Homemade, Vegan and Gluten-Free California Walnut Nachos with Guacamole- Chef Sabyasachi Gorai

Ingredients
Nachos:
140g maize flour
120g sunflower seeds
20g California walnuts
60ml extra virgin olive oil
1 ½ teaspoon salt
125ml water

Guacamole:
2 avocados
1 medium tomato
Half onion
Salt to taste
1 tablespoon fresh coriander leaves
1 teaspoon cayenne

Preparations

Nachos:
1. Preheat the oven to 220°C.
2. Chop the sunflower seeds and walnuts.
3. Put all the ingredients of the nachos in a big bowl and mix them with a wooden spoon. Add oil and combine it. Add water little by little, until the flour sticks together and forms a nice dough ball. If it’s wet, continue mixing up until it gets dry.
4. Divide the dough in two balls and place one of them between two baking sheets. Using a rolling pin, extend the dough until it has a thickness of 2 mm and mark with a knife the lines to break or separate them.
5. Retire the baking sheet off the top of the dough and place them in an oven tray. Bake around 10 minutes or until it turns gold. Let it cool and chop. Repeat with the same with the other ball.

Guacamole:
1. Cut tomato and onion in little cubes.
2. Cut avocados, retire the filling and place it in a bowl. Using a fork or a wooden spoon, smash the avocado flesh and pour lemon juice so they do not rust.
3. Add tomato, onion, salt, cayenne and coriander into the bowl. Mix it until smooth.
4. Serve it with the walnut nachos.

California Walnut Garlic Bread- Chef Neha Deepak Shah
Ingredients
1 French baguette
100g butter, softened
4 cloves garlic, crushed
½ x 25g pack parsley, finely chopped
50g California Walnuts, finely chopped

Preparations:
1. Preheat the oven to 200°C.
2. Cut the baguette in half and with each half, make deep slits diagonally at 2cm intervals making sure not to cut all the way through. Place each on a large piece of foil.
3. Blend together the butter, garlic, parsley and walnuts, season and spread into the slits. Wrap loosely in foil and place both on a large baking tray.
4. Bake for 10 minutes, unwrap the foil to expose the top of the bread and cook for a further 10 minutes until golden and the butter has melted.

California Walnut Seekh Kebab-Chef Varun Inamdar

Ingredients
2 cups minced mutton
1/4 California walnuts, crushed

For the marination
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1 and a half tablespoon salt
1/4 teaspoon black pepper, powdered
1/4 teaspoon garam masala
Skewers to make the kebabs
Oil for brushing

For serving
Chaat masala
Lemon halves

Preparation
1. In a large bowl, mix minced meat with all the other ingredients and massage the meat for 5 minutes till it starts feeling warm.

2. Shape the meat mixture into long cylinders and insert a skewer lengthwise through the centre.

3. Brush them with oil and cook for 2 minutes on high flame.

4. Sear the meat and cook on medium flame for 10 minutes, rolling intermittently.

5. Sprinkle chaat masala and splash some lemon juice. Serve!

The post Make guilt-free snack recipes with California Walnuts to keep your energy levels high first appeared on Latest News, Breaking News, National News, World News, India News, Bollywood News, Business News, Politics News, Sports News, Entertainment News - CineBuster.

It doesn’t take a long list of ingredients to make a great weeknight dinner. With simple and versatile ingredients, you already have at home combined with the goodness of California walnuts you can prepare comforting and wholesome meals that are sure to win your family’s heart. Walnuts make a fantastic addition to the recipes. They’re crunchy, filling and go with just about everything. Plus, a handful of walnuts is a powerhouse of important nutrients, including ALA omega-3 (2.5g), protein (4g), fiber (2g), and magnesium (45mg)! So, whip-up these delicious meals in thirty minutes or less so you have more time to do the things you love with the people you love.

