Tie The Goodness of Walnuts This Rakhi!
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.
Mango Walnut Sheera– By Chef Sanjyot Keer
3/4 cup ghee
3/4 cup semolina
1/4 cup wheat flour
3/4 cup sugar
1/2 cup Mango puree
2 cups water (you can add more if the sheera is too dry)
1/2 cup walnuts
1. Chop walnuts and toast them into a pan, do not over do it.
2. Puree the mangoes to get mango pulp if using fresh mangoes.
3. Add ghee, semolina and wheat flour in a pan and start roasting on medium flame.
4. Keep roasting and stirring until the colour starts to change and you get a nice aroma.
5. Now add sugar and mango pulp and stir quickly. While mixing continuously add the water too.
6. Keep stirring to avoid lumps and add the toasted California Walnuts.
7. Cool until the ghee separates.
8. Serve immediately!
Walnut And Gur Ki Roti – By Chef Anahita Dhondy
1 cup plain flour
¼ teaspoon salt
2 eggs, beaten
1 tablespoon melted butter
Oil or butter for greasing
For the sauce:
1 ¼ cup milk
½ cup jaggery
1 cup milk
½ cup walnut halves
Garnish: Honey to drizzle Edible flowers
1. In a bowl, add all the ingredients and mix well.
2. Heat a non stick pan and add a few drops of oil or butter.
3. Take a ladle and pour out into the pan to make a pancake.
4. Cook on both sides. Take out and cool.
5. In a separate pan, melt jaggery and milk to make the sauce.
6. Pour the sauce onto the pancakes in a pan and mix in the walnuts.
7. Garnish with more walnut halves, honey, edible flowers and serve.
Walnut Paneer Dum Biryani – By Chef Varun Inamdar
2 cups basmati rice, parboiled
1/2 walnut halves
2 tablespoons oil
1 cup paneer, cut into cubes
1/2 cup fried onions
1 tablespoon ginger- garlic paste
1/2 cup curd
1/2 cup California walnut milk
1/2 cup tomato, slicedSalt as required Dry spice mix
1/2 stick cinnamon
1 tablespoon red chili powder
1/2 gram saffron
1 teaspoon turmeric powder
1 teaspoon green cardamom seeds
1/2 teaspoon cloves
1 tablespoon coriander seeds
1 teaspoon pepper corns
1/2 teaspoon cumin seeds
1/2 cumin seeds
1/2 teaspoon fennel seeds
Garnish Dried rose petals Coriander leaves
1. Grind the dry spices to a fine powder. Keep aside.
2. In a pot, take curd and walnut milk. Whisk till lump-free.
3. Add the spice mix, fried onions, tomatoes, ginger- garlic paste, tomato slices and salt.
4. Mix well. Add paneer cubes and California walnut halves. Add one cup water and place the pot on medium flame.
5. Top with parboiled rice.
6. Furthermore, top with dried rose petals and coriander leaves.
7. Cover with a lid and cook on medium- low flame for 20 minutes.
8. Fluff with a fork and serve with kachumber or raita.