Fresh Spinach Raita With Ginger Lime Pickle Recipes

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.

GINGER AND SCALLION RAITA

Steps:

• In a serving bowl, mix together the yogurt, ginger, scallions, sugar, and salt. Garnish with paprika and mint, 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.

STIR-FRIED SPINACH WITH GINGER AND GARLIC

Steps:

• Wash spinach well, discarding coarse stems, and drain in a colander. In a wok or large heavy skillet heat oil over moderately high heat until very hot but not smoking and stir-fry gingerroot and garlic until fragrant, 10 to 15 seconds. Add spinach and stir-fry until wilted, about 1 minute. Season spinach with salt and pepper.

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.

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.