Danyacha Kut - Roasted peanut powder

Peanut is main ingredient in Maharashtrian food. The most common way to use peanut is in coarse powder which is called 'Danyacha kut' in Marathi. It is used in Koshimbirs, stuffed curry and mainly for fasting food like sabudana khichadi, danyachi amti. My Aai uses it for each and every vegetable she makes daily. Now a days making this powder is very easy but when ladies was not having food processors, mixers, it was very tedious job. I am sure most of you must be surprised, why she is putting such a basic thing. But most of viewer doesn't know about it. If you see posts of Khaugiri, most of recipes having danyacha kut in ingredients.

Procedure

You can take peanuts and roast them in kadai on low flame. Roast it stirring continuously till it becomes slightly brown. If you have microwave at home you can place peanuts in microwave safe plate and keep on high for 4 minutes. Now let it get cool. When cooled, the peanuts were rubbed between palms to remove the skin, and then the skin could be separated from the peanuts and discarded. If you have food processor, you can once put it in with butter blade. All the skin will get separated from peanuts. Discard it. Now put white peanuts in a mixer and grind to a coarse powder as shown in picture. Danyacha Kut is ready to use.

This is my entry for Pavani's JFI - August ’09: Peanuts and to Indira's Mahanandi

Bharli Vangi

This is a very traditional Marathi curry, Bharli Vangi or "Stuffed Eggplant". Whenever you feel like eating something spicy in meals, this is a favorite option in all Marathi families. For this recipe what you need is fresh and small eggplant. It goes great with poli, bhakri or rice.

Ingredients

Small Eggplants (Vangi) - 6-8
For stuffing
Grated dry coconut - 3 tablespoon
Roasted Peanut Powder - 1/2 cup
Roasted Sesame seeds Powder - 2 tablespoon
Nicely chopped onion - 2 medium
Chopped coriander - 1 tablespoon
Garlic paste - 1/2 teaspoon (optional)
Red chili powder - 1, 1/2 teasppon
Goda Masala - 1 teaspoon
Lemon juice - 1 teaspoon
Jaggery - 1 teaspoon
Salt as per taste
For Tadka
Oil - 2 tablespoon
mustard seeds - 1/2 teaspoon
Asafetida - 1/4 teaspoon
Turmeric powder - 1/2 teaspoon

Procedure

The first step is to mix all the ingredients of stuffing in a bowl. Now remove the stem of eggplants and give 2 vertical slits to each eggplant. Do not give cut till end. Then stuff each eggplant with the above prepared masala. Heat oil in kadai and make tadka of given ingredients. Now place all the stuffed eggplants. The open side should be facing the oil. Cover it with plate and pour some water on it and let it cook in the oil. By this method eggplants will not stick to the bottom. (this is my Mai aaji's idea). When eggplants changes it's colour, add remaining stuffing, mix wel and cover it again to cook for two minutes. Now add water just to cover the top of the eggplants. Again cover up till eggplants get fully cooked. Garnish it with coriander leaves. As mentioned earlier, goes very well with bhakri, Poli or rice


I think most of you must have knew about this recipe but I specially post this recipe for Sanghai's Fall in Love with purplish Brinjal event. And I wanted to dedicate this recipe to My Grandmother, Mai Aaji. She taught me most of the traditional Maharashtrian recipes. She was a very great cook (In Marathi we say 'Sugran'). I think I can write one separate blog of her recipes and cooking tips & tricks.

Masale from my kitchen

Today I thought I will share my kitchen's masale which I use in my every day's cooking. As I mentioned earlier, our daily cooking is mixture of Maharashtrian and Karnataka cuisine. These masales are the dry powder made with different spices. So Maharashtrian's favorite Goda masala which we use in every curry or Aamti (Dal in Marathi). And my Aatya's special Masala pudi which we use in Muddi pallya or any other sabji and Sarin pudi in saar or huli (Dal in Kannada) for u……………

Goda Masala

Ingredients

Coriander seeds (Dhania) - 250 gms
Cumin seeds (jeera) - 1/2 Cup
Black cardamom (Badi Ilaychi) - 10 gms.
Cinnamon (Dalchini) - 10gms
Cloves (laung) - 5 gms
Bay leaves (Tejpatta) - 6-7
Black Stone Flower (Dagad phool) - 5 gms.
Nagkeshar - 5gms.
Star Anise (Badam phool) - 5gms.
Dry red chili - 50 gms. (I used Bedgi Mirchi)
Grated dry coconut - 1 cup
Sesame seeds (til) - 50 gms.
Asafetida (hing) - 10 gms.
Salt - 1 teaspoon
Oil - 1/4 Cup

Procedure

Clean coriander seeds and cumin seeds. Remove the stems of red chilies. Take half of the oil in kadai and fry coriander seeds till it turns to brown and keep aside. Then fry cumin seeds in same kadai. Now heat remaining oil in kadai and fry all the spices one by one. Spread the spices in a plate. Now roast red chilies for 3-4 minutes. Keep aside to cool. Roast dry coconut on low flame till it turns slightly brown. Roast sesame seeds. Now mix all the ingridients, hing and salt. Make a thin powder in mixer. Sift the masala with sieve. Grind the remaining powder in the sieve to a thin powder. Mix it well. Store it in airtight glass jar. It can be stored for several months.




Masala Pudi

Ingredients

Coriander seeds (Dhania) - 500gms.
Dry red chilies - 250 gms. (I used Bedgi Mirchi)
Cumin seeds (jeera) - 2 tablespoon
Shahjeera - 1 teaspoon
Fenugreek seeds (Methi dana) - 1 tablespoon
Grated dry coconut - 1/2 cup
Nagkeshar - 2 teaspoon
Mustard seeds - 1/2 teaspoon.
Black Stone Flower (Dagad phool) - 1 tablespoon
Bay leaves (Tejpatta) - 4
Black cardamom (Badi Ilaychi) - 3
Black pepper (Mire) - 1 tablespoon
Cinnamon (Dalchini) - 10 gms.
Star Anise (Badam phool) - 4
Asafetida (Hing) - 20 gms.
Pure ghee - 4-5 table spoon.


Procedure

Clean coriander seeds and cumin seeds. Remove the stems of red chilies. Roast Coriander seeds in a kadai. Now fry all the remaining spices one by one in pure ghee. Cool it for some time. Grind it in a mixer to a thin powder. Sift the masala with sieve. Grind the remaining powder in the sieve to a thin powder. Mix it well. Store it in airtight glass jar. It can also be stored for several months.



Sarin Pudi

Ingredients

Coriander seeds (Dhania) - 250gms.
Cumin seeds (jeera) - 1 tablespoon
Fenugreek seeds (Methi dana) - 1 teaspoon
Shahjeera - 1 teaspoon
Cinnamon (Dalchini) - 5 gms.
Black Stone Flower (Dagad phool) - 1 tablespoon
Black pepper (Mire) - 2 tablespoon
Mustard seeds - 1 tablespoon.
Grated dry coconut - 1/4 cup
Dry red chilies - 100 gms. (I used Bedgi Mirchi)
Asafetida (Hing) - 20 gms.
Oil - 4-5 table spoon.

Procedure

Clean coriander seeds and cumin seeds. Remove the stems of red chilies. Roast Coriander seeds in a kadai. Now fry all the remaining spices one by one in oil. Cool it for some time. Grind it in a mixer to a thin powder. Sift the masala with sieve. Grind the remaining powder in the sieve to a thin powder. Mix it well. Store it in airtight glass jar. It can also be stored for several months.