Spinach Tri-Colour Raita

Well!!!

Here I go with the same veggie- Spinach with a twist – TRICOLOUR RAITA

This time I have tried growing spinach in a pot full of coco peat (readily available) and some vermi-compost. I was forced to do this as, its rainy season, and small delicate, tender, young spinach seedlings and leaves cannot withstand the rain. And it is working!!! In fact now I am cribbing I should have potted spinach in a couple of more pots! Never mind—next time.

I mentioned last time about uprooting the plants—Now, I have learnt, just snipped the young tender leaves for my Spinach Raita. Here goes the recipe – forgive me for not giving this in an organized manner. I believe that- salads, raitas are from the heart and proportions, ingredients don’t really matter—until we stick to the basics!!

Spinach,Basil

Have some fresh tender spinach leaves with stems.

 Soak some dates ( for 20 mins), chop then bite size. Mix in a bowl some curd (fresh -- not—never sour), salt, sugar, pinch of black pepper. Give a try – add some cream (if you can do a sin of few calories). Else just forget it.

Add spinach and chopped dates. While mixing, take care, let tenderness of leaves remain. If you have herbs, fresh basil works good.

curd,basil,pepper

Add a tricolor twist to Raita – add some grated carrot /pieces of sweet orange / my personal favorite- pomegranate seeds. Chill this raita before serving. 

Enjoy....

Tricolour Raita