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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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Chicken Mughalai



This restaurant style Mughalai Chicken is finger licking good!!! Tender chicken cooked in a luscious
Fried onion and ground Almond based gravy. It's the perfect dish to serve at family gatherings or any special occasion. Pair this gravy with Roti, Nan or Steamed rice.


 

INGREDIENTS

500 gms Chicken

1 tsp Turmeric Powder

1/2 tsp Salt 

1 tsp Ginger Garlic Paste 

Juice Of 1 Lime 

1/2 tsp Sugar (Optional)

80 gms Fresh Cream

Oil

For The Masala Paste 

2 Onions , Sliced and Fried To Golden Brown 

3 Green Chillies

100 gms Yoghurt 

15 Almonds (Soaked In Hot Water For An Hour) 

2 tbs Desiccated Coconut / Fresh Grated Coconut

For The Dry Masala Powder 

1" Cinnamon

3 Green Cardamom 

1 Black Cardamom

4-5 Cloves 

1 Mace 

1 Star Anise 

1 tsp Whole Peppercorns 

1 tsp Cumin Seeds

2 tsp Corriander Seeds

1 Bay Leaf


METHOD

  • Marinate the chicken pieces with the tumeric, ginger garlic paste, salt and lime juice for an hour.
  • Dry roast all the whole spices and grind to a fine powder.
  • Add all the ingredients for the masala paste into a mixer grinder along with some water and grind to a thick fine paste.
  • Heat oil in a non-stick vessel and fry the marinated chicken till lightly browned.
  • Now add the ground masala paste and continue to fry for 5 Minutes.
  • Add the dry masala powder and mix.
  • Pour in half a cup of water and bring to a boil.
  • Add  sugar and salt to taste. Cover and cook for 15-20 minutes.
  • Once the chicken is cooked, stir in the fresh cream.
  • Serve hot with roti or rice.




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