Pineapple & Green Peas In Almond Broth- Ananas Hari Matar
indian, nuts, vegetarian
3 tablespoon blanched almonds
3 tablespoon raw cashew halves
1 teaspoon sesame seeds
1/2 tablespoon coriander seeds
2 tablespoon grated dried coconut
1 3/4 cup coconut milk
1/2 inch piece ginger,
1 julienned
2 hot green chilies, stemmed,
1 seeded
3 tablespoon ghee or unsalted butter
1/2 teaspoon black mustard seeds
12 saffron threads
1 1/2 teaspoon salt
1 small pineapple, peeled, cored and
1 cut into 1/2 inch cubes
1 cup frozen peas, defrosted
3 tablespoon cream
1/8 teaspoon freshly ground nutmeg
1/2 teaspoon garam masala
Place 1 1/2 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 1/2 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). Heat the ghee or butter in a 3 quart/liter saucepan over moderate heat. Add the remaining 1 1/2 Tbs. each cashews and almonds and stir-fry 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 seed-nut milk and cook, stirring to prevent sticking, for 2-3 minutes. Pour in the remaining 1 1/4 cups water or coconut milk and the saffron threads and salt. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the pineapple, cover and simmer for 20-25 minutes or until the pineapple is tender. Add the frozen peas 1-2 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.
From The Art of Indian Vegetarian Cooking by Yamuna Devi submitted by: eep@tampa.mindspring.com
Yield: 1 servings