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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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Greek salad


This delicious assortment of vegetables and Feta Cheese is super healthy and is a breeze to make. You can even add in some olives and Avacado. It can be had on its own for lunch or as side with some grilled meat .

INGREDIENTS

1 Green Zucchini, Roughly Chopped
1 Yellow Zucchini, Roughly Chopped
1 Cucumber, Roughly Chopped
2 Tomatoes, Roughly Chopped
1/2 Cup Boiled Chickpeas
1 Small Onion, Roughly Chopped
200 gms Feta Cheese
Corriander Leaves / Parsley, For Garnish

For The Dressing
1 tsp English Mustard
3 Cloves Of Garlic, Minced
1 tbs Honey
Juice Of Half A Lime
1/4 tsp Pepper Powder
2 tbs Olive Oil
Salt to Taste

METHOD

  • Combine all the ingredients for the dressing in a small glass jar with a lid and shake it till well combined. 
  • Do not add too much salt into the dressing as the Feta Cheese  is quite salty.
  • Add all the chopped vegetables into a mixing bowl.
  • Crumble the Feta cheese with your fingers or chop it into cubes. Add this to the salad.
  • Add the dressing just before serving and toss.
  • Garnish with chopped coriander leaves or fresh parsley.


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