Known for the victory of good over evil, this Dussehra make healthy choices by incorporating California walnuts into your daily diet. Add a dash of this nutty, crunchy and creamy nut to your Dussehra delicacies and make them all the more flavourful for your loved ones! An excellent source of Omega-3, California walnuts also offer protein and fiber that makes it a perfect ingredient for any dish that they are incorporated into. Raw, toasted, caramelized or crushed, 28g of walnuts a day is all you need to keep your festive spirits soaring.
So add a handful of these golden nuts of joy to your life and try out these exclusive walnut inspired delicacies!
California Walnut Malpua –Hemasri Subramanian
Ingredients
For Malpua Batter
1 cup all-purpose flour/maida
3 teaspoon unsweetened khoa/mawa
1 teaspoon fennel seeds
Water
For Sugar syrup
1 cup water
1 cup sugar
2 teaspoon milk
1/4 teaspoon cardamom powder
For Frying
Oil / ghee
For Rabri
1 liter milk
1/4 cup sugar
1/4 teaspoon cardamom powder
A pinch of saffron
California walnuts
Preparation:
Malpua Batter
1. Mix all-purpose flour/maida and unsweetened khoa/mawa, then add fennel seeds and to it mix.
2. Gradually add water and mix to a thick flowing batter.
3. Ferment the batter for 12 hours.
Sugar syrup
1. Boil water and add sugar and cardamom pods to it.
2. Stir it until the sugar dissolves, then let it boil for another 5 mins on medium flame.
3. Keep the sugar syrup aside
Rabri
1. Heat a thick-bottomed pot with the milk. Keep the flame on medium low and continuously stir the milk
2. Once the milk reduces to half, add the sugar, cardamom powder and saffron strands, mix well.
3. Soak walnuts for 2 hours, then chop them finely and add the walnuts to the rabri and mix well.
4. The rabri is done.
Malpua
1. Heat oil in a wide pan.
2. Gently pour the fermented batter. Flip them and fry till it turns crisp and golden color. Now add the fried malpua to the sugar syrup.
3. Soak in sugar syrup for 2 minutes.
4. Serve the malpua with rabri, chopped walnuts and saffron.
California Walnut Vegetable Biryani – Chef Sabyasachi Gorai
Ingredients
1½ tablespoon oil
1 bay leaf
4 green cardamoms
4 whole cloves
6 black peppercorns
1 teaspoon cumin seeds
1 medium red onion, sliced
1 green chilli sliced
12 California walnut halves, smashed
2 teaspoons ginger-garlic paste
½ cup frozen green peas soaked in warm water for 10 minutes
2 medium carrots, sliced
1 medium potato, diced into 1-inch pieces
1/3 cup cilantro chopped
½ teaspoon garam masala
½ teaspoon smoked paprika
¾ teaspoon salt for taste
1 cup basmati rice
1.25 cups water
Preparations
1. Wash and rinse the basmati rice until water turns clear. Then soak it in 2 cups of water for 20 minutes.
2. While the rice is soaking, chop all the vegetables and soak the frozen green peas in warm water for 5-10 minutes.
3. After 20 minutes, drain the water from the rice and set it aside. Also, drain the water from the green peas and set it aside.
4. Heat oil in a pan. To this, add bay leaf, green cardamom, whole cloves, black peppercorns and cumin seeds. Sauté for 30 seconds until the spices are fragrant.
5. Then add sliced onions, along with green chilli and California walnuts. Cook for 3-4 minutes until the onions turn light brown.
6. Then add ginger-garlic paste and cook for a minute.
7. After this, add the vegetables – potato, carrots and green peas. Also add chopped cilantro, garam masala, smoked paprika and salt.
8. Then put the drained rice into the pan and toss it in gently with a spoon.
9. Now add water to the pan. Do not stir anything at this point.
10. Close the pan with a lid and cook on high pressure for 5 minutes.
11. Open the pot and fluff the rice with a fork.
12. Garnish with California walnuts and serve.
California Walnut Paneer Makhani- Chef Sanjyot Keer
Ingredients
4 medium sized tomatoes
1 onion
4-5 garlic cloves
1/2 ginger
2-3 Kashmiri red chilli
1/3 cup California walnuts
Salt to taste
1 teaspoon coriander powder
1 teaspoon Kashmiri red chilli powder
1 teaspoon jeera
1 tablespoon ghee or olive oil
1 green chilli
1 tablespoon honey
1/4 whisked curd
A pinch of garam masala
1 teaspoon kasuri methi
300g paneer
1 teaspoon butter optional
Preparations
1. In a pan add the tomatoes and onion cut in quarters. Add garlic, ginger, Kashmiri red chillies, salt, coriander powder, red chilli powder, jeera and add some water (about 200ml) and cover and cook for about 7-8 minutes.
2. Add California walnuts and cook for another 3-4 minutes.
3. Cool down the mixture and grind it in a mixer grinder. You need a very fine paste.
4. Now in the same pan add a very little amount of ghee, butter or olive oil. Add a slit green chilli and some ginger julienne. Sauté for half a minute and add the healthy makhani gravy by passing through a sieve.
5. Now adjust the seasoning, add some honey or sugar and bring to a simmer.
6. Whisk the curd very well & lower the flame and add the curd.
7. Cook for 3-4 minutes and then add paneer cubes.
8. Finish with garam masala powder and freshly toasted kasuri methi. Add a teaspoon of butter to add some buttery flavour.
9. Serve hot.
