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 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.
