CHUTNEY DIP
From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Sun, 11 Aug 1996 16:00:22 +0300 (IDT)
If you are using canned vegetables (you will need two 1-lb cans), drain the
vegetables and save 2 Tbsp of the liquid. If you are using fresh or frozen
vegetables, save the same amount of liquid (2 Tbsp) in which they have been
cooked.
Soak the sweet pepper flakes and parsley in water until they are soft. Then
drain off any excess liquid.
Heat the oil in a skillet until it is sizzling and add the onions and
garlic and fry until they are golden brown.
Blend the curry powder or paste with the tomato paste. Mix with the 2 Tbsp
vegetable liquid and add to the pan with the onions and garlic. Add the
garlic salt, sugar and cumin. Stir over low fire until the mixture is very
thick and smooth (5-10 minutes).
With a wooden spoon, carefully fold in the drained vegetables. Heat
through. (Served cold, this vegetable curry makes an excellent summer
luncheon course and is enough for 4 servings.)
Cool the vegetable curry. Then place about 1 teaspoon of it along one side
of each bread slice. Use a flat knife such as a butter knife to press the
filling flat. Roll in the filled side of the bread, using fingertips to
secure the roll. Then continue rolling as tightly as possible. This is to
prevent the bread from uncurling during frying.
Fasten the rolls with toothpicks and fry them in hot oil until golden
brown. Drain, cut each roll in half, and serve at once with chutney dip.
The rolls may be frozen before frying by placing them on a cookie sheet in
the freezer. When they have frozen, transfer to a freezer bag or container
for future use.
Chutney Dip: Combine chutney, chilies and yogurt or sour cream. Sprinkle
with minced coriander leaves. Chill.
Memoirs & Menus, Georges Spunt
JEWISH-FOOD digest 313
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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