California walnuts Coimbatore Tomato Bhat – Chef Varun Inamdar

Ingredients
3 cups basmati rice, cooked
3 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 spring curry leaves
2-3 dried red chilies
1/4 teaspoon asafoetida
1/2 teaspoon pepper powder
1 cup fresh tomato puree
1 tablespoon Kashmiri red chilli powder
1/2 teaspoon garam masala powder
1/2 cup California walnuts, chopped roughly
1/2 teaspoon turmeric powder
Salt to taste

Preparation
1. Heat oil in a kadhai.
2. Add mustard seeds and cumin seeds. Allow them to crackle.
3. Add curry leaves, red chillies and asafoetida.
4. Stir in California walnuts and add the tomato puree.
5. Season with salt and add in all the powder spices.
6. Once the tomato puree thickens and reduces to 1/3rd its original size, add the rice.
7. On high flame stir fry the rice.
8. Serve hot!

Pappardelle with California Walnut Pesto – Chef Sabyasachi Gorai

Ingredients
3 1/2 cups California walnuts, toasted
4 cups Italian parsley leaves, packed
2 cups Parmigiano Reggiano cheese, freshly grated
4 garlic cloves
1 1/2 cups extra virgin olive oil
Salt and pepper to taste
4 pounds pappardelle pasta, fresh
1 1/2 cups California walnuts, toasted, chopped

Preparations
1. Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped.
2. With motor running, slowly pour in half of the oil; purée until smooth. Transfer to bowl and repeat with remaining ingredients, making a total of 2 batches. Season with salt and pepper; set aside. (Makes approximately 4 cups)
3. Cook pasta in boiling salted water until al dente, about 3 to 4 minutes. drain, reserving some of the cooking water. For each serving, toss 2 cups cooked pasta with 1/4 cup Walnut Pesto adding some of the reserved cooking water as required thinning the pesto; tossing well to coat evenly.
4. Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and shaved or grated cheese, as desired. Serve immediately.

Chili Lime Chicken with California Walnuts – Chef Sabyasachi Gorai

Ingredients
3 tablespoons butter, divided
2 teaspoons Mexican seasoning blend, divided
2 teaspoons garlic salt, divided
1/2 cup coarsely broken or chopped California walnut halves
4 small chicken breasts, boneless and skinless
2 tablespoons lime juice
1 avocado, peeled, pitted and diced
Cilantro seasoned rice

Preparations
1. In a large skillet melt 1 tablespoon butter. Add 1/2 teaspoon of the Mexican seasoning blend and 1/2 teaspoon garlic salt to butter, and stir in walnuts. Cook over medium heat for 5 minutes or until toasty, stirring frequently. Remove from skillet.
2. In the same skillet melt remaining butter over medium heat. Add remaining seasoning blend and garlic salt. Add chicken and turn to coat both sides with butter. Cook for 5 minutes on each side until cooked through. Add lime juice to skillet and cook a few minutes more. Top with avocado.
3. Serve chicken over rice.

The post Quick weeknight dinner recipes first appeared on Latest News, Breaking News, National News, World News, India News, Bollywood News, Business News, Politics News, Sports News, Entertainment News - CineBuster.

Here are the recipes packed with the added crunch of walnuts to amp up your favorite Indian sweets and make your celebrations special.

California Walnut Barfi- Chef Sabyasachi Gorai
Ingredients
1 cup California walnuts
¼ cup milk
250g khoya or mawa
¼ cup sugar
1 tablespoon ghee/clarified butter + a little extra for greasing
½ teaspoon cardamom powder

Preparation:
1. Take ½ cup of California walnuts in a bowl.
2. To this add ¼ cup of milk and let it soak for 1 hour. Thereafter, blend it into a coarse pureé.
3. Heat 1 tablespoon of ghee in a pan and add the remaining walnuts. Sauté till golden, drain and set aside.
4. Now in the same ghee, add khoya and sugar and mix well. To this add the walnut puree and mix again.
5. Keep cooking this till it gets thick and leaves the sides.
6. Then add cardamom powder and fried walnuts and mix well.
7. Spread this on a greased plate and let it set for a few hours.
8. Slice into pieces and garnish with California walnuts.

