HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


the appetizer:

Learn the basics of Indian food and curries with 660 Curries by Raghavan Iyer, including primers on Cooking Rice and how to make Ghee, or Clarified Butter; and a recipe for Stewed Pineapple with Raisins and Chiles (Anaras Ambol).

Cookbook

 

Stewed Pineapple with Raisins and Chiles
(Anaras Ambol)

Stewed Pineapple

Serves 8

 

Sweet, tart, and hot, this accompaniment from Monica Kataky’s kitchen rounded out the fish curry called Maasor tenga (660 Curries, page 237) and the white rice she served at dinner. The guests at the table voted it a hands-down winner, the empty bowl a testimony to that conviction. The chutney takes center stage beautifully when served atop a piece of grilled wild salmon.

  • 2 tablespoons canola oil
  • 1 teaspoon black or yellow mustard seeds
  • 2 cups cubed fresh pineapple (1/2-inch cubes)
  • 1/2 cup golden raisins
  • 6 to 8 dried red Thai or cayenne chiles,
         to taste, stems removed
  • 1/2 cup crumbled (or chopped) jaggery
         or firmly packed dark brown sugar
  • 1/4 teaspoon coarse kosher or sea salt

1. Heat the oil in a small saucepan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Add the pineapple, raisins, and chiles. Reduce the heat to medium and cook, uncovered, stirring occasionally, until the raisins are plump and the pineapple is lightly browned, 5 to 8 minutes.

2. Add the jaggery and cook, stirring so it melts, 2 to 4 minutes.

3. Pour in 1 cup water, and sprinkle in the salt. Cook, uncovered, stirring occasionally, until the sauce turns syrupy-thick, 10 to 15 minutes.

4. Serve immediately, or cover and refrigerate for up to 1 week. Reheat to warm it before serving.

Tip: For an unusual presentation, ladle a tablespoon of this potent fruit over two scoops of your favorite premium vanilla ice cream.

 
  • from:
    660 Curries
  • by Raghavan Iyer
  • Workman Publishing
  • 809 pages; Paperback (also available in Hardback)
  • $22.95 (US) $26.95 (CAN)
  • ISBN-10: 0761137874
  • ISBN-13: ISBN13: 9780761137870
  • Reprinted by permission.

Buy 660 Curries

 

660 Curries

 
 
 

This page created July 2008


FoodWine
The FoodWine
Main Page

 

Grilling
Summer Recipes
& Grilling Tips

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysCatnip Toys