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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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Kheema pav

 


Kheema pav is one of Mumbai's most iconic street foods that is said to have a Parsi origin.  This Scrumptious dish is best served with buttery toasted pav.

Traditionally made using lamb mince, but you could substitute it with chicken or beef mince.


INGREDIENTS 

1/2 kg Mince ( Lamb, Beef or Chicken*)

1 Medium Onion Finely Chopped

2- 3 Tomatoes Chopped

200ml Tomato Puree or 50gm Tomato Paste

1tsp Ginger Garlic Paste

1-2 Green Chillies, Chopped 

1/2 tsp Haldi

1tsp Fennel Seeds

1 inch Cinnamon Stick

2 Bay Leaves

1tsp Sugar ( optional)

1tsp Corriander Powder

1/2 tsp Jeera Powder

1tsp Spicy Chilly Powder

1tsp Kashmiri Chilli Powder

1tsp Garam Masala Powder

1tbs Kasuri Methi

Corriander Leaves For Garnish




METHOD

  • wash and drain all the water from the kheema.
  • In a cooker heat oil, add the fennel, cinnamon and bay leaves. Fry till aromatic. 
  • Add the onions fry till translucent. 
  • Add the giner garlic paste and fry till the raw smell is gone. 
  • Now add the tomatoes and tomato puree/ paste.
  • Cook till tomatoes are soft and puree has thickened. 
  • Add the mince and fry. Add all the dry powders , kasuri methi , salt to taste and sugar.
  • Pour 1/4th cup water and pressure cook for 3-4 whistles. Let the cooker cool and release steam on its own. 
  • Open the cooker and thicken the liquid on high flame. Turn off the flame and garnish with chopped corriander leaves.




NOTES*

If using Chicken mince, you need not pressure cook the meat. Directly cook it along with the masala.

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