Fresh Papaya With Coconut Lime Yogurt Food

FRESH PAPAYA WITH COCONUT-LIME YOGURT

Steps:

• Spread coconut evenly over bottom of a small skillet, and cook over medium heat, tossing occasionally, until just golden, about 2 minutes. Let cool completely.
• In a medium bowl, whisk together coconut, yogurt, honey, and lime juice. Slice papaya into 1-inch-thick wedges. Serve papaya with yogurt and lime wedges on the side.

YOGURT WITH GREEN PAPAYA AND COCONUT

Steps:

• 1. In a small food processor, process together the coconut, cilantro, ginger, green chili peppers, sugar, salt, and ground mustard seeds, adding about 1/4 cup of the yogurt to make a smooth paste. 2. Place the yogurt in a serving dish and very lightly mix in first the coconut paste, then the papaya, cucumber, and carrots, leaving a few vegetable showing their color through the yogurt. 3. Heat the oil in a small saucepan over medium-high heat and cook the red chili peppers and mustard seeds they should splutter on contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Add the asafoetida and paprika, then transfer the seasonings to the pachadi and stir it in, leaving some visible as garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FRESH PAPAYA AND COCONUT JAM

Steps:

• Cook slowly the papaya puree, grated fresh coconut, sugar and box of Sure Jell dry pectin for 15 minutes.
• Add the lemon juice and the grated fresh ginger and cook for another 5 minutes until it is thickened.
• Place in four sterilized pint size bottles.