Kebabs To Falooda: Time To Celebrate Iftar Feast With A Dose Of Walnuts

Let us add an exhilarating twist to our Iftar feast this year by counting that added dose of health with walnuts.

The holy month of Ramadan is here, and so is the appetite for the festival's delicious delicacies. Let us add an exhilarating twist to our Iftar feast this year by counting that added dose of health with walnuts.

Walnut Peas Pulav

Ingredients

• 1 cup cooked basmati rice, refrigerated
• 1/2 cup fresh peas (boiled)
• 1/4 cup walnuts (ghee roasted)
• 1 onion
• A pinch of sugar
• 1 teaspoon ginger, garlic and green chilli paste
• Salt to taste
• 3 tablespoons ghee
• 1 teaspoon mint leaves
• 1 tablespoon deep-fried onion

Preparation

1. Heat ghee in a wok and add ginger, garlic, and green chilli paste. Saut for a minute on high flame.

2. Add onion and a pinch of sugar to this fry till the onion is golden brown. Sugar helps in caramelizing the onion well.

3. Add boiled peas to this and saut for a minute.

4. Add cold rice to this and give it a good mix.

5. Add salt and give it a mix, still keeping the flame high.

6. Add chopped mint leaves to this.

7. Add ghee-roasted walnuts and deep-fried onions to this and mix it well.

8. Serve it as is or with your choice of chicken, mutton or veg curry.

Walnut Dahi Kebabs

Ingredients

• 1 cup hung curd (yoghurt)
• 1/4 cup walnuts, chopped
• 4 slices bread
• 1.5 tablespoon roasted gram flour
• 1 tablespoon oil, plus more for frying
• 1 tablespoon garlic, finely chopped
• 1 tablespoon ginger, finely chopped
• 2 small onions, finely chopped
• 1 teaspoon roasted cumin powder
• teaspoon garam masala powder
• cup fresh coriander/cilantro leaves
• 1-2 teaspoons green chillies, finely chopped
• Salt and pepper, to taste

Preparation

1. Place the muslin cloth filled with the yoghurt on the sieve. Let's hang it overnight in the refrigerator.

2. Add the garlic, ginger, and green chillies. Fry briefly, then add the onions and fry till translucent. Remove from heat.

3. Add in the chopped walnuts. Add grated paneer if required.

4. Shape the mixture into balls of the desired side, roll them in the crumbs, and place them on a plate.

5. Shallow fry the shaped balls in a non-stick pan till golden in colour. Serve with ketchup or green chutney.

Walnut And Rose Falooda

Ingredients

• 1 teaspoon rose syrup + 2 tablespoons rose syrup
• 2 teaspoon basil seeds, soaked in water
• 1/4 cup falooda sev (vermicelli)
• 2 scoops vanilla ice cream
• Dried rose petals for garnish

Preparation

1. Transfer the soaked walnuts to a blender and blend into a rough crumb. Do not over-blend, or you'll start to make walnut butter.

2. Add 1 cup water and blend for another 2 minutes until the liquid is creamy and milky-looking. Add one teaspoon of rose syrup and blend again. Refrigerate till ready to use.

3. Boil 3 cups water. Cook the falooda sev according to the package instructions in cold water. Drain all the water, and set aside.

4. Add 1-2 tablespoons of rose syrup per glass at the bottom.

5. Sprinkle some chopped walnuts. Add the chilled rose walnut milk. Scoop vanilla ice cream on top. Garnish with rose petals and chopped walnuts. Serve immediately.