Tuesday, 21 June 2016

Kubbe Sukke

Kubbe Sukke - Sanjay Mallya

1.Heat a pan and dry fry the following-
   1 large onion chopped small,
   3 teaspoons of coriander seeds,
   1 teaspoon of peppercorns and
  10 large garlic cloves.
Allow it to cool. 

2.Then grind it with 1 medium grated coconut ,Tamarind to taste and 15 fried red chillies.This should be coarsely ground. Ensure the masala is firm and not watery
3.Boil 1 kg of khubbo in water for 10mins in a pan with a closed lid. The color of the shell changes from black/ grey to a white / orange Color indicating it has cooked . Also the shells will open .
4.Once it cools, retain the part with meat and throw the other part of shell . Retain half a cup the boiled water in the Pan . Rest of the water can be thrown
5.Add the ground masala to the Khubbo and cook for appx 15 min in the pan over a medium flame .
6.Add one small sized diced onion browned in coconut oil as seasoning.
7.Add salt to taste.
8.Just before serving season with a few drops of coconut oil . Mix well and serve

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