Surin Beach Guide

Everything You Need To Know About Surin Beach

Naturally beautiful Surin is known as 'Millionaire's Row' due the the top-end celebrity haunts amongst the luxury resorts there, including Amanpuri, Twinpalms and The Surin. They stand alongside the US$ 1 million+ houses that dominate the prime spots on top of the hills overlooking the Andaman Sea.

Although popular with tourists, it's not a busy resort town and is more like a coastal village. Fine white sand and turquoise water has ensured that the picturesque beach is very popular with tourists and Thais alike. The whole area is awash with high-end hotels and housing which, in turn, has created opportunities for high-end restaurants and wine bars.

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Ghanta (Orriya Vegetable Curry)

Chef	:	Chef Senapati, Toshali Sands Resort, Orissa
Recipe Servings	:	3
Recipe Cook Time	:	40 Minutes
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A traditional Oriya vegetable curry infused with hot spices and aromatic add-ons of rai, methi and kalonji.

Ingredients

• For thetadka:
  
  Fennel seeds, rai, methi, kalonji, cumin seeds- all in equal proportions
  
  
  For the paste:
  
  1 tsp cumin
  
  1 tsp ginger-garlic paste
  
  1 tsp khus khus
  
  1 tsp coriander seeds
  
  2-3 whole red chillies
  
  
  For the main preparation:
  
  2 tsp ghee 
  
  1 tsp tadka 
  
  2 whole red chillies
  
  1 onions- chopped
  
  mixed vegetables- chopped
  
  1/2 tsp salt
  
  1/4 tsp turmeric powder
  
  3 tsp of the paste

For the tadka:

Mix all the ingredients.


For the paste:

Grind together cumin, ginger-garlic paste, khus khus, coriander seeds, whole red chillies with a little water.


For the main dish:

Heat ghee in a pan.

To this add the tadka, red chillies and the chopped onions.

Add mixed vegetables, salt and turmeric powder.

Cover and cook for 20 minutes on low flame.

Now add the paste and mix well.

Cover the pan and cook for another 10 minutes on low flame.

Serve hot.

Key Ingredients: Fennel, mustard seeds, fenugreek seeds,onion seeds, cumin seeds, ginger, garlic, coriander seeds,red chilli, clarified butter, onion, salt, turmeric

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Goan Fish Head Curry

Chef	:	Kishore D Reddy
Recipe Servings	:	3
Recipe Cook Time	:	1 Hour
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Goans love their fish curry and why shouldn't they. Beautiful fish heads marinated in a thick paste of onions, coconut, garlic and chilli are cooked till soft and served on a bed of rice.

Ingredients

• 500 gm fish head
  
  50 gm oil
  
  100 gm tomatoes
  
  5 gm curry leaves
  
  10 gm turmeric
  
  15 gm chilli powder
  
  100 ml coconut milk
  
  Salt to taste
  
  For Paste:
  
  100 gm onions
  
  50 gm coconut
  
  20 gm coriander seeds
  
  10 gm cumin seeds
  
  20 gm peppercorns
  
  30 gm green chillies
  
  40 gm garlic
  
  20 gm ginger
  
  200 ml vinegar 

Method

Clean the fish head and cut into pieces of required size.

Grind the ingredients for the paste and add vinegar.

Heat some oil and add the paste. Saute on low heat for 15 minutes.

Add the rest of the ingredients except the coconut milk and cook for 5 minutes.

Add the fish head and 100 ml of water. Bring to boil.

After the fish heads are cooked, mix in the coconut milk and boil for 5 minutes.

Garnish with curry leaves and serve hot on a bed of rice. 

