Semmaiyaana Saapaadu S3 : New Recipes Drop To Cook For Your Loved Ones

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 16 | Bitter Gourd Masala with Pineapple Fried Rice

• Ingredients - Bitter Gourd Masala
• Bitter gourd – 3 medium (thinly sliced)
• Salt – 1 tsp (for initial treatment) + to taste
• Cooking oil – 2 tbsp
• Anchor butter – 70 g
• Onions – 2 medium (finely sliced)
• Ginger garlic paste – 3 tbsp
• Curry leaves – 1 sprig
• Tomatoes – 2 (chopped)
• Chili powder – 2 tbsp
• Coriander powder – 2 tbsp
• Turmeric powder – ½ tsp
• Curry powder – 1 tsp
• Cumin powder – 2 tbsp
• Fernleaf full cream milk – 800 ml

Method - Bitter Gourd Masala

• Slice bitter gourd thin and mix with salt.
• Leave for 10–15 minutes, then squeeze out excess liquid.
• Heat oil and Anchor butter.
• Add curry leaves.
• Add onion and sauté until soft.
• Add ginger garlic paste and cook until fragrant.
• Add tomato and cook until slightly broken down.
• Add all powder spices including curry powder and cook briefly.
• Add bitter gourd and cook until slightly tender.
• Add Fernleaf full cream milk.
• Cook until masala thickens and coats the bitter gourd.

Ingredients - Pineapple Fried Rice

• Cooked rice – 3 cups (cooled)
• Pineapple – 1 cup (small cubes)
• Cooking oil – 2 tbsp
• Anchor butter – 1 tbsp
• Garlic – 3 cloves (chopped)
• Onion – 1 small (chopped)
• Red chili – 1 (sliced)
• Curry powder – 1 tsp
• Soy sauce – 1 tbsp
• Black pepper – ½ tsp
• Salt – to taste

Method - Pineapple Fried Rice

Heat oil and Anchor butter.

Add garlic and sauté until light golden.

Add onion and cook until soft.

Add chili and pineapple, stir fry briefly.

Add curry powder and mix well.

Add cooked rice and toss evenly.

Add soy sauce, black pepper and salt.

Stir fry until rice is heated through and not wet.

Bitter Gourd Stuffed with Minced Prawn & Pineapple Curry

• Ingredients - Stuffed Bitter Gourd
• 5 thick slices bitter gourd
• 500 g minced prawns
• Chopped 1 onion
• 2 tbsp ginger garlic paste
• 1 tomato, chopped
• 1 tsp turmeric powder
• 1 tbsp chili powder
• 1 tbsp garam masala
• 100 ml Fernleaf natural yogurt
• Coriander leaves
• Salt & pepper, to taste
• Cooking oil
• Curry powder
• Soy sauce 3 tbsp
• 4 Eggs 

Method - Stuffed Bitter Gourd

• Cut bitter gourd into thick slices and remove inner seeds if needed.
• Mix minced prawns, onion, tomato, ginger garlic paste, turmeric powder, chili powder, garam masala, salt & pepper.
• Add Fernleaf natural yogurt and mix well.
• Stuff the prawn mixture into the bitter gourd slices.
• Heat oil in pan.
• Place stuffed bitter gourd and cook on medium heat.
• Turn occasionally until prawns are cooked and bitter gourd is tender.

Ingredients - Pineapple Curry

• 1½ cups pineapple cubes
• 2 tbsp oil
• 1 onion, chopped
• 2 tomato, chopped
• 1 tbsp garlic, minced
• 1 tbsp sugar
• 2 tbsp chili powder
• 2 tbsp turmeric powder
• 2 tbsp curry powder
• Salt, to taste
• 400–500 ml Fernleaf full cream milk
• 1 tbsp lime juice

Method - Pineapple Curry

• Heat oil in pan.
• Add onion and sauté until soft.
• Add garlic and cook until fragrant.
• Add tomato and cook until broken down.
• Add pineapple cubes and sugar and cook until slightly soft.
• Add all powder spices and cook briefly.
• Add Fernleaf full cream milk and simmer until creamy.
• Add lime juice and salt.
• Add the pan-fried stuffed bitter gourd into the curry.
• Gently simmer for 1–2 minutes to combine.

