If you’ve been too busy to make elaborate plans, these recipes are sure to come to the rescue. Make one today
For many of us, our fathers are our superheroes. From dropping us off for swimming and karate lessons when we were young, to satisfying our late-night ice cream cravings and waiting for us as we got older, they were always there to pamper and shower us with unconditional love. Now is the time to give your dad some tasty and healthy treats for Father’s Day.
These recipes from Shumaila Chauhan harness the goodness of nuts in a delicious way. Nuts are nutritional powerhouses and are known to help maintain normal cholesterol levels and may help ward off cardiovascular disease.
Bharwan mushrooms with walnuts
200 g mushrooms, stemmed and reserved
For the filling:
2 tablespoons oil (divided use)
2 onions, chopped
3 tablespoons walnut powder
2 tablespoons powdered milk
½ inch ginger, grated
1 tablespoon chopped walnut pieces
3 tablespoons pomegranate arils
2 green chillies, chopped
4 tablespoons fresh coriander leaves
½ teaspoon black pepper powder
½ teaspoon roasted cumin powder
½ teaspoon garam masala powder
Salt, to taste
- Remove the stems from the mushrooms and chop them finely. Reserve the mushroom caps.
- Heat a tablespoon of oil in a kadhai medium heat. Add the onions and sauté for four to five minutes. Add the walnut powder and powdered milk. Mix well.
- Add grated ginger, crushed walnuts, mushroom stems, pomegranate arils, green chillies, coriander leaves, black pepper powder, roasted cumin powder and garam masala powder. Season with salt and mix well. Remove from fire.
- Stuff each mushroom head with this mixture.
- Preheat the oven to 180°C.
- Place stuffed mushroom caps on a parchment-lined baking sheet. Drizzle with remaining oil. Bake for 20 to 25 minutes or until mushrooms appear roasted.
- Remove from the oven and serve hot.
½ cup walnuts, soaked overnight
3 tablespoons whole wheat flour
1/3 cup milk + 4 tablespoons milk
750ml whole milk
4 tablespoons sugar (or more if you prefer a little sweeter)
A few sprigs of saffron
¼ teaspoon ground cardamom
2 tbsp chopped toasted walnuts + extra for garnish
- Drain the soaked walnuts, then grind them dry to obtain a coarse texture. Add the four tablespoons of milk and grind to a smooth paste. Reserve the walnut paste.
- Place whole wheat flour in a bowl. Mix the flour, one tablespoon at a time, into the third cup of milk to make a runny batter. Adding flour in batches ensures that lumps do not form.
- Place the whole milk in a heavy bottomed saucepan and bring to a boil over medium heat, stirring occasionally. Reduce the heat to low and add the whole wheat flour batter, stirring continuously to avoid lumps. Increase heat to medium-low and cook until milk in saucepan thickens, about 10 to 15 minutes, stirring constantly.
- Once the milk has thickened, add the sugar, saffron threads, cardamom powder and walnut paste, and cook for another 10 minutes over medium-low heat.
- Add the cream and cook for another 8 to 10 minutes until the mixture is thick. rabri-like consistency.
- Turn off the heat and allow the nut kulfi mixture to cool completely. Stir occasionally to prevent a film from forming on top.
- Once the mixture has completely cooled, pour it into a freezer-safe container with a lid and let it chill in the freezer for one to two hours until the edges start to freeze.
- Remove from the freezer and beat the mixture with a hand mixer for one to two minutes. You can also use a blender for this.
- Pour the mixture into kulfi molds with some chopped nuts. Close the lids tightly and freeze for eight hours or until the kulfi is set.
- To serve, soak the kulfi molds in warm (not hot) water for 10-15 seconds until the edges come loose. The kulfis will easily unmold. Serve garnished with crushed walnuts.
Recipes and Images: California Walnuts
Also see: Almost last minute Father’s Day plan in Delhi? Try these 5 restaurants