Semmaiyaana Saapaadu Season 3 returns with a refreshing twist, bringing a whole new flavour to the beloved cooking show. This time, the focus shifts entirely to the food, as a mystery guest chef appears each week in disguise, adding an exciting layer of suspense and curiosity for viewers.

In every episode, two teams go head-to-head, creating their dishes using the main hero of the show - Fernleaf full cream milk powder.

With that let’s take a look at the recipes featured in each episode, and how you can recreate these delicious dishes in your own kitchen.

Episode 1  | Mystery Ingredient: Fish Head

Home chef - Thalai  Meen Curry (Creamy Fish Head Curry)

• Grouper fish head - 1
• Shallot - 12
• Onion - 2
• Tomato - 3
• Okra - 12
• Brinjal - 2
• Ginger garlic paste - 2tbsp
• Fish curry powder - 4tbsp
• Tumeric powder - 1tbsp
• Chili powder - 1tbsp
• Tamarind water - 350ml
• Fernleaf milk - 500ml
• Mix halba - 1tbsp
• Curry leafs
• Cooking oil
• Salt to taste

Method 

1. Heat oil in claypot, saute shallots and onion.

2. Add ginger garlic paste and cook until aromatic.

3. Add tomato and curry leaves.

4. Add spice paste and cook until oil separates.

5. Add tamarind water and water and simmer.

6. Add fish head and cook 10 minutes.

7. Add vegetables and continue simmering.

8. Add milk powder mixture.

9. Season with salt and simmer briefly.

Kitchen Hacks: Wash fish head with lime & salt; cook spice paste until oil separates.

Benefits: Rich in collagen and omega-3; milk powder gives creaminess without heavy coconut

Masked chef - Poached Grouper in Spiced Milk Stew

• Grouper fish head - 1
• Shallot - 10
• Onion - 1
• Ginger garlic paste - 1 1/2 tbsp
• Cumin powder - 1tbsp
• White pepper - 1tbsp
• Fernleaf milk 500ml
• Curry leaf - 1 sprig
• Green chili - 2
• Lime juice - 1/2 tsp
• Cooking oil
• Salt to taste
• Star anise - 2
• Saffron - few ( for color)

Method

1. Heat oil and sauté shallots and onion.

2. Add ginger garlic paste.

3. Add cumin and white pepper.

4. Pour water and simmer.

5. Add fish heads and poach 8–10 minutes.

6. Add dissolved milk powder.

7. Add curry leaves and green chili.

8. Season with salt and finish with lime juice.

Kitchen Hacks: Keep broth below boiling; dissolve milk powder first.

Benefits: Light poaching method; spices help digestion.

More recipes coming soon, every Friday at 9 PM on Vinmeen.