Monday, July 21, 2008

Beef Sukka!


1) 1 Kg beef
2) 1 large onion sliced
3) 1 pod of garlic chopped
4) 1" ginger chopped
5) 1/2 tsp turmeric pwd.
6) 2 tsp chilli powder/bafat powder (according to ur taste)
7) Salt
8) 3-4 tbs. fresh grated coconut
9) 1 tbs oil
10) 1 onion
11) Few curry leaves
12) coriander leaves


Cut the beef into medium pieces. Put the beef along with items 2-7 in the cooker. cook till 3-4 whistles depending on the tenderness of the meat.
Once the meat is cooked, remove the lid of the cooker, add fresh coconut and simmer it for 5 minutes.
In a seperate vessel, add oil and fry the onion till brown, add some curry leaves.
Mix this seasoning to the meat. Garnish with corinder leaves.
Serve hot along with rice or chapathi!

Saturday, July 19, 2008


Pathrode is a mangalorean delicacy especially prepared in the month of monsoon as the colacasia leaves are plenty during this season!


8 Nos. Colocasia Leaves or 2 bunches of palak
little tamarind
1 tsp chilli powder
1 tsp Jeera
1/4 Kg boiled rice soak for 2-3 hours


Grind the rice along with tamarind, salt, chilli powder and little water to a fine batter. Clean and chop the leaves finely and mix it to the rice batter. Steam this mixture in the thondor for 45 min.

For Grinding Masala

3 tsp coriander

4 peppercorns

6-8 chillies

1/2 tsp turmeric powder

3 cloves garlic

1 big onion

1 tsp mustard

1 tsp jeera

1/2 coconut grated

whole garam masala


Roast all the above ingredients seperately on tawa and grind together.

Chop two large onions and fry with ghee or oil. Add the above ground masala and fry for 5 mins. Add water of ground masala, 1 tin coconut milk or extracted milk of 1/2 coconut. Let it simmer for sometime. (keep the gravy thin, it becomes thick later).

Cut the pieces of steamed pathrado and add it to the gravy. Let it cook for 15 mins.

You can add cleaned prawns or mutton to the gravy which will give it a nice taste!