Elevate your festive feasts with the addition of California walnuts. Infuse a burst of nutty, crunchy, and creamy goodness into your Dussehra delights, enhancing the flavors for your dear ones! Packed with Omega-3, protein, and fiber, California walnuts are the ideal ingredient for elevating any dish they grace.Whether you prefer them raw, toasted, caramelized, or crushed, just 28g of walnuts daily can keep your festive spirits high. Sprinkle a handful of these golden nuggets of joy into your life and explore a range of delectable walnut-inspired creations!
Walnut Gujiya by Hemasri Subramanian
Ingredients
To Make Dough
1/2 cup wheat flour
1/2 cup maida
2 tablespoons sooji
Salt
2 teaspoons ghee
2 tablespoons milk
Warm water
To Make Filling
1 cup California walnuts
15 dates
Dry rose petals
1 teaspoon cardamom powder Preparation:
To this add milk and mix.
Now start adding warm water and start kneading the dough.
Knead the dough for 5 mins.
Cover it with some ghee and leave for about 5 mins.
To make the filling, to the processor add walnut, dates, dry rose petals and cardamom powder.
Grind it to a coarse mixture.
After 30 mins, divide the dough into smaller balls.
Take a dough ball and roll it out a little.
Place the walnut-dates filling in the center.
Fold from one side and seal it on all sides.
Heat some oil in a kadai.
Deep fry the gujiya on medium flame until they are golden brown in colour.
Walnut Mushroom Tikka by Kumar Nachikhet
Ingredients
½ cup California walnuts
3 tablespoons fresh cream
4 green chillies
1½ teaspoon salt
½ teaspoon white pepper
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon Kasuri methi
¼ cup water
200g mushroom
1 capsicum
1 onion
1 tablespoon oil
1 tablespoon butter Preparation:
In a bowl, add mushrooms, diced capsicum and onions and pour the walnuts paste in it. Coat it well and put it on a skewer
Heat a grill pan and add oil and butter to it, place the skewers on the pan and cook for one minute on each side till well charred
California Walnuts Paneer Dum Biryani by Chef Varun Inamdar
Ingredients
2 cups basmati rice, parboiled
1/2 California walnut halves
2 tablespoons oil
1 cup paneer, cut into cubes
1/2 cup fried onions
1 tablespoon ginger- garlic paste
1/2 cup curd
1/2 cup California walnut milk
1/2 cup tomato, sliced
Salt as required
Dry spice mix
1/2 stick cinnamon
1 tablespoon red chili powder
1/2 gram saffron
1 teaspoon turmeric powder
1 teaspoon green cardamom seeds
1/2 teaspoon cloves
1 tablespoon coriander seeds
1 teaspoon pepper corns
1/2 teaspoon cumin seeds
1/2 cumin seeds
1/2 teaspoon fennel seeds
Garnish
Dried rose petals
Coriander leaves
Grind the dry spices to a fine powder. Keep aside.
In a pot, take curd and California walnut milk. Whisk till lump-free.
Add the spice mix, fried onions, tomatoes, ginger- garlic paste, tomato slices and salt.
Mix well. Add paneer cubes and California walnut halves. Add one cup water and place the pot on medium flame.
Top with parboiled rice.
Furthermore, top with dried rose petals and coriander leaves.
Cover with a lid and cook on medium- low flame for 20 minutes.
Fluff with a fork and serve with kachumber or raita.