Skip to main content

Featured

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...
Post a Comment
Read more
Labels

MIXED VEG CUTLETS



These light and crisp vegetable cutlets make for a perfect tea time snack. They are made with a variety of mixed vegetables and are a good way to get kids to eat their veggies.They can be prepared well in advance and frozen. You could bake, deep or shallow fry these cutlets. Serve them hot with some Chipotle mayo or tomato ketchup.




INGREDIENTS 

1 Small Carrot

1 Small Capsicums

1/2 Cup Cabbage

1/2 Cup Broccoli Florets

1/4 Cup Green Peas

5-6 French Beans 

1 Potato , Boiled and Mashed

1 Small Onion, Finely Chopped

8-10 Cloves of Garlic, Finely Chopped 

2-3 Green Chillies, Finely Chopped 

1" Ginger, Finely Chopped 

2 tbs Chopped Corriander Leaves

2 tbs Chopped Spring Onion

2 tbs Bread Crumbs 

1 tsp Pepper Powder 

1 tsp Soya Sauce 

1/4 tsp Garam Masala Powder 

Juice Of Half a Lime

Salt to Taste 

2-3 tbs Oil 

For The Crumb Coating

1/4 Cup Maida

1 cup Bread Crumbs

1 Egg , Lightly Beaten

Oil for Frying


METHOD

  • Finely chop all the vegetables except for the green peas, by hand or in a food processor.
  • Heat oil in a pan and fry the ginger, garlic and green chillies till aromatic.
  • Add chopped onions and fry till lightly browned.
  • Now add in all the vegetables except for the mashed potato.
  • Cook on high flame, mixing continuously.
  • Once the vegetables are tender add in the soya sauce, pepper powder, garam masala, salt to taste and lime juice.
  • Make sure the mixture is completely dry and free of any liquid from the vegetables.
  • Transfer to a plate and cool completely.
  • Add the egg , Corriander, spring onion, mashed potato and bread crumbs to the cooled vegetable mixture.
  • Mix well and shape into cutlets .
  • Place the cutlets in the freezer for about half an hour so that they firm up.
  • Now dust the cutlets in maida , dip in egg and then coat with bread crumbs.
  • Shallow or deep fry the cutlets till crisp on both sides.
  • Serve hot with Chipotle mayo or tomato ketchup.



Labels:

Comments

Post a Comment

Popular Posts