Palak Raita

For 4
Ingredients:
Curd 225 gm
Spinach 115gm
Salt to taste

For tempering :
Cumin ½ tsp
Mustard ½ tsp
Fenugreek ½ tsp
Whole red chillies 2 or 3
Oil 15 ml

Method :
1. Pick and wash spinach.
2. Beat curds and mix with steamed spinach and chopped green chillies. Add salt.
3. Heat oil. Add red chillies, mustard, cunin and fenugreek. When seeds crackle pour over spinach and curds mixture. Mix well.

Til Rice

For 4 persons

Ingredients :
Rice - 500 gm
Gingelly Seeds - 115 gm
Red Chillies - 5 gm
Split black gram - 15 gm
Asafoetida - a pinch
Sat – to taste
Fat - 115 gm
Curry leaves - 1 spring
Cashew nuts - 15 gm
Lime - ½

Method:

1. Boil the rice.

2. Heat fat and fry the cashew nuts to a golden brown. Remove and drain. Fry curry leaves. Remove.

3. In the same fat, fry cleaned gingelly seeds, red chillies, asafetida and split black gram.

4. Remove and grind to a powder.

5. Mix the powdered masala, fried cashewnuts, salt, lime juice and chopped curry leaves with rice.