Wednesday, 11 March 2015

Roasted peanut powder / Shengdanyacha koot

Danyacha koot / roasted ground nut powder is the basic and must element in any of the Maharashtrian dish, you will find it in every house of Maharashtra. We prepare more quantity of this powder and store it, We add it to all most all the side dishes, it enhances the taste of the recipe. Groundnut powder is the key element in some of the dishes like Sabudana Khichdi, shengadanyachi poli (Indian flat bread made out of jaggery and peanut powder as a stuffing). In major quantity, peanuts are used as  dry "shenga chutney" which is served with the side dish for chapati along with curd.  We will see below the procedure for preparing this versatile roasted peanut powder.

Only peanuts :)

1. Roast peanuts in a heavy bottomed pan on medium flame (little more than low flame). Keep stirring in between so that all the nuts get roasted well and they don’t get burnt.
2. After 5-6 minutes we can hear a cracking sound of nuts, which indicates that they are almost done. Check for the color it should be dark brown with black shades. Turn off the stove and allow it to cool down.
3. When its cooled we can peel the skin by rubbing the nuts between the palm and discard the skin.
4. Crush this to a coarse powder in a grinder just for few seconds. You can also grind the roasted peanuts directly instead of peeling the skin.
5. Roasted peanut powder is now ready!

  • You can also grind the roasted peanuts directly instead of peeling the skin, if you are in hurry and do not have patience. :)
  • Make sure that you do not grind the peanuts for long time it will become sticky.

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