Adding nuts to your daily diet can improve health. Here are some nutritious delights with the goodness of almonds and walnuts.

Celebrity chef Vicky Ratnani suggests almond recipes:

Makhnee Masala Almonds:

Serves 3

‘Eating nuts can help reduce risk factors for many chronic diseases such as heart disease and diabetes.’


  • Almonds – 60g

  • Salt – to taste

  • Olive oil- 5ml

  • Makhnee Gravy Masala (dry) 1 and a half tsp

Method: Toss the almonds with the spices and olive oil, sea salt and toasted in a pan or 7 minutes in a moderate oven.

Rasam Spiked Almonds


  • Almonds – 60g

  • Sea Salt- 1tsp

  • Olive oil- 5ml

  • Coriander seeds – 1tbsp

  • Dry red chilies- 2

  • Toor (arhar) dal- 1 tbsp

  • Bengal gram(channa dal) – 1tbsp

  • Black peppercorns – 1 tbsp

  • Cumin seeds (jeera) – 1 tbsp


  • Toast the almonds with sea salt and olive oil. Set aside.

  • In the same pan, dry roast the red chilli, channa dal and toor dal on a medium flame until the dals are golden in colour.

  • Transfer to a plate to cool.

  • Roast the coriander seeds and pepper until fragrant. Add the jeera at the end, and roast it till it starts popping. Let all the ingredients cool completely.

  • Powder them to a fine powder in a mixer and it to the almonds and then store in an airtight container.

Celebrity Chef Sabyasachi Gorai, on behalf of California Walnuts, has curated walnut recipes:

Tropical mango, walnut and turmeric smoothie bowl


  • Flesh from half a mango (reserving a few slices to garnish)

  • 1 small piece of fresh turmeric

  • Half a banana

  • 200 ml coconut milk

  • 8 walnut halves

  • 1 passion fruit

  • 1 tbsp of coconut flakes

  • A handful of raspberries and blueberries
  • Squeeze of lime juice (plus a little zest to garnish)


  • Place the mango, turmeric, banana and coconut milk into a blender and blitz until smooth

  • Add lime juice to taste and blend again until combined.
  • Pour the smoothie into a bowl and garnish with the reserved mango, berries, walnuts, passion fruit, lime zest and coconut flakes.

Walnut Mango Bowl


  • 300 g of the flesh of a mango

  • 800 g of natural, sugar-free yogurt

  • 40 ml of milk

  • 4 ice cubes

  • 1/4 teaspoon of cardamom

  • 60 g walnuts


  • Grind the mango together with half of walnuts, the yogurt, the milk, the ice cubes and the ground cardamom.

  • If the mixture is too thick, can add water or milk until the desired consistency is achieved.

  • Pour the mango lassi into four bowls and decorate with the rest of the California walnuts, some of them grated, grated cocoa, sheets of mango and ground cardamom.

Source: IANS

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