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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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Homemade Mayonnaise

 


INGREDIENTS:
2 eggs
1/2 cup olive oil / sunflower oil ( approximately 150ml)
1 tsp English mustard 
1 tsp salt
2 tsp sugar
2 tsp vinegar
1-2 cloves of garlic

Steps:


Add the eggs, mustard paste, salt, sugar, vinegar and garlic into the mixie and blend till all ingredients have mixed well. (do NOT add oil here)
Add 1/3rd the oil and blend on high speed for about a minute. (do NOT add all the oil at once)
Then add a little bit more oil and blend for 1 more minute. Now you will start to see the mayonnaise thicken.
Finally add the rest of the oil and blend again for 1 minute.
Pour the mayo into a bowl and refrigerate for about an hour before you use.
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