Ready to cook up a storm? "Semmaiyaana Saapaadu" has all the recipes you need, just a touch away!


Chicken Saagwala - Episode 18




Ingredients

1. 3 no Whole Chicken Cut Small Cube

2. 300 ml Cooking Oil

3. 6 no Slice Onion

4. 100 gm Ginger Paste

5. 100 gm Garlic Paste

6. 1 bunch Curry Leaf

7. 1 kg Spinach cut in small slice

8. 200 gm Coriander Leaf

9. 500gm Chicken Masala Paste

10.150 gm Garam Masala

11.1 liter Fernleaf Milk


Chicken curry paste

1. 50gm Cinnamon

2. 50gm Cloves

3. 50gm Cardamon

4. 50gm Star anis

5. 50gm Cummin seed

6. 50gm Fennel seed

7. 50gm Coriander seed

8. 50gm Nutmeg Seed

9. 50gm Poppy seed (Kas Kas)

10.100gm Dry Chili soaked

11.30gm Fresh Turmeric

12.5nos Fresh Garlic

Garam Malasa

1. 30gm Fenugreek

2. 30gm Cummin seed

3. 30gm Fennel seed

4. 20gm Caraway seed

5. 30gm Mustard seed

6. 20gm Nutmeg seed

7. 30gm Poppy seed

8. 50gm Cinnamon

9. 50gm Cloves

10.50gm Cardamon

11.50gm Star anis

Methods

1. Wash the chicken clean and cut into small cube

2. Wash the spinach and boiled till soft and grinded into paste

3. Now add in the cooking oil and heat up the oil add in the cinnamon, cloves, cardamon, star anis sauté till flavor add in the onion, ginger, garlic paste. till golden brown

4. Add in the chicken masala with500ml water bring it to boil

5. Add in the Garam Masala and the cut chicken

6. Now add in the Fernleaf milk and grinded spinach stir in well with salt to taste and perfume with mustard oil

Green Gram Tosai






Ingredients

1. 1 kg Rice

2. 500 gm White Dhal

3. 500 gm Green bean

4. 20 gm Fenugreek seed

5. 30gm Cummin seed Above all items soaked it overnight and blended 6. For tosai to fermented and add in salt

Methods

1. Green Gram Tosai being fermented for the night

2. Batter were look fluffy and slow

3. Take tosai pan heat up with medium heat with slightly gingerly oil

4. Sperate it around the pan take spoon of the batter pour on the pan and make it flat like a round shape sprinkled a few drop of gingerly oil on the tosai till it change color and texture and remove from the pan and served it hot with chicken saagwal


Chickpeas Koothu Gravy (Episode 17)





Ingredients


1. 10nos Boil Chickpeas

2. 250 ml Cooking Oil

3. 2nos Cinnamon Stick

4. 50gm Mix Clove, Cardamon, Star anis

5. 50gm Slice Onion

6. 150gm Onion grind

7. 50gm Ginger grind

8. 50gm Garlic grind

9. 30gm Mix Fenugreek spices

10.1 bunch Curry Leaf

11.250gm Vegetable Masala Paste

12.50gm Garam Masala

13.10gm Gry Chili cut into small

14.200ml Fernleaf Milk

15.30gm Turmeric Powder

16.20gm Chop Spring Onion

Methods

1. Boiled chickpeas till soft and firm

2. Now take wok add in the gingerly oil put the cinnamon, cloves, cardamon, star anis, onion, ginger, garlic sauté till soft and browned

3. Now add in the masala and cook it well till the oil breaks and add in 500ml water make to boil

4. Add in Fernleaf milk to a boil add garam masala and turmeric paste and salt to taste

5. Sauté fenugreek with mustard oil add in dry chili and onion fried till golden brown now add in the cooked masala stir it well pour the cooked masala with saute fenugreek on top of and garnish with spring onion

