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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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Dragon Cauliflower

 




Golden, Crispy Cauliflower Nuggets in a spicy sweet sauce. This Asian inspired Indo-Chinese dish can be served as an appetizer or side dish with fried rice or noodles.


INGREDIENTS

1 Head Of Cauliflower, Cut Into Florets

1 Large Onion, Cubed

8-10 Cloves Of Garlic, Julienned

2 Inch Ginger, Julienned

2 Dry Red Chillies

10 Cashew Nuts , Halved

 2-3 tbs Oil

Oil For Deep Frying

Spring Onions For Garnish

Salt To Taste

 For The Sauce

3 tbs Schezwan Sauce

2 tbs Tomato Ketchup

1 tbs Sweet Chilly Sauce

2 tbs Red Chilly Sauce

1tbs Soya Sauce

For The Batter

1 Egg

1/2 Cup Cornflour

1/4 Cup Maida

2 tsp Schezwan Sauce

Water As Required

Salt To Taste

METHOD

  • Soak the cauliflower florets in boiling water and salt for half an hour. Drain and set aside.
  • Whisk the egg in a bowl and add the cornflour, maida, Schezwan sauce and salt to taste.
  • Add sufficient water to form a smooth, lump free batter.
  • Do not make it too thick or too runny.
  • Dip the cauliflower florets in the batter and deep fry till golden brown and crisp.
  • In a small bowl combine all the sauces, add 1/4 cup of water and mix well.
  • Heat oil in a Wok and add the red chillies and cashew nuts and fry till lightly browned. Add in the ginger and garlic and fry till aromatic.
  • Add the onions and fry on high flame till they just start to change colour. 
  • Now add the fried cauliflower and the mixed sauces.
  • Mix well till the sauce has coated all the cauliflower. Check for seasoning. Be careful while adding salt as the sauces already have some amount of salt.
  • Garnish with chopped Spring Onions.

NOTES

  • I have not used any food colouring for this recipe. However if you want the dish to look fiery red like in the restaurant, feel free to use some red food colour.
  • Those of you who do not eat egg can substitute the egg in the batter with 1/2 tsp of baking soda.

 

Crispy Fried Cauliflower


 

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