The festive season may still be a little while away, but the anticipation has already begunThe plans are being made, the get-togethers are finding their way onto calendars, and cravings for all those festive favorites are slowly making a comebackBut really, who decided the delicious part needs to wait?
Consider this your permission to start the celebrations a little earlyWith their rich flavour, satisfying crunch, and incredible versatility, California walnuts can turn everyday treats into something worth celebratingFrom indulgent bites, everyday crowd pleasers and comforting favorites to desserts made for sharing, these California walnut-inspired recipes bring a little festive goodness to the table before the festivities even begin.
Because when something this delicious is coming, why wait?
California Walnut Halwa – By Chef Nehal Karkera
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California Walnut Halwa
Ingredients
200g California walnuts
¼ cup ghee (clarified butter)
1 tablespoon milk powder
½ cup khoya* (grated)
1½ cup milk
½ cup sugar
½ teaspoon cardamom powder
*Concentrated milk solids
Preparation
1Powder the walnuts in a grinder until semi coarse ground.
2Heat the ghee in a pan over low heatAdd the powdered walnuts and cook for 10-12 minutes, stirring continuously until the mixture turns golden and releases a fragrant, nutty aroma.
3Add milk powder and khoya and stirMix thoroughly to ensure everything is well incorporated.
4Pour in the milk and continue to cook the mixture on medium heat, stirring occasionallyAllow the milk to reduce to half, which will thicken the halwa.
5Once the milk has reduced, add the sugarCook for another few minutes, stirring continuously, until the sugar dissolves and the mixture thickens to a halwa-like consistency, and the ghee starts to separate.
6Remove from heat and sprinkle cardamom powder for flavorGarnish with chopped walnuts and edible gold leaves before serving.
California Walnuts Chowpatty Bhel Puri – Chef Varun Inamdar
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California Walnuts Chowpatty Bhel Puri
Ingredients
4 cups puffed rice
2 onions, finely chopped
2 tomatoes, finely chopped
2 green chilies, finely chopped
4 tablespoons mint chutney
4 tablespoons sweet tamarind chutney
1 tablespoon chaat masala powder
1/4 cup chana dal
1/4 cup roasted chana
Salt to taste
1/2 cup California walnuts, chopped roughly
1/4 cup sev
12-15 papdi puris
Preparation
1Firstly, pre-prepare every ingredient as mentioned above in respective bowls as per quantities and sizes and set the table.
2All you need to do is toss all ingredients together in a large bowl.
3Garnish generously with a sprinkling of sev, chopped California walnuts and serve a papdi puri alongside.
4Serve immediately.
California Walnut Keema Stuffed Pav – Shumaila Chauhan
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California Walnut Keema Stuffed Pav
Ingredients
4 hard-boiled eggs, halved
400g minced mutton or chicken keema
2 teaspoons coriander powder
1/2 teaspoon turmeric powder
2 onions, finely chopped
4 green chilies, finely chopped
1 teaspoon ginger paste
4-6 cloves of garlic, minced
1 teaspoon garam masala
Handful of fresh coriander, chopped
1/2 cup California walnuts, coarsely chopped
1 tablespoon ghee
Salt to taste
For the pav buns:
8 pav buns
2 eggs
1-2 teaspoons milk
A pinch of salt and pepper
Preparation
1In a pan, heat gheeCook the meat with coriander powder, turmeric powder, salt, and 2-3 teaspoons of water until water evaporates and keema is cookedSet aside.
2In the same pan, heat 2 tablespoons of oil, and sauté the onions till translucentAdd the green chilies, garlic, and ginger paste and fry till fragrant.
3Add the minced meat, garam masala, coriander, and walnutsAdjust seasoningStir till the masala is dryRemove from flame.
4Using a knife, make a round or square cut on the bottom side of the pavsKeep the cut piece.
5Remove some crumbs from the inner section without breaking the bunRepeat with the remaining buns.
6Stuff each bun with 1 – 1 ½ tablespoons of keema masala (depending on the size of the pav, adjust the filling).
7Place an egg half on top of the fillingTop with 1-2 tablespoons of the keema masalaCover with the reserved cut-outPress gently.
8Repeat for the other bunsMake sure the buns are properly filled but take care that you do not break the buns while filling.
(Note: In case a part of the bun breaks, use the crumbs that were removed to patch up the open partOnce you coat it with egg and cook, the crumb will also cook and the breaks will be fixed.)
9Beat the eggs with 2 teaspoons of milk and a tiny pinch of salt and pepper.
10Heat 1 tablespoon of ghee/butter over medium heatDip the bun in the beaten egg covering all sides with the egg batterPlace the bun’s bottom side first in the panThis will help seal the bottom part.
11Cook for 1 – 2 minutes per sideServe warm.