Dips & Things Chez Rosalyn Mary, Coonoor

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Yoghurt Dip

  • A cup or two of thick yoghurt, in muslin, hung up to drip and thicken, a few hours
  • Garlic (as per taste), minced
  • Parsley from the herb garden, chopped
  • Salt, pepper
  • Chili flakes (optional)
  • A dash of wasabi (optional)
  • Coarsely ground jeera or cumin (optional)
  • Finely, finely diced Japanese cucumber with skin (optional)
  1. Mix the first four ingredients, add the rest as per personal taste.
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  2. Serve with slices of carrot, capsicum and cucumber or dry biscuits or twice baked bread (rusks).

Mutton Liver Pate

  • Liver, preferably from grass-fed, free range goats, preferably from the Niligiri biosphere
  • Herbs, chopped, whatever blooms in the herb garden
  • Butter
  • Onions, diced
  • Garlic, minced
  • Olive oil
  • Dash of cognac or VAT 69, or whatever’s going
  • Salt, pepper
  • Cream
  • 1 tsp marmalade
  1. Saute the onion and garlic in butter mixed with olive oil, add liver, continue sauteing till the meat is pink and done.
  2. Cool, add cognac, salt, pepper and a bit of butter, then add the cream and give it one more whiz.
  3. Refrigerate till solid or serve soft with slices of carrot, capsicum and cucumber or dry biscuits or twice baked bread (rusks).

A Baked Brie Dip

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  • Baked brie
  • Olive oil, a dash
  • 1 tsp milk
  • Nasturtium leaves
  • Dried cranberries, chopped
  1. Whiz the first four ingredients, mix in the dried fruit, sprinkle a few on the top.

Serve with sliced vegetables, cheese, bread and other dips – goes perfectly with single malts, vodkas and such, especially on misty, cold evenings.

Picture of yoghurt dip borrowed from http://www.thekitchn.com/recipe-herbed-yogurt-dip-recipes-from-the-kitchn-190686

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