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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...
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Conchigli in cheesy garlic sauce



 Deliciously comforting cheesy sauce infused with garlic makes for a perfect midweek dinner. The best thing about this dish is that it will take you just half an hour to prepare.

I have used Conchigli (shell shaped pasta), but you can use any pasta that you have. I have added bell peppers, mushroom and chicken. If you prefer a vegetarian version, you could substitute the chicken with tofu or paneer and the chicken stock  with vegetable stock. 


Prep time: 10mins         Cooking time: 20mins

Total time: 30mins

Serves: 5-6 

INGREDIENTS

500 gms Conchigli

200 gms Boneless chicken cubes

1 Yellow Capsicum, Diced

1 Red Capsicum, Diced

1 Green Capsicum, Diced

100 gms Mushrooms, Diced

1 Medium sized Onion, Finely Chopped

8 Cloves of Garlic, Finely Chopped

8-10 Fresh Basil Leaves Roughly Chopped or 2tsp Dried Basil

1tsp Mixed Dry Herbs

1tsp Chilli Flakes

1tsp Garlic Powder

100 ml Fresh Cream

250 gms Processed Cheese, Grated

2  tbs Garlic Cheese Spread

250 ml Chicken Stock

2 tbs Butter

3-4 tsp Olive Oil

Salt to taste


METHOD

  • Cook the pasta according to the packet instructions.
  • Make sure that the pasta is al dente. Do not over cook.
  • In a pan heat a teaspoon of olive oil and fry the chicken till browned on all sides and set aside.
  • In the same pan heat another teaspoon of olive oil and fry the vegetables. Lightly season with salt, mixed herbs and Chilli flakes.
  • In another vessel heat the butter along with 2 teaspoons of olive oil.
  • Add the garlic and fry till aromatic.
  • Add in the chopped onions and fry till translucent.
  • Next add the chicken stock, garlic powder and bring to a boil.
  • Stir in the cream, grated cheese and cheese spread.
  • Now add the fried chicken and vegetables.
  • Check for seasoning, adjust as required.
  • Add the cooked pasta and the Basil leaves to the sauce and mix well.
  • Do not worry if the sauce is too thin. It will thicken as it cools.
  • Let the pasta sit for atleast 5-10mins before serving.

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