Key Ingredients: Tomato, Curry Leaves, Fish, Vegetable oil, Turmeric, Coconut Milk, Salt, Onion, Coconut,Coriander Seeds, Cumin Seeds, Green Chillies, Garlic,Ginger, Vinegar, black peppe
r

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Mango Rice

Chef	:	Nithya Ravi, Food Blogger
Recipe Servings	:	1
Restaurant	:	Nithya's Kitchen
Recipe Cook Time	:	20 Minutes
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This recipe pairs the tartness of raw mango with the wholesomeness of rice, making it the ideal comfort food. On a day off, it is ideal meal as it barely takes time to prepare!1

Ingredients

• 1 cup of cooked rice
  
  1/2 cup of raw mango(grated)
  
  1/2tsp of mustard
  
  1/2 tsp of urad dal
  
  1/2 tsp of channa dal
  
  1 tsp of groundnut
  
  2 green chilli
  
  1 curry leaves
  
  1/4 tsp of sprig turmeric powder
  
  3 tsp of sesame oil
  
  Salt to taste

Method

1. In a pan add sesame oil and mustard. Once mustard crackles add urad dal, channa dal and green chilli. Now add curry leaves, asafoetida and turmeric powder.

2. Grate raw mango and keep ready.

3. Cook and cool the rice completely.

4. Add the tempering and grated mango  with salt to taste.

5. Mix well.

6. Mango Rice is ready. Serve with any chips.

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Butter Fried Scampi

Chef	:	Aditya Bal
Recipe Cook Time	:	1 Hour
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Prawns flavoured with a homemade spice paste and baked in butter with a generous squeeze of lime.

Ingredients

• For berry burry masala:
  
  2 onions julienned
    
  12 cloves of garlic
    
  1 stick of cinnamon
    
  1 1/2 tsp cumin
  
  1 1/2 tsp pepper corns
    
  1 1/2 tsp coriander seeds
    
  1 star anise
    
  2 cloves
    
  1/2 tsp fennel seeds
    
  Salt to flavor
    
  1 tsp chili powder
    
  1 1/2 tsp turmeric powder
    
  1 cup red wine vinegar
    
  3 Tbsp sugar
  
  50 ml oil
  
  
  For the butter fried scampi:
  
  4 tiger prawns
  
  Berry berry masala
  
  4 dollop of butter
  
  1 lemon squeezed
  
  Handful coriander leaves chopped

Method

For berry burry masala:

Add onion and garlic to a pre-heated pan. Then add red chillies, cinnamon, cumin, pepper corns, coriander seeds, star anise, cloves & fennel seeds and saute the spices.

Add salt and roast it all together. 

Transfer the mixture into a blender and add turmeric & chili powder

Drizzle red wine vinegar, sugar and 3 Tbsp of oil and grind it all together.

Take out the paste in a bowl.


For butter fried scampi:

Cut the tiger prawns from the middle and take out the tail end.

Cut the back shell, remove the intestine and expose the flesh.

Flavour the prawns with berry burry masala and place in an oven dish.

Add butter and squeeze half a lemon.

Cook it away for 7-8 minutes on 180 degrees in a pre-heated oven.

Take it out and garnish with some chopped coriander.

Key Ingredients: Onion, Garlic, Cinnamon, Cumin Seeds,Black Pepper, Coriander Seeds, Star Anise, Cloves, Fennel,Salt, Paprika, Turmeric, Red Wine Vinegar, Sugar,Vegetable Oil, Prawns, Butter, Lemon Juice, Red Chilli,Coriander Leaves

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Konkani Grilled Fish

Chef	:	Aditya Bal
Recipe Cook Time	:	30 Minutes
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Relish the taste of this flavorsome fish recipe. Sea bass fillets coated with konkani masala, grilled to perfection and served with a fresh orange salad.

Ingredients

• 1/2 onion julienned
    
  Spring onions
  
  1/2 tsp coriander seeds
  
  1/2 grated coconut
  
  1/2 tsp turmeric powder
  
  1 tsp red chilli
  
  1 tomato sliced
  
  Sprigs of dill leaves
  
  Cloves
  
  1/2 tsp fennel
  
  Cassia bark
  
  1 lemon squeezed
  
  1/2 inch ginger bashed
  
  2 green chilli
  
  Salt to flavor
  
  5 garlic cloves chopped
  
  3 cloves
  
  1/2 tsp cumin
  
  1/2 tsp black pepper
  
  Handful of coriander leaves
  
  Tiny bit of cassia bark (cinnamon)
  
  2 Tbsp tamarind extract
  
  1 Tbsp extra virgin olive oil
  
  Fill of sea bass
  
  1/2 cup water
  
  1/2 radish sliced
  
  1/2 onion sliced
  
  2 Tbsp butter
  
  
  For orange segments salad
  
  8 orange segments
  
  Handful of finely chopped dill leaves
  
  1 lemon squeezed
  
  1 tsp black pepper
  
  1 tsp honey
  
  Salt to flavor
   

Method

Heat up a pan and add onion, ginger, garlic, green chillies, dill leaves and coriander leaves.

