Tie The Goodness of Walnuts This Rakhi!

લાઇફ સ્ટાઇલ

 

Raksha Bandhan is an auspicious festival that represents the bond of love and affection between a brother and a sister. Honoring this relationship of love, laughter, silly quarrels and a life-time of togetherness, let’s celebrate this Raksha Bandhan by adding a sweet crunch of California walnuts. A dynamic nut known to contain a significant amount of plant-based omega-3 alpha-linolenic acid (2.5g/28g), a handful of walnuts offers 4 grams of protein along with 2 grams of fiber making every dish all the more nourishing.

So, celebrate this beautiful bond by curating special recipes at home and make it extra special for your siblings with the added goodness of health.

Creamy Walnut Pasta – Chef Sabyasachi Gorai

Ingredients

320g of lentil paste

30g onion

200g coconut milk

60g California walnuts

Black pepper

A pinch of salt

1 teaspoon soy sauce

Preparations

1. Cook the chopped onion with the walnuts for a few minutes.

2. Add the coconut milk and soy sauce, season with salt and pepper, and cook for a few more minutes.

3. Mash the sauce, mix with the pasta and add chopped walnuts, pepper, and fresh herbs.

California Walnut Dhai Vada – – Chef Sabyasachi Gorai

Ingredients

For the vadas

3/4 cup urad dal (split black lentils)

1/4 teaspoon asafetida (hing)

1 teaspoon ginger-green chilli paste

Salt to taste

Oil for deep-frying

2 cups finely chopped California walnuts

For the curd

1 cup whisked curd (dahi)

2 tablespoons sugar

A pinch of black salt

Salt to taste

Chilli powder for sprinkling

Roasted cumin seeds (jeera) powder for sprinkling

2 tablespoons finely chopped coriander

Preparations

1. For the vadas, clean, wash and soak the urad dal in water in a deep bowl for about 2 hours.

2. Drain well and blend in a mixer to a coarse paste, you can add water up to ¼ cup to reach the desired consistency.

3. Transfer the mixture into a bowl. Add asafoetida, ginger-green chilli paste, salt, finely chopped California walnuts and 1½ tablespoon of water and mix well.

4. Wet a deep ladle with a little water, pour 1 tablespoon of the batter in it and drop it in hot oil. Deep-fry on a medium flame till it turns golden brown in colour from all the sides.

5. Up to 2 to 3 such stuffed vadas can be deep-fried at a time in a batch.

6. Soak the deep-fried vadas immediately in a bowl of water for 20 minutes.

7. Squeeze out and drain all the excess water by pressing the vadas gently between your palms. Keep them aside.

9. For serving, arrange 2 vadas in a serving dish and spread 1 portion of the curd mixture evenly over it.

10. Finally sprinkle a little chilli powder and cumin seeds powder.

11. Garnish with coriander and serve.

Walnut Bharwan Mushrooms – Shumaila Chauhan

Ingredients

200g mushrooms, stalks removed

Filling:

1 tablespoon oil

2 green chilies

2 onions chopped

3 tablespoons walnut powder

2 tablespoons milk powder

1/2 inch ginger

1 tablespoon California walnut pieces crushed

3 tablespoons pomegranate

4 tablespoons fresh coriander leaves

1/2 teaspoon black pepper

1/2 teaspoon roasted cumin powder

1/2 teaspoon garam masala

Preparation

1. Remove the stalk of the mushrooms and finely chop it. Keep the mushroom caps aside.

2. Heat oil in a kadhai on medium heat. Add the onions and sauté for 4-5 minutes. Add the walnut powder and milk powder. Mix well.

3. Add in grated ginger, crushed walnuts, mushroom stalks, pomegranate, green chilies, coriander leaves, and the ground spices. Season with salt and mix well. Remove from heat and stuff each mushroom cap with the mixture.

4. Preheat the oven to 180°C.

5. Place filled mushroom caps on sheet. Drizzle with oil. Bake for 20-25 minutes or till mushrooms seems roasted.

Serve warm.

Walnut Chocolate Barfi – Hemasri Subramanian

Ingredients

3 cups California walnuts

200g dark chocolate

50g unsalted butter

1/2 cup milk

2 cups milk powder

1 cup digestive biscuits (powdered)

1 cup condensed milk

Preparation:

1. To a mixer jar, add the California walnuts, pulse a few times to just crush the walnuts into smaller pieces and keep it aside.

2. Chop the dark chocolate and keep it aside.

3. To a pan, add butter and then add the ground walnuts.

4. To this mixture, add the chopped chocolate and mix well.

5. Add milk and milk powder to the pan. Mix everything gradually.

6. Now add the powdered biscuits and mix well.

7. Finally add the condensed milk and mix.

8. Spread the barfi mixture in the pan and cool it completely.

 

 

 

 

 

 

 

 

 

 

 

 

 

TejGujarati