California Walnut Tawa Masala with Chicken and Lachha Paratha


  • 500 gm boneless chicken
  • 2 tablespoon oil
  • 1 teaspoon caraway seed powder
  • ½ teaspoon chopped garlic
  • ½ cup chopped onion
  • ½ teaspoon green chilli
  • 1 teaspoon red chilli powder
  • Salt to taste
  • ½ cup tomato puree
  • 1 red/green bell pepper cut into thin strips
  • 1 teaspoon garam masala
  • ½ tablespoon chopped coriander leaves
  • ½ cup chopped California walnuts

For laccha paratha

  • 2 cups wheat flour/all purpose flour
  • ½ teaspoon salt
  • 1 tablespoon oil + as required for roasting
  • Water as required


For California Walnut Tawa Masala with Chicken

  1. Heat oil in a pan, add caraway seeds and garlic and sauté till fragrant. Add onions and sauté till they are browned.
  2. Add green chillies, red chilli powder and salt, mix well. Add tomato puree and sauté till oil surfaces.
  3. Add shredded chicken, capsicum, chopped California walnuts, garam masala powder and half the coriander leaves, adjust salt, and mix everything well.
  4. Cook well and garnish with remaining coriander leaves and chopped California walnuts.

For Lachha Paratha

  1. Combine all dry ingredients for the dough. Add oil and water in parts to form a smooth dough.
  2. Take a medium sized ball and roll it into a 6 inch disc on a dusted rolling board.
  3. From the edges start to fold and pleat the paratha till the end.
  4. Roll the pleated edges tightly and join the edges.
  5. Lightly dust the flour and roll it into round paratha.
  6. Heat a pan and place the paratha on it. Add oil on either sides and let it roast until it turns golden brown.
  7. Serve with California walnut tawa masala with chicken.

California Walnut Cocktail Samosa With Tamarind and Coriander Chutney


  • 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


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.

California Walnut Chocolate Pumpkin Tart


For Walnut Tart Biscuit Base
50g toasted California walnuts
50g digestive biscuits
50g ghee {or melted butter}

For Chocolate Pumpkin Filling

200g : 72% dark couverture chocolate, chopped
50g single cream, warmed but not boiling
100g fresh pumpkin puree {Made from roasting approximately 200g pumpkin}
Zest of 1 orange
25ml maple syrup {or honey}
15g walnut butter
5g pie spice {or cinnamon powder/garam masala}


1. For walnut tart biscuit base, chop California walnuts in a processor jar, then add the digestive biscuits and process again until finely chopped.
2. Stir in the melted ghee.
3. Turn into a 7″ loose bottomed tart tin, pressing the sides into place, and then the base.
4. Chill for 10 minutes in the freezer while the oven preheats.
5. Preheat the oven to 180°C
6. Bake the base for 10 minutes.
7. For the Chocolate Pumpkin Filling, heat chocolate in a large heatproof bowl for 1 minute in the microwave.
8. Pour over the cream and leave for 5 minutes and whisk all ingredients.
9. Pour over baked walnut biscuit tart shell, and level out with an offset spatula.
10. Bake at 180°C for 20 minutes, then leave to cool in oven.
12. Chill for a couple of hours, grate over with dark chocolate, and top with California walnuts halves.
13. Slice and serve.

Dark Chocolate Pumpkin California Walnut Oat Pudding


250ml low fat cream {20%}
75g pumpkin puree
1 teaspoon cinnamon powder
30g cocoa powder
40g quick cooking oats
150 g : 52% dark couverture chocolate chopped
75g brown sugar
50g honey
75g roasted California walnuts chopped


Roasted California walnut halves, persimmon slices
Organic rose petals


1. Place all ingredients, except California walnuts, in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken.
2. Once it becomes as thick as custard, take off heat, allow it to cool.
3. Stir in the chopped California walnuts.
4. Allow to cool, then ladle into serving glasses, bowls and chill for 2-3 hours, or overnight.
5. Top with roasted California walnuts halves, fresh seasonal fruit like figs, persimmons, candied pumpkin.
6. Sprinkle over a few organic rose petals or pomegranate pearls for a pop of colour.

California Walnut Shahi Tukda


For rabri:

  • 1 litre full cream milk
  • ¼ cup sugar
  • ½ teaspoon cardamom powder
  • 2 tablespoon saffron milk

For sugar syrup:

  • ½ cup sugar
  • ½ cup water
  • Few saffron threads

For serving:

  • 6 slices bread white or brown
  • 3 tablespoon oil
  • 1/2 cup California walnut halves


  1. Remove the sides of bread and cut them into a triangle.
  2. Fry the bread slices, both sides, in hot oil till the bread turns golden brown.
  3. For sugar syrup, put water in a pan and add sugar to it. Add few saffron threads, if desired. Bring it to a boil and then turn off the heat.
  4. Dip both sides of bread in sugar syrup and keep aside.
  5. For rabri, heat milk and then add sugar, cardamom powder and saffron milk into it.
  6. In a plate, place fried bread slices and pour in ½ cup of prepared rabri on top to serve.

