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| JUNGLE TEMPLE IN INDIA |
| CHUTNEY |
| No Indian table would be complet with- out a small dish of CHUTNEY at each place setting. Chutney is a spicy mixture of fresh or canned fruits designed to add an accent to the main dish. The following recipe is for Apple Chutney, but you can use pears, plums, peaches, nec- tarines, mangos, or any fruit you may desire to use. |
| A.) SHEB KI CHATNI - (Apple Chutney): |
| 3 cooking apples, peeled, cored, and coarsely chopped; 1 cup chopped dried fruit, such as apricots or prunes; 1/2 cup golden raisins; 3 cloves garlic, minced; 2 tsps. fresh chopped ginger; 1 tsp. salt; 1/4 tsp. cayenne pepper; 1 cup white-wine vinegar; 1 1/2 cups sugar; If desired, 3 - 4 fresh mint leaves may be added |
| 1.) In a heavy sauce pan, combine all ingredients and mix well. Bring to a boil over me- dium-high heat. 2.) Reduce heat and simmer for about 45 mins., stirring occasionally, until the mixture is thick. Remove from the heat and cool to room temp. 3.) Pour the chutney into a glass jar, cover and refrigerate until ready to use. Makes about 3 cups. |
| BREADS OF INDIA |
| ROTI |
| A) CHAPATIS - (Unleavened Whole Wheat Bread): |
| 2 1/2 cups whole whear flour; 2 tbls. butter; 1 tsp. salt; 1 cup luke warm water: |
| 1.) Put 2 cups of flour into a large mixing bowl. Cut butter into small pieces. Make a hollow in the center of the flour and add the butter. Rub the butter into the flour with your finger tips until mixture looks like large bread crumbs. 2.) Mix the salt into the water. Add enough water, a little at a time, to the flour mixture to make a firm (but not stiff) dough. 3.) Knead dough in a bowl for about 5 or 10 mins. Cover with a clean damp cloth and let stand at room temp., for 1 hr. 4.) Divide dough into walnut sized pieces, and roll each piece into a smooth ball with your hands. Then sprinkle the remaining 1/2 cup of flour onto a flat surface. With a roll- ing pin, roll out each ball until it resembles a thin pancake, about 1/8" thick. 5.) Over medium-high heat, heat a heavy skillet or griddle. When hot, place one CHA- PATI in the center. When brown spots appear on the bottom, and the edges begin to curl - (in about 1 min.) - turn the CHAPATI over and cook for 2 more mins. Wrap the cooked ones in a towel to keep warm until all are cooked. Brush the cooked CHAPATIS with melt- ed butter and serve warm. Makes 12 - 15 Chapatis. |
| B.) PURIS - (Deep Fried Whole Wheat Bread): |
| Use the same ingredients as for Chapatis. |
| 1.) Divide dough into walnut size pieces, and roll each into a smooth ball. 2.) Sprinkle 1/2 cup of flour onto a flat surface. With a rolling pin, roll balls into rounds. 3.) In a large skillet or deep fryer, heat oil over medium-high heat. When hot, care- fully place each PURI into the oil, one at a time. With a spatula, carefully splash oil on- to the PURIS while frying. This will make them puff up and will cook the top of each one. Fry for about 2 mins., or until golden brown. 4.) Remove from the skillet or deep fryer, and drain on paper towels and serve im- mediately. Makes 15 - 20 Puris. |