California Walnut Rasmalai- Chef Varun Inamdar
Ingredients For the chenna
8 cups full cream milk
1/4 cup lemon juice
1/4 cup water

For the California walnut milk syrup
2 ½ cups California walnut milk
3 tablespoons milk powder
1/3 cup sugar
A few drops of yellow food grade color

Garnish
1/8 teaspoon saffron strands
1/2 teaspoon cardamom powder
1 teaspoon walnut flakes
Handful California walnuts, chopped roughly

For the sugar syrup
3 cups water
1 cup sugar

Preparation For the chenna
1. Boil milk in a heavy bottom pan.
2. When it boils, add in vinegar and water mixed together. Stir and turn the flame off.
3. Strain the curdled milk using a muslin cloth and wash the milk solids under running tap water. Keep aside till they cool.
4. With the heel of your palm massage the washed curds for 15 minutes till it is shiny and smooth. Divide into 12 balls.
5. Roll them and flatten them.

For the syrup
6. Heat sugar and water together till they start boiling, in a heavy bottomed vessel.
7. Drop in the chenna balls. Cover with a lid and allow it to roll boil for 15 minutes.
8. Switch the flame off and allow the syrup and chenna to come down to room temperature.

For the California walnut milk syrup
In a heavy bottomed pan, add California walnut milk and bring it to a boil. Add in sugar, yellow color and milk powder. Once the sugar is dissolved, switch the flame off.

Assembly
Take the poached balls, press them and drain the syrup off. Transfer into the flavored California walnut milk. Garnish with saffron strands, pistachio flakes and crushed California walnuts. Serve chilled.

Old Bombay Nankhatai- Chef Varun Inamdar
Ingredients
1/2 cup ghee
1/2 cup powdered sugar
3/4 cup refined flour
1/4 cup California walnut powder
Pinch of salt
1 tablespoon semolina
1/4 teaspoon baking soda
1/2 teaspoon cardamom powder

Glazing
2 tablespoons milk
1 tablespoon powdered sugar

Preparation
1. In a mixing bowl ghee and powdered sugar, whip smooth for 10 minutes till it is soft, white, fluffy and creamy.
2. Add refined flour, walnut powder, salt, semolina and baking soda, cardamom powder.
3. Mix well and knead the dough combining with your hand. Do not over knead.
4. Roll into a baking sheet till the dough is 1 cm thick. Transfer onto a baking tray.
5. Cut into long rectangles.
6. Mix milk and sugar in a bowl and apply on top of the cut triangles using a brush.
7. Bake at 180°C for 10 minutes.
8. Remove the tray and allow the cake to cool completely.
9. Store in airtight container.

Borhri Malai Khaja- Chef Varun Inamdar
Ingredients For covering
2 cups refined flour
2 tablespoons ghee

For layering
1 tablespoon refined flour
1 tablespoon ghee

For stuffing
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

Preparation
1. Roast the khoya and California walnut powder on low flame for 10 minutes.
2. Cool and mix sugar, cardamom powder. Keep aside.
3. Knead refined flour and ghee with little water to form a stiff dough. Make into orange sized balls.
4. Roll each ball to a thin disc 9 inches in diameter. Smear ghee and sprinkle refined flour all over.
5. Roll into a thin cylinder, twist it and spiral it up. Chill for 10 minutes.
6. Roll the chilled spiral ball into a 4 inch disc and add in a scoop of the cooled filing. Bring the ends together and roll into a ball yet again. Give it a smear of saffron water and chill for 15 minutes.
7. Deep fry over low flame.
8. Garnish with powdered sugar.

The post This Ganapati festival gorge on Walnut Barfi and Walnut Rasmalai first appeared on Latest News, Breaking News, National News, World News, India News, Bollywood News, Business News, Politics News, Sports News, Entertainment News - CineBuster.