5 Easy Walnut Recipes
This season's walnut harvest is finally upon us. The beautiful dry fruit goes great o its own, in cakes and cookies and a variety of dishes. While the nut is rich in antioxidants and healthy fats, the shell also serves a variety of purposes and is used in both industry and home. As autumn starts setting on us in the Himalayas, the walnut and all that it offers, is even more in demand due to its mild taste and fats.
Here's a list of 5 Easy Walnut Recipes
1. Walnut Halwa
Source: Hebbars Kitchen
Prep Time: 9minCook Time: 30minServings: 5
Ingredients:
1. 1 Cup (125g) Walnuts
2. 1/4 Cup Ghee/ Clarified Butter
3. 3/4 Cup Milk
4. 1/2 Cup Sugar
5. A few threads of Saffron/ Kesar
6. 1/4 tsp Cardamom Powder
In a dry pan, roast all the walnuts on a low flame. Roast until the walnuts turn crunchy and the colour changes slightly.
Once done, cool them and grind them to be turned into a coarse powder.
In a large Kadai, heat the Ghee and add the Walnut powder. Saute on a low flame until the Ghee is completely absorbed. Now, add the milk, sugar and saffron. Constantly stir the Kadai until you get a smooth mixture and it thickens (roughly for 15min). The ghee will start to separate. At this point, add the cardamom powder. Keep stirring till the mixture starts to hold shape and turns frothy.
Transfer the mixture to a box lined with butter paper. Press in some walnuts for garnishing and let the mixture set for 30min.
Once the Halwa is set, cut into pieces of your desired shape. You can keep the halwa in an airtight box for upto a week.
2. Chicken & Vegetable Penne with Parsely Walnut Pesto
Source: Eating Well
Prep Time: 10min
Cooking Time: 20min
Servings: 4
Ingredients:
1. 3/4 Cup Chopped Walnuts
2. 1 cup lightly packed Parsely Leaves
3. 2 cloves garlic, peeled and crushed
4. Salt & Pepper
5. 1 1/2 cups of shredded or sliced skinless chicken breast
6. 1 3/4 cups Penne or Fusilli Pasta
7. 2 cups of beans trimmed and halved crosswise
8. 2 cups of Cauliflower Florets
9. 1/4 cup Parmesan
10. Olive Oil for cooking
Cook the Pasta as per instructions mentioned on the packaging. 4mins after you have added the Pasta to the water, add in the cauliflower and beans. Before draining the Pasta, take out 1 cup of the water and stir into the Pesto Chicken.
Drain the Pasta and mix in a tablespoon of olive oil into it so that the Pasta doesn't stick.
Lightly toast the walnuts in a pan or in the microwave for about 2-3min until the walnuts are fragrant. Transfer to a plate to cool. Keep 1/4 cup of the walnuts aside for garnishing.
In a blender, blend the remaining walnuts, parsely, garlic, salt and pepper. Once ground, add oil and parmesan and blend till mixed in. Scrape the Pesto into a large bowl.
In a large pan, cook the chicken in some Olive Oil and add the Pesto. Add in the Pasta water and mix. Now, add in the Pasta and mix until the Pasta is well coated. Serve with the rest of the walnuts topped.
3. Walnut Vegan Pakora
Source: Cooking with Pree
Prep Time: 5min
Cooking Time: 15min
Servings: 2
Ingredients:
1. 1 Cup Walnuts
2. 1/4 Cup Rice Flour
3. 1/4 Cup Besan
4. 1/2 tsp Fennel Seeds
5. 1 tsp Ginger-Garlic Paste
6. 1/4 tsp Turmeric Powder
7. 1/2 tsp Red Chilly Powder
8. 1 tbsp chopped Pudina or Dhaniya Leaves
9. 1 sprig Curry Leaves (Optional) - chopped finely
10. 1/2 Onion Thinly Sliced (Optional)
11. Salt to taste
12. Oil for deep frying
13. Water to bind the agents
Heat a wok/ kadai with oil for deep frying
As it is heating up, add the walnuts, ginger garlic paste, curry leaves, mint leaves, onions, turmeric powder, chilly powder, salt, rice flour, besan, 1 tbsp oil and mix well.
Now add 1 tbsp water and mix well. Add water in 1 tbsp increments until you are able to mix everything well and all the spices and flours get coated to the walnuts (refer the image in the post for consistency) It should not be too watery. I used approximately 2 tbsp water. Sprinkle water as you mix everything and add extra water as needed.
If you add extra water, just add more flour to get it to the right consistency
When the oil is hot enough, add a small piece of the batter and see if it floats to the top. Then the oil is hot enought to fry.
Now fry the pakoras. I take a small spoon of walnut mixture and fry them in oil until they turn golden brown.
Don't add too much at once while frying.
When they are golden and crispy, take it out and drain it in a paper towel.
Do this for the rest of the batter.
Serve hot with some chai/ tea and ketchup or green chutney.
4. Cinnamon and Walnut Porridge
Source: Ahead of Thyme
Total time: 10min
Servings: 4
Ingredients:
1. 2 cups Rolled Oats
2. 2 cups Almond Milk
3. 2 cups water
4. 2 tsp honey
5. 1/4 tsp salt
6. 1/4 tsp vanilla extract
7. 1/2 tsp ground cinnamon
8. 1/2 cup walnuts
5. Walnut Chicken Curry
Ingredients:
Wash and chop chicken pieces to small pieces. Marinate with turmeric pwd, red chilly pwd, lemon juice, salt and ginger garlic paste for 30 minutes
Dry roast walnuts for a minute, cool and grind it to fine powder in a blender.
Heat oil in a fry pan. Add chopped onions onion and sauté until golden. Add tomato puree and sauté till oil separates. Add pepper pwd, coriander pwd, cumin pwd, crushed red chilly and combine. Add marinated chicken, mix everything. Add 1 cup of water, cover and cook the chicken in this gravy, till tender. Once the chicken is cooked completely, add powdered walnuts. Mix well and bring it to boil for 3 to 5 minutes. If the gravy is too thick, add little water. Add fresh cream and cook further for a minute in simmer.
Serve hot with Naan , Roti, Rice or Bread or anything of your choice.