*  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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