Get warm this winter with soothingly satiating recipes by California walnuts  

લાઇફ સ્ટાઇલ



Your hands and feet have started needing just an extra dab of moisturizer. You’re craving for a mug of rich hot chocolate is getting deeper. And so is the urge to enter a kitchen that’s warm from the stove and rich with the scents of something cooking. To put it simply, winter isn’t coming – it’s already here!


Every winter, there’s a desire to stay home with a throw tucked around your feet as you read your favorite book or catch up on that TV show. However, whether you choose to stay in or brave the cold and head out, it’s imperative to eat well as the seasons change. As temperatures dip, the body needs to adapt to the changing weather, and a good diet is absolutely important for it to do so.


As always, we’re here to help you whip up some delicious winter specials that will not only keep you warm, but also your bellies full and happy. Here are a few simple recipes that you can try for yourselves this winter, with the wholesome goodness of California walnuts.


Walnut Mattar Kachori – Chef Meghna Kamdar


1 teaspoon oil
1/2 teaspoon cumin seeds
A small piece of cinnamon
2 cloves
1/2 teaspoon garam masala
A pinch of turmeric powder
Some finely chopped green chilies
1 finely chopped small onion
Salt as per taste
3-4 teaspoon finely chopped coriander
30g chopped California Walnuts
8-10 spring roll wrappers or maida roti
Corn starch and a spoonful of water (for slurry)



  1. Heat oil in the pan and add cumin seeds, cinnamon, cloves, garam masala, turmeric powder, green chilies and chopped onion.
    2. Add salt as per taste, mix it well and then add green peas (fresh/frozen). Do not overcook this mixture.
    3. Add the mixture in a mixer grinder and blend to a course mixture. (Remove cinnamon stick and clove before grinding)
  2. Transfer the mixture in the same pan, add chopped coriander and walnuts and mix it well.
    5. Take spring roll wrappers or maida roti and add stuffing in the middle. Apply some slurry on the corners of wrapper to stick (make slurry with some corn starch and a spoonful of water). Bring together all the corners gently and seal giving it a good potli shape.
    6. Bake the kachories in a pre-heat oven at 190⁰C for 20 minutes.

Spicy Prawn and Walnut Curry – Chef Anahita Dhondy




For The Curry Masala

½ fresh coconut, chopped into pieces

1 teaspoon poppy seeds

1 teaspoon white sesame seeds

1 teaspoon cumin seeds

2 teaspoons coriander seeds

100g walnuts halves

30g chopped cashews

10 cloves of garlic

15 dried Kashmiri chillies

3 small tomatoes, chopped

For The Prawn Marinade

1 teaspoon turmeric powder

1 teaspoon red chilli powder

½ teaspoon salt

For The Curry

350g prawns, shelled and de-veined with tails on

2 tablespoons wheat flour

2 tablespoons cooking oil

1 teaspoon turmeric powder

1 teaspoon red chilli powder

1 teaspoon curry powder

Salt to taste

2 large potatoes quartered




  1. Weigh out all the ingredients for the curry masala and keep aside.
  2. In a pan, dry roast all the masalas and let them cool.
  3. Cut the tomatoes and coconut and add to the grinder with walnuts and all the spices to make the curry paste.
  4. Clean the prawns, devein and keep in chilled water. Add the spices for marination and keep aside for a few hours.
  5. In a heavy bottom pan add the oil and wheat flour, brown till nutty and cooked. Add the curry paste and keep cooking until thick. Add the powdered spices and salt.
  6. Add in the potatoes and cook till almost done. Add in the prawns when ready to serve. Boil them in the curry for 4-5 min.
  7. Serve hot with steamed rice and fresh salad!



Aloo Walnut Paneer (AWP) Paratha – Chef Anahita Dhondy



For Stuffing

3 medium sized potatoes, boiled and mashed
¾ cup mashed/crumbled cottage cheese

¼ cup finely crushed California walnuts
1 medium sized onion, chopped
Salt and pepper to taste
1 teaspoon roasted cumin powder
1 teaspoon red chili powder
½ teaspoon coriander powder
3-4 green chilies, chopped
A handful of chopped coriander


For Parathas
100gm of whole wheat

100gm of any millet flour (Ragi / Jowar / Bajra)

Water for dough, as required
2 tablespoons oil for roasting the parathas




  1. In a bowl, add mashed potatoes and cottage cheese.
  2. To the mix, add all the spices along with finely chopped onions, crushed walnuts, coriander, and green chillies.
  3. Mix well then add salt. You can add more chillies according to your taste.
  4. Prepare the dough by mixing all the ingredients for the parathas and keep it aside for 30 minutes.
  5. Take a small portion of the dough (about 40gm) and roll it into a ball.
  6. Shape the ball into a little pocket and stuff the mixture into it.
  7. Roll it into a round shaped paratha.
  8. On a hot skillet, dry roast the parathas on both sides, then add oil and press down to get that golden colour.
  9. Serve hot with butter, curd, and pickle.