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Spinach Raita Recipe

Seasoned Salad with Yogurt and Spinach

In a small, dry skillet, stirring constantly, roast until lightly browned (about 2-3 minutes):
1/2 teaspoon cumin seeds
Grind the seeds in a blender or mortar and pestle.
In a bowl, combine:
1/2 cup yogurt
1 1/2 Tablespoons milk
1 1/2 Tablespoons water
1 1/2 teaspoons sour cream
the roasted, ground cumin seeds
1/4 teaspoon salt
pinch hot red pepper powder, or to taste
pinch cumin/coriander powder
1 cup fresh or 3/4 cup frozen spinach, finely chopped
1 small carrot, diced or grated
1 1/2 red radishes, diced or grated
1 1/2 teaspoons fresh coriander leaves (cilantro), chopped
1 1/2 teaspoons fresh raw onion, diced
1/2 small tomato, diced
1/2 scallion, diced
Add enough water so that the dressing for the salad is the consistency of heavy cream. You may garnish this salad with hot pepper powder, cumin/coriander powder, and sliced fresh scallion.
Category Breads
Servings Makes 1 1/2 cups Serving Size 3 TBS
Calories 19 Protein g
Fat 0.7 g Carbohydrates2 g

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