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Name: Spinach Raita with 7 Variations
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 2 c milk; 1 ts Cumin powder; 1 sm Green chilli grated; 2 ts Ground sugar; 1/4 ts Black salt powdered; 1 c Spinach chopped fine;; Salt to taste; 1/2 tb Coriander chopped finely; 2 c Tied curds

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INGREDIENTS

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

INSTRUCTIONS

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.

NOTES

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Spinach Raita with 7 Variations

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

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.

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Nutrition

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Serving Size: 1 Serving (134g)
Recipe Makes: 1 servings

Calories: 105
Calories from Fat: 26 (25%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.2g
Cholesterol 9.8mg		3 %
Sodium 208.6mg		7 %
Potassium 220.8mg		6 %
Total Carbohydrate 16g		5 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 15.7g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 105

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