Spinach Raita with Tadka

This time, I have a special recipe on the Fox news website. One that will remind you of the current focus on green drinks but unlike them is not adultrated with color. Unbelievably full of nutrition with Vitamin A, C, E and K, plus Calcium, Folic acid and of course Iron that would make any Popeye fan proud, this raita is a hit with my children. No longer will you have to coax little ones to eat their greens.

And it is so quick to make that it even surprises me at times. Another value add is that you do not lose any of the nutrition in the whole process. The garnishing is simple and will give any meal spread the appreciative highlight. I make it with samosas, pakoras and even as a chip dip.

While growing up, I remember the different kinds of raita, some with tomatoes, some with onions, and some that were sweet with fruits. This one tastes so good with plain rotis, naan or with white rice that it just might become a staple on your list. Enjoy!

Coconut Chutney

Serves 6

A South Indian staple that can be served with almost every meal. Best made with fresh coconut, this chutney is a delight to the senses.

Ingredients
1 cup Fresh Coconut, peeled and chopped in pieces
1/2 cup Chana Dal, split and roasted
1/2 tsp Salt
1/3 cup Water or as needed
1 cup Cilantro Leaves

For the tempering
2 tsp Vegetable Oil
1 tsp Chana Dal, split
1 tsp Urad Dal, dehusked
1 tsp Mustard Seeds
10 Curry Leaves, Meethi Neem

Method
Blend the coconut, chana dal, salt, water and cilantro leaves into a fine paste. Transfer to a bowl.
Heat the oil in a small skillet. Add chana and urad dals and saute till light brown in color. Then add mustard seeds and curry leaves. Cook till the mustard seeds start to crackle and spread this mixture over the chutney.

Cilantro Chutney

This chutney is a staple in north India and is served with lunch, dinner and snacks. It goes very well with biryanis, kebabs, tikkis, pakoras, stuffed paranthas and main dishes. It tastes very well with papads before any meal.

Ingredients
3 cups - Cilantro Leaves
1 ½ tsp - Cumin Seeds
1 tsp - Coriander Powder
1 tsp - Salt
½ tsp - Black salt (optional)
½ cup - Water
2 tbsp - Lemon Juice (or juice of one lemon)

Method
In a blender, grind all of the above ingredients, except the lemon juice into a fine paste by adding very little water. Now add the lemon juice and stir well. Serve it at room temperature.
Lemon juice maintains it’s bright green color and gives tanginess to this chutney. It can be stored in an airtight plastic container for upto 5-6 days in a refrigerator.