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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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Strawberry cheesecake


Delicious Strawberry flavoured Cream Cheese filling on a Biscuit-Butter crust topped off with a Strawberry Glaze. This decadent dessert is rich and creamy yet so light and fluffy.



INGREDIENTS

200 gms Digestive Biscuits

50gms Salted Butter

400gms Cream Cheese

10 gms Gelatin Powder 

50 ml water, Divided 

250 ml Fresh Cream

50 gms Sugar 

325 gms Strawberry Crush 

For The Glaze

5-6 tbs Strawberry Crush

1 tsp Gelatin Powder Diluted In 3-4 tbs Hot water 

Whipped Cream

Fresh/ Candied Strawberries







METHOD

  • Crush the biscuits in a food processor until you get a fine crumb.
  • Melt the butter in the microwave or on the stovetop and mix this into the biscuit crumb. The mixture should look like wet sand and hold together in a clump when you press it in your fist.
  • Transfer it into a springform pan and use the bottom of a glass to press it evenly into the bottom.
  • Refrigerate for atleast half an hour.
  • In a small bowl add gelatin and 25ml of water. Set aside for 10 minutes to allow the gelatin to bloom.
  • Now stir in 25ml of boiling water and mix well till the gelatin has completely dissolved.
  • In a large mixing bowl whisk the cream cheese using an electric beater until creamy and lump free.
  • Pour in the cream and continue to mix.
  • Now add the strawberry crush, gelatin and sugar.
  • Mix until everything is well incorporated.
  • Pour the batter into the prepared springform pan.
  • Refrigerate for 4-5 hours until the cake has completely set.
  • Now gently run a warm butter knife around the edges of the cake and de-mould it from the cake pan.
  • For the glaze - Combine the diluted gelatin and strawberry crush in a bowl.
  • Pour this over the set cake and refrigerate for another hour.
  • Once the glaze has set, decorate the cake with whipped cream and strawberries.








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