Episode 15 |  Pineapple Puliyodarai Fusion

• Cooked basmati rice - 1kg

• Pineapple - 1cup

• Tamarind paste - 2tbsp

• Onion- 2

• Ginger garlic paste - 2tbsp

• Dried chili - 4

• Mustard seeds - 2tbsp

• Curry leafs - 2sprigs 

• Roasted pp peanuts - 120g

• Tumeric powder - 1tbsp

• Butter - 50g

• Fernleaf full cream milk - 100ml

• Salt to taste

Method

1.  Heat oil and temper mustard seeds, dried chili and curry leaves.

2.  Sauté onions until lightly golden.

3.  Add ginger garlic paste and cook until fragrant.

4.  Add pineapple cubes and cook slightly.

5.  Add tamarind paste and turmeric.

6.  Add Fernleaf full cream milk to balance acidity.

7.  Toss cooked rice and roasted peanuts together.

Masked Chef- Pineapple Guntur Chilli Chicken

• Chickens thighs - 800g

• Pineapple - 1cup

• Onion - 2

• Ginger garlic paste - 2tbsp

• Chili powder - 3tbsp

• Soy sauce - 2tbsp

• Fernleaf full cream milk - 200ml

• Black pepper - 1tsp

• Butter - 120g

• Pudina leafs - 20g

• Salt to taste

Method

1. Heat oil and butter in a wok.
2. Saute onion and garlic until fragrant.
3. Add chicken thighs and stir fry on high heat.
4. Add ginger garlic paste, chili powder, black pepper and salt.
5. Add pineapple cubes and soy sauce.
6. Add Fernleaf Full Cream Milk and toss to coat chicken.
7. Stir fry until sauce thickens slightly and finish with pudina leaves.

Episode 14 | Mango Fish Curry

• Fish - 600-800g

• Dried Mango - 200g

• Mix halba - 2tbsp

• Onion - 3 

• Tomato - 2

• Ginger garlic paste - 2tbsp

• Chili powder - 1tbsp

• Tumeric powder - 1tbsp

• Coriander powder - 1 tbsp

• Fish curry powder - 6tbsp

• Fernleaf full cream milk - 1l

• Tamarin paste - 1tbsp

• Cooking oil - 6tbsp

• Curry leafs - 2sprigs

• Salt to taste

Method

1. Heat oil, add mixed halba and curry leaves, then sauté onions until soft.
2. Add ginger garlic paste and cook until fragrant.
3. Add tomatoes and cook until soft.
4. Add chili powder, coriander powder, turmeric, fish curry powder and salt.
5. Add Fernleaf Full Cream Milk, tamarind paste and water.
6. Add dried mango cubes and simmer.
7. Add fish pieces and cook gently.
8. Add Fernleaf Full Cream Milk and simmer until curry thickens.

Benefits: Mango provides vitamin C and natural sweetness.

Masked Chef – Teriyaki Mango Grilled Chicken

Chicken thighs - 800g

Dried mango - 200g

Soy sauce - 3tbsp

Honey - 2tbsp

Mince garlic - 3tbsp

Ginger garlic paste - 2tbsp

Fernleaf full cream milk - 30ml

Black pepper - 1tsp

Cooking oil - 4tbsp

Method

1.  Blend mango into puree.

2.  Mix mango puree with soy sauce, honey and garlic.

3.  Marinate chicken for 30 minutes.

4.  Grill chicken until caramelised.

5.  Add Fernleaf full cream milk.

6.  Reduce sauce until slightly thick.

7.  Brush glaze over grilled chicken before serving.

Episode 13 | Malai Paneer

• Paneer cubes - 900g

• Onion - 3

• Cashew nut paste - 4tbsp

• Ginger garlic paste - 2tbsp

• Green chili - 3

• Garam masala - 2tbsp

• Fernleaf full cream milk - 500ml

• Cooking cream - 1cup

• Butter - 50g

• Salt to taste

Method

1. Heat butter and oil in a pan.
2. Sauté onions and green chili until soft.
3. Add ginger garlic paste and cook until fragrant.
4. Blend soaked cashews with water to form paste.
5. Add cashew paste and simmer gently with salt.
6. Add Fernleaf Full Cream Milk and cooking cream to form malai sauce.
7. Add paneer cubes and simmer briefly.
8. Finish with garam masala and coriander leaves.

