LET IT RAIN WALNUTS THIS MONSOON

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LET IT RAIN WALNUTS THIS MONSOON

Sunday, 05 July 2020 | PNS

LET IT RAIN WALNUTS THIS MONSOON

Monsoons are here and so is the desire for tempting pakodas and lip-smacking chutneys! While these Indian monsoon delicacies remain close to our heart, why not add a dash of California walnuts to our recipes for that extra crunch of nutrition and flavor. Packed with the goodness of Alpha Linolenic Acid — the plant based form of omega-3 — walnuts are the go-to-nut for all food enthusiasts!

So let it rain California walnuts this monsoon with exciting and yumilicious delicacies.

Walnuts Kanda Bhaji

Ingredients:

  • 1 cup onions, thinly sliced
  • 1/4 cup California walnuts, chopped roughly
  • 1 tablespoon crushed coriander seeds
  • 1 teaspoon green chilly chopped
  • 1/2 cup gram flour
  • 1 teaspoon salt
  • Oil for frying

Preparation:

Slice the onions thinly and place in a mixing bowl.

Massage the salt into the onions and allow them to rest aside.

Add gram flour to the sweating onions.

Add walnuts, coriander seeds crushed and green chilies.

Massage all of this together till the gram flour moistens and coats every onion slice.

Heat oil for deep frying in pan.

Make little clumps and fry on medium flame, fry till they turn crisp and golden brown.

Remove the bhaji on absorbent kitchen napkins.

Serve hot and crisp with fried green chilies.

By Chef Varun Inamdar

Grilled Corn with Walnut Pesto

Ingredients:

Corn

Fresh corn on the cob, husked (8 cobs)

1 teaspoon vegetable oil

Pesto

1 large bunch fresh basil

1/2 cup packed fresh parsley, chopped

1 cup California walnuts

1/2 cup grated parmesan cheese

Juice and zest of 1 lemon

2 cloves garlic

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup extra virgin olive oil

Assembly

1/2 cup walnuts

Preparation:

1.    Preheat oven to 180 C. Place walnuts (for pesto and assembly) on a baking sheet. Toast walnuts for 5 minutes. Remove from oven. Chop when cool.

Corn

Preheat grill to medium high heat. Clean and lightly oil your grill. Brush each corn on the cob with vegetable oil. Place on the grill.

Grill corn for 10-15 minutes, rotating corn 2-3 times throughout cooking time. Remove corn from grill and place onto serving platter.

Pesto

While corn is cooking, prepare pesto. Add basil, parsley, 1 cup walnuts, parmesan cheese, lemon juice and zest, garlic, salt and pepper to a food processor. Pulse until finely chopped, about 30 seconds.

Drizzle in olive oil and process until combined for 15-20 seconds. Spoon pesto into a bowl.

Assembly

Smear pesto with a  knife over the top side of each corn on the cob. Sprinkle corn with 1/2 cup chopped toasted walnuts. Serve.

By Chef Sabyasachi Gorai

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