Snacks

Ingredients
For Filling

• 1/2 cup California walnuts, toasted
• 2 tablespoons chopped coriander
• 1 green chilli
• 2 tablespoons cranberries or raisins
• 1/4 teaspoon salt
• 1/4 teaspoon jeera powder

Dahi Vada Batter

• 1 cup white urad dal (washed & soaked for at least 5 hours)
• 1 green chilli
• A small piece of ginger
• Salt
• Some oil to cook

*To serve*
Thick Curd – You can add some black salt & if you like it sweet, a little sugar

Preparation:

1. Post soaking, drain all the water from the dal.
2. Blend the soaked dal, green chilli and ginger it in a mixer grinder for a super smooth batter.
3. Now whisk this batter for 5 to 7 minutes at least. It should become light and airy.
4. Pulse the ingredients of the filling to get a coarse mixture.
5. Make the dahi vada in the paniyaram pan with little oil.
6. Put some of the walnut stuffing in the centre & put some batter to cover it.
7. You can use chutneys of your choice – imli, green chutney & beetroot chutney.
8. Top it with lots of the walnut mixture.

Ingredients

• 1 cup California walnuts
• 1 clove garlic
• 1 tablespoon shallots, chopped
• 2 sprigs rosemary
• 1 tablespoon parsley, chopped
• ¼ cup parmesan, shredded
• 12 baby bella mushrooms
• Salt and pepper to taste
• 1 teaspoon red pepper flakes, optional

Preparation:

1. Preheat oven to 200°C. Place walnuts, garlic, chopped shallots, rosemary parsley, parmesan and red pepper flakes in a food processer. Pulse until finely chopped.
2. De-stem mushrooms and spoon out a little of the pulp to make a deeper cavity. Fill with stuffing and place on a baking sheet lined with parchment paper.
3. Baked for 15 minutes, top with a little more rosemary and parmesan and serve warm.

Ingredients

• 3 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 4 ears of corn, husks and silk removed
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 1/2 cup California walnuts

Preparation:

1. Heat grill or grill pan over medium heat.
2. In a small bowl, combine melted butter, olive oil, garlic powder, Italian seasoning, salt, and pepper.
3. Brush butter mixture onto each ear of corn.
4. Grill corn for about 5-8 minutes, rotating so that all sides are cooked.
5. Remove from grill and allow to cool slightly. Remove corn from cob and place into a medium bowl.
6. Add cherry tomatoes and feta cheese.
7. Pour into a serving dish and top with walnuts.
8. Serve immediately.

Ingredients

• 300g fat free cottage cheese
• 100g California walnuts, chopped
• ½ red pepper, finely diced
• Zest of 1 lemon
• 2 tablespoons chopped chives
• 2 tablespoons chopped parsley
• 1 tablespoon extra virgin olive oil
• Toasted pitta and vegetable crudites to serve

Preparation:

1. Place the cottage cheese and half the walnuts in a food processor and blend until smooth.
2. Mix in the remaining walnuts and red pepper.
3. In a separate bowl, mix together the lemon zest, herbs and oil, season and stir into the cheese mixture.
4. Serve with toasted pittas and vegetable crudites.

Cooks tip:
Try swapping half the cottage cheese for cream cheese for a creamier option.

Ingredients

• 2 cups walnut halves
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 2 tablespoons fresh lime juice (about 2 limes)
• 2 teaspoons chipotle chili pepper
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1 teaspoon lime zest

Preparation:

1. Preheat oven to 180°C and place parchment paper on a rimmed baking sheet.
2. In a large bowl, toss walnuts with olive oil, honey, and lime juice.
3. In a small bowl, stir chipotle chili powder, smoked paprika, cumin and salt to combine. Sprinkle evenly over walnuts and toss to coat.
4. Spread mixture in a single layer on the baking sheet. Bake 10 minutes, stirring once halfway through. Let cool completely, then garnish with lime zest and store in an airtight container.

Ingredients

• 1 cup California walnuts

• 1/2 cup pure maple syrup
• 1/4 cup unsweetened cocoa powder
• 3 to 4 tablespoons water
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon (optional)
• 1 can black beans, rinsed and drained

Preparation:

1. Place all ingredients and process for 2 minutes or until very smooth, scraping down the sides of the bowl as needed.
2. Serve with sliced bananas, pears, strawberries, apples or graham crackers.

Ingredients

• 1 teaspoon oil
• 1/2 teaspoon cumin seeds
• A small piece of cinnamon
• 2 cloves
• 1/2 teaspoon garam masala
• A pinch of turmeric powder
• Some finely chopped green chilies
• 1 finely chopped small onion
• Salt as per taste
• 3-4 teaspoons finely chopped coriander
• 30g chopped California Walnuts
• 8-10 spring roll wrappers or maida roti
• Corn starch and a spoonful of water (for slurry)

Preparation:

1. Heat oil in the pan and add cumin seeds, cinnamon, cloves, garam masala, turmeric powder, green chilies and chopped onion.
2. Add salt as per taste, mix it well and then add green peas (fresh/frozen). Do not overcook this mixture.
3. Add the mixture in a mixer grinder and blend to a coarse mixture. (Remove cinnamon stick and clove before grinding)
4. Transfer the mixture in the same pan, add chopped coriander and walnuts and mix it well.
5. Take spring roll wrappers or maida roti and add stuffing in the middle. Apply some slurry on the corners of the wrapper to stick (make slurry with some corn starch and a spoonful of water). Bring together all the corners gently and seal giving it a good potli shape.
6. Bake the kachoris in a preheat oven at 190⁰C for 20 minutes and serve.

Ingredients

To Make Walnut Masala Mix

• 1/4 cup California walnuts
• 2 tablespoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon peppercorn
• Cinnamon
• 8 Kashmiri chillies

To Make Potato Roast

• 3 tablespoons oil
• 4 potatoes
• 2 teaspoons salt
• 1/2 teaspoon turmeric powder
• Ground walnut masala mix
• A few curry leaves
• Pound garlic

Preparation:

1. Dry roast, coriander, cumin, fennel, peppercorn, cinnamon, Kashmiri red chillies, California walnuts on medium flame for 3 minutes.
2. Once you get the aroma, cool down and grind it into a fine powder. Keep this aside.
3. Now peel and cut the potatoes into wedges.
4. To a wide pan, add oil, and put the potatoes into the pan.
5. Fry the potatoes until they are cooked through.
6. Once the potatoes are half cooked, add salt and turmeric powder.
7. When the potato gets a milk crispy layer on it, add the masala mix.
8. Toss until the potatoes are completely coated in the masala.
9. Finally add pound garlic clove and curry leaves. Potato Roast is ready to serve.