Facing difficulties in stocking up the pantry? Here’s what is required to make these three simple recipes
Lockdown means staying out at home but certainly does not mean having all the time free. Most of us are now working from homes, keeping busy throughout the day with little time to cook and think of a menu. Adding to this is various limitations that one could be facing due to lack of ingredients in their kitchens due to lockdown. Also, no doubt work from home cuts the travel time and travel fatigue but cooking complicated dishes in between meetings, calls and presentations can be an arduous task. If your work from home food choices is less than stellar, Chef Anahita Dhondy helps us make some easy recipes with a dash of California walnuts, adding the much-needed nutrition in it. Lack of ingredients may hamper the nutritional value of a dish but adding walnuts, which is stocked in almost every Indian household, lends the dish the required healthy properties as walnuts are high in plant-based omega-3 ALA, antioxidants, and fibre. Try these simple recipes below:
California Walnut Pav Bhaji
For the bhaji:
- 1 tablespoon butter
- 1 tablespoon oil
- 3 tomatoes, finely chopped
- ¼ cup peas
- ½ capsicum
- 2 potatoes, boiled
- 2 teaspoon red chilli powder
- 2 ½ teaspoons pav bhaji masala
- 2 teaspoons coriander powder
- 1 onion, finely chopped
- 100g California walnuts halves
- Finely chopped onions, for garnish
- Lemon, butter and green chilli, for garnish
For the pav:
- 3 fresh pav
- 50g butter for toasting
- Take a pan and out oil and butter and onion and sauté.
- Mix in all the masalas (dry) and add a little water to cook it all together. Make sure you keep moving the mixture so that it does not stick to the bottom of the pan.
- Cook for another 10 minutes after adding tomatoes until they become squishy. Go ahead, adding capsicum and peas and boiled potatoes. Mash everything with a masher.
- Let the vegetables cook and add salt and spice as per taste. End the recipe by adding walnut and water.
- Garnish with butter, onions, lemon slice and chilli.
- Fry the pav on a pan with butter and serve hot.
Aloo Walnut Paneer Paratha
- 3 medium-sized potatoes, boiled and mashed
- ¾ cup mashed/crumbled cottage cheese
- ¼ cup finely crushed California walnuts
- 1 medium onion, chopped
- Salt and pepper to taste
- 1 teaspoon roasted cumin powder
- 1 teaspoon red chilli powder
- ½ teaspoon coriander powder
- 3-4 green chillies, chopped
- A handful of chopped coriander
- 100g of whole wheat
- 100g of any millet flour (Ragi / Jowar / Bajra)
- Water for dough, as required
- 2 tablespoons oil for roasting the parathas
- Take a bowl and add mashed potatoes and cottage cheese/paneer.
- Add spices, finely chopped onions, chillies, crushed walnuts, coriander and salt. Add chilis as per liking.
- Make a dough of this paste by adding adequate water. Let the batter rest well for about 30 minutes.
- Make round parathas/flatbreads and cook with ghee for maximum taste. Roast the parathas until they get that beautiful golden colour crust.
- Serve hot with butter, curd, and pickle.
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