Dry roast them.

Add cloves, cumin, fennel, black pepper, coriander seeds, grated coconut, turmeric powder, red chilli, salt and cassias bark and grind them.

Now add few sprigs of coriander leaves, few sprigs of dill leaves, tamarind extract, lemon juice, extra virgin olive oil and water.

Then grind all of the masala together.

Pre heat the griller at 200 degree.

Take the fill of sea bass and rub some olive oil on both sides.

Spread out 3 Tbsp of Konkani masala and little pinch of salt.

Spread 1 1/2 Tbsp of Konkani masala on the baking dish.

Add a layer of radish onion, tomato, some sprigs of dill leaves, butter and lemon juice.

Over this place the masala fish and put the baking dish in the oven.


For orange segments salad

In a bowl, add orange segments, dill leaves, lemon juice, black pepper, salt and honey. Then mix it.

When the fish is cooked, add lemon juice and a layer of orange segments salad.

Key Ingredients: onion, dill, Salt, cinnamon, cumin seeds,spring onion, fish, green chillies, coriander seeds,desiccated coconut, turmeric, tomato, cloves, fennel,lemon juice, ginger, garlic, black pepper, coriander leaves,radish, olive oil, tamarind, ora

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Kullu Trout

Chef	:	Chef Subhajit Bardhan, Hotel Oberoi Wildflower Hall, ShilonBagh
Recipe Servings	:	4
Recipe Cook Time	:	1 hour
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A popular dish from the house of Himachal Pradesh, Kullu trout is smeared with a host of Indian spices, pan-fried and served on a bed of hot rice.

Ingredients

• 1 trout
  
  
  For the marinade:
  
  1/2 tsp salt
  
  1 tsp dill leaves
  
  1 tsp crushed coriander seeds
  
  1/4 tsp red chilli flakes
  
  1/2 tsp lemon rind
  
  2 tsp lemon juice
  
  1 Tbsp mustard oil
  
  
  For the sauce:
  
  2 Tbsp mustard oil
  
  1/2 tsp mustard seeds
  
  1 1/2 Tbsp diced onions
  
  1 tsp chopped coriander
  
  2 tsp lemon juice
  
  1/4 tsp salt
  

Method

Clean and wash the trout.

In a bowl, add the fish, salt, dill leaves, crushed coriander seeds, chilli flakes, lemon rind, lemon juice and mustard oil.

Rub the marinade all over the fish and keep aside for about 10 minutes.

Heat oil in a pan and add the marinated fish and cook on both sides on low flame for 10 minutes.


For the sauce:

Heat oil in a pan. Add the mustard seeds and onions and saute till it turns light brown.

Remove from fire and add the coriander leaves, lemon juice and salt and mix well.

Pour the sauce over the fish and serve hot with rice. 

Key Ingredients: Salt, dill, Coriander Seeds, salmon, red chilli, salt, Lemon Rind, Lemon Juice, Mustard oil, Mustard Seeds, Onion, Coriander Leaves

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Prawn Tikka Masala

Chef	:	Jyoti P
Recipe Servings	:	4
Recipe Cook Time	:	45 minutes
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A smashing masala infused prawn curry you wouldn't want to share.

Ingredients

• 20-25 jumbo prawns, deveined and cleaned
  
  For marination: 
  
  1/2 lemon
  
  1 tsp salt
  
  1 tsp chilli powder
  
  1 tsp ginger-garlic paste
  
  For gravy: 
  
  1/2 cup curd
   
  1/4 cup cream (or 1/2 cup milk)
  
  2 onions, finely chopped
  
  Puree of 3 tomatoes
  
  1 Tbsp chilli powder (Kashmiri chili powder)
  
  1 tsp salt
   
  1 tsp turmeric
   
  1 tsp cumin seeds
  
  1 Tbsp garam masalapowder
  
  1 tsp ginger-garlic paste
  
  1 Tbsp butter
  
  2 Tbsp oil
  
  1 tsp tandoori masala (for color) *optional
  

Method

In a bowl, mix lemon juice, salt, chilli powder and ginger-garlic paste.

