Wednesday, 30 December 2015

Palak Raita

Come Winter and my list of must have's spring out from my recipe diary. My little kitchen bustles with a variety of bakes with seasonal fruits and dishes with vegetables. I start the long list with one ingredient at a time and think of various ways to use it. The fruits end up in cakes, tarts etc and the vegetables get experimented in a variety of sabzi's, soups or eaten just like that, boiled and sauteed in a little butter.
My favourite way to eat spinach leaves, raw and fresh, is in this recipe of Palak Raita. The idea came from someone who shared a salad recipe on the same lines. Since then, it is a winter ritual to have this raita at least once. 
The sight of fresh bright green Spinach leaves in the vegetable patch of our house in Allahabad made me share this simple and humble recipe. Vanya, my daughter, and me have been enjoying ourselves feasting on fresh produce from the garden.
When making be careful to choose baby spinach leaves, tender and fresh. Wash them well and just roll them, a few at a time, and very finely slice them. Do not skip the roasted cumin powder as it gives a very distinct and important flavour to the humble raita. I like my raita with a little dash of sugar to balance the taste. Skip it if you do not like. 

Spinach leaves/Palak in the vegetable patch

Ingredients : No measurements here. All ingredients are as per your taste and requirement
  • Curd 
  • handful of baby spinach leaves
  • roasted cumin seed/jeera powder
  • red chilly powder
  • rock salt
  • sugar
Procedure : 

Wash spinach leaves well. Take care to choose the small baby leaves. Roll the leaves and slice them as fine as possible.
Beat curd with a fork and add sugar, salt and red chilly powder. If curd is thick add milk/water to thin it.
Add spinach leaves and mix.
Roast cumin seeds on a hot griddle and then grind them. Sprinkle it on curd and mix.
Garnish with some spinach leaves and with a sprinkle of red chilly and roasted cumin powder.

Happy Palak relishing

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