Spinach Raita: Curd

Spinach Raita: 

Ingredients: 
Curd 2 cups
Spinach blanched and paste 1 cup 
Chaat Masala 1 tsp
Chopped onion 1 big 
Salt to taste
Sugar 2 tsp (optional)
Green chili paste 1 tsp (optional)
Method: 
Take spinach paste in one big glass bowl. 
Stir the curd with hand mixer.
Add spinach paste to curd and mix well. If curd is thick mix little milk or water.
Now add salt, Chaat Masala and green chili paste, chopped onion, sugar, and salt mix well.
Keep in refrigerator for an hour or so.
Serve spinach raita chilled.

Tip:
Curd has zero carbs, zero sugars and zero trans fats. With 20% calcium for growing bones these Cheese Curds are a healthy alternative to the junk food if you want them to avoid.
During summer 'Raita' of cucumber keeps one cool.
Curd is very helpful for heart ailments, for senile state in preventing and delaying degeneration of body, purifies blood, keeps digestive system healthy, has more Vitamin B Complex than milk.
Curd is one of the easiest remedies for treating dandruff. Simply rub curd into your hair and scalp and leave on for half an hour. Then wash and dry the hair.
Curd renders the complexion fair and lustrous. It is a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if used with rice.
Curd has high vitamin and calcium contents with protein.
Milk is not suitable for all people especially people with asthma or allergies should refrain from milk, but they can take curd to get their calcium etc.

Main course or breakfast:Spinach Oat Paratha

Spinach (Palak) Oat (optional) Paratha: 

Blanching spinach leaves:
Wash the leaves just to be sure they are totally clean. Bring a pot of water to the boil add some salt.
Tip: salt will keep vegetables color green. If you are in a hurry, boil the water in an electric water kettle, then pour the water into the pot. 
Put the spinach leaves in the pot all at once. If you have fully grown leaves, boil them for about a minute to two. Immediately drain the pot. Run cold water over the leaves to cool them off fast. Drain. Take the spinach leaves in your hands and squeeze out the water as much as you can. You’ll end up with one or more ‘logs’ of spinach looking like the picture in the blog.

Ingredients:
Spinach 2 cups blanched and paste
Whole wheat flour 2 cups
1 cup oat(optional)
Chili-ginger paste 1 tsp
Salt to taste
Turmeric - 1tsp
Garam Masala ¼ tsp
Oil 2 tbsp for chapattis 
¼ tsp asafetida powder
Curd – ½ cup
Water as per required
Tip: If you want to make your Paratha soft then add curd to the dough and use warm water to make the dough.
Method: 
Take a wide mouthed container, Take blanched spinach paste and mix with 1 tbsp oil, curd, green chili- ginger-paste, turmeric, salt, Garam Masala, the whole wheat flour, oat in a large bowl to make dough.
Divide dough into 7 -8 parts & make a round balls enough to roll like chapattis. You can give it different shapes also. For Ex: Triangle, square or round. 
Roll each ball like chapattis and put on the pre-heated pan on the stove. When one side becomes brown put little ¼ tsp of oil on it, then flip on the other side and same way apply ¼ tsp of oil on it.
When both sides are done, your hot Spinach Paratha is ready. Serve them hot with Spinach Yoghurt (raita) and any pickles. 

Tip: The most common way to eat spinach is to blanch it briefly. You may lose some nutrients when you do this, but it’s more than ended up for you can eat more spinach. It’s good for eyes. 
Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is a very good source of dietary fiber, copper, protein, phosphorus, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium.