This Eid, relish your favourite delicacies with a twist

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, 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 are the only nut that provides a significant amount of plant-based omega-3 fatty acid and a handful (28g) of walnuts also provides a convenient source of protein (4g) and fiber (2g).

So this Eid, add warmth and empathy to your dishes with drool worthy recipes made exclusively by celebrity chef Varun Inamdar.

Gosht Tawa Masala

Ingredients

.  For the imagination

. Goat meat chops 12 piece

. Ginger garlic paste 1 tbsp

. Curd 1 tbsp

. Salt as required

For the masala

. Onions, finely chopped 1 cup

. Oil 4 tbsp

. Green chilies, chopped 2 tbsp

. Tomatoes, finely chopped 1/2 cup

.  Walnut powder 1/4 cup

For the dry spice mix

. Kashmiri chili powder 2 tbsps

. Coriander powder 1 tbsp

. Cumin powder 1 tsp

. Black pepper powder 1 tsp

. Turmeric powder 1 tsp

. Red chili powder 1 tsp

. Garam masala powder 1 tsp

For the topping

. Onions, finely chopped1/4 cup

. Tomatoes, finely chopped 1/4 cup

. Walnuts, chopped roughly 1/4 cup

Preparation

. 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 chilies and cook till the onions are translucent.

. Add California walnut powder, tomatoes and add the cooked meat.

. Add the dry spaces and cook till oil starts releasing the sides of the pan and the meat is well cooked.

. Cook and mix well on a light flame till it is coated consistently.

. Serve in little plates, topped with onions, tomatoes and California walnuts.

Nalli Nihari

Ingredients

 Lamb shanks 4

Oil 2 tbsp

 Salt as required

 Whole spices

Green cardamoms 3-4

Black cardamoms 2

Bay leaves 2-3

Cinnamon stick 1 inch

Powder spices

 Red chili powder 1 tsp

 Nutmeg powder 1/2 tsp

 Cardamom powder 1/2 tsp

Garam masala powder 2 tsp

 Dried ginger powder 1 tsp

 Fennel powder 1 tsp

Wet spice mix

Garlic cloves, fried 8

 California walnuts 4 tbsp

 (chopped roughly and fried till golden brown in colour)

Onions1/4 cup

Curd 3 tbsp

 Water 1/8 cup

 Rose water 1 tbsp

 Few drops of ittar

Preparations

 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 medium flame for 10 minutes. Serve hot.