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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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Angara Chicken kabab



Chicken Marinated in a spicy Angara masala. This wonderfully spicy starter is sure to tickle your taste buds.



 INGREDIENTS

1/2 kg Chicken (Boneless Or On The Bone)

4-5 Kashmiri Chillies or 2 tsp Kashmiri Chilli Powder

1/2 tsp Red Chilli Powder

1 tbs Thick Yoghurt

1 tbs Tomato Paste

1 tsp Ginger Garlic Paste

4-5 Cashew Nuts

1/2 tsp Turmeric Powder

1 tsp Corriander Powder

1/2 tsp Cumin Powder

1 tsp Fennel Seed Powder

1/2 tsp Star Anise Powder

1/2 tsp Garam Masala Powder

1/2 tsp Chat Masala Powder

Juice Of Half A Lime

2 tbs Gram Flour

1/2 tsp Red Food Colour (Optional)

1 tbs Mustard Oil

Salt To Taste

To Smoke The Meat

1 Piece Of Charcoal

1 tsp Ghee



METHOD

  • If using dry kashmiri chillies, soak them in boiling water for half an hour.
  • Soak the cashew nuts in hot water for half an hour.
  • Grind all the ingredients for the marinade to a fine paste.
  • Cut the chicken into bite sized pieces.
  • Pour the marinade over the Chicken and marinate for an hour.
  • Heat a piece of coal over direct flame.
  • Place the coal in a small steel bowl and place this in the centre of the marinated meat and pour a teaspoon of ghee.
  • When it starts to smoke, cover with a lid and allow to marinate for another hour.
  •  Pan fry the chicken with a little ghee or oil till completely cooked on either sides.
  • Serve with onion salad and yoghurt mint chutney.


NOTES
you could put the chicken on skewers and barbeque it. If barbecuing , you need not smoke prior.

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