Yogurt With Green Papaya And Coconut Recipes

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.

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.

Steps:

• Whisk coconut milk in a large, heavy saucepan until smooth. Sprinkle agar-agar flakes on top. Let sit, undisturbed, until flakes are rehydrated, about 5 minutes.
• Heat the milk gently over medium-low heat, stirring constantly, until a thermometer inserted into the center reads 180 degrees F (82 degrees C). Reduce heat to low and cook, stirring occasionally, until agar-agar is fully dissolved, about 5 minutes.
• Remove the saucepan from the stovetop. Let milk cool, stirring occasionally, until it reaches 115 degrees F (46 degrees C). Speed up the cooling process by placing the saucepan in an ice water bath; stir continually until it reaches the correct temperature.
• Open the probiotic capsules and sprinkle the powder over the milk. Discard capsules. Stir in sugar until dissolved.
• Transfer the yogurt mixture to sterilized glass jars and cover with lids, or leave in the saucepan and cover. Let sit in a warm place, about 110 degrees F (43 degrees C), until thickened to desired consistency, 12 to 24 hours.
• Chill yogurt in the refrigerator until set, 4 to 6 hours.