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Name: Manali Unripe Peach and Chick-Peas with Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1/3 c Mustard oil or light; 1 1/2 ts Cumin seeds; 5 Hot chilies, chopped; 3 tb Shredded fresh ginger; 1 lb Unripe hard peaches (or; 1 1/2 c Cooked chick-peas (20; 1/2 ts Garam masala, recipe follows; 3/4 ts Fennel seeds; 1 1/2 tb Ground coriander; Coarse salt to taste; 1 1/2 c Minced onions; 2 tb Ground almonds; 1 ts Mango powder (or 1

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INGREDIENTS

1/3 c Mustard oil or light
1 1/2 ts Cumin seeds
5 Hot chilies, chopped
3 tb Shredded fresh ginger
1 lb Unripe hard peaches (or
1 1/2 c Cooked chick-peas (20
1/2 ts Garam masala, recipe follows
3/4 ts Fennel seeds
1 1/2 tb Ground coriander
Coarse salt to taste
1 1/2 c Minced onions
2 tb Ground almonds
1 ts Mango powder (or 1

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" on May 31, 1997

NOTES

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Manali Unripe Peach and Chick-Peas with Fennel

1/3 c Mustard oil or light
1 1/2 ts Cumin seeds
5 Hot chilies, chopped
3 tb Shredded fresh ginger
1 lb Unripe hard peaches (or
1 1/2 c Cooked chick-peas (20
1/2 ts Garam masala, recipe follows
3/4 ts Fennel seeds
1 1/2 tb Ground coriander
 Coarse salt to taste
1 1/2 c Minced onions
2 tb Ground almonds
1 ts Mango powder (or 1

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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Nutrition

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Serving Size: 1 Serving (586g)
Recipe Makes: 1 Servings

Calories: 486
Calories from Fat: 78 (16%)

Amt Per Serving		% DV

	Total Fat 8.7g	12 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 1.9g
Cholesterol 0mg		0 %
Sodium 32.2mg		1 %
Potassium 2019mg		53 %
Total Carbohydrate 99.1g		29 %
	Dietary Fiber 15.7g	63 %
	Sugars, other 83.4g
Protein 14g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 486

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