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Borges California Walnuts, 180g

3.2 out of 5 stars 258 customer reviews

M.R.P.:    495.00
Price:    410.00 FREE Delivery on orders over ₹599.00.Details
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Sold by Cloudtail India (4.2 out of 5 | 97,108 ratings) and Fulfilled by Amazon. Gift-wrap available.
180 grams
This is a Vegetarian product.
  • Source of Anti- Oxidants, Fiber and Protein
  • Zero Trans- fat and cholesterol
  • Walnut Kernels imported from California, US
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Return Policy

All food products are non-returnable.


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Size: 180 grams
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Product information

Size: 180 grams
Technical Details
CuisineIndian
SpecialtyHigh in Protein
Weight181 Grams
Country of OriginUnited States
Ingredient TypeVegetarian
BrandBorges
Storage InstructionsRefigerate after opening in an airtight container.
ManufacturerBorges
  
Additional Information
ASINB00NOM47ZU
Customer Reviews 3.2 out of 5 stars 258 customer reviews
Best Sellers Rank #690 in Grocery & Gourmet Foods (See top 100)
Date First Available1 January 2017
  
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Important information

Ingredients
Walnut kernels.

Directions
To be used as snack and in dishes.

Legal Disclaimer:
While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer.

Product description

Size:180 grams

Product Description

A Healthy snack for all.

From the Manufacturer

Akhrot Ka Raita (Walnuts DIP)

IngredientQTY
Yogurt 1 cup
Chopped Walnuts (coarsely)1/3 cup
Brown Sugar2 tbsp
Salt1/4 tsp
Cumin Seeds1/4 tsp
Crushed Red Pepper1/8 tsp
Grapes (seedless, thinly sliced) 12 no

METHOD
Combine Yogurt, Chopped Walnuts, Sugar, and salt in a medium bowl. Sprinkle with cumin and pepper. Garnish with grape slices. Cover and chill 20 minutes. Serve cold

Vegetable Seekh Kebab

IngredientQTY
Grated Khoya/Mawa (Milk Solid)1/2 cup
Caraway Seeds (Shahi Jeera)1 teaspoon
Grated Carrots2 medium
Salt to taste
Garlic Paste1 1/2 teaspoons
Ginger Paste1 1/2 teaspoons
Raw Bananas4 no (boiled, peeled and mashed)
Potatoes, boiled2 medium (peeled and mashed)
Fresh Coriander Leaves2 tablespoons
Crushed Green Chilli1 tablespoon
Chaat Masala1 teaspoon
Roasted Cumin Powder1 teaspoon
Garam Masala Powder1 teaspoon
Gram Flour (Besan)1/4 cup
Cashewnut Powder1 cup
Bread Crumbs1/2 cup
METHOD

  • Chop French beans. Heat 2 tbsps oil in a non stick pan.
  • Grind together walnuts, paneer and khoya (Milk Solids).
  • Add caraway seeds to the pan and sauté. Add french beans, carrots and salt and mix well.
  • Cook till extra moisture dries up. Add garlic paste, ginger paste and sauté for ½ minute.
  • Add raw bananas, potatoes and coriander leaves to the walnut mixture and grind till well blended. Cool the sautéed French beans and carrots, add to the above mixture, and grind again.
  • Add green chilli, chaat masala, roasted cumin powder, garam masala powder and grind again.
  • Transfer the mixture into a bowl and let the mixture cool completely.
  • Roast gram flour in another non-stick pan for 2-3 minutes. Add to the vegetable mixture in the bowl.
  • Add cashewnut powder and breadcrumbs and mix everything well.
  • Keep the bowl in a refrigerator for about 15 minutes. Divide the mixture into equal portions.
  • Grease your palms and shape each portion into finger-sized sausages with the help of satay stick.
  • Heat a little oil in a non-stick pan and cook the kebabs, turning the sides a few times, till they are evenly cooked all around. Serve hot.

Chicken Kofta in California Walnut Gravy

IngredientQTY
Garam Masala Powder pinch of Calfornia Walnut 1/2 cup
Chicken Stock 4 cup
Green Cardamoms 2 no
Fresh Cream 2 tblsp
Chicken (minced) 400gm
Garlic Paste 1 tblsp
Cumin Powder 1/2 tblsp
Salt to taste
Oil 1tblsp
Tomato Paste 2tblsp
Green Chilies 4 no
Red Chili Powder 1tsp
Ginger Paste 1tblsp
Medium Onion 2 no
METHOD

  • Combine chicken mince, red chili powder, cumin powder, garam masala powder and salt. Mix thoroughly. Using a tablespoon, divide into equal portions. Roll each portion into a ball.
  • Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.
  • Add chicken balls to boiling stock, lower the heat and continue to stir fry until chicken balls are cooked and stock has almost evaporated. Keep aside.
  • Wash and cut green chilies.
  • Boil California walnuts and onions, and then grind it to a fine paste.
  • Heat oil in another pan, add boiled onion paste and stir fry until oil begins to separate.
  • Add ginger, garlic paste, and cut green chilies and stir fry for a moment.
  • Mix in tomato paste and bring to a boil.
  • Add California walnut paste and stir to mix well.
  • Lower the heat, add fresh cream, stirring continuously.
  • Add koftas and bring to a boil, simmer on low heat for 5 minutes, adjust salt.
  • Serve hot.

California Walnut Halwa

IngredientQTY
California Walnut 250 gms
Ghee 80 gms
Milk Powder 120 gms
Milk 150 ml
Sugar 100 gms
Grated Khoya/Mawa (milk solids) 100 gms
Green Cardamom Powder 0.5 tsp
California Walnut Kernels for garnishing
METHOD

  • Crush California walnuts coarsely. Heat ghee in a non-stick pan, add crushed walnuts and saute till fragrant.
  • Add milk solids and milk powder, mix well and continue to saute.
  • Add milk and mix well.
  • Add green cardamom powder and sugar and mix well and cook on medium heat till the mixture thickens to halwa (thick) consistency.
  • Serve hot or cold garnished with walnut kernels.


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15 July 2017
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