*  Exported from  MasterCook  *

              Manali Unripe Peach And Chick-Peas With Fennel

Recipe By     : Cooking Live Show #8886 (2)
Serving Size  : 1    Preparation Time :0:00
Categories    : Cooking Live                     Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           mustard oil or light vegetable oil
   1 1/2  teaspoon      cumin seeds
     3/4  teaspoons     fennel seeds
   3      tablespoons   shredded fresh ginger
   1 1/2  cup           minced onions
   5                    hot chilies -- chopped
   1 1/2  tablespoon    ground coriander
   2      tablespoons   ground almonds
   1      pound         unripe hard peaches (or nectarines) -- peeled,
   pitted and
                        -- sliced
                        thickly
   1 1/2  cup           cooked chick-peas (20 ounces) -- drained
   1      teaspoon      mango powder (or 1 tablespoon lemon
                        -- juice)
     1/2  teaspoon      garam masala -- recipe follows
                        coarse salt to taste

Measure out the spices in separate containers and set aside. Heat oil
until smoking. Turn off heat and cool slightly. (If you are using
vegetable oil, omit this step.) Heat the oil again over medium high
heat. When hot, add cumin and fennel for 10 seconds or until they turn
dark brown. Add the ginger and let sizzle for 10 to 15 seconds. Add
the onion and fry, stirring constantly for 8 minutes or until they are
light golden. Add the chilies, coriander and almonds and cook for 2
more minutes.

Add the peaches and toss to coat with the spices. Stir in the chick
peas and mango powder. If mixture looks too thick add a few
tablespoons of water. Cover and cook over low heat for 20 minutes or
until the peaches are cooked through. Stir in garam masala and salt.
Serve.

Yield: 4 servings

Garam Masala: 1/4 cup cumin seeds 1/4 cup coriander seeds 1 1/2
tablespoons cardamon seeds 2 whole cinnamon sticks, 3 inches long 1
1/2 teaspoons whole cloves 3 tablespoons black peppercorns 4 bay
leaves, broken up 1/2 teaspoon mace (optional)

Dry roast the spices, except mace, stirring constantly for 2 minutes
or until it extrudes a spicy aroma and turns several shades darker.
Let cool completely and then grind with mace to a fine powder. Store
in an air tight container up to 3 months. Yield: 3/4 cups




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