finally sprinkle a little chilli powder and cumin seeds powder evenly over it.
3. Serve immediately garnished with coriander.

Ingredients

• 1 lavash bread
• 10 ml tomato and asafetida (hing) sauce
• 10 gm salted banded cheese
• 10 gm smoked banded cheese
• 10 gm kalimpong cheese
• 8-10 whole toasted California walnuts
• 15 gm rocket leaves

Ingredients for Tomato and Asafetida Sauce

• 500 gm tomatoes
• 5 gm asafetida (hing)
• 20 gm coriander
• 3 garlic cloves
• Salt/pepper to taste
• 1 bay leaf

Preparations for Tomato and Asafetida Sauce

1. Put all ingredients in a deep bottomed pan and cook till the mix starts to boil.
2. Once it starts to boil, reduce the flame and simmer till the tomatoes leave their juice.
3. Strain and use as pizza spread.

Preparations for Pizza

1. Spread the tomato asafetida sauce on the lavash bread.
2. Crumble the banded cheeses spread on the pizza evenly along with the grated kalimpong cheese.
3. Bake the pizza at 250˚C till its crispy (5 mins).
4. Garnish with the rocket leaves and toasted California walnuts, slice and serve.

Ingredients

• 10 prawns
• 5 cherry tomatoes
• 3 pods roasted garlic
• 2 star anise
• 12 whole California walnuts
• 10 ml olive oil
• 50 gm feta cheese
• 30 ml white wine vinegar
• 1 sprig rosemary
• 6 basil leaves
• Salt to taste

Preparations

1. Heat oil and add the whole spices.
2. Add the cherry tomatoes, California walnuts, garlic and sauté.
3. Add the prawns and the vinegar.
4. Once the prawns are almost cooked, put them in a clay pot.
5. Finish in the oven with feta cheese.
6. Serve hot.

Ingredients for Lavash bread

• 500 gm refined flour
• 10 gm salt
• 8 gm sugar
• 5 gm yeast
• 30 ml olive oil
• 225 ml water
• 50 gm toasted crushed California walnuts
• 8-10 whole California walnuts to garnish

Preparations for Lavash bread

1. Knead all the ingredients together well.
2. Let the dough rest under a damp cloth for 2 hours.
3. Make round balls of the dough weighing 70 gm each.
4. Flatten, thin them out and cook in the tandoor.
5. Once ready, garnish with California walnuts.

Ingredients
1 package (550 gms) of frozen spring roll pastry
250 gms fine Chinese noodles
2 red onions
1 green
1 red bell pepper
150 gms California walnuts
1 lt oil
300 gms mixed mince meat
12 tablespoons of chili sauce
Parsley for garnish

Preparations:

1. Let pastry defrost at room temperature. Soak noodles in hot water for about 5 minutes. Peel onions and cut into strips. Wash, rinse off and cut peppers into cubes. Chop up walnuts in big pieces.
2. Heat up 2 tablespoons of oil. Sear meat for about 6 minutes. After 4 minutes, add onions, peppers and walnuts and fry as well. Season with salt and chili sauce.
3. Pour noodles into a sieve, cut them up into smaller pieces and add them into the meat-vegetable mixture.
4. Lay out 16 spring roll pastries in portions onto a countertop. Spread filling out onto the middle of the spring roll pastries. Place the lower corner over the filling, flap the right and left side inward over the filling and then roll up the rest.
5. Heat the remaining oil up to about 170°C. Bake spring rolls in portions for 3-4 minutes until crispy. Serve on a platter and garnish with parsley. Use chili sauce for dipping.

Ingredients
100 gms kidney beans
15 gms Californian walnuts, chopped
15 gms Californian walnuts, ground
1 onion, finely diced
1 tablespoon olive oil
1 tablespoon sugar beet syrup
1 teaspoon parsley
1 teaspoon basil
1 teaspoon dill
1 teaspoon garlic, chopped
Salt, pepper freshly ground

Preparations:

1. Drain the beans into a sieve.
2. Place the remaining ingredients in a blender and finely puree. If necessary, add a little more olive oil for a creamier puree. Then store in the refrigerator and use quickly

Tip: The spread tastes good on strong farmhouse bread, preferably together with a few pickled olives.

Ingredients
400 gms flour
1 cube of fresh yeast
1 teaspoon salt
4 tablespoons olive oil
150 gms California Walnuts
4 tablespoons tomato paste
Dried thyme, basil and oregano, black pepper
250 gms cherry tomato
300 gms gorgonzola
1/4 bunch of ruccola

Preparations:

1. Pour flour into a bowl and make an impression in the middle. Dissolve yeast in 200 ml lukewarm water and pour into middle of flour. Mix together with a little bit of flour from the edge into pre-dough. Leave covered in a warm area for about 15 minutes. Add salt and 2 tablespoons olive oil on the outer edge. Knead everything into flat dough with the kneading hook of a hand mixer. Leave covered again for about 30 minutes.
2. Chop up walnuts into large pieces. Mix together tomato paste, 2 tablespoons olive oil and the herbs. Season with salt and pepper. Wash tomatoes and cut into slices.
3. Knead the dough once again on a work space sprinkled with flour. Separate into 8 portions. Roll out every piece of dough into a round shape. Lay them out onto 2 baking sheets lined with baking paper. Spread tomato paste over the pieces of dough. Add tomato slices and walnuts. Sprinkle dough with crumbs of gorgonzola. Bake trays in a pre-heated baking oven (electric oven: 225 °C/ fan oven: 200 °C/ Gas: level 4) for 12-15 minutes one after the other.
4. In the meantime, rinse off, clean and dab ruccola dry. Take pizzas out of the oven. Garnish with ruccola and serve immediately.

Ingredients
2 cucumbers
4 cherry tomatoes
2 walnuts
2 tablespoons of mild cream cheese
3 tablespoons of condensed yogurt
1 hand of picked dill and fresh mint
Black pepper and red pepper

Preparations:

1. Cut the cucumbers in slices.
2. Mix mild cream cheese and condensed yogurt in a bowl and add the spices and fresh mint (we will not use salt so you can add spices instead). After adding all the ingredients to the mix, you can also add walnut by grinding.
3. Put a bit of the mixture on the cucumber slices with a dessert spoon and garnish them by adding a half walnut on top. Then you can serve them.