Indian Cooking in the Oven: Coconut Beef | Twin Civet | Skillshare

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Indian Cooking in the Oven: Coconut Beef

teacher avatar Twin Civet

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

4 Lessons (16m)
    • 1. Introduction to Cooking Indian Food in the Oven

      3:14
    • 2. Coconut Beef: Ingredients

      3:19
    • 3. Coconut Beef: Preparing the Flavors

      4:38
    • 4. Coconut Beef: Adding the Main Ingredients

      4:27
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About This Class

Do you like Indian food, but have no clue how to cook it? Have you cooked Indian food, but wished you could do it without standing over a stove top during and cleaning up the splatters after cooking? Are you a baker who is looking to venture into new recipes to try in your oven? Are you having large house party soon, and are looking to impress your guests? If you answered yes to any of these questions, you have come to the right place. In these classes, I will show you step by step the recipes I have invented to make delicious Indian food in the conventional oven. Yes, you read that right: in the conventional oven!

In contrast with the traditional method of cooking Indian food on the stove top, the unconventional, oven-based recipes I have created offer a number of advantages without compromising the taste or nutritional content. First, with an oven, you can set the temperature and timer, and walk away to do something else. This makes my recipes very time-efficient for you, if you are a busy person, like parent, professional, or university student.  Second, the oven keeps contained the splatters of oils, a common nuisance while cooking Indian food. As a result, you have fewer cleanups to do after cooking. The oven even keeps the odors of Indian cooking better contained, helping to protect your house,  apartment, or clothes from unwelcome smells afterword. Third, ovens cook food more evenly than a stove top, with less hot spots and risk of burning. This means that the amount of stirring needed for these recipes is minimal, which in turn means that you can cook large amounts of food with less effort than on a stove top. Finally, all of my recipes use the same temperature of 400F, allowing you to use energy efficiently to make multiple dishes in parallel, as your oven space allows. These last two advantages make my recipes ideal for entertaining your guests.

Additionally, these recipes incorporate pre-cut ingredients, frozen or canned, whenever possible, making them easy for anyone to cook without compromising nutritional value. The videos I have made use an overhead Tasty-style recording, offering a clear unobstructed view of all preparations. The audio provides detailed descriptions of each step. PDF versions of all recipes are available as downloadable resources through this course.

The recipes in this course are a result of over a decade of experimentation and research that I started when I was a busy student and researcher in graduate school looking for inexpensive, efficient, hassle-free ways to cook Indian food in large batches, for myself and for occasional parties I hosted. Now, as a busy engineer, husband, and father of two children, I regularly use these recipes. I hope you will find them as helpful, convenient, and delicious as my family does.

Meet Your Teacher

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Twin Civet

Teacher

I was a very curious kid growing up in India, often tinkering with everything from kitchen utensils to my dad's motorcycle. I have always loved creating or building things, especially new things that didn't exist before. So, when I started to cook my own food as a graduate student in the US, I began using my kitchen as an outlet for creativity. I started viewing cooking with the same inventive mindset as I viewed my graduate research, except that in cooking, I had the added benefit of being able to eat my creation!

It's this inventive mindset that equipped me to rethink the way I cooked Indian food. As a busy student and researcher who liked to cook in bulk and host occasional parties, I started experimenting with various techniques for coo... See full profile

