These are the mainstay in my house, the main ones we usually have.

There are lots more that are rustled up by my family members, but these are universal.

There are lots of variations I am sure but this is how I make them for our palate.

My special dip…goes with everything…try it.

Pap’s Special Dip

Quarter cup ketchup.
1tbsp mint sauce
1 tsp of tabasco
Big stir…
Serve

Goes with pretty much everything including chips!

Simple Cooling Yogurt

1/2 cup thick yogurt
2 tbsp milk
1/4 tsp salt
Pinch of chilli powder
Pinch of gharam masala

Yogurt and Mint Sauce:

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1 cup of yogurt…
1 teaspoon lemon juice
Pinch of salt
Half teaspoon sugar
2 tbsp mint sauce
Half teaspoon cumin powder
And tiny bit chilli powder.
1 tablespoon milk.

Give it real good stir…serve.

Avocado Sauce:

1 avocado
1 cup packed parsley and cilantro leaves (combined)
1 jalapeño, ribs and seeds removed
2 cloves garlic
juice of one lime (or two – get lots of limey goodness in there!)
1/2 cup water
1/2 cup olive oil
1 teaspoon salt
1/2 cup pistachios (you can sub other nuts – see notes)

Pulse all ingredients – except pistachios – in a food processor until incorporated.

Add pistachios and pulse until mostly smooth (depends on what consistency you want).

Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.

Coriander and Mint Sauce:

2 cups cilantro, coarsely chopped
1 cup mint leaves
1/4 cup lemon juice, from about 1 large lemon
4-5 garlic cloves
2 chillies chopped
1-inch ginger root, peeled and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons cumin seeds

Combine cilantro, mint, lemon juice, garlic cloves, chillies, ginger root, salt, and cumin seeds in a blender or food processor. It should be a thick enough to coat a samosa when dipped.
If you want it thinner, add 2 to 3 tablespoons of water. Transfer the to a bowl, serve

Cucumber Raita:

½ cucumber (more if you want)
1 cup of set yoghurt (I like to use Greek yoghurt)
1 tsp cumin powder
1 tsp chilli powder
1 green chilli minced
Small handful of fresh coriander/mint or both.
Pinch of salt and pepper

Slice the cucumber in half, scoop out and discard the seeds and pulp.

Grate or finely chop the cucumber and place in a small bowl.

Add the yoghurt, minced chilli, salt, pepper and cumin and stir the cucumber through.

Sprinkle the chilli on top to serve.

Tamarind Sauce:

1 pack of block tamarind
3 tbsp sugar
2 cups boiling water
1-1/2 tbsp roasted ground cumin seeds
1 tbsp salt
1 tsp black salt
1 tsp red chilli powder
1 tsp ground black pepper
1/2 tsp ginger powder (optional but I like the flavour)

Break the tamarind into small pieces and soak in boiling water for one hour.

Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp and seeds. Add sugar to the pulp. Mix well. Add the remaining ingredients. Mix and taste. Add more sugar, salt or pepper as needed.

Keep in sealed bottle or jar in the fridge.

Chilli Dipping Sauce:

5 tsp caster sugar
Juice of 1 lime
1 tsp fish sauce
1 red chilli – chopped finely

For the chilli dip, mix the sugar and lime juice until the sugar dissolves.  Add in the fish sauce and the chopped chillies. 

Garlic and Soy Dipping Sauce

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Quarter cup light soy sauce
1 garlic clove minced
1 green chilli minced
1 pinch of chilli flakes
1 pinch of sugar
Couple of drops of lemon juice.

Mix the all the ingredients together and leave them to steep for as long as possible.

Mr Naga Pickle Mayonnaise Dip

Quarter cup of mayonnaise
Half tsp Mr Naga Pickle

Stir both together well and serve.

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