Benefits: Paneer provides protein and calcium.

Masked Chef – Paneer Ravioli with Brown Butter Sage Cream

• Paneer - 200g

• Pasta sheet - 2

• Minced garlic - 4tbsp

• Black pepper - 20g

• Anchor butter - 120g

• Fresh sage - 20leafs

• Chili flakes - 1tbsp

• Salt to taste

• Fernleaf full cream milk - 200ml

• Cooking cream - 1 cup

• Parmesan cheese - 30g

Method

1.  Mix grated paneer, garlic, pepper and salt.

2.  Fill pasta sheets and seal ravioli.

3.  Boil ravioli until tender.

4.  Melt butter until lightly browned.

5.  Add sage leaves and cook briefly.

6.  Add Fernleaf Full cream milk and cream to form sauce.

7.  Toss cooked ravioli in sauce and finish with parmesan.

Episode 12 | Prawn Ghee Roast

• Prawns - 1.3kg

• Onion - 2

• Ginger garlic paste - 2 tbsp

• Chili powder - 2tbsp

• Coriander powder - 2tbsp

• Tumeric powder - 1tsp

• Ghee roast masala - 2tbsp

• Cumin seeds - 2 tbsp

• Mustard seeds - 2tbsp

• Fernleaf natural yogurt - 1/2cup

• Water - 100ml

• Ghee - 150g

• Curry leafs - 2sprigs

• Salt to taste

Method

1. 1.Heat ghee and add cumin seeds, mustard seeds and curry leaves in a pan.
2. Sauté onions until lightly golden.
3. Add ginger garlic paste and cook until fragrant.
4. Add chili powder, coriander powder, turmeric, ghee roast masala and salt.
5. Add prawns and cook quickly.
6. Add water and Fernleaf Natural Yogurt for tangy balance.
7. Add Fernleaf Full Cream Milk.
8. Finish with curry leaves and extra ghee drizzle.

Benefits: Prawns provide protein and essential nutrients.

Masked Chef – Ghee Mutton Curry

• Mutton - 1.3kg

• Onion - 4

• Tomato - 2

• Ginger garlic paste - 3tbsp

• Chili powder - 4 tbsp

• Coriander powder - 1tbsp

• Garam masala - 1tsp

• Pattai Vagaigal - 15g

• Saffron badam paste - 150ml

• Curry powder - 7tbsp

• Fernleaf full cream milk - 1l

• Ghee - 150g

• Curry leafs - 2sprigs

• Pumpkin - 1cup

• Salt to taste

Method

1. Heat ghee and add pattai vagaigal and curry leaves in a pot.
2. Sauté onions until deep golden.
3. Add ginger garlic paste and cook until aromatic.
4. Add tomatoes and pumpkin, then cook until soft.
5. Add chili powder, coriander powder, curry powder, garam masala and salt.
6. Add mutton and coat with masala.
7. Add stock and slow cook until tender.
8. Add saffron badam paste and Fernleaf Milk Powder.
9. Add Fernleaf Full Cream Milk mixture and simmer until gravy thickens.

Benefits: Ghee enhances aroma and flavour richness.

Episode 11 | Egg Masala

• Boiled eggs - 8

• Onion - 4

• Tomato - 3

• Cury leafs - 2 sprig

• Mix halba - 2tbsp

• Red&green chili - 2

• Ginger garlic paste - 2tbsp

• Coriander powder - 2tbsp

• Tumeric powder - 1 1/2 tbsp

• Fernleaf full cream milk - 300ml

• Cooking oil - 5tbsp

• Salt to taste

Method

1. Heat oil, add mixed halba and curry leaves, then sauté onions until golden.
2. Add ginger garlic paste and cook until fragrant.
3. Add tomatoes and red & green chilies, then cook until soft.
4. Add chili powder, coriander powder, turmeric and salt.
5. Add water and simmer to form gravy.
6. Add Fernleaf Full Cream Milk.
7. Add boiled eggs and cook until coated with masala.
8. Finish with garam masala and coriander leaves.

Benefits: Eggs are rich in protein and essential nutrients.