Chicken Cheese Omelette





Ingredients

1. nos Chicken breast strip Masala paste

2. 2 no Onion cut cube

3. 150gm Butter melted

4. 10 no Whole Egg

5. 30gm Salt to taste

6. 10gm Red and green Chili chopped

7. 10 no Fernleaf Slice Cheese

8. 100gm Vegetable Masala

Methods

1. Shredded the chicken breast into fine add in masala stir fried till well fried with flavor.

2. Put aside the cooked chicken masala

3. Sauté the onion and the chop chili

4. Now break 10 no egg bit it with the whisk till form add the sauté onion and chopped chili.

5. Take flat pan add in the butter a rub around the pan to make to easily not to stick on the pan

6. Pour the egg cook into round shape add the chicken masala at the center of the egg add in slice of anchor cheese in the center and fold it into haft till cook

7. Cook the egg make to a shape as crescent with stuffing and cheese and served.

Masala Paste (Home made)

1. 50gm Cinnamon

2. 50gm Cloves

3. 50gm Cardamon

4. 50gm Star anis

5. 50gm Cummin seed

6. 50gm Fennel seed

7. 50gm Coriander seed

8. 50gm Nutmeg Seed

9. 50gm Poppy seed (Kas Kas)

10.100gm Dry Chili soaked

11.30gm Fresh Turmeric

12.5nos Fresh Garli


Kaadala Masala (Episode 16)





Ingredients

1. 5 pod Garlic

2. 100gm Red Chili

3. 20gm Dry Chili

4. 30gm Fresh Turmeric

5. 20gm Fennel seed

6. 20gm Coriander seed

7. 20gm Nutmeg seed

All the above ingredient makes into paste

Methods

1. Take wok add in cooking oil till hot add the fenugreek mix, cinnamon, cardamon, curry leaf till flavour

2. Now add in the onion, ginger, garlic paste sauté till soft and brown

3. Add in the chopped tomato till break and add in the kaadala masala paste till the oil break in even

4. Add in the Chickpeas bring to boiled add in the boiling masala

5. Until soft not breaking the chickpeas to soft and add the Fernleaf milk and season to taste


Kaadala Curry (Fernleaf Milk)

1. 1 kg Chick peas soaked overnight Boil it till soft with salt

2. 200ml Cooking oil

3. 30gm Fenugreek mix

4. 1 bunch Curry Leaves

5. 2 no Cinnamon

6. 5 pod Cardamon

7. 3 no Chop Onion

8. 80 gm Ginger & Garlic Paste

9. 100gm Fresh Tomato cut into small cube

10.250g, Kaadala Masala grinded

11.1liter Fresh Fernleaf Milk

Puthu






Ingredients

1. 1kg Puttu flour (Rice Flour)

2. 250ml Water

3. 50gm Salt

4. 1 no Fresh Grated Coconut

5. 1 no Corn Carnel (Boil)

Methods

1. Take large bowl dry and clean put in the puttu flour in the bowl

2. Add in fine salt and mix it well

3. The gradually add drop of water to the flour and mix the flour smoothly without any lump of flour using your hand

4. Now place your steamer pot on the stove add in the water bring to boil take a steamer tray lay a cheese cloth on the tray and set a side.

5. Now add in the flour first on the cheese cloth tray second layer spread the grated the flour, corn carnal and do this same step again,

6. Put on the steam on the boiling point for another 15 minutes to cook the puttu well now take out from the steamer let cool and served





Kathirikkai Podi Curry Episode 15





Ingredients

1. 5 no Long Brinjal (Baked on the flame)

2. 2 no Big Red Onion

3. 80gm Ginger & Garlic Paste

4. 30gm Dry Chili

5. 20 gm Fenugreek mix seed

6. 1 bunch Curry Leaf

7. 250gm Vegetable Paste as below:


Make of podi spices


Methods

1. Grill the long brinjal on the bbq flame till the brinjal skin turn brown set it aside to cool down slowly peel the skin of the brinjal with evenly without skin and set it aside and cut into diagonal shape

