| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Mustard oil or light vegetable oil |
| 1 1/2 |
ts |
Cumin seeds |
| 3/4 |
ts |
Fennel seeds |
| 3 |
tb |
Shredded fresh ginger |
| 1 1/2 |
c |
Minced onions |
| 5 |
|
Hot chilies, chopped |
| 1 1/2 |
tb |
Ground coriander |
| 2 |
tb |
Ground almonds |
| 1 |
lb |
Unripe hard peaches (or nectarines), peeled, pitted and sliced thickly |
| 1 1/2 |
c |
Cooked chick-peas (20 ounces), drained |
| 1 |
ts |
Mango powder (or 1 tablespoon lemon juice) |
| 1/2 |
ts |
Garam masala, recipe follows |
|
|
Coarse salt to taste |
INSTRUCTIONS
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
Recipe by: Cooking Live Show #8886 (2) Posted to MC-Recipe Digest V1 #629
by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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