Add prawns and marinate for 15-20 minutes.

Heat butter in a kadai (pan). Add marinated prawns and cook for about 4-5 minutes until well cooked. Keep aside in another bowl.

In the same kadai, take 2 Tbsp oil and add cumin seeds.

When they sizzle, add chopped onions and saute for about 4-5 minutes until onions turn dark brown.

Add ginger-garlic paste, chilli powder, turmeric powder, salt and fry for one minute until the mix turns aromatic.

Make a puree of the tomatoes using a blender and add in the kadai.

Mix well and cook on low flame for 3-4 minutes, until the mixture thickens.

Add cream, curd and garam masala. Mix well, keep flame on low.

Add cooked prawns, tandoori masala powder and salt to taste.

Serve with rice or fresh made naan.

  


 

Key Ingredients: prawns, lemon, salt, red chilli, ginger,garlic, yogurt, cream, onion, tomato puree, kashmiri mirch,turmeric, cumin seeds, garam masala, butter, vegetable oil

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Bhaji Par Eeda

Chef	:	Meher Mirza
Recipe Servings	:	1
Recipe Cook Time	:	20 minutes
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A delicious combination of eggs and methi with the goodness of garlic.

Ingredients

• 
   2 eggs
  
  1/2 Tbsp ghee
  
  Salt, to taste
  
  1 bunch methi, chopped
  
  2 onions, julienned
  
  1 tsp ginger garlic paste
  
  A pinch of turmeric and chilli powder
  
  1 green chilli, slit, deseeded and chopped

Method

Soak the methi in some salt water to draw out the bitterness and leave for twenty minutes or more.

In the meantime, heat the ghee in a saucepan and add onions, cooking until they turn a pale brown colour.

Throw in everything but the eggs and the methi, stirring and cooking on low heat for five minutes.

Then add the methi (having first squeezed the bitter juice out) evenly in the pan, cooking for a minute or so.

 Make nests in the mixture and break the eggs over them. Season with salt and cover, cooking on low heat until eggs are set.

Key Ingredients: egg, salt, onion, ginger, turmeric

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Pesto Chicken

 

Chef	:	Adnan Babajic
Recipe Servings	:	4
Recipe Cook Time	:	50 Minutes
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A very light dish which is full of basil's magical flavor. Chicken fillets coated in pesto sauce and baked with tomato rounds and mozzarella cheese.

Ingredients

• For the pesto sauce:
  
  1/2 cup olive oil
  
  1/2 tsp garlic paste
  
  2 1/2 cups fresh basil leaves
  
  2 Tbsp Parmesan cheese
  
  1 big Tbsp pine nuts
  
  1 big Tbsp butter
  
  Salt and pepper
  
  
  For the chicken:
  
  4 fillets chicken breast or thigh
  
  Lemon juice
  
  Salt, to taste
  
  Pesto sauce
  
  Tomatoes, sliced round
  
  Mozarella cheese

Method

For the pesto sauce:

Blend all ingredients together.

Start with pine nuts and garlic. Then add basil and olive oil.

Blend and add pepper & salt. Lastly add butter and Parmesan and give a final blend.


For the chicken:

Take the chicken fillets and beat them flat with a mallet and marinate it in some lemon juice and salt. (5 minutes)

Now coat the chicken fillets with pesto sauce.

Turn onto baking dish and bake at 190 degrees for 25 minutes approximately or till cooked.

Add tomato rounds and grated mozzarella and bake for 10 more minutes or till the cheese melts.

Serve.

Key Ingredients: Chicken, olive oil, garlic, basil, parmesan cheese, butter, salt, black pepper, pine nuts, lemon juice,tomato, mozzarella cheese

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Chicken Badaam Roll

Chef	:	Aruna Kirpal
Recipe Servings	:	3
Recipe Cook Time	:	45 Minutes
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Experience the juiciness of chicken pieces with an added crunch of aromatic almonds and flavourful spices. These chicken badaam roll will get your party started.