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Transcripts

1. Introduction to Cooking Indian Food in the Oven: welcome to my course on Indian cooking in the oven. Unique recipes anywhere can bake in these classes. I will show you step by step, the recipes I have invented to make delicious Indian food in the conventional oven. Yes, you heard that right in the conventional oven. In contrast with the traditional method of cooking Indian food of the stuff top new carbon based recipes I have greeted offer a number of advantages without compromising the taste or nutritional content. First, with an oven, you can set the temperature and timer and walk away to do something else. This makes my recipes very time efficient for you if you're a busy person like parent, professional or university student. Second, the oven keeps contained splatters of oils, a common nuisance while cooking Indian food. As a result, you have fewer cleanups to do after cooking in the oven. Even keeps the smells of Indian cooking better contained, helping to protect your house apartment or close from unwelcome smells afterward. Third, Alvin's cook food more evenly than a stuff top. Fewer hot spots and risk of burning. This means that the amount of stirring needed for these recipes is minimal, which in turn means that you can cook large amounts of food with less effort than on a stump top. Finally, all of my recipes used the same temperature 400 degree Fahrenheit, allowing you to use energy efficiently to make multiple dishes and parallel as your oven space allows. These last two advantages make my recipes ideal for entertaining your guests. Additionally, thes recipes incorporate pre cut ingredients frozen or canned whenever possible, making them easy for anyone to cook videos. I have made using overhead tasty style recording, offering a clear, unobstructed view of all preparations. The audio provides detailed descriptions of each step. PdF portions of all recipes available as a downloadable resource is through this course. Recipes in this course are a result off over 10 years of experimentation and research that I started when I was a busy student and researcher in graduate school, looking for inexpensive, efficient, hassle free ways to cook Indian food in large batches for myself and for occasional parties , I hosted. Now, as a busy engineer, husband and father of two Children, I regularly used these recipes. I hope you will find a ass helpful, convenient and delicious, as my family does 2. Coconut Beef: Ingredients: three medium sized red onions 3/4 cup coconut oil two cups frozen sliced coconut an ingredient you can get from most Indian stores six sprigs of curry leaves an herb that you can purchase from most Indian stores. Curry leaves. It's a key ingredient in this recipe, and we will use a lot of it. Two teaspoons of vinegar to balance out the fat in the dish. With this our taste as well as to tenderize the meat. Three tablespoons of ginger paste, three tablespoons of garlic paste £3 of beef to be cut into half into pieces I recommend getting Angus beef steaks as I'm showing here. The more marble, the meat, the better. Good marbling means fattest, dispersed evenly throughout the meat, ensuring a delicious and consistent flavor. Three tablespoons of meat masala, as you may have learned from other radios in this course, masala refers to a mix of Indian spices. The specific meet masala that I'm using in this video is the one made by Sean Food Industries. This Massara is one of my favorites for making me dishes. You can find this masala in Indian grocery stores under the name Shawn. Meet Masala You can also find Sean meet masala at online retail stores such as Amazon and eBay. Before I proceed, I must add as a disclaimer that discourses neither affiliated with nor endorsed by shine food industries. The next ingredient is half teaspoon turmeric powder, half teaspoon red chili powder, quarter teaspoon black pepper powder, two tablespoons coriander powder and finally one teaspoon salt. 3. Coconut Beef: Preparing the Flavors: Preheat the oven to 400 degrees. While the oven is heating up, peel and slice the onions. Next. Taken nine by 13 inch baking pan. Makes the onion slices and coconut oil in it, making sure that all the onion slices are drenched in oil. Spread the slices evenly across the pan. Bake, uncovered, for about 15 minutes. While the only anus baking cut the meat into half inch cubes to make this cutting easier and faster. I like to first cut the steaks into strips about half into wide. I then cut several strips at a time to make meat cubes approximately half a niche incise. Also, while the onion slices air baking, take a small bowl and add all the spice powders in it. That is meat masala, turmeric powder, red chili powder, black pepper powder and coriander powder. Mix well to make a uniform spice blend. Once the onion slices are baked, take them out and mix the frozen coconut slices into it. Spread the mixture evenly across the pan. Bake, uncovered for 15 minutes. Once the onion coconut mixture is baked, take it out and immediately Sprinkle over it. The spice blend you made stir well right away. While the oily mixture and pan are still hot, timing is important here as we want to spice powders to slightly frying the oil to release some off their flavors into the mixture. 4. Coconut Beef: Adding the Main Ingredients: Now it's time to add the remaining ingredients into the pan. First, add the meat cubes you have prepared, then add vinegar as evenly s you can over the meat. Sprinkle the salt, add garlic paste and ginger paste. Separate the curry leaves from their stems, as I'm showing here, and add the leaves into the pan. Here I'm separating the leaves, three sprigs at a time. I would recommend that you do this one spring at a time. If it's your first time working with curry leaves, mix all the ingredients really well and spread the mixture evenly across the pan. Cover the pan with aluminum foil. Bake covered for 30 minutes to heat up the contents well. Take the pan out, uncover it and stir well. No bake uncovered for 45 minutes. Take the pan out and stir well. You can see that the dishes getting drier, but there's still plenty of liquid in it. Our goal is to get a fairly dry dish. Bake uncovered again for another 45 minutes. Take the pan out stairwell one more time and you're done. The result is a delicious meat dish that you can enjoy with rice and plain yogurt. It's a perfect meat entree to have with rice and a vegetarian side dish.