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Ингредиенты
- 3 Tbsp. Blanched almonds
- 3 Tbsp. Raw cashew halves
- 1 tsp Sesame seeds
- 1/2 Tbsp. Coriander seeds
- 2 Tbsp. Grated dry coconut
- 1Â 3/4 c. Coconut lowfat milk
- 1/2 x Inch piece of fresh ginger root, scraped and cut into thin julienne
- 1 x Warm green chilies, stemmed and seeded (up to 2)
- 3 Tbsp. Ghee or possibly unsalted butter
- 1/2 tsp Black mustard seeds
- 12 x Saffron threads
- 1Â 1/2 tsp Salt
- 1 sm Pineapple, peeled, cored and cut into 1/2 inch cubes
- 1 c. Frzn peas, defrosted
- 3 Tbsp. Cream
- 1/8 tsp Freshly grnd nutmeg
- 1/2 tsp Garam masala
- 1/3 c. Whole cloves
- 5 x 3-inch cinnamon sticks
- 1/2 c. Green cardamom pods
- 1 c. Cumin seeds
- 3/4 c. Coriander seeds
- 3 Tbsp. Grated coconut
- 1 Tbsp. Sesame seeds
- 2 Tbsp. Black mustard seeds
- 1/4 tsp Saffron threads
- 1/4 c. Green peppercorns
- 1/4 c. White peppercorns
- 2/3 c. Green cardamom pods
- 3/4 c. Cumin seeds
- 1/4 c. Grnd nutmeg
Инструкции
- 1. 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 possibly food processor, cover and pulse to a coarse pwdr. Add in 1/2 c. of coconut lowfat milk and the ginger and chilies, cover and process till smooth. Pour through a strainer, pressing out all of the liquid. (You can substitute water for coconut lowfat milk if desired. I much prefer the coconut lowfat milk, though).
- 2. Heat the ghee or possibly butter in a 3 qt/liter saucepan over moderate heat.
- Add in the remaining 1 1/2 Tbs. each cashews and almonds and stir-fry till golden, then remove them with a slotted spoon and set aside. Drop in the black mustard seeds and fry till they turn gray and pop. Pour in the seed-nut lowfat milk and cook, stirring to prevent sticking, for 2-3 min. Pour in the remaining 1 1/4 c. water or possibly coconut lowfat milk and the saffron threads and salt. Bring to a boil, then reduce the heat and simmer for 5 min.
- 3. Add in the pineapple, cover and simmer for 20-25 min or possibly till the pineapple is tender. Add in the frzn peas 1-2 min 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 cannot get a hold of prepared garam masala, or possibly would just like to make your own, try this: Delhi-Style Garam Masala or possibly Gujarati-Style:
- Pan toast on the stove for 15 min, on low heat, stirring every 5 min or possibly so. Or possibly oven toast in preheated 200 F oven for 30 min. Crush the cinnamon with a kitchen mallet or possibly rolling pin and tap the cardamom pods to release the black seeds inside, and throw away the pods. Grind small amounts of the toasted spices till they are reduced to a pwdr. Be sure to cold thoroughly before storing away from heat and light.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 500 | |
| Calories from Fat 281 | 56% |
| Total Fat 32.99g | 41% |
| Saturated Fat 12.39g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 688mg | 29% |
| Potassium 1262mg | 36% |
| Total Carbs 53.72g | 14% |
| Dietary Fiber 21.6g | 72% |
| Sugars 6.13g | 4% |
| Protein 15.52g | 25% |
