Eid is a time of celebration, togetherness, and sharing delicious food with loved ones. This festive season, add a special touch to your Eid table with flavorful and nourishing recipes made with nuts,
offering the perfect balance of taste, tradition, and festive indulgence.
Paneer Thecha Tikkis Recipe by Chef Neha Deepak Shah on behalf of American Pecans
Ingredients
6–7 green chillies
8–10 garlic cloves
Coarse salt, to taste
¼ cup American pecans
A handful of coriander leaves and stems
Juice of ½ lime
200 g paneer (crumbled)
Oil for shallow frying
Method
Dry roast the green chillies, garlic cloves, and coarse salt in a pan until lightly charred. Remove and allow them to cool.
In the same pan, roast the American pecans until fragrant. Let them cool and crush them coarsely.
Using a mortar and pestle (or mixer), pound the roasted chillies, garlic, coriander leaves, and stems. Add lime juice and mix well.
Add the crushed pecans to the thecha mixture and combine well.
In a bowl, mix the prepared thecha with crumbled paneer and shape the mixture into small round tikkis.
Heat a little oil in a pan and shallow fry the tikkis until golden brown on both sides.
Serve hot with curd, mint chutney, and salad.
Sheer Khorma (Keto-Friendly Version) Recipe by Rahul Kamra, Keto Coach and Founder of Ketorets
Ingredients
200 g konjac noodles
20 ml ghee
30 g soaked almonds
30 g chironji
30 g almond flour
500 ml almond milk
100 ml cream
3–4 saffron strands
½ tsp cardamom powder
3–4 sachets stevia (or to taste)
Roasted almonds and chironji for garnish
Method
Rinse the konjac noodles thoroughly and soak them briefly with stevia.
Heat ghee in a pan and sauté the noodles for a few minutes.
Add soaked almonds, chironji, and almond flour, and cook lightly until aromatic.
Pour in the almond milk and add saffron strands and cardamom powder.
Allow the mixture to simmer for a few minutes.
Stir in the cream and mix well.
Adjust sweetness with stevia according to taste.
Garnish with roasted almonds and chironji before serving.
Pistachio Chocolate Cups Recipe by Shivesh Bhatia on behalf of American Pistachio Growers
Ingredients
1¼ cups milk chocolate, chopped
½ cup cream
18 digestive biscuits
⅓ cup pistachios
½ tbsp cocoa powder
For Filling
3 tbsp pistachio paste
3 tbsp milk chocolate, melted
Method
Place chopped milk chocolate in a bowl and pour hot cream over it to create a smooth ganache.
Grind the digestive biscuits, pistachios, and cocoa powder together into a coarse mixture.
Add this mixture to the ganache and mix until well combined.
Refrigerate the mixture for 10–15 minutes until slightly firm.
Shape the mixture into smooth balls and coat them with finely chopped pistachios.
Place the balls on a tray and gently make an indent in the center of each.
Fill the indent with pistachio paste and drizzle with melted milk chocolate.
Island-Style Fish Curry with Vegetable Rice Pilaf & Scallop Kachumber Salad
Island Style Fish Curry With Vegetable Rice Pilaf & Scallop Kachember Salad Recipe by Chef Mohamed Satheeh, Executive Sous Chef, OBLU NATURE Helengeli by SENTIDO
Ingredients
100 g fish (preferably tuna or firm white fish)
25 g onion, finely chopped
10 g garlic, minced
2 g curry leaves
5 g pandanus leaf
30 ml coconut milk
10 g coriander powder
10 g cumin powder
10 g curry powder
10 g turmeric powder
2 green chillies
1 tbsp vegetable ghee or coconut oil
Salt, to taste
Method
Heat coconut oil in a pot and sauté the chopped onions until softened.
Add garlic, ginger, curry leaves, pandanus leaves, and green chillies. Cook until fragrant.
Add tomato paste and cook until it deepens in colour, stirring occasionally.
Reduce the heat to medium-low and add all the spices. Cook for 3–5 minutes to release their aroma.
Pour in the coconut milk and bring the curry to a gentle boil.
Add the fish and cook for about 5 minutes or until the fish is tender and cooked through.
Season with salt and pepper to taste.
Serve hot with basmati rice, vegetable pilaf, or roti.
