Diwali house parties and get-togethers are in full swing this festive season. Although sweets remain the favourite child of the platter, this time, add some crunch by turning nuts into tasty dishes. Walnuts, pecans, and almonds can do more than serve as a garnish or sit in a bowl for guests to nibble on. Dry fruits are also a popular gifting choice. Utilise them by turning them into savoury dishes. You can try crispy tikkis, add them to pulaos, or add them to creamy desserts for extra flavour.
We have curated four nut-based recipes for this Diwali, from walnut tikki chaat and pecan gucchi pulao to chocolate-peanut butter bites and sitafal almond basundi, to satisfy both sweet and savoury cravings. The curated recipes add variety to your menu.
Here’s the set of recipes:
1. Walnut tikki chaat
Recipe by Chef Nehal Karkera on behalf of Chilean Walnuts
Ingredients:
For the walnut tikki
- 150 g boiled, mashed potatoes
- 100 g toasted, crushed Chilean walnuts
- 30 g roasted chana dal powder
- Chopped coriander, green chilli and ginger
- 1 tsp each roasted cumin powder, chaat masala and red chilli powder
- Juice of 1 lemon
- Salt to taste
- Oil for shallow frying
For the chaat
- 150 g sweetened, thick yoghurt
- 40 g tamarind chutney, 30 g green chutney
- 20 g pomegranate arils and 20 g sev
- 10 g toasted, chopped Chilean walnuts
- Chopped coriander, roasted cumin powder, chaat masala and red chilli powder for garnish
- Ginger juliennes for garnish
Method:
- Mix potatoes, walnuts, chana dal powder, herbs, spices, lemon juice and salt.
- Shape into tikkis and shallow-fry until golden and crisp.
- Top with yoghurt, both chutneys, spices, pomegranate, sev, and garnishes.
- Finish with toasted Chilean walnuts and serve.
2. Keto choco peanut butter coconut fat bombs
Recipe by Rahul Kamra, keto coach and founder of Ketorets
Ingredients
- 6-8 dried morrels (gucchi), soaked in warm water for 20-25 minutes and drained
- 10-12 American pecan + for garnish
- 1½ cups Basmati rice, soaked for 30 minutes and drained
- 2-3 tbsps ghee
- 1 tsp caraway seeds
- 3-4 green cardamoms
- 5-6 black peppercorns
- 4-5 cloves
- 1-inch cinnamon stick
- 2 bay leaves
- 2 large onions, thinly sliced
- 10-15 saffron strands
- Salt to taste
- 3 cups vegetable stock
- Fresh coriander sprigs for garnish
Method
- Heat ghee in a deep non-stick pan. Add caraway seeds, green cardamoms, black peppercorns, cloves, cinnamon and nay leaves and sauté till fragrant.
- Add onions and sauté till light golden.
- Add American pecan, morrels and mix well.
- Add rice, saffron, salt and sauté for 2-3 minutes.
- Add vegetable stock and allow to boil.
- Lower the heat, cover and cook for 10-15 minutes. Set aside for 10-15 minutes.
- Transfer in a serving plate, garnish with coriander sprigs and serve hot.
4. Sitafal almond basundi
Recipe by Chef Meghna Kamdar on behalf of Australian Almonds
