June 14, 2015

Homemade 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


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

Remove  into a plate and allow to cool.
roasted peanuts

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

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

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

Separate the husked peanuts.
husked peanuts

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

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

4 comments:

  1. very useful post. Nicely explained dear

    ReplyDelete
  2. Loved your idea of separating the husks.Simple and delicious peanut powder

    ReplyDelete

Thank you very much for taking time to visit my blog. Your comments and suggestions are most welcome. Hope you enjoy my posts. Please keep visiting.