The crunchy texture of peanuts. It's irresistibly delicious!The origin of this recipe: My friend's mother often made it, and she taught me how.

Soudabushi Japan Tour Recipe⑧ Ibaraki Edition

Recalling my mother's cooking, I tried various recipes and finally created a flavor I am satisfied with.The origin of this recipeIt's a traditional dish from Chiba Prefecture, but for me, who was born and raised in downtown Tokyo, it's a nostalgic taste. My mother often made it, and it was also served in school lunches during my elementary and middle school years.I found raw shelled peanuts at a greengrocer that stocks vegetables from Chiba Prefecture, and it reminded me of the peanut miso my mother used to make.

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

In just 10 minutes, you can serve up a bowl of noodles bursting with rich peanut flavor—easy to make and delicious! The aroma of peanut butter combined with vinegar and soy sauce creates a sauce that coats the noodles perfectly, making every bite flavorful and satisfying.

#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.

You can easily make peanut senbei at home! This recipe uses a double-baking method, giving off a wonderful peanut aroma.The origin of this recipe: I wondered if I could make it with the kitchen tools I had at home, so I tried various methods.

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

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..

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

It was mentioned on a TV show that peanut butter and sesame seeds go well together...so I tried putting them both on toast. Recipe by NAGANO kurume

#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.