Masked Chef – Chawanmushi + Fusion Yakitori with Yogurt

• Eggs - 4

• Fernleaf full cream milk - 1 1/2 cup

• Light soy sauce - 2tbsp

• Mushroom - 100g

• Dashi stock - 50ml

• Sweet soy sauce - 2tbsp

• Parmesan cheese - 50g

• Chicken thighs - 800g

• Fernleaf natural yogurt - 200g

• Garlic minced - 1tbsp

• Honey - 1tbsp

• Cooking oil

Method

1. Whisk eggs with Fernleaf Full Cream Milk, light soy sauce and dashi stock.
2. Strain mixture and pour into bowls with mushrooms and parmesan cheese.
3. Steam gently 10–12 minutes until custard sets.
4. Marinate chicken with Fernleaf Natural Yogurt, light soy sauce, sweet soy sauce, garlic and cooking oil.
5. Skewer chicken and grill until caramelised.
6. Brush honey glaze before serving.

Benefits: Yogurt adds probiotics and tangy balance.

Episode 10 |The Fungi Squad | Mushroom

Home Chef – Charred Mushroom Burritos With Milk Pepper Sauce

Brand Integration: Fernleaf Milk Powder

Button mushrooms – 1.2 kg, sliced Tortilla wraps – 8 pcs

Onion – 2 large, sliced Garlic – 6 cloves, minced Ginger Garlic Paste – 2 tbsp

Black pepper – 2 tsp crushed Fernleaf milk powder – 6 tbsp Warm water – 1 cup

Cooking cream / milk – 1 cup Butter – 40 g

Cooking oil – 3 tbsp Salt – to taste

Parsley / coriander – garnish

Method

1.  Heat pan with oil and butter.

2.  Sauté onion and garlic until fragrant.

3.  Add mushrooms and cook on high heat to char slightly.

4.  Add ginger garlic paste and black pepper.

5.  Mix Fernleaf milk powder with warm water.

6.  Pour milk mixture and cream to form pepper sauce.

7.  Simmer until slightly thick.

8.  Fill tortilla wraps with mushroom mixture and roll burritos.

Kitchen Hacks: Cook mushrooms on high heat to avoid excess water.

Benefits: Mushrooms provide vitamin D and antioxidants.

Masked Chef – Rajasthani Mushroom Makhani Milk Gravy

Brand Integration: Fernleaf Milk Powder

Button mushrooms – 1.2 kg Onion – 3 large, chopped Tomato puree – 350 g

Ginger Garlic Paste – 2½ tbsp Chili powder – 1 tbsp Coriander powder – 1 tbsp Garam masala – 1 tsp

Butter – 60 g

Fernleaf milk powder – 6 tbsp Warm water – 1 cup

Cooking cream – 1 cup Cooking oil – 3 tbsp Salt – to taste

Coriander leaves – garnish

Method

1.  Heat oil and butter and sauté onions until soft.

2.  Add ginger garlic paste and cook until fragrant.

3.  Add tomato puree and cook until oil separates.

4.  Add chili powder, coriander powder and garam masala.

5.  Add mushrooms and simmer gently.

6.  Mix Fernleaf milk powder with warm water.

7.  Add milk mixture and cream to enrich gravy.

8.  Simmer until thick and creamy.

Kitchen Hacks: Add butter at the end for richer makhani flavour.

Benefits: Mushrooms are low calorie and nutrient rich.

Episode 9 |  Lamb Shank Gravy

• Lamb shank – 1.6 kg Onion – 4 large, sliced Tomato – 3, chopped
• Ginger Garlic Paste – 3 tbsp Chili powder – 1½ tbsp Coriander powder – 1½ tbsp Turmeric powder – 1 tsp Garam masala – 1 tsp Fernleaf milk powder – 6 tbsp Warm water – 1 cup
• Water / stock – 4 cups Cooking oil – 5 tbsp Salt – to taste
• Coriander leaves – garnish

Method

1.  Heat oil and sauté onions until golden.

2.  Add ginger garlic paste and cook until fragrant.

3.  Add tomatoes and cook until soft.

4.  Add chili powder, coriander powder and turmeric.

5.  Add lamb shank and coat with masala.

6.  Pour stock and simmer until lamb becomes tender.

7.  Mix Fernleaf milk powder with warm water.

8.  Add milk mixture and cook until gravy thickens.

9.  Finish with garam masala and coriander leaves.

Kitchen Hacks: Slow cook lamb for fall-off-the-bone tenderness.

