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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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Lemon Cheesecake

 



What did I do when life gave me lemons?? Well, I made cheesecake!!! 

This lemon cheesecake is creamy, yet so light. The filling is a baked NewYork style cheesecake with a mild lemony flavor. But the actual punch comes from the lemon curd, which is a silky smooth custard that is both sweet and tangy. 

 So if you are someone who loves the tanginess of lemons, Then you must definitely try this recipe.



INGREDIENTS

For the crust

300 gms digestive biscuits

100 gms salted butter at room temperature

For the filling

360 gms cream cheese

240ml fresh cream

3tbs maida

4 eggs

1tbs lemon zest

8tbs lemon juice

1 cup sugar

For the lemon curd

6 egg yolks

2/3 cup sugar

5tbs butter 

1tbs lemon zest

6-8 tbs lemon juice

1/4th tsp vanilla essence

METHOD

  • Preheat oven to 180c.
  • Line a 9" springform pan with parchment paper.
  • In a food processor, add the biscuits and blend. Do not turn it into fine powder.
  • Add the butter and blend again. You will now get a crumb consistency.
  • Empty the contents into the baking Pan and spread the crumbs evenly onto the entire base and compress it with your fingers and palm.
  • Bake this for 10-15 minutes. Take it out and cool.
  • Reduce the oven temperature to 160c
  • Now cover the base of the baking pan with aluminum foil and keep aside.
  • To prepare the filling, mix the cream cheese, cream, sugar and maida till smooth in the food processor.
  • Add the lemon juice and zest.
  • Make sure to mix on low speed so that you do not incorporate a lot of air.
  • Add the eggs one at a time and mix.
  • Pour this mixture over the baked biscuit base.
  • Place this baking pan in a water bath and place in the oven.
  • Bake for an hour at 160c.
  • After an hour, turn off the oven and leave the cake inside for 15minutes. DO NOT OPEN the oven door at this point.
  • After 15 minutes open the oven door and let the cake cool for another 20 minutes .
  • Take out the cake from the water bath and let it cool further for 15 minutes.
  • Place the cake in the fridge for 4-6 hours before you de-mould.
  • To make the lemon curd, add all the ingredients into a bowl and place it over a pot of hot water. This process is called double boiling.
  • But make sure that the water isn't too hot or boiling, else the mixture will curdle.
  • Whisk continuously till the mixture thickens.
  • Cool the lemon curd and refrigerate it.
  • Once the cake is completely cooled take it out of the springform pan and top it with the lemon curd.
  • Garnish with whipped cream and lemon wedges.

The baked crust

Cheesecake mixture placed in water bath, 
All set to be baked!!

Baked and cooled cheesecake



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