Dips & Condiments For me, the ultimate dip is from the nostalgic era of Monaco biscuits with hung curd dip layered on top with a bit of ketchup and grated cheese or even jeeni sev! This is a recipe that is reminiscent of those glorious days when thing’s were simpler, and these counted as hors d’oeuvres ! The Recipe Serves Ingredients 500g yogurt, hung and strained 3/4 cup boiled corn 1/2 cup sliced leeks 2 tsp olive oil 1 tsp salt 1 tsp pepper 2 tbsp dried Italian herbs 2 tsp red chili flakes 1 tsp minced garlic - or more as per your taste pinch of nutmeg Instructions Place the leeks with olive oil and a sprinke of salt on medium heat in a wide pan Saute for 10 minutes, until cooked through Then add the corn, Italian herbs, chili flakes, garlic and saute for another 5 minutes Set aside to cool down completely Then stir all the cooked ingredients into the yogurt, with pepper, nutmeg and taste for added salt Serve chilled with Monaco biscuits, cream crackers or breadsticks

Dips & Condiments  BEETROOT LAVASH Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail The Dipping Series   I’ve been experimenting a lot recently in the kitchen, and rarely do I come out with a severely failed result – last week, I came out with two disastrous cakes in my trials. It was a bad day. Others appreciated one, but honestly speaking, it wasn’t good. The other was salvageable – it tasted amazing, but I lost my patience and removed it way before time leaving me with raw batter inside – nonetheless, it was eaten through the night by a few. Which meant, I couldn’t photograph it; and let’s be honest if it hasn’t been put on social media did it happen? :p This dip is worthy of your Instagram feed – the colours of pure white and soothing greens against these gorgeous pink beetroot lavash by Le Artisan Boulangerie are a delightful vision. For this dip, in layman’s terms – use 2-3 packets of your take out pizza oregano seasoning and 2 packets of the chilli flakes! With leftover, use it up in your croissant sandwich! Photo Credits: The Kitchen Trail The Recipe Serves Ingredients 400g hung curd or Greek yoghurt 100g spring onions, finely chopped 2 garlic cloves, minced 1 tsp salt 1/2 tsp pepper 1 tsp extra virgin olive oil 2 tsp dried oregano 1 tsp chili flakes beetroot lavash to serve Instructions Take a medium non-stick pan and place on high heat. Once it has very hot, throw the spring onions, garlic and salt into the pan and dry roast. Remove once slightly charred. Place the roasted ingredients into your serving bowl and let cool slightly. Then stir in the olive oil, pepper, chili flakes, dried oregano and yoghurt. Serve chilled with beetroot lavash.