Friday, June 27, 2014

DaaNyache KooT - Roasted peanut powder


We Maharashtrians, always have daaNyache KooT in our pantry or fridge. It's nothing but roasted, unsalted peanut powder that adds nutty flavor to the koshimbeers, bhaajis and upwas cuisine.

Although, readymade daaNyache KooT is readily available especially in India now, I make my version. You can expedite the process by buying roasted, unsalted peanuts and grinding them coarsely in your blender. But traditionally, raw peanuts are roasted patiently, peeled off, hidden from kids who just want to gobble those roasted peanuts and run away, and then pound in a huge mortal and pestle. These days even blender/mixer can be used to make the powder. Whatever your preferred appliance of grinding is remember that a little crunch is necessary so do not powder these roasted peanuts too fine. It needs to be a coarse powder.

DaaNyache KooT
Roasted, unsalted peanut powder
Ingredients
Raw, unsalted peanuts - preferably from Indian Stores

Method
1. Pick peanuts for any impurity.
2. Place in an iron wok.
3. Keep on stirring from time to time on medium flame.
4. After the peanuts are uniformly roasted and the peels seem to come out easily,  switch the gas off.
5. Let them cool down enough to handle with bare hands.
6. Try to take the peels off.
7. Place them in a plate - traditionally a woven container called soop/सूप   - was used to get rid of the peels, as shown below.
8. After the peels are discarded, process the peeled, roasted peanuts in the food processor to make a coarse paste.
9. Store in an airtight bottle in fridge.
10. Use as needed.

Note -
1. As peanuts are being roasted and are very hot, sprinkle few drops of water. This will help peel come off easily.
2. My aunt used to put roasted peanuts in a cotton cloth bag and then she would remove the peels by squishing the cotton bag from outside. The peels come off easily and you don't have to touch super hot peanut.
 

 

 

 

 

 





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