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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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Purple Cabbage and Basil Salad


 This Asian inspired salad is so colorful & light. It gets its crunch from the cabbage and the Basil gives it a nice freshness. The dressing for this salad is a simple vinaigrette that is made with the most basic ingredients.

The salad tastes amazing on its own, but you could also serve it as a side with some grilled vegetables, seafood or chicken. 


INGREDIENTS

1 Cup Shredded Purple Cabbage 

1 Carrot, Julienned

1 Cucumber, Julienned

1 Onion, Sliced

5-6 Fresh Basil Leaves, Roughly Chopped

For The Vinaigrette

Juice of 1 Lime

2 tbs Olive Oil

1/4 tsp Pepper Powder

1 tsp Honey

Salt to taste


METHOD

  • In a small bowl whisk together all the ingredients for the vinaigrette and set aside.
  • In a larger bowl add all the cut vegetables and toss.
  • Pour the dressing just before serving.




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