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
A good business idea is all that you need to secure a place in the food industry in Hyderabad. Off late, the small-business ideas have garnered the attention of the entrepreneurs in making. From late night street food bazaar to quirky restaurants, the food craze is on a constant rise in the City of Nizams. A small idea, if implemented well, could make your food business stand out.
Here are three small-scale business ideas which could get you higher possible returns, when opened in Hyderabad.
Hyderabadis are on a constant hunt for ordering from an online bakery but the online bakery business idea is not yet popular among the food entrepreneurs. Apart from Karachi bakery that is opened for online ordering, Trio - la patisserie is one of the bakeries in Hyderabad that takes orders on Whatsapp). More such bakeries are associated with Swiggy or Zomato food-delivering apps. You can get an online bakery of yours that could make big in the years to come.
Home-cooked food is popular among working professionals. Many people nowadays prefer to eat home-cooked and healthy meals as they do not get enough time to cook on their own. Starting as a home chef is a great idea for small-scale businesses in Hyderabad. You do not need to pay for extra space, just start cooking from your own kitchen. You might need to hire a delivery person but that would cost a meagre amount.
Tea along with breakfast, make a good combination to serve Hyderabadis. The health-conscious people in the city would not want to miss on the most important meal of the day. Determine how you will deliver the breakfast, the menu and keep the prices low.
Indian food has come out on the world’s culinary map, where ‘Indian street food’ constitutes a colossal part of it. “Street food’, which has got a connect from all walks of people, constitutes around 45% of overall Indian food market. With diversity of culture, the food here in India is as diverse with each region having their own speciality. Osama Jalali had a long stint with the top media including The Hindu as a journalist, who later started doing small food festivals, consulting with top restaurants. ‘Masala Trail’ a street food restaurant bringing the regional soul to Delhi is his latest venture into the business. “It was during one of the dinner date with my daughter that I realised the gap in the Indian food industry,” shares Jalali who was questioned by his daughter about the ‘chutney’ being presented at the restaurant in not the original form but with fusion and tamasha making it a foam based chutney. Jalali then and there decided to work on the ‘lost recipes and food’ of India. He started doing food festivals reviving old delicacies and foods from Mughal Era and Shahjahanabad now called as ‘Old Delhi’. Here are the excerpts from the interview:
What was the whole idea behind ‘ Masala Trail’?
The diversity in Indian street food is immense as each region has its own specialties to offer. ‘Street food’ is a symbol of the regional soul, reflection of diverse cultures, a meeting point for people from different religions and a staple diet for the multitude. With a focus on evoking memories and nostalgia by presenting local delicacies which people miss the most from the place they belong to, Masala Trail was born to savour the street food in its original form.
You have done many festivals focusing on non-vegetarian food. Why a vegetarian restaurant?
As a fact India has a 31% population that eats only vegetarian food, whereas almost 99% population relish the vegetarian delicacies provided by street food vendors in its authentic form. Hence, we thought of doing a vegetarian restaurant. Our menu is a collection of handpicked dishes which all of us ate while growing up in our home towns. We are presenting regional Indian cuisine in a traditional manner, which are dying a slow death because of the evolution of modern Indian cuisine.
Can we see a non-vegetarian restaurant opening in near future?
After consolidating all the Masala Trail we are coming up with a Mughlai restaurant very soon. The work is already in the process, we have started working on the concept. Within two months you will see a Mughlai restaurant as well on the same pattern where we will be exploring the lost recipes and foods from Mughal Era. We will be showcasing traditional Mughlai food – there will be menus from Shahjahan’s era, Humayun’s era. We will showcase how food travelled from that era and changed today as the food of Shahjahanabad.
What is the concept you are planning to launch the restaurant on?
It will be a fine dining model and not like Masala Trail which is a very price conscious restaurant. It will be a high end fine dining restaurant. The location most probably will be CP.
How about expanding Masala Trail as you have grown into a good number in last three months?
We have nine outlets as of now. Going further, we are looking for franchisees and food courts across the country. We want to make regional food accessible at metro cities. Masala Trail is the journey of ‘India under one roof’. So, we are also planning to open an outlet in Dubai because many people are exploring the routes of Indian food in international markets. We don’t do any fusion, any modern food- its simple plane food.
How is the response so far?
People love our food and hence they come back to us. We have got a good number of repetitive customers at Masala Trail. On weekdays we have got a footfall of around 400-450 customers whereas on weekends it goes up to 600-800.
What trend do you see growing in India?
Regional food is for sure growing in India. Lots of organic, healthy food is coming up. Farm to food concept is doing well. Regional food will rule the trend because how much you eat modern cuisine, molecular food at the end you will go back to traditional food. Modern food is just an experience though Indian food is comfortable, something which I can relate to. Indian food is all about community eating.
Many people believe that opening a restaurant is as simple as putting on an apron and heading to the kitchen, but every successful restaurant owner knows the ground reality. A concrete business plan, good location, ambience, food served, quality parameter and the service play important role.
A D Singh, Owner, Olive Bar & Kitchen says, “I believe in sticking to the basics. It all comes down to great food, good wine and warm service. Until you have all these ingredients in the right proportions and working the right way, you will not enjoy success. I like to be involved in all the processes of the restaurant, so I do participate in the discussions and tastings.”
He also adds that “I feel people need a place to enjoy the cuisines and food their taste, so the external atmosphere has to be conducive for leisure. Outdoor spaces, with elements of nature, add to the feeling of creative freedom and serenity. If one location of an industry goes bad, it drags down the profits of 4-5 locations. So one has to be very careful while choosing a location.”
Tony Sturniolo, a business instructor at South University, Online Programs, USA says the first step towards opening a restaurant is creating a business plan.
According to Rahul Chowdhary, Director, Helion Ventures Advisors Pvt. Ltd “A food business takes time; you can’t build a large food business in five years. That is why one needs to be more patient since the investors are also not there in the beginning. I don’t think dining out as a habit is going to see any decline. If the economy is not growing, people will shift to more value-based food. So my advice to most of the food businesses is if they want to scale, keep on figuring out a suitable model.”
When one plans to open up a restaurant he needs to have a checklist on certain points, for example: what is the good time to indulge in food business, how to make the food exceptionally good in taste, what is the reason for the current growth rate of the restaurant in the country, localisation of the menu according to the need and demand of the target customers and above all the location which caters the customer.
Talking on the same, Murali Parna, COO, Sagar Ratna, elaborates, “Innovation of menu, good quality food at affordable price, heart warming hospitality to every guest and good location articulate the success of the restaurant in India.”
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