5 Peanut Butter recipes trending in restaurants

Peanut butter is the new fad and we can’t disagree! A firm favourite of not just kids but also adults, peanut butter is as healthy as it tastes. From nutrients that boost heart health to essential vitamins, peanut butter is recommended by every dietician, nutritionist and wellness expert. A must addition in your diet plan, Alpino’s peanut butter is unsaturated, wholesome and healthy. Wondering how you can consume the benefits of peanut butter? Don’t worry! We have compiled 5 recipes that are trending in restaurants and are easy to replicate, even at home.

Honey chilli potatoes with a twist of peanut butter! 

A pretty simple recipe where all you need is 2 medium size potatoes, 1 tbsp maida, 1 tbsp corn flour, salt to taste and oil for frying. Peel the potatoes and cut them into slices, add salt, maida and corn flour and let it fry until crisp. Pour the potatoes into a kadai, and prepare for the sauce. Add chopped garlic, onion, capsicum and cook for one minute. Later, add slit green chillies, soya sauce, chilli sauce, tomato ketchup, salt, sugar and Alpino honey peanut butter (smooth or crunch - as per your taste) and mix the ingredients properly. Add Kashmiri chilli powder and water to the mixture and let it cook for at least a minute. Put corn flour batter and mix it until the sauce becomes thick. Once you have achieved the right thickness, add fried potatoes and stir it quickly. Serve the dish by garnishing it with roasted sesame seeds and green onion greens.

Mix Fruit Toast with Peanut Butter

Indeed a quick recipe, all you need to do for this one is, put butter on bread and toast it on the pan, making sure that the bread is rendered crisp. Later, put the bread on a plate to cool it down. On cooling, put Alpino’s chocolate peanut butter over bread add some chopped fruits on it. Decorate it further with some chocolate peanut butter, powdered sugar and mint leaf on the top and we’re sure that you will relish this dish! 

Peanut Butter Salad

Arrange for vegetables like 1 cup sliced red cabbage, ½ cup sliced red bell peppers, ½ cup sliced capsicum, ½ cup sliced zucchini,1 chopped green chilli, ½ cup sliced green onion, ½ cup sliced cucumber, ¼ cup chopped green coriander, 1 tbsp chopped mint leaf, 1 cup sliced carrot, and a ¼ cup of frozen corn. Put them all in a bowl and get ready to make the peanut butter dressing. For the dressing you will need, ½ tsp black pepper powder, 1 tsp lemon juice, ½ tsp honey or sugar, ½ tsp vinegar, ½ tsp soya sauce, 2 tsp olive oil or salad oil, ½ tsp chopped garlic, Salt to taste, 2 tbsp water and 2-3 tbsp of unsweetened Alpino Natural Peanut Butter (crunch or smooth - as per your taste). This is absolutely free of added salts / sugars / hydrogenated oils. Mix the salad dressing and the vegetables properly in a bowl and it’s ready to serve. 

Peanut Butter Coconut Chutney

Put a frying pan on the gas, pour oil in it, add lentils and roast until light pink then add curry leaves and whole red chilli and cook 20-30 seconds. Take the frying pan off the gas. In a mixer jar, add coconut, green chillies, tamarind pulp, salt, roasted pulses, and Alpino Classic Peanut Butter and grind all the ingredients to make a fine paste, add water according to need. And you’re ready to serve the chutney in the bowl. If you want to add some tadka, put a pan on the gas to make the tempering, add oil in it, add mustard seeds, and just when the cracks start, then pour the whole red chilly and curry leaves and put it on top of the chutney.

Peanut Butter Pasta

Put a frying pan on the oil, when the oil is hot add onion, capsicum, carrot, sweet corn, as well as add ginger garlic paste, and cook it well for a minute. Add boiled pasta and salt and mix well. In another bowl, create a paste of 2 tsp Alpino Honey Peanut Butter (Crunch or Smooth - as per your taste), 1 tbsp schezwan sauce, ½ tsp soya sauce and 2 tbsp water and add it to the pasta. Add vinegar and sesame seeds and continue to mix them properly. Serve the dish by decorating the freshest red chilli, sesame seeds and green onion greens.

The author is a Co-Founder at Alpino Health Foods