This is not your typical peanut butter cookie. Adding white miso provides salt and a very slight savory flavor that balances with the sweetness.The recipe is from The NY Times, but is tweaked to use less sugar in the batter and granulated sugar instead of Demerara sugar to coat the cookies before baking. I made smaller cookies than the original recipe specified, so they cooked in less time. I also skipped the step of banging the cookie sheets on the counter to flatten them part-way through baking. It seemed too fussy, and the cookies came out great without manhandling hot cookie sheets. 😉#Dessert #Christmas #Holiday #Autumn #Fall

This tastes great when eaten with Idli. I stock up on idli just so I can have this whenever I want . My mother-in-law taught me this recipe.When blending, if you mix it until it becomes quite smooth, it will have a nice texture and will match the idli even better. Recipe by Azisai

This recipe bring a lot of memories from my mother in law. This sauce is good with pork chops, and home fries

#GA4 #Week12 #PeanutPeanut Chutney is quick, easy to make and delicious recipe of chutney made with peanuts that can be served with idli, dosa, uttapam, pongal or upma for a wholesome healthy meal. This delicious peanut chutney is protein packed and boosts the nutrition profile of breakfast or dinner. It is excellent substitute for coconut chutney.The sweet nutty flavor of peanuts are perfectly balanced with heat from red chili and tanginess from tamarind. The blend of flavors is finger licking good.Peanuts are dry roasted, skin is removed and used for grinding chutney. That’s a lot of work but the chutney tastes much more nutty, creamy, flavorful and delicious. Peanuts can be roasted in bulk and stored for 1-2 months. And chutney can prepared in jiffy for breakfast or dinner.Roasted peanuts are grounded to fine paste with garlic, red chili, tamarind and salt. Grounded chutney is diluted with water and tempered with mustard and urad dal tadka.If you love peanuts, you would go Gaga over this South Indian recipe of Peanut Chutney. Do try once and would end up making many a times.

#sesamepeanutSalsa is any one of several sauces typical of Mexican cuisine, also known as salsa fresco, hot salsa or salsa picante. Salsa is usually tomato-based, and includes ingredients such as onions, chilies and herbs.Here comes my version of Peanut Salsa.

The peanut chutney is an extraordinary side dish for idli , Dosa varieties. Some people can eat this chutney for snack items like pakoda, Vada, etc. The taste was little spicy and sweet..

Hummus most often contains tahini, sesame seed paste, but it can be hard to find. I read somewhere about Nigella Lawson making hummus with peanut butter in place of the tahini, so I thought I'd try it. I didn't have lemon juice, so I used plain yogurt for the acid and I like it.

I always have sansho leaf miso and shiso leaf miso in stock.The miso sauce soft and so it's easier to use. I always have either shiso miso or sansho leaf miso on hand and stocked in the freezer. Even my children who don't like pungent herbs love this miso. Use in all kinds of vegetable, meat and fish dishes. For an easy to make amount. Recipe by LaLaHappy1

My father use to make this for me when I was a child .. he told me I was gonna be like wonder women if i drink it all lol I still crave it today ..enjoy !

This is a recipe my partner and I modified from a different stir fry we liked: https://www.noracooks.com/tempeh-stir-fry/We adjusted the recipe to use broccoli as the base, to require less oil, and to work with PB2 instead of normal peanut butter if desired.

This is a family favorite.If topping this to make zhajiangmen (Chinese noodles with ground pork), add extra tianmianjiang and thicken with a katakuriko slurry.If you make this without doubanjiang, you can use it in Japanese flavored dishes.If you don't have tianmianjiang, use a mixture of red miso, sugar and sake. Recipe by Yuuyuu0221

I was in Karnataka for few years and get addicted to this delicious powder...!!!