Ingredients

• 250 gm chicken breasts-cut into cubes
  
  
  For dusting chicken:
   
  1/2 tsp red chilli powder
  
  1/2 tsp salt
  
  1/2 tsp garam masala
  
  For the stuffing:
  
  1 Tbsp oil
  
  1 medium onion-chopped finely
  
  10-12 almonds-blanched and sliced
  
  2 green chillies-deseeded and sliced
  
  1/2 tsp red chilli powder
  
  1/2 tsp garam masala
  1/4 tsp salt oil for shallow-frying
  
  
  For the gravy:
  
  4 Tbsp oil
  
  5 green cardamoms-lightly crushed with skins
  
  3 medium onions
  
  12 garlic cloves
  
  2.5 cm ginger piece
  
  1 tsp poppy seed powder
  
  1/2 tsp turmeric powder
  
  2 tsp coriander powder
  
  1/2 tsp salt
  
  1/2 tsp white pepper powder
  
  1/2 tsp garam masala
  1/2 cup yogurt-beaten well
  
  A pinch of saffron-diluted in warm water

Method

For the rolls:

Flatten chicken pieces with a kitchen hammer.

Mix the dusting ingredients together and coat the chicken pieces well.

Keep the pieces aside.

For the stuffing

Fry onions until transparent.

Stir in the remaining stuffing ingredients.

Put one tsp of the stuffing into each chicken piece and make into a roll.

Secure each roll with a toothpick or tie with thread.

Heat some oil in a frying pan.

Cook the rolls on a high heat for about 7 minutes or until light brown.


For the gravy:

Make a paste of the onion, garlic and ginger.

Heat oil in a pan.

Add cardamoms and let them splutter

Add onion paste and fry until golden brown.

Remove pan from heat.

Stir in all the dry ingredients and return the pan to medium heat.

Gradually add beaten yogurt and 1 cup of water, simmer for 2-3 minutes.

Add chicken rolls to the gravy, simmer and cook on a low flame for 20 minutes, or until cooked.

Remove the toothpick/thread before serving.

Serve sprinkled with diluted saffron and garam masala.

Key Ingredients: yogurt, saffron, garam masala, salt. coriander powder, turmeric, poppy seeds, vegetable oil,green cardamom, onion, cloves, ginger, coriander powder,white pepper, onions, green cardamoms, chicken, salt,green chillies, almonds, red chilli

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Chicken Pakora

Chef	:	Aruna Kirpal
Recipe Servings	:	4
Recipe Cook Time	:	45 Minutes + Marination time(1/2 Hour)
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Marinated chicken pieces, dipped in a spicy batter and deep fried to an appealing gold perfection. Dunk them in ketchup, yogurt dip or mint chutney to savour the meaty crispiness.

Ingredients

• For the marinade: 
  
  250 gm boneless chicken- cut into 3 cm cubes
  
  6-7 garlic pods
  
  2.5 cm ginger piece
  
  1/4 tsp white pepper powder
  
  1/4 tsp red chilli powder
  
  1/4 tsp salt
  
  1/2 tsp garam masala 
  
  1 tsp coriander powder
  
  2 tsp lemon juice
  
  
  For the batter: 
  
  1 egg
  
  2 Tbsp gram flour
  
  2 Tbsp refined flour
  
  2 tsp lemon juice
  
  1/2 tsp red chilli powder
  
  1/4 tsp salt
  
  1/2 tsp garam masala 
  
  Oil to deep fry

Method

Marinate the chicken with ginger-garlic paste.

Add the remaining ingredients.

Keep aside for at least an hour.

Mix together all the ingredients for the batter and beat thoroughly.

Heat oil in a kadahi.

Dip a marinated chicken piece in the batter and deep-fry until crisp and golden brown.

Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper.

Serve with mint chutney.

