It’s time for Eid! Cook your favourite Eid delicacies by adding the extra goodness of health and nutrition with California walnuts! Known for its nutritional and health benefits, California walnuts are the go-to-nut for any drink, snack, main course or dessert.
An extremely versatile ingredient, walnuts blend perfectly with anything they are incorporated into. Walnuts are the only nut that provides a significant amount of plant-based omega-3 fatty acid and a handful (28g) of walnuts also provides a convenient source of protein (4g) and fibre (2g).
So this Eid, add warmth and empathy to your dishes with drool-worthy recipes made exclusively by Celebrity Chef Varun Inamdar.
California Walnut Gosht Tawa Masala
For the marination
12 goat meat chops.
1 tablespoon ginger garlic paste
1 tablespoon curd
Salt as required
For the masala
1 cup onions, finely chopped
4 tablespoons oil
2 tablespoons green chilies, chopped
1/2 cup tomatoes, finely chopped
1/4 cup California walnut powder
For the dry spice mix
2 tablespoons Kashmiri chilli powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon black pepper powder
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon garam masala powder
For the topping
1/4 cup onions, finely chopped
1/4 cup tomatoes, finely chopped
1/4 cup California walnuts, chopped roughly
- Marinate the chops and keep aside for 15 minutes. Pressure cook for 20 minutes or till the meat is 3/4th cooked.
- In a kadhai, heat oil.
- Add onions, green chillies and cook till the onions are translucent.
- Add California walnut powder, tomatoes and add the cooked meat.
- Add the dry spices and cook till oil starts releasing the sides of the pan and the meat is well cooked.
- Cook and mix well on a light flame till it is coated consistently.
- Serve in little plates, topped with onions, tomatoes and California walnuts.
California Walnut Nalli Nihari
4 lamb shanks
2 tablespoons oil
Salt as required
3-4 green cardamoms
2 black cardamoms
2-3 bay leaves
1-inch cinnamon stick
1 teaspoon red chili powder
1/2 teaspoon nutmeg powder
1/2 teaspoon cardamom powder
2 teaspoons garam masala powder
1 teaspoon dried ginger powder
1 teaspoon fennel powder
Wet spice mix
8 garlic cloves, fried
4 tablespoons California walnuts, chopped roughly and fried till golden brown in colour
1/4 cup onions
3 tablespoons curd
1/8 cup water
1 tablespoon rose water
Few drops of ittar
- Heat oil in a pressure pan.
- Add the shanks and sear on high flame.
- Add all the whole spices and the powder spices.
- Stir well and add 2 cups of water. Cover and cook under pressure for 20 minutes on low flame.
- Meanwhile, grind the wet spices mix to a fine and smooth paste.
- Once the meat is well cooked, stir in the wet paste.
- Add another cup of hot water
- Cook on a medium flame for 10 minutes. Serve hot.
California Walnut Bohri Malai Khaja
2 cups refined flour
2 tablespoons ghee
1 tablespoon refined flour
1 tablespoon ghee
1 cup khoya
1/2 cup California walnut powder
1 cup powdered sugar
1 teaspoon green cardamom powder
1 teaspoon saffron water
Oil for frying
- Roast the khoya and California walnut powder on low flame for 10 minutes.
- Cool and mix sugar, cardamom powder. Keep aside.
- Knead refined flour and ghee with little water to form a stiff dough. Make into orange-sized balls.
- Roll each ball to a thin disc 9 inches in diameter. Smear ghee and sprinkle refined flour all over.
- Roll into a thin cylinder, twist it and spiral it up. Chill for 10 minutes.
- Roll the chilled spiral ball into a 4-inch disc and add in a scoop of the cooled filling. Bring the ends together and roll into a ball yet again. Give it a smear of saffron water and chill for 15 minutes.
- Deep fry over low flame.
- Garnish with powdered sugar.