Snacks

Ingredients:

• 1 cup California walnuts, halves
• 1 sprig curry leaves
• 3 tablespoons mustard oil

Pickling Spice

• 1 teaspoon salt
• 2 tablespoons white vinegar
• 1 tablespoon red chilly powder
• 1 teaspoon red chilly flakes
• 1/2 teaspoon coriander seeds powder
• 1 teaspoon yellow mustard powder
• 1/2 teaspoon black pepper powder
• 1/8 teaspoon fenugreek powder
• 1/2 teaspoon fennel powder

Preparation:

1. Mix all the picking spices in a dry bowl and keep aside.
2. In a pan, heat mustard oil till it begins to smoke.
3. While it is cooling down, stir in curry leaves when the oil is relatively warmer.
4. Cool it down to room temperature.
5. In a clean and dry mixing bowl, take the walnut halves and stir in the pickling spices.
6. Pour cooled oil and stir well. Bottle it up and serve!

Ingredients:

• 1 cup seasonal fruits, cut into squares
• 1 cup seasonal vegetables cut into squares
• 1/4 cup black eyed peas, boiled
• 1/2 cup California walnuts, chopped roughly
• 2 tablespoons fresh pomegranate seeds
• Salt to taste
• 1 tablespoon chaat masala
• 1/2 teaspoon red chilli powder
• 1 tablespoon lemon juice

Preparation:

1. Place all the fruits and vegetables on a serving plate. Squeeze the lemon juice and sprinkle salt, red chilli powder and chaat masala.
2. Add back eyed peas, pomegranate seeds, chopped California walnuts and mix.
3. Serve immediately.

Ingredients:

• 3/4 cup California walnuts
• 1/4 cup crystallized ginger, diced
• 1/2 cup dried pineapple, diced
• 3/4 cup toasted coconut flakes
• 3/4 cup banana chips
• 1/2 cup semi-sweet chocolate chips

Preparation:

1. Combine all ingredients in an airtight container. Shake the container to combine thoroughly.
2. To serve, divide the trail mix between small airtight containers or bags. The mix will last a few weeks in an airtight container.

Ingredients:

• 4 cups California walnuts, halves
• 2 egg whites, lightly beaten
• 1/2 cup granulated sugar
• 2-3 teaspoons cayenne pepper

Preparation:

1. Preheat the oven to 180°C.
2. Toss walnuts with egg whites.
3. Mix sugar with cayenne pepper and toss with the walnuts and egg whites.
4. Spread walnuts on a baking sheet that has been sprayed with cooking oil.
5. Bake for about 10 to 12 minutes or until walnuts are crisp and caramelized. Let it cool and enjoy.

Ingredients:

Corn

• Fresh corn on the cob, husked (8 cobs)
• 1 teaspoon vegetable oil

Pesto

• 1 large bunch fresh basil
• 1/2 cup packed fresh parsley, chopped
• 1 cup California walnuts
• 1/2 cup grated parmesan cheese
• Juice and zest of 1 lemon
• 2 cloves garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup extra virgin olive oil

Assembly

• 1/2 cup California walnuts

Preparation:

1. Preheat oven to 180°C. Place walnuts (for pesto and assembly) on a baking sheet. Toast walnuts for 5 minutes. Remove from oven. Chop when cool.

Corn:

1. Preheat grill to medium high heat. Clean and lightly oil your grill. Brush each corn on the cob with vegetable oil. Place on the grill.
2. Grill corn for 10-15 minutes, rotating corn 2-3 times throughout cooking time. Remove corn from grill and place onto serving platter.

Pesto:

1. While corn is cooking, prepare pesto. Add basil, parsley, 1 cup walnuts, parmesan cheese, lemon juice and zest, garlic, salt and pepper to a food processor. Pulse until finely chopped, about 30 seconds.
2. Drizzle in olive oil and process until combined for 15-20 seconds. Spoon the pesto into a bowl.

Assembly:

1. Smear pesto with a knife over the top side of each corn on the cob. Sprinkle corn with 1/2 cup chopped toasted walnuts. Serve.

Ingredients:

• 1 cup onions, thinly sliced
• 1/4 cup California walnuts, chopped roughly
• 1 tablespoon crushed coriander seeds
• 1 teaspoon green chilly chopped
• 1/2 cup gram flour
• 1 teaspoon salt
• Oil for frying

Preparation:

1. Slice the onions thinly and place in a mixing bowl.
2. Massage the salt into the onions and allow them to rest aside.
3. Add gram flour to the sweating onions.
4. Add California walnuts, coriander seeds crushed and green chilies.
5. Massage all of this together till the gram flour moistens and coats every onion slice.
6. Heat oil for deep frying in pan.
7. Make little clumps and fry on medium flame, fry till they turn crisp and golden brown.
8. Remove the bhaji on absorbent kitchen napkins.
9. Serve hot and crisp with fried green chilies.

Ingredients:

• 2 cups mince meat
• 1 cup onion, finely chopped
• 1/2 cup tomato, finely chopped
• 1 teaspoon ginger garlic paste
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 1/4 cup mint leaves
• 1/4 cup dill leaves
• 1/4 cup coriander leaves
• 1/4 cup California walnuts, chopped roughly
• 4 tablespoons oil
• Salt as required

Preparation:

1. Heat oil in a pressure pan.
2. Add onions and sauté till golden brown.
3. Add ginger garlic paste and all the powder spices.
4. Add tomatoes, dill leaves and mint leaves. Stir well.
5. Stir in minced meat and California walnuts.
6. Pressure cook on low flame for 20 minutes.
7. Let the steam settle
8. Serve hot.

Ingredients:

• 1 cup fresh pineapple chopped
• 1/2 cup California walnuts, roasted and chopped
• 1 cup curd
• 1/4 cup water
• 1 tablespoon powdered sugar
• 1/4 teaspoon black salt
• Salt as required
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/4 teaspoon red chili powder
• Few curry leaves
• 1 tablespoon ghee

Preparation:

1. Take a bowl. Add curd, water, sugar, black salt and salt. Whip till smooth. Keep chilled till further use.
2. Just before serving, top with pineapples and California walnuts.
3. In a small pan, heat ghee, crackle cumin seeds. Add curry leaves and allow it to splutter as well. Add red chili powder and top it over the raita and serve immediately.

Ingredients:

• 4 cups puffed rice
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, finely chopped
• 4 tablespoons mint chutney
• 4 tablespoons sweet tamarind chutney
• 1 tablespoon chaat masala powder
• 1/4 cup chana dal
• 1/4 cup roasted chana
• Salt to taste
• 1/2 cup California walnuts, chopped roughly
• 1/4 cup sev
• 12-15 papdi puris

Preparation:

1. Toss all ingredients mentioned above in a large bowl.
2. Garnish generously with a sprinkling of sev, chopped California walnuts and serve a papdi puri along side.
3. Serve them immediately.

Ingredients:

• 1 cup cottage cheese
• 1/2 cup chopped walnuts
• 2 tbsp Italian seasoning
• 1/8 tsp salt
• 8 mini sweet peppers, sliced in half lengthwise

Preparation:

1. Combine cottage cheese, walnuts, dried herbs, and salt in a bowl.
2. Fill each pepper with cottage cheese mixture.
3. Serve immediately or store in an airtight container in the fridge until ready to eat.