Size:180 grams

Product Description

A Healthy snack for all.

From the Manufacturer

Akhrot Ka Raita (Walnuts DIP)

Ingredient	QTY
Yogurt	1 cup
Chopped Walnuts (coarsely)	1/3 cup
Brown Sugar	2 tbsp
Salt	1/4 tsp
Cumin Seeds	1/4 tsp
Crushed Red Pepper	1/8 tsp
Grapes (seedless, thinly sliced)	12 no

METHOD
Combine Yogurt, Chopped Walnuts, Sugar, and salt in a medium bowl. Sprinkle with cumin and pepper. Garnish with grape slices. Cover and chill 20 minutes. Serve cold

Vegetable Seekh Kebab

Ingredient	QTY
Grated Khoya/Mawa (Milk Solid)	1/2 cup
Caraway Seeds (Shahi Jeera)	1 teaspoon
Grated Carrots	2 medium
Salt to taste
Garlic Paste	1 1/2 teaspoons
Ginger Paste	1 1/2 teaspoons
Raw Bananas	4 no (boiled, peeled and mashed)
Potatoes, boiled	2 medium (peeled and mashed)
Fresh Coriander Leaves	2 tablespoons
Crushed Green Chilli	1 tablespoon
Chaat Masala	1 teaspoon
Roasted Cumin Powder	1 teaspoon
Garam Masala Powder	1 teaspoon
Gram Flour (Besan)	1/4 cup
Cashewnut Powder	1 cup
Bread Crumbs	1/2 cup

METHOD

Chop French beans. Heat 2 tbsps oil in a non stick pan.
Grind together walnuts, paneer and khoya (Milk Solids).
Add caraway seeds to the pan and sauté. Add french beans, carrots and salt and mix well.
Cook till extra moisture dries up. Add garlic paste, ginger paste and sauté for ½ minute.
Add raw bananas, potatoes and coriander leaves to the walnut mixture and grind till well blended. Cool the sautéed French beans and carrots, add to the above mixture, and grind again.
Add green chilli, chaat masala, roasted cumin powder, garam masala powder and grind again.
Transfer the mixture into a bowl and let the mixture cool completely.
Roast gram flour in another non-stick pan for 2-3 minutes. Add to the vegetable mixture in the bowl.
Add cashewnut powder and breadcrumbs and mix everything well.
Keep the bowl in a refrigerator for about 15 minutes. Divide the mixture into equal portions.
Grease your palms and shape each portion into finger-sized sausages with the help of satay stick.
Heat a little oil in a non-stick pan and cook the kebabs, turning the sides a few times, till they are evenly cooked all around. Serve hot.

Chicken Kofta in California Walnut Gravy

Ingredient	QTY
Garam Masala Powder pinch of Calfornia Walnut	1/2 cup
Chicken Stock	4 cup
Green Cardamoms	2 no
Fresh Cream	2 tblsp
Chicken (minced)	400gm
Garlic Paste	1 tblsp
Cumin Powder	1/2 tblsp
Salt to taste
Oil	1tblsp
Tomato Paste	2tblsp
Green Chilies	4 no
Red Chili Powder	1tsp
Ginger Paste	1tblsp
Medium Onion	2 no

METHOD

Combine chicken mince, red chili powder, cumin powder, garam masala powder and salt. Mix thoroughly. Using a tablespoon, divide into equal portions. Roll each portion into a ball.
Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.
Add chicken balls to boiling stock, lower the heat and continue to stir fry until chicken balls are cooked and stock has almost evaporated. Keep aside.
Wash and cut green chilies.
Boil California walnuts and onions, and then grind it to a fine paste.
Heat oil in another pan, add boiled onion paste and stir fry until oil begins to separate.
Add ginger, garlic paste, and cut green chilies and stir fry for a moment.
Mix in tomato paste and bring to a boil.
Add California walnut paste and stir to mix well.
Lower the heat, add fresh cream, stirring continuously.
Add koftas and bring to a boil, simmer on low heat for 5 minutes, adjust salt.
Serve hot.

California Walnut Halwa

Ingredient	QTY
California Walnut	250 gms
Ghee	80 gms
Milk Powder	120 gms
Milk	150 ml
Sugar	100 gms
Grated Khoya/Mawa (milk solids)	100 gms
Green Cardamom Powder	0.5 tsp
California Walnut Kernels for garnishing

METHOD

Crush California walnuts coarsely. Heat ghee in a non-stick pan, add crushed walnuts and saute till fragrant.
Add milk solids and milk powder, mix well and continue to saute.
Add milk and mix well.
Add green cardamom powder and sugar and mix well and cook on medium heat till the mixture thickens to halwa (thick) consistency.
Serve hot or cold garnished with walnut kernels.