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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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Maki Sushi


 Making Sushi at home is really easy and so much fun. You can experiment with your favourite ingredients and create your own customised Sushi roll.

 I have made two types of rolls. One with Tempura Prawn and spicy Sriracha Mayo and the other with Crab Sticks and Wasabi Mayo. These days all the ingredients are readily available online and in supermarkets, Hence making Sushi at home isn't too difficult.


INGREDIENTS

To make two rolls

1 Cup Sushi Rice

1/2 Cup Rice Vinegar

2 tbs Sugar

1 tsp Salt

2 Sheets of Nori

6 Spring Onion Leaves

4 Sticks of Cucumber

For the Tempura Prawn Maki

3 Large Prawns, peeled and de-veined

1 tbs Mayonnaise (original with egg)**

2 tbs Sriracha Sauce

1 tbs All Purpose Flour (maida)

4-5 tbs Cold Water

Pinch of Baking Soda

Salt to taste

Oil for deep frying

For the Crab Maki

2 Crab Sticks

1/2 tsp Wasabi

1 tbs Mayonnaise (original with egg)**

To serve

3-4 tbs Good Quality Soya Sauce

1 tsp Wasabi

Cooked Sushi Rice Mixed With Rice Vinegar, Sugar & Salt

Spring Onion Leaves, Cucumber Sticks, Prawn Tempura & Crab Sticks

Sushi Rice, Wasabi Mayo, Sriracha Mayo, Wasabi, Soya Sauce,Crab Sticks, Prawn Tempura, Cucumber Sticks, spring onions & Nori on a Bamboo Mat.


METHOD

  • Cook the Sushi Rice according to the packet instructions.
  • Transfer it to a glass or wooden bowl.
  • In a bowl combine the vineger, sugar and salt till the sugar has completely dissolved.
  • Pour this into the cooked rice and mix with a wooden spoon.
  • In a small bowl combine the flour, water, baking soda and salt to form a thin batter for the Tempura.
  • Dip the Prawns in the batter and deep fry till light brown and crisp on the outside.
  • Place the Nori rough side up, on the bamboo mat.
  • Spread an even layer of rice, leaving a 1cm margin on the side away from you.
  • Place the Cucumber, Spring Onion Leaves and Tempura Prawns on the centre of the sheet.
  • Apply the Sriracha Mayo evenly on the rice and roll with the help of the bamboo mat.
  • When making the Crab Maki, place the Crab Sticks after placing the Cucumber and Spring Onion and spread the Wasabi Mayo on the rice and then roll.
  • Cut the roll into 6-8 even slices using a sharp knife.
  • Serve with a side of Wasabi and Soya Sauce.




**NOTES : Here's the link to my easy Homemade Mayonnaise http://www.myculinarydiaries.com/2020/08/homemade-mayonnaise.html?m=1

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