The Basics of Cooking Polynesian Dishes With Coconut

If you visit Hawaii, or indeed any Polynesian island, you are sure to notice that coconut finds its way into many dishes. In fact, coconut composes up to half of the typical diet in some areas of Polynesia. This fruit grows on the ubiquitous palm tree, which can be spotted on nearly every island in this area of the world. It is grown both for decoration and for its many delicious uses in both sweet and savory dishes. If you're planning a luau party or simply love the delicious flavors of Hawaii, start cooking with fresh coconut.

Nearly every part of the coconut fruit has some culinary use. The white fleshy part, or meat, is used in a wide range of traditional Polynesian dishes. The coconut water, found in the central cavity of the coconut, is a highly nutritious and refreshing drink. When grated coconut meat is processed with water or milk, the result is coconut milk or coconut cream. This can be further processed into coconut oil. The oil of the coconut is frequently used for cooking (especially frying at high temperatures), making margarine, and even in beauty products.

Coconut can be found in a wide variety of dishes originating from Polynesia. For example, grated coconut can be added to soups or stews, or sprinkled on top of cakes and other desserts. Coconut cream can be used as a thickener, though its most well-known use is in the pina colada, a tropical drink made with rum and pineapple.

In Tahiti, one of the most popular dishes is Poisson Cru, a mixture of raw fish marinated in lime juice and coconut milk. Another popular meat dish using coconut is Papaya Chicken, a mixture of coconut milk, papaya, and chicken. Mahi, a flaky white fish, is one of the most popular seafood dishes in Hawaii, and it is used in numerous recipes using coconut milk. For dessert, try Faraoa coco (coconut bread) or Poe, a taro root pudding flavored with banana, vanilla, or papaya and topped with coconut milk.

If you want to start using fresh coconut in your cooking, you might be unsure where to begin, as it's not found in many American dishes. The thick outer shell makes coconuts somewhat tricky to open. While monkeys open them by throwing them at rocks, the best way is to use an ice pick or screwdriver to pierce the eyes, which allows you to drain the liquid. Then, cook the coconut in the oven for about twenty minutes, followed by wrapping it in a towel and hitting it with a hammer to get it to open.

If your Polynesian recipe calls for grated coconut, one coconut produces between three and four cups of grated flesh, which can be stored in the refrigerator for a few days before use. If it's coconut milk you're after, mix a cups of loosely packed, grated coconut with a cup and a half of water from the coconut, found in the central cavity. Then heat it and strain it to produce coconut milk for your recipe. This process can also be done with a blender. The finished coconut milk can be used in a variety of both sweet and savory dishes at your next tiki party.

Indian Recipes - The Basics to Remember

Have you gone to a restaurant that serves Indian food? If your answer is yes, then you would agree when I say that once you enter the place, you encounter those delicious smelling spices, which in one way or another seems to touch the roof of your mouth, creating an urge to taste the food. Do you want to try having them on your home? Well, if you do, you must first learn the basics of what an Indian recipe usually is.

First of all, what are the essentials when you want to follow an Indian recipe? One is cardamom pods. This is a ginger root which brings good aroma and adds a spicy-sweet flavor taste to the food you are going to prepare. Chili peppers are another. There are a variety of chilies out there and you'll have to learn what exactly is used in Indian food. Nevertheless, you can go with the most commonly used type of chili, which is called the bird's eye, to be safe. Third are cumin seeds. Similar with the first ones mentioned, these seeds are used as spices that adds a warm flavor and a pungent aroma. Garam masala, the fourth one, is a mixture of ground spices.

Usually, cumin, coriander, cardamom, black pepper and cinnamon are the contents of this mixture. Fifth is mustard seeds which has three varieties: black mustard (spicy and hot), brown mustard (less hot), and yellow or white mustard (least piquant but more pungent). Last is turmeric. It is a spice that comes from a ginger root and is usually sold in powder form. This Indian recipe essential brings a lot of health benefits such as improving your heart condition, preventing and healing heart damages, reduce joint swelling, and reduce your chances of having Alzheimer's disease.

Now, from the essentials of Indian cooking, let us go to the each region. An Indian recipe from the north will most likely use flatbreads such as parathas and chappatis. Lentils, vegetables, and yogurt-based marinades are also common. For West recipes, pickles and preserves are common. In the East, combinations of rice and fish are considered as staple food.

As for the key ingredients, here are a few of the things you would be encountering when following an Indian recipe:

* Ghee. This is a form of butter that is used as "cooking oil" but this is not a very healthy option. If you want something healthier, you can go with vegetable oil.

* Coconut. Grated or ground, coconut is commonly used specially in Southern Indian dishes.

* Atta. This is used as a base in making breads.

So there you have it. The different essentials and key ingredients used in Indian recipes have been given. Remember, to make the most out of the Indian recipe you have, follow the procedure properly and use the best ingredients you can find.