Benefits: Lamb is rich in iron and protein.

Masked Chef – Madurai Special Mutton Chukka

• Lamb shank meat – 1.6 kg Onion – 4 large, sliced Ginger Garlic Paste – 3 tbsp Curry leaves – 3 sprigs
• Chili powder – 1½ tbsp Coriander powder – 1 tbsp Black pepper – 2 tsp, crushed Fennel powder – 1 tsp
• Garam masala – 1 tsp Fernleaf milk powder – 5 tbsp Warm water – 1 cup
• Cooking oil – 5 tbsp Salt – to taste

Method

1.  Heat oil and sauté onions until caramelised.

2.  Add ginger garlic paste and cook until aromatic.

3.  Add lamb pieces and sear lightly.

4.  Add chili powder, coriander powder and fennel powder.

5.  Add a little water and slow cook until meat becomes tender.

6.  Mix Fernleaf milk powder with warm water.

7.  Add milk mixture and cook until masala thickens.

8.  Finish with crushed black pepper and curry leaves.

Kitchen Hacks: Finish with pepper for authentic Madurai flavour.

Benefits: Spices help digestion and enhance flavour.

Episode 8 |  Murungakai Puli Kulambu

• Brand Integration: Fernleaf Milk Powder
• Murungakai (drumstick) – 800 g, cut pieces Onion – 3 large, sliced
• Tomato – 3, chopped
• Ginger Garlic Paste – 2½ tbsp Tamarind paste – 3 tbsp Sambar powder – 2 tbsp Turmeric powder – 1 tsp Curry leaves – 2 sprigs Fernleaf milk powder – 5 tbsp Warm water – 1 cup
• Water – 3 cups Cooking oil – 4 tbsp Salt – to taste
• Coriander leaves – garnish

Method         

1.  Heat oil and sauté onions until soft.

2.  Add ginger garlic paste and cook until fragrant.

3.  Add tomatoes and cook until mushy.

4.  Add sambar powder and turmeric.

5.  Add drumstick pieces and mix well.

6.  Pour water and tamarind paste and simmer until drumsticks are tender.

7.  Mix Fernleaf milk powder with warm water.

8.  Add milk mixture and simmer until slightly creamy.

9.  Garnish with coriander leaves.

Kitchen Hacks: Crack drumstick pods slightly to release flavour.

Benefits: Drumstick is rich in vitamins and antioxidants.

Masked Chef – Murungakai Vadha Curry

Brand Integration: Fernleaf Milk Powder

For Ulunthu Vadai

• Urad dal – 400 g
• Onion – 1 large, finely chopped Green chili – 3, chopped Ginger – 1 tbsp, minced
• Curry leaves – 1 sprig Black pepper – 1 tsp Salt – to taste
• Oil – for deep frying

For Murungakai Curry

• Murungakai (drumstick) – 800 g, cut pieces Onion – 3 large, sliced
• Tomato – 3, chopped Ginger Garlic Paste – 2 tbsp Chili powder – 1 tbsp Coriander powder – 1 tbsp Turmeric powder – ½ tsp Curry leaves – 2 sprigs
• Fernleaf milk powder – 5 tbsp Warm water – 1 cup
• Water – 3 cups Cooking oil – 4 tbsp Salt – to taste

Method

1.  Soak urad dal for 2 hours and grind into thick batter.

2.  Mix onion, chili, ginger, pepper and curry leaves.

3.  Shape small vadai and deep fry until golden.

4.  Heat oil and sauté onions until golden.

5.  Add ginger garlic paste and cook until fragrant.

6.  Add tomatoes and cook until soft.

7.  Add chili powder, coriander powder and turmeric.

8.  Add drumstick pieces and mix well.

9.  Pour water and simmer until drumsticks are tender.

10. Mix Fernleaf milk powder with warm water and add to gravy.

11. Add fried vadai and simmer briefly so they absorb the curry.

Kitchen Hacks: Add vadai just before serving to keep texture.

