Fresh Spinach Raita With Ginger Lime Pickle Recipes

GINGERY QUICK PICKLES

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

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

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.

MANGO RAITA WITH FRESH GINGER

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.

CRUSHED LEMON PICKLE RAITA

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.

FRESH SPINACH RAITA WITH GINGER-LIME PICKLE

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.