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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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Pineapple pound cake

 



Traditionally a pound cake is made with a pound each of Flour, Eggs, Sugar and Butter. This cake isn't light and fluffy like other cakes. It is dense and has a tight crumb. Although the plain vanilla pound cake is delicious on its own, I have added some Pineapple Jam in the batter to make it a bit more interesting. Serve this cake with a hot cup of tea or as dessert with some ice cream.


INGREDIENTS

2 cups Maida

3/4 cup Butter, Salted (At Room Temperature)

3/4 cup Sugar

4 Eggs (At Room Temperature)

1 cup Pineapple Jam

1cup Milk (At Room Temperature)

1 tsp Pineapple Essence

1 tsp Baking Powder

3/4 tsp Baking Soda

Sift together Maida, Baking Soda & Baking Powder

Cream the Butter & Sugar and add in the Eggs one at a time


METHOD

  • Sift together maida, baking soda and baking powder and set aside
  • Using an electric beater or whisk whip the butter till light and creamy.
  • Add in the sugar and continue to whisk till well combined.
  • Add in the eggs one at a time.
  • Next add the pineapple jam, essence and the milk.
  • Slowly add the flour and fold.
  • Pour the batter into a prepared loaf tin, gently tap it to get rid of any air bubbles. 
  • Bake for 40-50 minutes in an oven preheated to 180c.
  • Take out the cake from the oven and let it cool in the tin for 15 minutes.
  • Demould the cake and place it on a wire rack to cool completely before cutting.
  • Serve with a hot cup of tea.

Pour the Batter into a prepared Loaf Tin

Cool the Cake in the Tin for 15minutes

Transfer the cake onto a wire rack and cool completely

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