Benefits: Urad dal provides plant protein while drumstick offers iron and fibre 

Episode 7 | Tempe Sambal 

• Tempe - 700g

• Onion - 3

• Minced Garlic - 2tbsp 

• Minced Ginger - 2tbsp

• Chili paste - 4tbsp

• Tomatoes - 2

• Tamarind paste - 1tbsp

• Sugar to taste

• Fernleaf full cream milk - 150ml

• Cooking oil

• Salt to taste

Method

1. Fry tempe cubes until lightly crispy and set aside.

2. Heat oil and sauté onion, garlic and ginger.

3. Add chili paste and cook until fragrant.

4. Add tomatoes and cook until slightly thick.

5. Add tamarind paste and palm sugar.

6. Add Fernleaf milk.

7. Add fried tempe and simmer until coated.

8. Garnish with spring onion.

Kitchen Hacks: Fry tempe first for better texture; cook sambal until oil separates.

Benefits: Tempe provides plant protein and probiotics.

Masked Chef – Tempe Pad Kra Pow

• Tempe - 700g

• Onion - 2

• Minced Garlic - 2tbsp

• Red chilies - 5

• Bird eye chili - 5

• Basil - 1 cup

• Soy sauce - 3tbsp

• Oyster sauce - 2tbsp

• Anchor butter - 100g

• Fernleaf full cream milk - 50ml

• Salt to taste 

• Sugar to taste

Method

1. Heat oil in wok and fry tempe until golden.

2. Add garlic, onion and chili and stir fry.

3. Add soy sauce, oyster sauce and palm sugar.

4. Add Fernleaf milk  to create glossy sauce.

5. Toss tempe with sauce.

6. Finish with Thai basil.

Kitchen Hacks: Use high heat wok cooking; add basil at the end.

Benefits: Tempe is high protein plant food; basil adds antioxidants.

Episode 6 | Coconut Chicken Kurma

• Chicken - 1.3kg
• Empat sekawan - 20g
• Onion - 4
• Tomato - 3
• Ginger garlic paste - 3tbsp
• Green chili - 4
• Curry leafs - 2sprigs
• Turmeric powder - 1tsp
• Coriander powder - 1 1/2 tsp
• Cumin powder - 1tsp
• Pandan leafs - 2
• Kurma powder - 4tbsp
• Fernleaf full cream milk - 350ml
• Water - 3cups
• Salt to taste
• Cooking oil

Method

1. Heat oil and sauté onions until fragrant.

2. Add ginger garlic paste.

3. Add tomatoes and cook until soft.

4. Add turmeric, coriander powder and cumin powder.

5. Add chicken pieces and mix with spices.

6. Pour water and simmer until chicken is half cooked.

7. Add coconut milk and simmer gently.

8. Mix Fernleaf milk powder with warm water.

9. Add milk mixture slowly and cook until gravy becomes creamy.

10. Garnish with coriander leaves.

Kitchen Hacks: Toast spices slightly before adding liquid; add coconut milk on medium heat.

Masked Chef – Creamy Coconut Chicken

• Chicken thighs - 1.3kg
• Onion - 3
• Garlic - 10cloves minced
• Ginger garlic paste - 2tbsp
• Grated coconut - 200g
• Fennel seeds - 1tsp
• Black pepper - 1tbsp
• Curry leafs - 1sprig
• Cooking oil
• Salt to taste
• Fernleaf full cream milk - 250ml

Method

1. Heat oil and sauté onions until caramelised.

2. Add garlic and ginger garlic paste.

3. Add fennel seeds and black pepper.

4. Add chicken pieces and sear lightly.

5. Pour coconut milk and simmer gently.

6. Mix Fernleaf milk powder with warm water.

7. Add milk mixture slowly to enrich the sauce.

8. Simmer until chicken becomes tender.

9. Finish with lime juice.

Kitchen Hacks: Caramelising onions deepens flavour; add lime at the end for balance.

