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Chef Damodharan's Non veg Receipes..


Discussions on "Chef Damodharan's Non veg Receipes.." in "Non Veg Recipes" forum. DINDUKKAL BIRYANI Wash 1/2 kg. of JEERAKA SAMBA rice and soak for 30mins. Clean 1/2 kg. mutton pieces. Finely slice ...



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    Chef Damodharan's Non veg Receipes..

    DINDUKKAL BIRYANI

    Wash 1/2 kg. of JEERAKA SAMBA rice and soak for 30mins. Clean 1/2 kg. mutton pieces. Finely slice 1/4kg. of onions and chop 1/4 kg. of tomatoes. Heat 100gm. cooking oil [ can also use some ghee , about 50gm. in addition to the oil] in a heavy vessel, and splutter 2 sticks cinnamon, 2 cloves, 2 cardamom, 1 bay leaf, 1 stone algae [ kadal paasi in tamil ] and one maraati moggu [ I don't know the English name]. Then add onions and saute till brown.

    Then add paste of 6 garlic and 50gm. ginger, and the tomatoes and cook till raw smell goes. Then add washed mutton, 4 chopped green chillies , 1/4 tsp. turmeric powder, 2 tsp. chilli powder, 3 tsp. dhania powder, 1/2 a bundle of mint leaves, chopped, 1/2 cup thick curds, and cook till oil floats on top.

    Then add water twice the amount of rice , add required salt and cook the mutton. When the mutton is 3/4th. done, add the drained rice, mix, cover and cook. Do not disturb till you see small pits forming on top of the biryani. Then add little red [kesari] food colour dissolved in little water, mix well but lightly, and cook on 'dum' for half an hour. Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd].

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    Re: Chef Damodharan's Non veg Receipes..

    AAMBUR BIRYANI

    BASMATHI rice - 500 gms. No kadalpasi, maratti moggu in this recipe. The rest of the ingredients required and their quantity is the same as the above recipe. But method of cooking is different.

    Method: Take 1 1/2 litres of water in a heavy pan. Add half the spices [clove,cardamom etc.] and boil the water. Add washed rice, salt and cook till 3/4th. done and drain the water. Set the rice aside. Meanwhile, clean the mutton. Mix it with curd, chopped tomatoes, mint leaves, coriander leaves, ginger garlic paste, turmeric powder and slit green chillies. Mix well and marinate for at least 30 mins. Heat the oil/ghee in a heavy pan, splutter the remaining whole spices, and fry the onions till brown. Then add muttons and cook till oil floats on top. Then add coriander powder and chilli powder, salt, and sufficient water to cook the meat. Once the mutton is cooked, and the mixture thickens, add the cooked rice, mix well and cook the biryani on 'dum' for 30mins. Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd].

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    Re: Chef Damodharan's Non veg Receipes..

    THOOTHUKUDI MAASI KARUVADU PODI

    Clean 100gms. of maasi karuvadu, wash and dry roast in a pan till moisture evaporates. Set aside and when cool, powder the karuvaadu [in an ural if possible]. Grate 1/4 a coconut and dry fry in a pan till golden brown. When cool, powder and set aside. Then finely chop 50gms. of small onions and split 4 dried red chillies into bits. Now, powder the onions and chillies [raw itself, without dry roasting] . Then mix together the powdered onions with the powdered coconut and dried fish powdered. Add little salt, and store in clean , airtight bottles. Can be eaten with hot rice and some ghee / gingelly oil, just like other podis.







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    Re: Chef Damodharan's Non veg Receipes..

    SALEM MUTTON CHUKKA

    Clean 250gm. boneless mutton & chop into small pieces. Heat 1 ladle of oil in a pan & splutter 1/4 tsp. fennel seeds. Then add 100gms. chopped small onions and saute till brown. Then add 1/2tsp. ginger garlic paste , and when it's raw smell goes, add 50 gms. of chopped tomatoes. Then add 2 tsp. chilli powder, 3 tsp. coriander powder & 1/4 tsp. turmeric powder & cook on medium flame till oil separates from the masala. Then add cleaned mutton , required salt, mix well. Cook , sprinkling little hot water from time to time. Once mutton is well cooked and all moisture is evaporated, remove and serve garnished with chopped coriander or curry leaves as desired.

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    Re: Chef Damodharan's Non veg Receipes..

    TRICHY KARI [MUTTON] KOZHAMBU

    Clean 1/2 kg. mutton & chop into pieces. Grind together 2Tbsp. grated coconut, 2 tsp. of khasakhasa [poppy seeds] & 5 cashews to a fine paste. Heat 2Tbsp. oil in a pan, and splutter 1tsp. of fennel and 2 nos. each of cloves, cardamom & cinnamon. Add 100gms. of small onions, finely chopped and fry till light brown. Then add mutton, 4 tomatoes chopped, 3tsp. chilli powder, 2 tsp. ginger garlic paste, 1 1/2tsp. coriander powder, 1/4 tsp. turmeric powder, stir well. Cook till raw smell goes.

