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Pineapple and Green Peas in Almond Broth
Ananas Hari Matar Shorba
Serves 6 to 8

3 Tbs. blanched almonds
3 Tbs. raw cashew halves
1 tsp sesame seeds
1/2 Tbs. coriander seeds
2 Tbs. grated dried coconut
1 3/4 cups coconut milk
1/2 inch piece of fresh ginger root, scraped and cut into thin julienne
1-2 hot green chilies, stemmed and seeded
3 Tbs. ghee or unsalted butter
1/2 tsp. black mustard seeds
12 saffron threads
1 1/2 tsp salt
1 small pineapple, peeled, cored and cut into 1/2 inch cubes
1 cup frozen peas, defrosted
3 Tbs. cream
1/8 tsp freshly ground nutmeg
1/2 tsp 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.

Delhi-Style Garam Masala:

1/3 cup whole cloves
five 3 inch cinnamon sticks
1/2 cup green cardamom pods
1 cup cumin seeds
3/4 cup coriander seeds



3 Tbs grated coconut
1 Tbs sesame seeds
2 Tbs black mustard seeds
1/4 tsp saffron threads
1/4 cup green peppercorns
1/4 cup white peppercorns
2/3 cup green cardamom pods
3/4 cup cumin seeds
1/4 cup ground nutmeg

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.


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