Episode 5 | Mystery Ingredient: Butter | Home Chef – Buttermilk Prawn

• Prawns - 1kg

• Onion - 2

• ChoppedGarlic - 2tbsp

• Minced Ginger - 1 1/2 tbsp

• Curry leaves - 2sprigs

• Bird eye chili - 5

• Anchor butter - 80g

• Corn starch - 2tbsp

• Sugar - 2tsp

• Salt to taste

• Fernleaf full cream milk - 350ml

Method

1. Heat oil and melt Anchor butter.

2. Sauté garlic, ginger and onion until fragrant.

3. Add curry leaves and chili.

4. Add prawns and cook briefly.

5. Add Fernleaf milk powder and simmer gently.

6. Add corn flour slurry to thicken sauce.

7. Cook until creamy and glossy.

Kitchen Hacks: Cook prawns for only 2–3 minutes; butter added at the end to enhance aroma.

Benefits: Prawns are high in protein and low fat; milk-based sauce gives smooth texture.

Masked Chef – Butter Garlic Chicken Roulade with White Sesame

• Chicken breast - 1kg

• Minced garlic - 2tbsp

• Onion - 2

• Anchor butter - 100g

• White sesame seeds - 1tbsp

• Black pepper - 1tbsp

• Corn starch - 3tbsp

• Salt to taste 

• Fernleaf full cream milk - 300ml

• Rosemary - 1sprig

Method

1. Butterfly chicken breast and flatten slightly.

2. Season with salt and pepper.

3. Roll tightly and secure with a toothpick.

4. Sear chicken roulade in butter until golden.

5. Add garlic and onion and sauté.

6. Pour Fernleaf milk mixture to create sauce.

7. Simmer until chicken cooks through.

8. Slice roulade and drizzle garlic butter sauce.

9. Finish with toasted white sesame.

Kitchen Hacks: Rest chicken before slicing; toast sesame seeds lightly.

Benefits: Chicken breast is lean protein; butter sauce enhances richness.

Episode 4 | Mystery Ingredient: Chicken Wings

Home Chef – Chettinad Pepper Chicken Wings

• Chicken wings - 1.3kg
• Onion - 4
• Tomatoes - 3
• Ginger garlic paste - 3tbsp
• Black pepper - 2tbsp
• Coriander powder - 2 tbsp
• Cumin powder - 2tsp
• Fennel powder - 2tsp
• Turmeric powder - 1tsp
• Curry Leaves - 2sprigs
• Fernleaf full cream milk - 150ml
• Cooking oil
• Salt to taste

Method

1. Heat oil and sauté onions until golden brown.

2. Add ginger garlic paste.

3. Add tomatoes and cook until soft.

4. Add pepper, coriander powder, cumin, fennel powder and Turmeric..

5. Add chicken wings and mix well with spices.

6. Add Fernleaf Full Cream milk and simmer until gravy thickens.

7. Finish with curry leaves and extra crushed pepper.

Kitchen Hacks: Crush pepper fresh for better aroma; add milk mixture on low heat.

Benefits: Chicken wings provide collagen-rich protein; pepper aids digestion.

Masked Chef – Velvet Butter Chicken Wing Stew

• Chicken wing - 1.3kg
• Onion - 3
• Ginger garlic paste - 2tbsp
• Anchor butter - 60g
• Tomato puree - 300g
• Garam masala -:1tbsp
• Chili powder - 2tsp
• Turmeric powder - 2tbsp
• Fernleaf natural yogurt - 4tbsp
• Fernleaf full cream milk - 1l
• Salt to taste

Method

1. Marinate Chicken wings with Fernleaf yogurt, turmeric, chilli powder and salt..

2. Melt Anchor butter in a pot and sauté onions until soft.

3. Add ginger garlic paste.

4. Add tomato puree and cook until slightly thick.

5. Add spices and chicken wings.

6. Pour stock and simmer until chicken cooks.

7. Add Fernleaf Full Cream milk.

8. Simmer until the stew becomes rich and velvety.

Kitchen Hacks: Lightly brown wings before stewing for deeper flavour.

Benefits: Milk and butter create velvety sauce while chicken wings absorb flavours well.

