Beet-yoghurt dip
Ingredients
2 beetroots (medium sized)
2 cups hung yoghurt
1 tbsp mascarpone
Salt to taste
2 tbsp extra virgin olive oil
Method
Wash and boil the beetroots until soft. Drain and cool. Peel and grate using a fine grater. In a mixing bowl, add the grated beetroot, yoghurt and mascarpone and mix well. Add salt, check and adjust the seasoning.
Add extra virgin olive oil and blend in with a paddle or whisk. Chill for 30 minutes. Enjoy with fresh cut fruits or crackers.
Chef Auditya Gunti, Sous Chef, The Park, Hyderabad
Grape dip
Ingredients
1 cup chopped grapes
cup chopped cucumber
½ cup shredded carrots
¼ cup chopped dill
¾ cup plain yoghurt
1 tsp diced green chillies (or jalapenos)
A pinch of sugar
Salt to season
2 tbsp olive oil
A few tbsp of water
Method
Beat the yoghurt well with oil. Add the salt, sugar and green chillies in. Mix in the rest of the ingredients. Add a tbsp of water time to adjust the consistency. Serve chilled.
Prashanthi, food blogger yummilyyours.com
Guacamole dip
Ingredients
1 ripe avocado
2 shallots
1 green chilli
½ tomato, deseeded and chopped
Juice of ¼ lime
Chopped fresh coriander leaves
Salt to taste
Pepper to taste
Method
Draw a knife deep into the avocado all around, length-wise. Gently twist it around until the two halves fall apart and the seed is exposed. Remove seed, scoop out the green flesh with a spoon and place in a bowl. Mash well with a fork. Grind the shallots and green chillies in a pestle and mortar (for best taste) or in a small grinder until roughly mixed. Mix the shallot-chilli paste with all the other ingredients and the avocado. Taste-test to adjust the sourness, saltiness and spice level.
Mint pea dip
Ingredients
2 cups green peas
10 fresh mint leaves
1½ cup chilled water
½ tsp roasted cumin powder
Salt to taste
2 tbsp extra virgin olive oil
Method
Wash and pat dry the peas. Blend the peas with mint leaves and water. Place the puree in a bowl and add roasted cumin powder. Add salt, check and adjust the seasoning. Blend in the extra virgin olive oil with a paddle or whisk. Serve this refreshing dip with breads or toasties.