Key Ingredients: garam masala, salt, red chilli lemon juice, gram flour, white pepper, chicken, All purpose flour,garlic, , ginger, red chilli, coriander powder, lemon juice,egg, vegetable oil

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Grilled Minty Chicken With Veggie Salad

Chef	:	Anil Pandey
Restaurant	:	Raasta, New Delhi
Recipe Cook Time	:	30 Minutes + Marination Time (2hrs)
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Juicy chicken breasts marinated with olive oil, lime and mint leave and grilled to perfection. Serve a fresh veggie salad to round off the dish.

Ingredients

• For the grilled chicken:
  4 large chicken breast
  
  2 lemons (juiced)
  
  50 ml olive oil
  
  2 large pod of garlic minced
  
  1/2 cup plucked and chopped mint leaves
  
  Salt and pepper, to taste
  
  
  For the grilled veggie salad:
  2 zucchini, thickly sliced lengthwise
  
  1 sweet lime cut into thick roundels
  
  10 baby red radish, sliced
  
  3 plum tomatoes thick roundels
  
  2 butter head lettuce or any green lettuce available
  
  2 Tbsp olive oil
  
  Salt and crushed black pepper to taste
  

Method

Marinate the chicken with all ingredients for 1-2 hours in refrigerator

Once chicken is marinated well, grill on moderate heat grill for 3 minutes each side.

Dress all veggies except lettuce with olive oil, salt and pepper; grill marinated zucchini and orange slice on hot grill plate.

Arrange plucked lettuce on the plate, place grilled chicken and arrange grilled and other dressed veggies on to the plate.

You won't need any sauce with this as the chicken and veggies are juicy enough to satisfy your palate and taste buds.

Key Ingredients: chicken, lemon, olive oil, garlic, mint leaves, salt, zucchini, radish, tomato, lettuce, black pepper

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Roast Lamb With Garlic And Rosemary

Chef	:	Joey Matthew
Recipe Servings	:	2
Recipe Cook Time	:	4 Hours
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Lamb rubbed with rosemary, olive oil and steeped in red wine and garlic.

Ingredients

• Shoulder of lamb
  
  A handful of rosemary
  
  1 bulb of garlic, roughly pounded
  
  Extra virgin olive oil
  
  3/4 bottle of red wine
  
  Salt
  
  Pepper

Method

Pound the rosemary, salt and pepper with some extra virgin olive oil.

In a baking tray, place the lamb and give it a good rub with the rosemary mixture. Drizzle with olive oil.

Steep the lamb in red wine and add garlic to it.

Foil the baking tray and put it in the oven at 170 degrees C for 3 1/2 to 4 hours.

To Serve: Serve with Ratatouille and Baby Fennel and Orange Salad.

Key Ingredients: lamb meat, rosemary, olive oil, garlic, red wine, salt, black pepper

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Bengali Lamb Curry

Chef	:	Marut Sikka
Recipe Servings	:	5
Recipe Cook Time	:	1 Hour 10 Minutes
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Lamb marinated in a yogurt base, cooked with onions, garlic and chillies. Garnished with almonds.

Ingredients

• 4-5 drumsticks of lamb
  
  11/2 tbs yoghurt
  
  2 tsp turmeric powder
  
  3 tsp castor sugar
  
  2 tsp red chilli powder
  
  2-3 tbs mustard oil
  
  1 onion (chopped)
  
  3 tsp ginger paste
  
  3 tsp garlic paste
  
  5-6 green chillies (chopped)
  
  2 tsp mustard seeds
  
  5-6 chopped almonds

Method

Marinate the lamb with yoghurt, turmeric powder, castor sugar, salt, red chilli powder and some mustard oil.

Heat mustard oil in a pan, add onion, ginger paste, garlic paste and saute. Once the garlic turns brown, add the marinated lamb, green chillies and water. Allow it to simmer.

Boil mustard seeds in water and blend to a fine paste. Add the paste to the lamb and cook till done.

Garnish with chopped almonds and serve hot.

Key Ingredients: Yogurt, lamb meat, castor sugar,turmeric, red chilli, mustard oil, onion, ginger, garlic, green chillies, almonds, mustard seeds

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Rajasthani Laal Maas

Chef	:	Marut Sikka
Recipe Cook Time	:	1 Hour
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Laal maas is a fiery Rajasthani meat curry. Lamb cooked in a variety of masalas with a burst of red chillies.