Episode 3 | Mystery Ingredient: Pumpkin

Home Chef – Pumpkin Creamy Gravy with Squid

• Squid - 1kg
• Pumpkin - 3cups
• Onion - 3
• Tomato - 3
• Ginger garlic paste - 2tbsp
• Chili powder - 2tbsp
• Coriander powder - 2tbsp
• Turmeric powder - 2tsp
• Fernleaf full cream milk - 250ml
• Curry leafs - 2sprig
• Dry chili - 5
• Cumin seeds - 2tsp
• Mustard seeds - 2tsp

Method

1. Boil pumpkin cubes until soft and mash lightly.

2. Mix Fernleaf milk powder with warm water until smooth.

3. Heat oil and sauté onion until fragrant.

4. Add ginger garlic paste and cook until aromatic.

5. Add tomato and cook until softened.

6. Add chili powder, coriander powder and turmeric.

7. Add mashed pumpkin and mix well.

8. Pour in water and simmer to form gravy.

9. Add squid and cook for 3–4 minutes.

10. Lower heat and slowly add Fernleaf milk mixture.

11. Simmer gently until creamy and adjust seasoning.

Kitchen Hacks: Add squid last to keep it tender; pumpkin naturally thickens gravy.

Benefits: Pumpkin is rich in beta carotene; squid provides lean protein.

Masked Chef – Pumpkin Bolognese Pasta

• Pasta - 700g
• Pumpkin - 2cups
• Minced chicken - 800g
• Onion - 3
• Ginger garlic paste - 3tbsp
• Tomato paste - 250g
• Fernleaf full cream milk - 200ml
• Anchor butter - 100g
• Mix herbs - 2tsp
• Salt to taste

Method

1. Cook pasta until al dente and set aside.

2. Heat oil and sauté onion.

3. Add ginger garlic paste and cook briefly.

4. Add minced chicken and cook until browned.

5. Add diced pumpkin and cook until slightly softened.

6. Add tomato paste and mix well.

7. Pour in stock or water and simmer.

8. Add Fernleaf milk mixture slowly.

9. Cook until sauce thickens.

10. Toss pasta with sauce and season with salt and pepper

Kitchen Hacks: Dice pumpkin small for faster cooking; reserve pasta water if sauce thickens.

Benefits: Pumpkin provides vitamin A and antioxidants; balanced carbs and protein meal.

Episode 2 | Raw Mango | Mango Lemon Rice 

• Basmati Rice - 500g
• Raw mango - 2
• Lemon juice - 3tbsp
• Onion - 2
• Green chilli - 2
• Ginger garlic paste - 1tbsp
• Mustard seeds - 1tsp
• Urad dhall - 1tsp
• Chana Dhal – 1tsp
• Fernleaf Full cream Milk – 50ml
• Tumeric powder - 1tsp
• Curry leafs - 2sprigs
• Anchor butter - 40g
• Cooking oil
• Coriander leaves
• Salt

Method

1. Cook rice and let it cool slightly.

2. Heat oil and Anchor butter.

3. Add mustard seeds, urad dal and chana dal.

4. Add onion and ginger garlic paste.

5. Add fernleaf full cream milk

5. Add grated mango and turmeric.

6. Mix rice and lemon juice.

7. Season and garnish with coriander.

Masked Chef – Kerala Mambazha Pulissery and Telangana Guntur Chili Oil

Kerala Mambazha Pulissery

• Ripe mango – 2
• Fernleaf Full cream milk – 100ml
• Fernleaf Yogurt – 400 ml
• Turmeric powder – ½ tsp
• Cumin powder – 1 tspCoconut paste – 100 g
• Curry leaves – 1 sprig
• Mustard seeds – 1 tsp
• Dried chili – 2
• Coconut oil – 2 tbsp
• Salt – to taste

Telangana Guntur Chili Oil

• Guntur chili flakes – 2 tbsp
• Garlic – 4 cloves, sliced
• Sesame oil – 120 ml
• Salt – pinch

Method

Pulissery:

1. Cook ripe mango with turmeric.

2. Add coconut paste.

3. Add Fernleaf yogurt on low heat.

4. Add Fernleaf Full Cream Milk

5. Finish with mustard seed tempering.

Chili Oil:

1. Heat sesame oil.

2. Pour over garlic and chili flakes.

3. Rest to infuse.

Kitchen Hacks: Add mango last for fresh sourness; butter improves aroma.

Benefits: Raw mango rich in vitamin C; lentils provide plant protein.

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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.