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Borges California Walnuts, 180g

3.6 out of 5 stars 328 ratings

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Size: 180 grams
180 grams
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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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Borges California Walnuts, 180g

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Important information


Walnut kernels.


To be used as snack and in dishes.

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Actual product packaging and materials may contain more and different information than what is shown on our app or website. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product.

Product description

Product Description

A Healthy snack for all.

From the Manufacturer

Akhrot Ka Raita (Walnuts DIP)

IngredientQTYYogurt 1 cupChopped 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

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

IngredientQTYGrated Khoya/Mawa (Milk Solid)1/2 cupCaraway Seeds (Shahi Jeera)1 teaspoonGrated Carrots2 mediumSalt to taste Garlic Paste1 1/2 teaspoonsGinger Paste1 1/2 teaspoonsRaw Bananas4 no (boiled, peeled and mashed)Potatoes, boiled2 medium (peeled and mashed)Fresh Coriander Leaves2 tablespoonsCrushed Green Chilli1 tablespoonChaat Masala1 teaspoonRoasted Cumin Powder1 teaspoonGaram Masala Powder1 teaspoonGram Flour (Besan)1/4 cupCashewnut Powder1 cupBread Crumbs1/2 cup

  • 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

IngredientQTYGaram Masala Powder pinch of Calfornia Walnut 1/2 cupChicken Stock 4 cupGreen Cardamoms 2 noFresh Cream 2 tblspChicken (minced) 400gmGarlic Paste 1 tblspCumin Powder 1/2 tblspSalt to taste Oil 1tblspTomato Paste 2tblspGreen Chilies 4 noRed Chili Powder 1tspGinger Paste 1tblspMedium Onion 2 no

  • 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

IngredientQTYCalifornia Walnut 250 gmsGhee 80 gmsMilk Powder 120 gmsMilk 150 mlSugar 100 gmsGrated Khoya/Mawa (milk solids) 100 gmsGreen Cardamom Powder 0.5 tspCalifornia Walnut Kernels for garnishing

  • 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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3.6 out of 5 stars
3.6 out of 5
328 global ratings

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