Skip to main content

Featured

MANGALOREAN BEEF SUKKA

This Beef Sukka is a traditional Mangalorean Catholic style recipe. The recipe is adapted from the Chicken and Mutton Sukka preparations that are native to the coastal regions of Mangalore, Udupi and Kundapur. It is a semi-dry dish made with ground roasted spices and freshly grated coconut. The dish goes perfectly well with Neer dosas and boiled rice.   INGREDIENTS 1 Kg Boneless Beef  (Preferably with Little Fat)  1 Medium Sized Onion, Sliced 5-6 Cloves of Garlic, Bruised 1" Ginger , Bruised 4 Cloves  1" Cinnamon  1/2 tsp Whole Peppercorns   2 tbs vinegar  200 gms Grated Coconut For Tempering 2 tbs Ghee  2 Sliced Onions  2 Sprigs of Curry Leaves Salt to Taste For The Masala Paste   10- 12 Byadgi Chillies 3-4 Round Chillies  2 tbs Coriander Seeds 1 tsp Cumin Seeds  1 tsp Whole Peppercorns  1/4 tsp Fenugreek Seeds 1" Cinnamon 4-5 Cloves  1/2 tsp Tumeric Powder  Marble Sized Ball of Tamarind METHOD Clean and cu...
Post a Comment
Read more
Labels

Appam

 

INGREDIENTS

1cup brown rice ( par boiled rice /matta rice)

2cups white rice / dosa rice

1cup cooked brown rice

1cup grated coconut

3-4 tbs sugar

1tsp instant yeast

1tsp salt

water to grind


METHOD

1. Wash and soak the brown and white rice in seperate vessels overnight or for atleast 6hours.

2. In a small bowl take the yeast and sugar, add 1/4 cup of warm water and set aside so the yeast activates. 

3. Meanwhile grind the soaked rice with coconut, salt  and the cooked brown rice. Grind to a smooth paste adding sufficient water.

4. The batter shouldn't be too thick or too runny. It should be that of dosa batter consistency. 

5. Pour the batter into a large vessel and combine the yeast mixture. Cover and keep in a warm place. 

6.  Since i have used instant yeast , the batter will take only about an hour to rise. 

 7. To fry the appams, use an appam pan. 

8. Heat the pan well , add a few drops of oil and wipe it off with a kitchen towel. 

9. Now lower the flame and pour a ladle full of batter onto the cente of the pan and swirl the pan with both your hands so that batter spreads evenly onto the sides of the pan. 

10. Now increase the flame and brush some oil on the edges of the appam. cover and cook on low flame for about 2mins.

11. Once the centre of the appam has cooked, increase the flame till the edges are golden brown and crisp.

12. Serve them hot with some chutney or enjoy them with some traditional mangalorean roce kadi or with some kerala style beef/ chicken stew.




Labels:

Comments

  1. SaritaAugust 16, 2020 at 8:29 PM

    Tried this appam recipe and I must say it was an instant hit . Thank you for sharing .

    ReplyDelete

Post a Comment

Popular Posts