The humble groundnut, aka peanut is omnipresent in every child’s snack box. But don’t limit your love for nuts to snacking on them. Try out these recipes which generously use protein-filled peanuts, adding flavour, texture and taste, writes Ramya Saktivel
Health benefits. Peanuts are rich in protein and aid muscle-building and overall growth. They also reduce cholesterol levels, fight heart disease, and reduce inflammation. Their high fibre content boosts digestion, and they also contain copper, vitamin A, folate and magnesium.
Ingredients
• ½ kg chicken (in medium size pieces)
• 50 gm peanuts
• 4 red chillies
• 1 green chilly
• 2 onions
• 1 tomato
• 2 inch piece coconut
• ½ tsp saunf powder
• 2 tsp sesame oil
• Salt to taste
Preparation guide
• Roast the peanuts on a dry pan and set aside.
• Chop the onions and tomato.
• Heat oil in a pan, add onions and fry till transparent.
• Add tomato and stir until fully mashed.
• Add the green chilly, saunf and red chillies.
• Grind nuts in a dry grinder and set aside.
• When the mixture has cooled, grind it in a mixer along with coconut.
• Pressure cook the mixture, nut powder and chicken.
• Add salt and 1 ½ cups of water. Cook for three whistles.
• Serve on a bed of rice or with soft, homemade rotis.
Ingredients
• 1 egg
• ½ cup peanut butter
• ½ cup crushed peanuts
• 2 cups flour
• 1 cup brown sugar
• 1 cup sugar
• 1 tsp salt
• ½ cup butter (unsalted)
• ¼ tsp salt
Preparation guide
• Preheat oven to 175oC
• Blend brown sugar, peanut butter and egg in a mixing bowl.
• Mix until you get a ball of firm dough.
• Break the lumps and make one inch balls. Flatten them and place on an ungreased cookie sheet.
• Sprinkle the crushed nuts on each cookie.
• Bake in the preheated oven for about 10 minutes until edges are set.
Ingredients
• 200 gm peanuts
• 70 gm jaggery
Preparation guide
• Heat a heavy or iron pan. Roast the peanuts on low heat.
• Keep stirring to make sure the nuts don’t get burnt.
• When cooked, transfer to a large tray and cool.
• Use a pestle to break and powder the jaggery. Remove any black specks of dust that may be present.
• Dry grind the nuts. There should be no large pieces, but don’t grind to a fine powder.
• Add the jaggery and run the mixer for a few seconds.
• Remove the mix, and make small balls, making sure you are able to bind them well.
• The balls can be stored for a week.
