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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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Turkish kebabs

 


Tender Chicken Nuggets marinated in Turkish flavours.                                                                     These delicately spiced kebabs definitely do not compromise on flavour & taste as good as they look. They are perfect for family dinners or summer barbeques.


INGREDIENTS

250 gms Boneless Chicken, Cut Into Cubes

1 Tomato, Cubed

1 Onion, Cubed

1/2 Capsicum, Cubed

2 Green Chillies

1/2 A Lime

3-4 Bamboo Skewers

For The Marinade

2 tbs Thick Yoghurt

2 tbs Chilly Flakes

Zest Of One Lime

Juice Of Half A Lime

1 tsp Cumin Powder

1/2 tsp Cardamom Powder

1/4 tsp Pepper Powder

1/4 tsp Cinnamon Powder

1 tsp Garlic Paste

2 tbs Olive Oil

Salt to Taste



METHOD 

  • combine all the ingredients for the marinade in a bowl and add the chicken.
  • Marinate in the refrigerator for 2-4 hours.
  • Soak the Bamboo skewers in water for an hour, so that they don't burn when grilling the meat.
  • Skewer the marinated chicken and grill on a grill pan or barbecue along with the vegetables.
  • Serve with pita bread and yoghurt mint dip.




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