A standard dish that my Nani (my maternal grandmother) always makes for me is Spinach Raita. My mother makes it too, I make it too and it is good, but never as good as hers. The one reason we think of is that ingredient of a grandmothers unconditional love. But apart from that, she has shown it to me a million times and it still never comes out as well as hers.
Raita is a traditional Indian side dish which is yogurt mixed with a vegetable and spices. The most traditional raita is Cucumber Raita. Most Indian homes make various types of Raitas and spinach as a vegetable in yogurt is traditional too.
I made it this afternoon, perfect for a nice warm summer afternoon. And it’s super good for you, quick and yum!
- Beat 1/2 cup fat-free plain yogurt, 1 tsp salt, 1 tsp sugar and 1/2 tsp cumin with a fork. Taste and season accordingly.
- Blanche 1 cup spinach and once shocked with ice water and drained (do not squeeze the spinach dry) add to the spinach. Mix and eat!
Add a sprinkle of red pepper or black salt if you like.
Blanching is a cooking term that describes a process of food preparation wherein the food substance (usually a vegetable) is plunged into boiling water, removed after a brief timed interval and finally plunged into iced water or under cold running water to shock the vegetable or halt the cooking process.