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Manali Unripe Peach And Chick-Peas With Fennel
* 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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