Indulge in cool dips this summer
With the mercury rising, seek solace in a bowlful of chilled yogurt with your meal or enjoy it in the form of a dip. We help you get inventive!india Updated: May 02, 2013 17:19 IST
Summers mean wearing sun dresses, taking frequent showers and eating light meals. But there’s another way to beat the heat, with a versatile and easily available ingredient, yogurt (dahi). Dahi not only cools your system, but also comes packed with nutrients and essential bacteria to keep seasonal flu at bay. Here are some ways you can include it in your diet.Gourmet Dips
Yogurt and camembert dip
(By Chef Deepak Dange, Sofitel Mumbai, BKC)
100 gm camembert cheese n 50 gm onions (diced) n 1 kg cream cheese, n 1/2 tsp caraway
1/2 tsp caraway seed n 1/2 tsp sweet paprika n sea salt to taste
pinch of freshly ground pepper
1/4 cup chives (chopped)
200 gm yogurt (whisked)
Method: On a hot griddle, roast caraway seeds until they emit an aroma. In a pan, heat oil and sauté the onions until translucent. Peel the rind from camembert cheese and cut it into small pieces. Add cream cheese to it and whisk it at medium speed with a beater until smooth. Add sautéed onions, caraway seeds, chives, paprika, salt and pepper and mix well. Refrigerate it overnight before serving. Goes well with pretzels and crusty bread.
Roasted eggplant and chilli yogurt
(By Chef Joshua D’Souza, Silverspoon Gourmet)
2 tbsp oil
green chillies (finely chopped)
10 spring onions (chopped) n 1 tsp salt n 1/2 cup yogurt
few sprigs of chive
Method: Wash eggplant and coat it with a spoonful of oil. Roast it in an oven or on the stove-top, remove the charred skin and mash it into pulp. In a pan, heat oil and add green chilli and onions to it. Sauté until the onions turn pink. Add eggplant mash and salt to this and cook it further for five to seven minutes. Remove from flame and allow it to cool. Beat yogurt and add eggplant mixture to it. Garnish with chives, serve chilled.
(By Chef Amit Bhatia, Cafe Sundance, Churchgate)
500 gm yogurt n 1 tsp olive oil n 10 gm garlic (chopped)
8 gm tahini paste
15 ml lemon juice
few sprigs of mint and parsley salt and pepper
Method: Tie yogurt in a muslin cloth and allow the whey to drain out for seven to eight hours. In a pan, heat olive oil and sauté garlic until golden brown. Transfer hung curd in a bowl, season it with salt and pepper. Add garlic, tahini paste, lemon juice, parsley, mint and whisk well. Serve cold with vegetable crudités.