June 14, 2015

How to make peanut powder | Shengdanyachi koot

Shengdanyachi koot or peanut powder recipe - I adore the Maharashtrian cuisine which is very unique and distinct. Many dishes are prepared using peanut powder as key ingredient. I have been making peanut powder based dishes for the past several years. So, I store home made peanut powder and use them as and when required. This powder is essential for dishes like bharli vaangi, bharli mirchi, bharli bhindi, bhrali karli, bharli dhodka, sabudanyachi khichdi, sabudana batata thali peeth, sabudana batata vada, kande pohe, susla, shengdanyachi chutney etc.

peanut powder in a bottle


Shengdanyachi Koot-Ground Nut Powder
Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
Recipe type :  Powder
Cuisine : Maharashtra
Yield : 4 cups 
Author : Vidya Chandrahas

Ingredients (1 cup = 250 ml)
  • 2 cups peanuts / ground nuts / shenga

Method

  1. Handpick the peanuts and set aside. Heat a pan or kadai and roast the peanuts till crisp on low flame. Roast in 2 batches.
  2. Remove  into a plate and allow to cool.
  3. Then transfer the roasted peanuts onto a new paper.
  4. Take a rolling pin and gently roll it on the roasted peanuts to separate the husks.
  5. Transfer the peanuts along  with husks into a supli. Now  shake the peanuts and husks, blow lightly over the supli by shaking it slightly and separate the husks.
  6. Separate the husked peanuts.
  7. Put the husked peanuts to a mixer jar. Grind it in 2 batches to make a slightly coarse powder.
  8. Transfer the shengdanyachi koot to an airtight container and store. Use the shengdanyachi koot as and when required.

Shengdanyachi koot recipe with step by step pictures


1.  Handpick the peanuts and set aside. Heat a pan or kadai and roast the peanuts till crisp on low flame. Roast in 2 batches.
roasting peanuts

2.  Remove  into a plate and allow to cool.
roasted peanuts

3.  Then transfer the roasted peanuts onto a new paper.
roasted peanuts

4.  Take a rolling pin and gently roll it on the roasted peanuts to separate the husks.
rolling with a roller pin

5.  Transfer the peanuts along  with husks into a supli. Now  shake the peanuts and husks, blow lightly over the supli by shaking it slightly and sperate the husks as shown below.
peanuts in supli

6.  Separate the husked peanuts.
husked peanuts

7.  Put the husked peanuts to a mixer jar. Grind it in 2 batches to make a slightly coarse powder.
peanuts in a mixer jar

8.  Transfer the peanut powder to an airtight container and store. Use the shengdanyachi koot  as and when required.
peanut powder
peanut powder in an airtight container


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