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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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Chilly garlic fried rice

 


This fried rice is so simple and quick to make. Made using minimal ingredients, yet packed with so much flavour. Serve this rice with any Indo-Chinese or Indian gravies


INGREDIENTS

250 gms Short Grain Rice, Cooked & Chilled

10-12 Cloves Of Garlic, Roughly Chopped

4-5 Dry Red Chillies, Roughly Cut

2 Star Anise

Chicken/ Vegetable Stock Cube (Either 1 Large or 4 

Small Cubes)

1 tbs Vinegar

Salt To Taste

4-5 tbs Oil


METHOD

  • Heat oil in a Wok and add the Star Anise.
  • Add in the Garlic and fry till lightly browned.
  • Add the chopped red chillies and fry for a minute or two. Be careful not to burn the Chillies.
  • Powder the stock cubes and add it to the wok.
  • Now add the cooked rice and vinegar.
  • Gently mix till well combined.
  • Check for seasoning. Add salt if required.
  • Serve hot.



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