ANDORRA AUSTRIA BELGIUM DUBAI EGYPT ENGLAND FRANCE GERMANY GIBRALTAR INDIA ISRAEL ITALY JORDAN KENYA LESOTHO LIECHTENSTEIN LUXEMBOURG MADAGASCAR MALAWI MOZAMBIQUE THE NEATHERLANDS NEW ZEALNAD PORTUGAL SOUTH AFRICA SPAIN SRI LANKA SWAZILAND SWITZERLAND TANZANIA TUNISIA TURKS AND CAISCOS ISLANDS U.S.A. ZIMBABWE

Spinach Raita with 7 variations

 

Ingredients

1 cup spinach chopped fine, boiled, drained

2 cups tied curds

2 cups milk

1 tsp. cumin powder

1 small green chilli grated

salt to taste

2 tsp. ground sugar

1/4 tsp. black salt powdered

1/2 tbsp. coriander chopped finely

Method

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 Shelf life: 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.