Here are some simple yet delicious and healthy Holi recipes with the added crunch of walnuts that you can make in 15 minutes.
Walnut Matar Kachori- Chef Meghna Kamdar
Ingredients: 1 ½ cup peas, 1 teaspoon oil, 1/2 teaspoon cumin seeds (jeera),
A small piece of cinnamon (dalchini), 2 cloves (laung), 1/2 teaspoon garam masala,
A pinch of turmeric powder (haldi), Some finely chopped green chillies, 1 finely chopped small onion, Salt as per taste, 3-4 tablespoons finely chopped coriander, Some finely chopped California Walnuts, 8-10 spring roll wrappers/maida roti, Corn starch and a spoonful of water (for slurry)
Preparations: Heat up the pan, add 1 teaspoon oil, 1/2 teaspoon cumin seeds (jeera), a small piece of cinnamon (dalchini), 2 cloves (laung), 1/2 teaspoon garam masala, a pinch of turmeric powder (haldi), some finely chopped green chillies and (ginger/garlic alternate)
Then add 1 finely chopped small onion, add salt as per taste, mix it well and then add 1.5 cup green peas (fresh/frozen). (Do not overcook this mixture)
Further, take a mixing jar/chopper, add the mixture in it (remove cinnamon stick and clove before grinding) and then grind coarsely.
Transfer the mixture to the same pan, add 3-4 tablespoons of finely chopped coriander. Add some finely chopped California Walnuts and mix it well. (You can add a pinch of sugar) Take some spring roll wrappers/maida roti, add stuffing in the middle.
Apply some slurry on the corners of the 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.
Place all the kachoris on a baking tray (place parchment paper on it) and brush some oil over it. Pre-heat oven at 190⁰ C and bake it for approx 20-25 mins (check once after 15 mins, if it turns golden brown then it’s done) Take kachoris on a serving plate and tie a knot with spring onions.
Walnut Sheer Pira- Chef Meghna Kamdar
2 cup water
2 cup sugar
Cardamom (elaichi) powder – 2 pieces
3 cup milk powder
Some pumpkin seeds
Some dried fruits such as (orange, kiwi and mango)
1. Heat up the pan, add some chopped California Walnuts and dry roast it, then transfer it to a bowl. (Walnuts provide healthy fats, fiber, vitamins, and minerals, also rich in antioxidants).
2. Add 2 cups of water in the same pan to make chashani/syrup, add 2 cups of sugar in it, add cardamom (elaichi) powder – 2 pieces.
3. Mix it and cook for at least 15 mins. on medium flame.
4. Then take some chashani/syrup in between your fingers, If the sugar string between your finger and thumb doesn’t break after pulling apart, 1 string of sugar syrup/chashani is ready.
5. Further put the heat on slow flame and add 3 cup milk powder in it (add step by step and keep stirring vigorously to avoid getting lumps in it).
6. Add roasted California walnuts and some pumpkin seeds in it (you can turn off the stove/put it on slow flame now)
7. Add some dried fruits(orange, kiwi, and mango to balance the sweetness of other ingredients) and mix it well.
8. Further transfer the mixture to a tray (greased with oil and place parchment paper on it).
9. Add some California walnuts, pumpkin seeds, and dried fruits on top. Rest it for a minimum of 3 hours at room temperature to set.
10. To cut it into pieces apply some ghee on the chopper and then cut it to get perfect pieces.
11.Finally, your Sheera Pira is now done. Enjoy this Delicious Sweet during the Festive Season!!!
Akhrot Stuffed Shahi Tukda- Chef Neha Deepak Shah
Ingredients: 3-4 bread slices, corners removed
For the filling- 1 cup roasted California walnuts, 2 tablespoons Ghee, ½ cup khoya, ½ teaspoon cardamom powder, 2 teaspoons rosewater, Dried rose petals, ¼ – ½ cup sugar (adjust according to taste)
For The Instant Rabri- ½ tin Amul mithai mate, 1 cup milk, Sugar, ½ teaspoon elaichi powder, A few saffron strands dissolved in water, 2 teaspoons milk powder
For The Garnish- Dried rose petals, California Walnuts, Pistachio, Silver leaf
- To start with, grind the roasted walnuts coarsely. You can crush them too.
- Heat ghee in a pan and add the ground walnuts. Roast them lightly on medium flame with constant stirring.
- Crumble the mava and mix well with walnuts. Cook until the mixture turns crumbly.
- Add the cardamom powder and rose water and cook for another few minutes.
- Mix in the dried rose petals, remove from flame, and keep aside to cool.
- For the instant rabri, heat the Mithai Mate in a heavy-bottomed pan. Add the milk and keep cooking and stirring on medium flame.
- Add the saffron water, cardamom powder, and milk powder. Cook for a few minutes and then remove from flame and keep aside.
- To make the rolls, flatten and roll out the bread slices using a rolling pin.
- Now, mix the sugar into the prepared filling and place the crumbly mixture onto the centre of a slice.
- Apply some water onto the edges of the bread, roll tightly, and seal them. Repeat with other slices.
- Mix the prepared rabri and place it on medium flame to warm it up.
- Meanwhile, heat ghee in a pan and slightly toast the rolls from all sides.
- Divide each toasted roll into 2.
- Now, pour some rabri onto a flat dish and place the rolls. Pour some more rabri over them.
- Garnish with walnuts, pistachios, silver leaf, and dried rose petals.
- Serve immediately.