Ingredients

• 2 small onions, finely chopped
  
  2 green chillies, finely chopped
  
  18-20 red chillies
  
  2 tsp coriander seeds, whole
  
  1 tsp jeera or cumin seeds
  
  1 cup mustard oil
  
  10 cloves garlic, finely chopped.
  
  A small piece of ginger, finely chopped
  
  1/2 kg lamb, cut into pieces with bones
  
  1 tsp salt or to taste
  
  1 small cup kachri powder (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder)
  
  3-4 pods cardamom
  
  1/2 tsp black pepper
  
  1 cinnamon stick
  
  A little bit of mace
  
  1 pod black cardamom
  
  Water
  
  A handful of coriander leaves, chopped

Method

Dry roast the red chillies to give it a nice distinctive aroma which adds great flavor to the dish.

Add to that the coriander seeds and cumin seeds.

Once done, grind it into a nice fine powder.

Heat some mustard oil in a pan. Add to this the garlic and ginger.

Once the garlic turns slightly brown add the lamb pieces.

Give it a good mix. This is also a good time to add salt.

Now add the kachri powder. Not only does this powder tenderize the meat, its also adds a nice tangy flavor to it.

Now add the chopped onions and mix all well.

Once the onions have roasted well add the whole spices, cardamom, black pepper, cinnamon, mace, black cardamom. Give all a good stir.

Now add the red chilly powder and let it roast for about a minute.

Now add enough water to cook the lamb. Cover it and let it simmer for a couple of minutes till the meat is cooked.

Once the meat is cooked, take out all the pieces on a platter and strain the gravy.

Straining the gravy gets rid of all the whole spices and keeps the essence and flavors intact.

Now add the lamb pieces you had taken out to the refined gravy and put it back on fire but on low heat.

Add about 1/2 cup water and some coriander leaves.

Let it simmer for a while and when you reach a good consistency of gravy, turn off the heat.

Serve hot.

Key Ingredients: onion, green chillies, cucumber, lamb meat, garlic, red chilli, cinnamon, coriander seeds, cumin seeds, ginger, salt, green cardamom, black pepper,mustard oil, mace, black cardamom, coriander leaves

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Khatta Meat

Chef	:	Gopal
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour 45 Minutes
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Aditya learns how to cook up a khatta mutton curry, a Dogri specialty, in Jammu.

Ingredients

• 250-300 gm mutton, cut into medium sized pieces
  
  2 Tbsp mustard oil
  
  1/2 inch cinnamon stick
  
  1 1/2 tsp zeera
  
  2 cloves
  
  2 black cardamom
  
  3-4 onions, chopped semi-fine
  
  3 tsp garlic paste
  
  2 tsp ginger, minced
  
  2 tsp kasoori methi
  
  1 1/2 turmeric
  
  Salt, to taste
  
  1 tsp kashmiri masala
  
  1 dried red chilli
  
  3 cups water
  
  2 1/2 heaped tsp dry mango powder(Aamchoor)
  
  3 green chillies de-seeded
  
  Chopped coriander leaves, to garnish
  
  1 1/2 tsp saunf

Method

In a deep pan add mustard oil. Let it heat.

Now quickly add cinnamon, zeera, cloves, black cardamom and onions. Saute till pink.

Add garlic paste and ginger. Saute till brown.

Add kasoori methi, turmeric, salt, kashmiri masala, dried red chilli and 1 cup water. Let it cook.

Now add the mutton and cook for 5-7 minutes. Coat nicely with the masalas.

Now add 2 cups water. Let it come to a boil. Cover the pan and cook on medium flame till the meat is tender. (Takes about an hour.)

Once the meat is cooked add dry mango powder, green chillies and saunf. Mix.

Garnish with coriander and serve with ghyoor.

Key Ingredients: mustard oil, cinnamon, cloves, cumin seeds, turmeric, dried fenugreek leaves, mutton, coriander leaves

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Garlic Lamb Chops

Chef	:	Aditya Bal
Recipe Cook Time	:	30 Minutes
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Quick and easy to cook, lamb chops mixed in with a range of flavours & garlicky undertones.

