Make These 3 Healthy Yet Traditional Recipes This Eid With A Nutty Twist, Know How To Make

Prepare a yummy treat this festive season, owing to the lockdown, but indeed not any lesser spirits and festive fervour

Vani Malik
Written by: Vani MalikPublished at: May 20, 2020Updated at: May 20, 2020
Make These 3 Healthy Yet Traditional Recipes This Eid With A Nutty Twist, Know How To Make

It’s time for Eid! Cook your favourite Eid delicacies by adding the extra goodness of health and nutrition with California walnuts! Known for its nutritional and health benefits, California walnuts are the go-to-nut for any drink, snack, main course or dessert. An extremely versatile ingredient, walnuts blend perfectly with anything they are incorporated into. Walnuts have plant-based omega-3 fatty acid and a handful (28g) of walnuts also provides a convenient source of protein (4g) and fibre (2g). So this Eid, add warmth and empathy to your dishes with drool-worthy recipes made exclusively by Celebrity Chef Varun Inamdar

California Walnut Gosht Tawa Masala



  • For the marination
  • 12 goat meat chops.
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon curd
  • Salt as required

For the masala

  • 1 cup onions, finely chopped
  • 4 tablespoons oil
  • 2 tablespoons green chillies, chopped
  • 1/2 cup tomatoes, finely chopped
  • 1/4 cup California walnut powder
  • For the dry spice mix
  • 2 tablespoons Kashmiri chilli powder
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon black pepper powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon garam masala powder

For the topping

  • 1/4 cup onions, finely chopped
  • 1/4 cup tomatoes, finely chopped
  • 1/4 cup California walnuts, chopped roughly 


  • Marinate the chops and keep aside for 15 minutes. Pressure cook for 20 minutes or till the meat is 3/4th cooked.
  • In a kadhai, heat oil.
  • Add onions, green chillies and cook till the onions are translucent.
  • Add California walnut powder, tomatoes and add the cooked meat.
  • Add the dry spices and cook till oil starts releasing the sides of the pan and the meat is well cooked.
  • Cook and mix well till coated.
  • Serve in little plates, topped with onions, tomatoes and California walnuts.

Also Read: Bored Of Mundane Dishes? Nutritionist Nmami Agarwal Explains 4 Dishes That You Can Amp With Walnuts

California Walnut Nalli Nihari



  • 4 lamb shanks
  • 2 tablespoons oil
  • Salt as required
  • Whole spices
  • 3-4 green cardamoms
  • 2 black cardamoms
  • 2-3 bay leaves
  • 1 inch cinnamon stick

Powder spices

  • 1 teaspoon red chilli powder
  • 1/2 teaspoon nutmeg powder
  • 1/2 teaspoon cardamom powder
  • 2 teaspoons garam masala powder
  • 1 teaspoon dried ginger powder
  • 1 teaspoon fennel powder

Wet spice mix

  • 8 garlic cloves, fried
  • 4 tablespoons California walnuts, chopped roughly and fried till golden brown
  • 1/4 cup onions
  • 3 tablespoons curd
  • 1/8 cup water
  • 1 tablespoon rose water
  • Few drops of ittar


  • Heat oil in a pressure pan.
  • Add the shanks and sear on high flame.
  • Add all the whole spices and the powder spices.
  • Stir well and add 2 cups of water. Cover and cook under pressure for 20 minutes on low flame.
  • Meanwhile, grind the wet spices mix to a fine and smooth paste.
  • Once the meat is well cooked, stir in the wet paste.
  • Add another cup of hot water
  • Cook on a medium flame for 10 minutes. Serve hot.

Also Read: 5 Benefits Of Eating Almonds Everyday According To Ayurveda

California Walnut Bohri Malai Khaja



For covering

  • 2 cups refined flour
  • 2 tablespoons ghee
  • For layering
  • 1 tablespoon refined flour
  • 1 tablespoon ghee

For stuffing

  • 1 cup khoya
  • 1/2 cup California walnut powder
  • 1 cup powdered sugar
  • 1 teaspoon green cardamom powder
  • 1 teaspoon saffron water
  • Oil for frying


  • Roast the khoya and California walnut powder on low flame for 10 minutes.
  • Cool and mix sugar, cardamom powder. Keep aside.
  • Knead refined flour and ghee with little water to form a stiff dough. Make into orange-sized balls.
  • Roll each ball to a thin disc 9 inches in diameter. Smear ghee and sprinkle refined flour all over. 
  • Roll into a thin cylinder, twist it and spiral it up. Chill for 10 minutes.
  • Roll the chilled spiral ball into a 4 inch disc and add in a scoop of the cooled filling. Bring the ends together and roll into a ball yet again. Give it a smear of saffron water and chill for 15 minutes. 
  • Deep fry over low flame.
  • Garnish with powdered sugar. 

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