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Spinach Raita With 7 Variations

Yield: 1 servings

Ingredients and directions for this recipe

1 c Spinach chopped fine;
-boiled, drained
2 c Tied curds
2 c Milk
1 ts Cumin powder
1 sm Green chilli grated
Salt to taste
2 ts Ground sugar
1/4 ts Black salt powdered
1/2 tb Coriander chopped finely

Tie curds for 1 hour.

Beat together curds and milk till smooth.

Add all other ingredients, mix well.

Chill for an hour before serving.

Making time: 10-15 minutes

Makes: 3-4 servings

Shelflife: Fresh

Variations:

Substitute chopped spinach for the following combinations:

Finely chopped onions and boiled potato

Finely chopped pineapple and apple to be added just before serving.

Chopped 1/2 " bits of carrots and French beans, boiled and drained.

Chopped cabbage and capsicum strips.

Chopped blanched beetroot (the colour of raita will turn pink)

Parboiled or soaked pulses or sprouts.

Carrot, capsicum, onion, potato boiled, radish, all grated together.

Note: Never add sour pineapple or use canned pineapple. Otherwise the dish
may curdle.

See also:
Previous recipe Spinach Raita - Palak Raita
Next recipe Spinach Ravioli

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