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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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Safreen Chicken masala



This Chicken dish is one of my absolute favourites! I learnt this recipe from a dear friend Dr. Safreen Sayed. She was kind enough to share her family's secret recipe with me and let me feature it on my blog. Hence I've named the dish after her.

This dish is perfect paired with some ghee rice and cucumber salad. You could even serve it with Rotis.

 


INGREDIENTS

1 kg Chicken, Cut Into Medium Sized Pieces

4 Large Onions, Sliced

4-5 Tomatoes, Sliced

1" Ginger

15-20 Cloves Of Garlic

8-10 Green Chillies (Depending On The Spice)

150 gms Corriander Leaves

100 gms Mint Leaves

Juice Of Half A Lime

Salt to Taste

1" Cinnamon

3 Cardamoms

2 Bay Leaves

1 Star Anise

4 Cloves

1 tsp Haldi

5-6 tbs Ghee

Dry Masala Powder

1 tbs Corriander Seeds

1 tsp Cumin Seeds

1 tsp Fennel Seeds





METHOD 

  • Grind all the spices for the dry masala powder into a fine powder.
  • Grind ginger, Garlic, green chillies, coriander and mint leaves into a thick smooth paste.
  • Heat ghee in a large vessel add the cinnamon, Cardamom, cloves , star anise and bay leaves.
  • Add the onions and fry till soft and translucent. Need not fry till golden brown.
  • Add the sliced tomatoes and continue to fry till the tomatoes are soft and mushy.
  • Now add the dry masala powder and the ground masala paste along with the tumeric.
  • Fry the masala well Till the fat seperates on the sides.
  • Add the chicken , salt to taste and cook on high flame for 5-10 minutes. Stirring occasionally.
  • Now reduce the flame and cover and cook till the chicken has cooked through.
  • Check for seasoning. Add the lemon juice.





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