Fresh Spinach Raita With Ginger Lime Pickle Recipes

GINGERY QUICK PICKLES

Gingery Quick Pickles image

Fresh ginger and lime team up with mildly flavored rice wine vinegar to form a no-cook brine that packs big flavor into everyday cucumbers. Justin Chapple recommends unseasoned rice vinegar so you can control the sweetness. If you can only find seasoned rice vinegar, simply omit the sugar called for in the recipe.

Provided by Justin Chapple

Categories side-dish

Time 6h10m

Yield 1 quart

Number Of Ingredients 8

Ingredients

12 to 14 ounces Persian, kirby or English cucumbers, cut into spears (see Cook's Note)
One 2-inch knob fresh ginger, peeled and sliced
1/2 lime, thinly sliced
1 1/4 cups unseasoned rice wine vinegar
3/4 cup water
1 1/2 tablespoons kosher salt
1 tablespoon sugar
1 1/2 teaspoons coriander seeds, lightly crushed

Steps:

Stuff the cucumbers, ginger and lime into a 1-quart glass or plastic jar with a tight-fitting lid.
In another 1-quart jar, combine the vinegar, water, salt, sugar and coriander. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.

STEAMED SPINACH AND PICKLED GINGER SALAD

Steamed Spinach and Pickled Ginger Salad image

Ainsley says that this recipe is inspired by Japan and that it goes well with fried or oily dishes as it's clean and fresh tasting. Cooking time is cooling time.

Provided by Luschka

Categories Spinach

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

350 g spinach leaves
1 tablespoon pickled ginger
2 tablespoons soy sauce
1 tablespoon sesame seeds

Steps:

Wash the spinach well, then cram into a large pan, cover with a tight fitting lid and cook for 5 minutes, stirring occasionally until evenly wilted.
Meanwhile, roughly chop the pickled ginger. Drain the spinach well and while warm, stir through the pickled ginger and soy sauce. Allow to cool completely, and then chill for at least an hour or so.
Toast the sesame seeds in a frying-pan until golden brown then remove from the heat. To serve, heap the spinach into towers and scatter over the toasted sesame seeds.

SAUTéED SPINACH RAITA

Sautéed Spinach Raita image

Number Of Ingredients 12

Ingredients

1 teaspoon dry-roasted and coarsely ground cumin seeds
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1 teaspoon sesame seeds, dry-roatsed
__Dry-Roasting Nuts and Seeds ..........Click the Edit tab and select this entry to learn more.
1 tablespoon vegetable oil
1 tablespoon peeled minced fresh ginger
1 teaspoon minced fresh garlic
8 to 10 ounces fresh spinach (1 small bunch), trimmed of roots only, washed and finely chopped
3 cups nonfat plain yogurt, whisked until smooth
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1/4 cup , roasted peanut, , coarsely chopped

Steps:

1. Prepare the cumin and sesame seeds. Then heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the ginger and garlic, stirring, until golden, about 1 minute. Add the spinach and cook, stirring, until completely wilted and slightly golden, 3 to 5 minutes. Set aside to cool.2. Place the yogurt in a serving bowl. Add the salt, then mix in the cooled spinach, plus any juices that may have accumulated. 3. Lightly swirl in the cumin and sesame seeds, and the black pepper, with parts of them visible as a garnish. Sprinkle the peanuts on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MANGO RAITA WITH FRESH GINGER

Mango Raita with Fresh Ginger image

Number Of Ingredients 7

Ingredients

2 large soft ripe mangos
2 cups nonfat plain yogurt whisked until smooth
1 tablespoon peeled fresh minced ginger
1 tablespoon fresh lemon juice
1 fresh green chili pepper, such as serrano, minced with seeds
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Steps:

1. Cut or peel off the skin of the mangoes, then cut around the seed to make 2 cheeks of the flesh. Cut this fruit and the other fruit left near the seed into 1/2-inch pieces. Place three-quarters of the pieces in a shallow serving dish. Coarsely mash the remaining quarter with a fork to make a textured, chunky sauce, and set the sauce aside.2. To the mango chunks, add the yogurt, ginger, lemon juice, green chili pepper, salt, and black pepper, and mix gently. Drizzle the mango sauce on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CRUSHED LEMON PICKLE RAITA

Crushed Lemon Pickle Raita image

Number Of Ingredients 3

Ingredients

1 tablespoon Crushed Lemon and Fresh Red Chili Pepper Pickle
3 cups nonfat plain yogurt, whisked until smooth
2 to 3 tablespoons snipped chives

Steps:

1. Prepare the pickle. Then place the yogurt in a serving bowl and mix in the lemon pickle. Add salt and pepper, if needed.2. Add the chives and swirl lightly to mix, with some of them visible as a garnish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

FRESH SPINACH RAITA WITH GINGER-LIME PICKLE

Fresh Spinach Raita with Ginger-Lime Pickle image

Number Of Ingredients 7

Ingredients

1 tablespoon Minced Ginger-Lime Pickle
1 teaspoon dry-roasted and coarsely ground cumin seeds
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
2 1/2 cups nonfat plain yogurt, whisked until smooth
8 to 10 ounces fresh spinach (1 small bunch), trimmed of roots only, washed and finely chopped
1/3 teaspoon salt, or to taste
1/3 teaspoon freshly ground black pepper, or to taste

Steps:

Prepare the ginger-lime pickle in advance. Prepare the cumin seeds. Then place the yogurt in a serving bowl. Add the spinach, ginger-lime pickle, salt, and black pepper, and stir to a mix. Lightly swirl in the cumin seeds, with parts of them visible as a garnish, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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