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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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Panko Breadcrumbs


 Panko Breadcrumbs is a Japanese-style crumb. Traditionally made from white bread without the crust. These crumbs are lighter and flakier than regular breadcrumbs. The panko absorbs lesser oil, hence remains crunchy for a longer period. Here is a simple recipe to make these breadcrumbs at home.


INGREDIENTS

10-15 Slices white bread


METHOD

  • Preheat your oven to 180c.
  • You will need only the white part of the bread.
  • So cut off the crust from the sides.
  • You could either put the slices of bread in a food processor and run it on low speed for a few seconds. Do not turn it into a fine powder.
  • Or you could just crumble the bread with your fingers.
  • Transfer the crumbs into a baking tray and bake for 10 minutes.
  • Do not let them brown.
  • Cool completely and transfer into an airtight container for future use.

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