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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...

Reshmi chicken kadai


 Reshmi kadai chicken is a variation to the spicy red kadai chicken that is served at restaurants. This is a mildly spiced, silky smooth gravy with Tender pieces of chicken. The crunch from the capsicum and Onions add a nice texture to the dish.


INGREDIENTS

 1 kg chicken, Cut into medium size pieces

1 Large Onion, Cubed

1 Capsicum, Cubed

2 tbs Kasuri Methi

150 ml Fresh Cream

Juice of 1 Lime

Salt to Taste

3-4 tbs Butter/ Ghee 

Oil for Frying

For the Marinade

3 tbs Corn Flour

1 Egg, Beaten

1/2 tsp Salt

For the Masala Paste

8-10 Almonds

2 Large Onions

5 Green Chillies

1" Ginger

8-10 Cloves of Garlic

For dry powder

1/2 tsp Jeera

1 tsp Fennel Seeds

4 Cardamoms

1" Cinnamon

3-4 Cloves


METHOD

  • Clean the chicken well and drain out all the excess water.
  • Soak the almonds in warm water for half an hour.
  • In a bowl add the chicken, salt, beaten egg and cornflour and mix well.
  • Shallow fry the chicken in a pan till browned on all sides.
  • In another pan add a teaspoon of oil and fry the onions and capsicum on high flame for 2-3 minutes. Do not over cook this. The vegetables need to be crunchy.
  • Dry roast the ingredients for the dry powder and grind it to a fine powder.
  • Combine this dry masala powder with all the ingredients for the masala paste and soaked almonds, add half cup of water and grind to a smooth paste.
  • Heat butter/ ghee in a kadai and fry the ground masala paste till the oil seperates. Do not brown the masala.
  • Add a cup of water and bring to a boil.
  • Now add the fried chicken and season with salt.
  • Simmer for 10-15 minutes till the chicken is cooked.
  • Add the fresh cream, kasuri methi, lime juice and mix well.
  • Turn off the flame and add the fried onions and capsicum.
  • Serve hot with rotis, naan or chapathi.


Comments

  1. Hi Chrysl. Prepared Reshmi Kadai Chicken. The recipe turned out very very yummy. Keep posting more recipes. Next time planning to prepare Pepper Chicken. God bless you

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