California Walnut Kebab


  • 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


  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.

Dulce de leche Eggless Pumpkin Walnut Quinoa Tart


Tart Base

  • 1 cup khoya
  • 60g quinoa flour
  • 100g whole walnuts
  • 30g brown sugar
  • 40 clarified butter/ghee


  • 300g dulce de leche
  • 250g fresh pumpkin puree
  • 2 tsp pumpkin pie spice
  • 100g walnuts
  • 25g cornflour


  1.  For Tart base, preheat oven to 180C.
  2. Place the walnuts, quinoa flour and brown sugar in jar of processor, grind to fine meal.
  3.  Add the clarified butter/ghee and process to mix.
  4.  Press into loose bottomed 8” tart shell, and bake for 15 minutes.
  5.  For the Filling, reduce oven temperature to 150°C.
  6.  Place dulce de leche, cornflour and pumpkin puree in jar of processor, blend to mix.
  7.  Add the walnuts and process briefly, just to chop up the walnuts a little so they retain some texture.
  8.  Bake for 1 hour, and then allow to cool in oven.
  9.  Chill overnight.
  10.  Serve with unsweetened cream or vanilla ice cream.

California Walnut Gujiya


For the dough

  • 1 cup maida/all purpose flour
  • 1 tablespoon sooji (Semolina)
  • 1/8 teaspoon baking soda
  • 1/4 cup unsalted butter
  • 1/4 cup desiccated coconut
  • 1 cup khoya
  • 2 cup chopped California walnuts
  • 1/4 cup superfine sugar
  • 2 tablespoon milk
  • 2 teaspoon green cardamom powder
  • 1 teaspoon saffron strands

Sugar syrup optional

  • 1/2 cup sugar
  • 4 tablespoon water
  • 1/4 -1/2 teaspoon green cardamom powder
  • 1 teaspoon rose water
  • Few pieces of saffron strands


Gujiya dough

  1. In a big bowl combine all the ingredients listed under ‘For The Dough’.
  2. Take lukewarm water and knead soft pliable dough.
  3. Cover the dough and let it rest for 30 mins.

For the filling

  1. In a heavy bottom pan, add khoya, dry coconut and toast them on low heat for 15 mins. When the mixture turns light brown in color, add saffron strand. Mix and take it off the flame.
  2. In a separate pan add California walnuts and toast them on a medium flame. Once they start omitting their aroma, take it off the flame and allow it to cool off completely. Grind them in a coffee grinder until it turns into a fine powder.
  3. Add this nutty mixture to the khoya mixture along with sugar and milk. Mix until everything is well- blended.

For the gujiya

  1. Take a small golf size ball of the dough and roll it into a thin circle. In one half, place some gujiya mixture and fold the other half to make it into a gujiya. Apply water along the edges and seal it tight using a fork to secure the edges by making imprints of the fork.
  2. Heat oil in a pan. When ready for frying, lower the flame and fry gujiyas until golden brown in color. The key to crispy gujiya is – patience! Gujiyas should be fried in medium hot oil for a crispy layer.
  3. Remove from oil and drain it on the paper towel.

For the sugar syrup

  1. Combine all the ingredients in a pan and bring it to a boil on a medium flame. Scum will start forming on top of the liquid.
  2. Using a spoon, collect and discard the scum and keep boiling until the liquid is reduced and it starts to thicken.
  3. Lower the heat, dip a spoon in the syrup and remove. Do not touch for the first few seconds, it will be very hot. Touch the syrup with your finger and if it coats your finger, it means that it is about to reach its first string consistency.
  4. Dip each gujiya in this syrup for 2-3 mins and set it on a clean plate.
  5. Garnish with chopped California walnuts and serve.

California Walnut Gosht



  1. Heat oil in a pressure cooker. Add onions and cook until golden.
  2. Once the onion is nice and brown, add ginger garlic paste and sauté for a min or so.
  3. Add tomatoes and green chillies. Cook this till tomatoes turn mushy.
  4. Add all the spice powder and along with salt and chopped walnuts. Mix well with the masala. The masala should be thick and almost like a paste.
  5. Now add mutton and toss well with the masala.
  6. Keep tossing till the masala coats the mutton pieces well and gets a little dark brown in colour.
  7. Now add one cup of water. Cover and pressure cook for 4 whistles, simmer the pan for 15 mins. Turn off the heat and let the steam go all by itself.
  8. While the mutton is cooking, dry roast the coconut in a dry pan till it is golden brown. Transfer it to a blender and blend it into a fine puree.
  9. Once the mutton is cooked, add the coconut paste in it and simmer for another 10 to 15 mins till oil separates on top.
  10. Garnish with whole walnuts. Add coriander leaves and turn off the heat.
  11. Serve with rice or anything you like!

California Walnut Dhai Vada


For the vadas (makes 8)

To be mixed into a curds mixture


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.