Crushed Lemon Pickle Raita Recipes

Steps:

• Quarter lemons, remove all seeds.
• Put sugar and lemon pieces in a small grinder.
• Run in short spurts, till lemons are crushed in coarse pieces.
• Remove into a clean dry glass bowl or wide mouthed jar.
• Add all other ingredients.
• Mix well with a wooden ladle or fork.
• Tie mouth with a clean dry muslin cloth.
• Keep each day in hot sunlight, each day for at least 4-5 days.
• Check to see is sugar has melted completely.
• Close lid tightly, and store in cool, dry place.
• Never use a wet spoon to remove pickle, to make it last.

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.

Steps:

• Preheat the oven to 350°. In a small dry skillet, toast the coriander, cumin and fennel seeds over moderate heat until golden and fragrant, about 3 minutes. Transfer to a spice grinder and let cool. Grind the seeds to a fine powder.
• Spread the shredded cucumber on several layers of paper towel and blot dry with more paper towels. Transfer the cucumber to a bowl and stir in the yogurt, lemon zest, garlic, cayenne and 1 teaspoon of the spice mixture; season the raita with salt and pepper.
• Brush the chicken with 2 tablespoons of the olive oil and season with salt and pepper. Sprinkle the remaining spice mixture all over the breasts. Heat 2 large ovenproof skillets over moderately high heat and add 1 tablespoon of olive oil to each. Add 3 of the breasts to each skillet, skin side down, and cook until golden, about 4 minutes. Turn the breasts and continue cooking for another 3 minutes. Transfer the skillets to the oven and bake the chicken for about 8 minutes, or until just cooked through. Serve the chicken warm, with the raita.