The week starts here and with that - the healthy eating plans get on track. Why is it so difficult to keep up with eating healthy during weekends? Though we did not overeat, we indulged in high calories. We had Kheema naan, lamb vindaloo, and tandoor platter on one night and Hyderabadi Chicken Biryani last night. And no workout or walking.
This morning, after the usual Sunday chores, I sat and re-read my goals and took the effort to read the PeaceMindBody community discussion and downloaded all the plans. It is not something to do for a certain period, it is something I have to make my lifestyle. Not be in the diet, but that is how I should be eating normally all time around the year and forever... I am not on a diet, I am on changing my lifestyle. - because, a few years ago when I had what I thought was knee pain, I went to see an ortho who examined and then scribbled on the prescription, "lifestyle modification" - I am not joking. That was what he wrote and told me to focus on losing weight and I will feel better and there is nothing wrong with my knee, it just cannot bear my weight! 😀 I followed his advice and never had to visit an ortho again in my life. But now I am scared if I am getting back there... sedentary life is so dangerous... get moving.. keep moving...
OK, all that was a reminder for me. What I intend to do going forward is to cook food even during weekends and avoid eating out which will save us some bucks and calories. and also guilt. Sometimes I wish F wasn't a foodie 😛
Today's recipe is something I am sure most of you must have made or had. You know how much I love green leafy vegetables and how I keep trying to get F also to eat them. He made it very clear that Molokhia is never to be on his plate. So this time I tried Palak/Spinach in our favourite yoghurt dip/raita and he could not even make out what is added to it. As I make parathas quite often, raita is the best option and adding Palak just adds to the nutrition.
Spinach Yoghurt Dip Recipe | Palak Raita
- 1 teaspoon oil
- ¾ teaspoon cumin seeds
- ¾ teaspoon grated or chopped ginger
- 1 to 2 green chillies, chopped finely
- 1 cup tightly packed chopped spinach leaves (washed and drained)
- ¼ teaspoon red chilli powder
- ¼ teaspoon coriander powder
- ¼ teaspoon of fennel powder (you can crush and add too)
- a pinch of turmeric powder
- a pinch of garam masala
- 1 and ½ cup whisked yoghurt
- Salt and pepper to taste
- a pinch of sumac for garnishing (optional)
- a few mint leaves or coriander leaves for garnishing (optional)
- Heat oil in a pan and add cumin seeds - wait for it to splutter
- Add the grated ginger and green chillies and saute for a while until its fragrant
- Add the drained spinach leaves and all of the spice powders
- Saute until the leaves are wilted
- Add the mixture into the bowl of yoghurt and gently mix
- Do a taste test and adjust the salt and pepper
- Garnish with mint leaves and sprinkle sumac on top
- Refrigerate and serve cold or serve at room temperature with parathas or just have it on its own as I do...
Add some extra spoonfuls of Yoghurt along with the 1 cup, because as you can see, I had gulped down a few spoonfuls while taste testing! 😛 And with the newfound love for sumac, I add it wherever possible and so have been doing it with all my salads and dips! If you do not have it, or you do not like it, you can skip that and still have a tasty dip.
More dip recipes?
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