Ingredients

• 1 kg lamb chops
  
  15 garlic pods
  
  5 green chilies
  
  Salt
  
  1 tsp black pepper
  
  3 tsp vinegar essence
  
  1 Tbsp butter
  
  2 Tbsp olive oil

Method

Make a paste of garlic, green chilies and salt.

Add the paste to lamb chops, vinegar essence, black pepper powder and gently massage flavors in the lamb chops.

Then heat up a pan and drizzle it with olive oil.

Sear the chops till they cook properly. (Approx. 7-8 minutes)

Add butter, mid-way through searing the chops till they are subtly blackened. 

Key Ingredients: lamb meat, garlic, olive oil, butter,vinegar, green chillies, black pepper, salt

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Lamb and Tomato Burgers

Lamb and Tomato Burgers

Chef	:	Roopa Gulati
Recipe Servings	:	4
Recipe Cook Time	:	40 Minutes
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Juicy patties made with lamb mince, freshly made tomato sauce and loads of herbs.

Ingredients

• 1 medium onion chopped to a paste
  
  1 1/2 tsp garlic paste
  
  Salt to taste
  
  Freshly ground pepper
  
  25 gm butter
  
  1/2 tsp oregano (optional)
  
  1/2 kg skinned, de-seeded & chopped tomatoes
  
  2 Tbsp fresh, soft bread crumbs
  
  125 ml milk
  
  2 Tbsp softened butter
  
  4 Tbsp chopped parsley / coriander
  
  2 finely chopped, deseeded green chillies (Optional)
  
  1 egg
  
  1/2 kg lean minced meat (Keema)
  
  
  To coat:
  
  Seasoned flour
  
  1 tsp oil
  
  1 Tbsp butter

Method

For the tomato sauce:

Melt 25 gm butter.  Add onion paste & cook for 5 minutes.

Add garlic paste & continue cooking for 2 minutes more. Season well.

Add oregano & prepared tomatoes. Simmer until well reduced & very thick.  Set aside to cool. 


For the patties:

Soak breadcrumbs in milk for 10 minutes.  Squeeze out excess milk & add breadcrumbs to tomato mixture.

Mix raw mince with softened butter, herbs, egg & chillies. Add tomato mixture & beat well for 5 minutes.

Form 6-12 patties with mince.  Refrigerate for 20 minutes.  Mix flour, salt & pepper.

Coat each burger in seasoned flour.  Heat 1 tsp oil. Saute each burger for 5 minutes on each side.

Place cooked patties in the centre of split, buttered buns and serve with sauces of your choice.

Key Ingredients: tomato, onion, garlic, sea salt, black pepper, butter, oregano, breadcrumbs, milk, coriander leaves, green chillies, egg, keema, all purpose flour,vegetable oil, parsley

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Kabargah (Fried Meat Ribs)

Recipe Servings	:	3
Recipe Cook Time	:	45 Minutes
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Mutton ribs are cooked in milk and whole spices, wrapped in gram flour batter and finally fried golden.

Ingredients

• 1 kg breast of lamb- cut into pieces
  
  1 cup refined oil
  
  2 cups boiled milk
  
  2 cups water
  
  2 bay leaves
  
  2 cloves
  
  2 cinnamon stick
  
  2 brown cardamom
  
  2 green cardamom
  
  1 cup yogurt
  
  1 tsp ginger powder
  
  1 tsp fennel powder
  
  1 tsp cumin powder
  
  1 tsp saffron- optional
  
  2 Tbsp gram flour
  
  Salt to taste

Method

Wash meat and put into the pressure cooker.

Add water, milk, powdered spices and whole spices together, cook for 10 minutes.

Remove the lid and check if the meat is tender.

Boil on high flame till the water dries up. Let it cool down.

Remove meat pieces one by one with a tong so that they do not break.

Keep them separately in a large plate.

Whisk together yogurt and gram flour.

 Add 2 tsp water to make into a smooth consistency.

Dip meat pieces one by one and fry till they turn golden brown.

Serve hot.

Key Ingredients: Lamb Meat, Bay Leaves, cloves,Cinnamon, Green Cardamom, Yogurt, Ginger, Fennel,saffron, Gram Flour, Salt, milk, vegetable oil, bay leave

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