This Republic Day, let’s honor the spirit of India by savoring its rich culinary heritage, a tapestry as diverse as the nation itself. From the tangy flavors of the coasts to the earthy aromas of the heartland, every dish tells a story of tradition and togetherness. This year, add a nourishing twist to your celebrations with recipes infused with the wholesome goodness of California Walnuts. Packed with nutrients and a delightful crunch, these walnuts elevate classic Indian favorites, creating vibrant, flavorful dishes that are both comforting and healthful. Let’s make every bite a tribute to our shared love for food and culture!
California Walnuts Chowpatty Bhel Puri – Chef Varun Inamdar
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: Start by prepping all the ingredients as outlined, organizing them in separate bowls according to their quantities and sizes for ease. Once everything is ready, simply combine all the ingredients in a large mixing bowl and toss them together to ensure even distribution. To finish, garnish generously with a sprinkle of sev and chopped California Walnuts for added crunch and flavor. Serve with a crisp papdi puri on the side for the perfect finishing touch. Make sure to serve immediately to enjoy the dish at its freshest and most vibrant!
California Walnut Veg Handi – Shumaila Chauhan
Ingredients : 1/3 cup walnuts, 1 potato, chopped, 1/4 cup peas, 1 medium carrot, chopped, 1/2 capsicum, chopped, 8-10 French beans, chopped, 1/2 cup cauliflower, chopped, 1 tablespoon butter, 2 slit green chilies, 1 teaspoon ginger, finely chopped, 1 tablespoon ghee, 1 bay leaf, 1/2” cinnamon stick, 2 green cardamoms, 2 strands mace, 2 cloves, 2 onions, finely chopped, 1 tablespoon ginger garlic paste, 1 tomato, finely chopped, 1/4 cup yogurt, 1 cup water, 1/2 teaspoon garam masala powder, 1/2 teaspoon kasuri methi, 1 pinch nutmeg, Salt, as per taste, 1/2 teaspoon sugar, optional, 2 tablespoons cream
Preparations: Begin by soaking the walnuts in hot water for 30 minutes. Once soaked, transfer the walnuts to a grinder or blender, add a little water, and blend into a smooth paste. While the walnuts are soaking, rinse, peel, and chop all the vegetables. Blanch the vegetables in boiling water with a pinch of turmeric for 30 seconds, then drain and set aside.
In a pan, heat butter and add 1–2 slit green chilies and ginger. Sauté the blanched vegetables in the butter for 5–7 minutes, then remove and set aside. In the same pan, melt ghee and add cinnamon, green cardamoms, mace, cloves, and a bay leaf. Sauté the spices until fragrant. Add finely chopped onions and cook on low heat, stirring frequently, until golden brown. Stir in ginger-garlic paste and chopped coriander, cooking for a minute.
Next, add finely chopped tomatoes and cook until the mixture releases fat. Sprinkle in turmeric, red chili powder, and coriander powder, stirring briefly to combine. Add the walnut paste and yogurt (or curd) to the pan, mixing thoroughly. Cook the mixture, stirring often, until the fat separates. Pour in water and add green chilies, bringing the gravy to a gentle simmer. Season with salt and, if desired, a touch of honey or sugar for balance.
Return the sautéed vegetables to the gravy, stir well, and let them simmer for 5–7 minutes. Finish by adding grated nutmeg, kasuri methi powder, and garam masala powder, mixing until well combined. Stir in cream for richness and remove the pan from heat. Garnish with freshly chopped coriander and serve hot with steamed rice or soft chapatti.
California Walnut Dahi Bhalla – Shumaila Chauhan
Ingredients: For the bhallas: 1¼ cup washed Urad Dal (skinless black gram lentil), soaked in water overnight, 1 tablespoon ginger (freshly grated), 1 teaspoon salt, 1 green chilli, finely chopped, A pinch of Asafoetida, Oil, for deep frying
For the stuffing: 2 tablespoons chopped walnuts, 2 tablespoons chopped raisins
For the yogurt (dahi): 2-3 cups yogurt, 1 teaspoon roasted cumin powder, ¾ teaspoon red chilli powder (or to taste), 1 teaspoon chat masala,
Mint cilantro chutney, Tamarind Chutney, Salt, to taste, Water (as needed), Cilantro (for garnish)
Preparation: Thoroughly wash the dals and soak them in fresh water for 6–8 hours or overnight. Once soaked, drain the water completely, ensuring no excess remains, as this is crucial for making light, fluffy bhallas. Transfer the drained dals to a grinder, food processor, or high-power blender. Add ginger, green chilies, asafetida, and salt. Begin grinding the mixture without adding water; only add water if absolutely necessary to achieve a smooth paste, doing so one tablespoon at a time.
Once the dal is ground into a thick and smooth paste, transfer it to a mixing bowl. Whisk the paste vigorously in one direction using a circular motion for 8–10 minutes to aerate the batter and make it light and fluffy. To test if the batter is ready, drop a small portion into a glass of water—if it floats, it is perfectly aerated and ready for frying. The batter should be thick enough to stay in the bowl if overturned, similar to stiffly beaten egg whites.
Prepare the walnut and raisin mixture in a separate bowl and set it aside. Heat oil in a deep pan or wok for frying. Make sure the oil is hot enough for deep frying, and you’re ready to shape and fry your bhallas.
Lightly wet a ladle with water. Scoop 1 tablespoon of the bhalla batter onto the ladle, then place about 1 teaspoon of the walnut-raisin mixture in the center. Cover the filling with another tablespoon of the batter to seal it. Carefully drop the bhalla into hot oil for frying. Fry 2–3 bhallas at a time over medium heat, ensuring they cook evenly. To make them extra fluffy, use a spoon to gently pour hot oil over the exposed parts while frying. Once the bhallas are golden brown, remove them from the oil and drain on paper towels.
Place the fried bhallas in a bowl of warm water and soak them for 30 minutes. Gently press each bhalla between your palms to remove excess water, being careful not to break them. Arrange the bhallas in a serving bowl. Whisk the yogurt until smooth, adding water if needed, and season with salt. Pour the yogurt over the bhallas, ensuring they are fully coated. If desired, add a little sugar to the yogurt for a hint of sweetness.
Drizzle green chutney and tamarind chutney over the bhallas. Sprinkle with red chili powder, roasted cumin powder, roasted chopped walnuts, and chaat masala. Garnish with freshly chopped cilantro leaves and serve immediately.
