Here's a quick guide to making crumbs which does not need sun drying and comes in handy in the kitchen when making cutlets or crumbed fingers.
Bread crumbs:
You can choose to use those breads which have either gone stale or the off cuts which no one likes to eat. Simply toast until crisp and leave out to cool down.
Once cool, break small pieces and dry grind for a couple of spins.Once you have fine crumbs, spread on a plate for the moisture to escape and then store in an airtight container.
Peanut crumbs:
In a heated skillet, add peanuts and dry roast on medium flame until there are brown spots on them. Turn off heat and let it cool.
Transfer into a grinder and grind 2-3 times and spread on a plate. Peanut being an oilseed, has the tendency to leave oil when heated. Hence be careful not to grind it too much or else the crumb will be moist.
Bread crumbs:
You can choose to use those breads which have either gone stale or the off cuts which no one likes to eat. Simply toast until crisp and leave out to cool down.
Once cool, break small pieces and dry grind for a couple of spins.Once you have fine crumbs, spread on a plate for the moisture to escape and then store in an airtight container.
Peanut crumbs:
In a heated skillet, add peanuts and dry roast on medium flame until there are brown spots on them. Turn off heat and let it cool.
Transfer into a grinder and grind 2-3 times and spread on a plate. Peanut being an oilseed, has the tendency to leave oil when heated. Hence be careful not to grind it too much or else the crumb will be moist.
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