Storm In My Kitchen

Palak Raita PALAK (Spinach) RAITA. (From Viola - AIK) 1. Wash and finely chop two cups spinach. 2. Cook uncovered on low flame until it wilts and most of the moisture dries up. Churn while still warm. 3. Add one cup fresh yoghurt, salt, one teaspoon sugar and whisk to blend well. 4. Warm two teaspoons pure ghee. Add two teaspoons each finely minced green chilies and garlic. Saute for a few seconds without burning the garlic and pour into the curd and spinach mixture. 5. Give it a good stir. Check for seasoning and serve with parathas, chapathis, kichidis, pulaos, etc.