Recipe - Pineapple And Green Peas Almond Broth (Ananas Hari Matar Shor

3 tablespoon Blanched almonds
3 tablespoon Raw cashew halves
1 teaspoon Sesame seeds
One half tablespoon Coriander seeds
2 tablespoon Grated dried coconut
1 Three fourths cup Coconut milk
One half Inch piece of fresh ginger
root, scraped and cut into
thin julienne
1 Hot green chilies, stemmed
and seeded (up to 2)
3 tablespoon Ghee or unsalted butter
One half teaspoon Black mustard seeds
12 Saffron threads
1 One half teaspoon Salt
1 small Pineapple, peeled, cored and
cut into One half inch cubes
1 cup Frozen peas, defrosted
3 tablespoon Cream
1/8 teaspoon Freshly ground nutmeg
One half teaspoon Garam masala

DELHISTYLE GARAM MASALA
1/3 cup Whole cloves
5 3inch cinnamon sticks
One half cup Green cardamom pods
1 cup Cumin seeds
Three fourths cup Coriander seeds

GUJARATISTYLE
3 tablespoon Grated coconut
1 tablespoon Sesame seeds
2 tablespoon Black mustard seeds
One fourth teaspoon Saffron threads
One fourth cup Green peppercorns
One fourth cup White peppercorns
2/3 cup Green cardamom pods
Three fourths cup Cumin seeds
One fourth cup Ground nutmeg

1. Place 1 One half Tbs each of the almonds and cashews and all of the sesame
seeds, coriander seeds, and coconut in a blender or food processor, cover
and pulse to a coarse powder. Add One half cup of coconut milk and the ginger
and chilies, cover and process until smooth. Pour through a strainer,
pressing out all of the liquid. (You can substitute water for coconut milk
if you like. I much prefer the coconut milk, though).

2. Heat the ghee or butter in a 3 quart/liter saucepan over moderate heat.
Add the remaining 1 One half Tbs. each cashews and almonds and stirfry until
golden brown, then remove them with a slotted spoon and set aside. Drop in
the black mustard seeds and fry until they turn gray and pop. Pour in the
seednut milk and cook, stirring to prevent sticking, for 23 minutes. Pour
in the remaining 1 One fourth cups water or coconut milk and the saffron threads
and salt. Bring to a boil, then reduce the heat and simmer for 5 minutes.

3. Add the pineapple, cover and simmer for 2025 minutes or until the
pineapple is tender. Add the frozen peas 12 minutes before serving.
Remove the pan from the heat, stir in the cream, nutmeg, and garam masala,
and garnish each serving with the fried nuts.

Note: If you can't get a hold of prepared garam masala, or would just like
to make your own, try this: DelhiStyle Garam Masala or GujaratiStyle:

Pan toast on the stove for 15 minutes, on low heat, stirring every 5
minutes or so. Or oven toast in preheated 200 F oven for 30 minutes. Crush
the cinnamon with a kitchen mallet or rolling pin and tap the cardamom pods
to release the black seeds inside, and discard the pods. Grind small
amounts of the toasted spices until they are reduced to a powder. Be sure
to cool thoroughly before storing away from heat and light.

From The Art of Indian Vegetarian Cooking by Yamuna Devi

Posted to Recipe Archive 24 November 96

Date: Sun, 24 Nov 96 7:21:04 EST

submitted by: eep@tampa.mindspring.com