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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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Stuffed gulab jamun


Gulab Jamun is one of India's most popular desserts. This recipe is a simple variation to the traditional Gulab Jamun. These soft and juicy Jamuns are stuffed with dry fruit, deep fried in ghee and Soaked in a sugar syrup infused with aromatic Cardamom and Rose water. 


INGREDIENTS

 250gms Instant Gulab Jamun Mix

1tbs Powdered Sugar

1/4 Cup warm Milk

Ghee for Deep Frying


For The Stuffing

2-3 tbs Chopped Nuts ( Almonds, Cashew)

Little yellow Food Colouring (Optional)

1 tsp Granulated Sugar 


For Sugar Syrup

1 Cup Sugar (Approx 400gms)

1 Cup Water

4-5 Cardamom Pods

1 tbs Rose Water

Juice of 1 Lemon






METHOD

 For The Syrup

  • In a large vessel add the water and sugar and bring to a boil. Add the cardamom pods and continue to boil till you get a "One String" consistency from the syrup. 
  • At this point turn off the flame and add the rose water and lime juice.

For The Gulab Jamuns

  • Empty the contents of the instant gulab jamun mix into a vessel and combine the sugar.
  •  kneed into a soft slightly moist dough using the milk . 
  • Rest the dough for about 10 minutes.
  • Now take out a small portion of the dough and combine it with the chopped nuts, sugar and food colour. 
  • Now form small balls with this. This will be used to stuff the jamuns.
  • From the remaining dough , roll out crack free balls with greased palms and stuff it with the nuts ball. 
  • Fry these in ghee on medium to low flame till they turn golden brown on all sides.
  • Drop them in the hot sugar syrup.
  • Once you put all the jamuns in the sugar syrup, turn the flame on and boil the gulab jamuns in the syrup for 5-10mins. This will help it soak all the syrup.




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