The holy month of Ramadan is here and so is the appetite for scrumptious delicacies the pious month of worship brings along with it. This Ramadan, let’s offer an memorable twist to our forever favourite Iftar dishes by including an extra dose of health with California walnuts.
Not only do walnuts add flavour and crunch to all sorts of dishes but also boost the nutrition of whatever they’re incorporated into. Walnuts are the onliest tree nut that provides a sufficient source of plant-based omega-3 fatty acid (2.5g of ALA/28g). A handful of walnuts also provides 4g of protein with 2g of fiber.
Therefore, go to town with these nourishing and easy-to-make recipes after a full day of fasting.
California Walnut and Chicken Kebabs – Shumaila Chauhan
Ingredients : 500g ground chicken, 2 teaspoons melted butter, 1 egg, 1 teaspoon roasted cumin powder, 1 teaspoon garam masala, 1 teaspoon freshly ground pepper, 1/2 cup carrot, finely shredded, 5 cloves garlic, finely chopped, 1 teaspoon salt, 1 small red onion, finely chopped, 2 tablespoon bread crumb, 2 teaspoons oil, 2 tablespoons fresh coriander leaves, finely chopped, 1 tablespoon fresh mint, finely chopped, 3-4 green chillies, finely chopped, 1 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon lemon juice, 1/2 cup walnuts, coarsely chopped
Preparation
- Mix all the ingredients well in a bowl. Refrigerate covered for 2 hours. Oil hands, and thread skewers through chicken mix.
- Heat oil in a pan, add the skewers and cook the kebabs on each side till chicken is cooked through. Alternatively, grill them for 10-15 minutes, turning them and basting with melted butter till cooked through.
- You could also air fry or bake them in the oven. Serve immediately with mint chutney and onion rings.
California Walnut Anjeer Phirni -– Shumaila Chauhan
Ingredients : 12-13 dried figs, plus 3 figs, 1/4 cup basmati rice, 1/2 cup California walnuts, 1L milk, 12-15 saffron strands, 6-7 green cardamoms, ground, A pinch of nutmeg, 4-5 tablespoons condensed milk
Preparation
- Soak 12-13 dried figs in warm water for 1 hour. Drain water and grind to a smooth paste – use 2-3 tablespoons of the soaked water if required to make a smooth paste.
- Rinse 1/4 cup basmati rice a couple of times in water. Drain and let dry completely on a sheet pan. Once dry add to dry grinder and grind to a coarse consistency. You do not want a powder but coarse semolina texture. Remove, then pulse the walnuts to a walnut meal consistency.
- In a thick bottom pan, heat 1L milk. Bring to a boil. Once milk is hot remove 1 tablespoons of milk and add to a bowl with the saffron strands.
- When milk starts boiling, add the ground rice and walnut meal, and stir well. Add the condensed milk and stir well. Cook on low heat, keep stirring often.
- When the rice granules are almost cooked, add the cardamom powder, saffron milk, nutmeg and the fig paste. Mix well. Let simmer for a bit. Total cooking time is around 25 minutes after the addition of rice.
- Transfer to earthen clay pots and let chill in the refrigerator for a few hours. Garnish with walnut shavings, chopped figs and dried rose petals.
Walnut Stuffed Chocolate Covered Dates – Chef Sabyasachi Gorai
Ingredients : 1 cup walnuts, cut into halves, 10 pitted dates, 1/2 cup chocolate, melted, Flaky sea salt
Preparations
- Prepare dates by making sure all pits are out and they are sliced down the middle, making an easy opening for stuffing.
- Place 2 or 3 sliced walnuts into the center of the date, pinching the date closed after stuffing.
- Dip the bottom half of the date into melted chocolate.
- Sprinkle with flakey sea salt and place on a plate or parchment paper to harden, refrigerate for a few hours and enjoy.