    Then add 3 cups water, reduce heat, cover the pan & cook the mutton well. Then add salt, boil for 5 more mins. Add ground paste and after a further 5 minutes, remove from the stove. Garnish with curry leaves, serve hot.

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    Re: Chef Damodharan's Non veg Receipes..

    Ginger Chicken by Dr. Damodaran

    Ingredients
    • Boneless Chicken cut into small / medium pieces - 0.5 Kgs or 1 lb
    • Make a paste of Ginger - 100 grams & Garlic - 25 grams
    • Maida (All purpose flour) - 2 handful
    • Corn flour - 1 handful
    • Rice flour - 1/2 handful
    • Egg with yolk - 1
    • Finely chopped Onion - 1 handful
    • Red chilli paste - 2 tsp
    • Tomato sauce - 2 tsp
    • Soy Sauce - 2 tsp
    • Sugar - 0.5 tsp
    • Salt - As required
    • Ajinomoto(MSG, China Salt) - One pinch
    • White Pepper Powder - 1 tsp
    • Red color powder - 1 tsp
    • Spring onion - one handful
    • Oil - As required to fry the chicken
    Instructions
    • In a bowl take Maida, Corn flour, Rice flour and Egg
    • Then add salt, Soy Sauce, White pepper powder, Ajinomoto & Sugar to it and mix thoroughly
    • Add chicken and let it marinate for a while
    • Heat oil in a pan and deep fry chicken
    • In another pan heat little oil, saute onion and add ginger-garlic paste. Saute until the raw smell leaves the mixture
    • Add Red chilli paste, Soy Sauce, Tomato Sauce, Salt, Sugar, White Pepper Powder, Red color powder, Ajinomoto and Spring Onion. Saute thoroughly
    • Add chicken to the mix and add a little water
    • For thick consistency of the gravy, add corn flour mixed in water
    • Cook until the gravy thickens
    • Garnish with spring onion and serve hot
    • Ginger Chicken goes well with Szechuan Noodles or Fried Rice


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    Re: Chef Damodharan's Non veg Receipes..

    very very thanks bhanu akka for your effort, i'll soon try these recipes in upcoming days, again very very thanks dear for these recipes.


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    Re: Chef Damodharan's Non veg Receipes..

    Chettinad chicken Briyani

    Ingredients

    • Rice – 1/2kg
    • Chicken with bones – 1/2kg
    • Coriander leaves – 1/2 bunch
    • Mint leaves – 1bunch
    • Green chilli – 4
    • Big Onion – 250g
    • Tomato – 250g
    • Ginger garlic paste – 50g
    • Curd – 1/2 cup
    • Oil – 2tblspn
    • Cardomon – 2
    • Edible alga / algae(Kadal pasi) – 1/2tspn
    • Cinnamon, Cloves, Marathi Moggu, Star anise(Annasi poo) – Each 2
    • Red Chilli Powder – 2tspn
    • Turmeric Powder – 1/2 tspn
    • Coriander Powder – 4tspn
    • Salt – to taste
    Recipe
    1. Heat a thick bottom vessel or a cooker. Add 2tblspn oil and add all garam masala ingredient(cinnamon, cloves, marathi moggu, annasi poo, cardomon, star anise)s one by one. You can also powder these ingredients and use it.
    2. Add chopped onion and fry it till it turns into brown color. Now add ginger garlic paste and fry it till the raw smell goes off. Then add tomato, saute it well.
    3. Now add turmeric powder, chiili powder, coriander powder and little water, fry it till till the raw smell goes off.
    4. Add coriander, mint leaves and saute it well. Now add cleaned chicken with little salt , fry it till the chicken color changes.
    5. Once its half done, then add slitted green chilli and mix it well.
    6. Finally add washed rice and mix well. For 1 cup rice add 1 1/2 cups of water. Close the lid and let it to cook.
    7. Once the rice is 3/4th done add curd and mix well.You can dum cook the biryani by covering the vessel with wheat flour dough or with a thick kitchen towel. Or you can keep the vessel that containg water on top of the briyani vessel.
    8. Here I’ve used kitchen towel and put the tight lid on top of it.
    9. Now completely reduce the heat into medium flame and remove the biryani vessel.
    10. Now place a flat heavy bottomed non-stick pan with water on the stove and allow it to heat.
    11. After that on top of it place the biryani vessel and cook for 30 -35 minutes. (or you can cook the biryani in low heat for 40 minutes)
    12. You will smell a nice aroma after 30 -35 minutes so that way you will know the biryani is ready now.Now turn it off the heat and remove the vessel.
    Notes
    1. You can make small slits on the chicken, this well help the masala to penetrate well into the chicken.
    2. Make sure that the heavy bottomed pan( used for putting dum) has water through out the dum period to avoid briyani’s lower layer getting burnt.


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    Re: Chef Damodharan's Non veg Receipes..

    most welcome nisha... try these recipes and let me know how it comes...

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    Re: Chef Damodharan's Non veg Receipes..

    itho ramadan mudinjathum naa senju parthutu, eppadi erunthuchu nu ungaluku kandipa solluren bhanu akka.


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