Written By: Tavishi Dogra | Updated : April 13, 2024 8:54 AM IST
Are you looking for a way to celebrate Baisakhi? Consider incorporating the goodness of walnuts into your dishes. Some delicious recipes include Walnut Paneer Pasanda, California Walnuts Dal Tadka by Shumalia Chauhan and California Walnut Rasmalai by Chef Varun Inamdar. These recipes will impress your guests and add a nutty flavour to your celebration. Enjoy!
Ingredients
For paneer sandwiches
1. add grated paneer, coriander leaves, green chilli and pickles in a bowl. Mix well. Keep aside.
2. Slice the paneer into triangles. Gently slice each triangle into two halves. Repeat to make more paneer triangles.
3. Place the filling on one of the paneer triangles and cover it with the other slice. Press gently to seal, being careful not to press too hard. Similarly, make all the paneer sandwiches. Keep aside.
4. In a bowl, make the corn flour slurry with water.
5. Heat oil in a wide pan. Dip the paneer sandwich in the batter and fry for 2 minutes, until light brown on each side. Remove and keep aside.
For gravy
6. Add tomatoes, walnuts, cinnamon, cardamom, cloves, ginger, and garlic with 1/2 cup water to a saucepan and cook on low to medium flame. Simmer until the tomatoes soften. Switch the flame off and grind.
7. Heat one tablespoon of ghee green chilli in the pan and mix for 5-6 minutes until the oil separates. Add the fried onion paste. Stir well and saut , along with the red chilli powder.
8. Add a little sugar and the Kasuri methi.
9. Add paneer and cover with the gravy carefully. Garnish with cream and fresh coriander leaves.
Ingredients
1. Add 3 cups water, salt, California walnuts, onions, tomatoes, green chillies, ginger paste, red chilli powder, garam masala, and turmeric powder. Stir well. Cook on a medium flame for two whistles.
2. In another pan, heat ghee. Add mustard seeds. Allow them to stumble.
3. Splash into the prepared dal.
4. Serve with rice!
Ingredients
Preparation
1. Add lemon juice and water mixed when it boils. Stir and turn the flame off.
2. Keep them aside till they cool.
3. With the heel of your palm, massage the washed curd for 15 minutes until it is shiny and smooth. Then, divide it into 12 balls.
4. Roll them and flatten them.
5. Heat sugar and water until boiling in a heavy-bottomed vessel.
6. Boil for 15 minutes.
For the California walnut milk syrup
7. Add California walnut milk to a heavy-bottomed pan and bring it to a boil. Add sugar, which should be yellow in colour.
8. Press the poached balls and drain the syrup off. Transfer into the flavoured California walnut milk. Garnish with saffron strands and crushed California walnuts. Serve chilled.