2. Make the vegetable paste with fenugreek, fennel, cummin coriander dry chili, fresh turmeric, and nutmeg grind it fine set a side

3. Take wok and pour in coconut oil the heat up adds the fenugreek mix till cracking sound add in the onion, cut dry chili, curry leaf, ginger, garlic paste sauté till golden brown and soft

4. Now add the vegetable masala cook until the oil oozes out

5. Add in tamarind juice and fresh Fernleaf milk bring to boiling

6. Add in the bake brinjal in the broth cook until the brinjal is soft and firm add it the salt to taste

7. Frequent with sesame oil and podi spices.

Egg Rice





Ingredients

1. 2kg Beras Wangi

2. 3 no Chop Onion

3. 5 bulb Chop Garlic

4. 5 pcs Dry Chili

5. 50gm Spring Onion

6. 150ml Cooking Oil

7. 30 ml Sesame Oil

8. 5 no Egg

9. 150ml Fernleaf Yoghurt

10.1 bunch Curry Leaf

11.50 gm Salt to taste

Methods

1. Cook the beras wangi rice add in salt and yogurt

2. After the rice cook set side

3. Take wok pour the cooking oil add in the chopped onion, garlic, dry chili fried the brown add the 5 no of egg and stir it well like scramble

4. Now add in the rice in the wok stir it well and add in salt to taste Garnish with sesame oil and spring onion



Milk Thosai (Episode 14)



Ingredients

1. 1 kg Rice (Soak overnight)

2. 500gm White dhal (uluthu} clean

3. 100gm Rava flour

4. 20gm Fenugreek seed

5. 2liter Fernleaf Milk

6. 50gm Salt

7. 100ml Gingerly oil

8. 1 liter Water

Methods

1. Rice Flour, white dhal, fenugreek seed soaked in the water for 3 hours

2. Strain well there is no water and add fresh Fernleaf milk with rava flour, rice and white dhal grinded well in fine smooth paste

3. Set for overnight to ferment and stir in with salt

4. Heat up the thosai pan sprinkle a few drop of gingerly oil by using haft onion, take a small ladder spoon scoop the milk batter and pour in medium heat pan and stir on round shape cook it well and turn thosai and cook it well, and served.


Spicy Vengava Thovayal





Ingredients

1. 10 no Big Onion Slice

2. 50gm Dry Chili soaked

3. 80gm Ginger & Garlic Clean

4. 30gm Fenugreek seed

5. 100ml Tamarind Juice

6. 150ml Gingerly oil

7. 30gm Mustard Seed

8. 30gm Cummin seed

9. 1 pinch Asafetida powder

10.50gm Salt to taste

Methods

1. Pan fried the slice onion, soaked dry chili, ginger, garlic and fenugreek seed sauté till onion is soft and let cool and grind it to fine paste set aside

2. Take claypot pour in the gingerly oil add in the mustard seed, cummin seed stir till cracking sound of the mustard now add the paste and stir till oil breaks and add tamarind juice and salt and keep it stir until the totally the oil ooze aside from the paste,

3. Transfer to clean jar or pot to served


Dried Stingray Fish Curry Episode 13





Ingredients

1. 2kg Stingray slice into chunk

2. 3 no Big Onion Slice

3. 80 gm Ginger & Garlic Paste

4. 30gm Fenugreek Mix

5. 200ml Cooking Oil

6. 1 bunch Curry leaf

7. 1 liter Fernleaf Fresh Milk

8. 250gm Fish curry paste

9. 100ml Tamarind juice

10.30gm Turmeric powder

11.100gm Young Lady finger

12.150gm Round Brijal

13.50gm Salt to taste Fish Curry

Paste

1. 30gm Fenugreek

2. 30gm Cummin seed

3. 30gm Fennel seed

4. 20gm Caraway seed

5. 30gm Mustard seed

6. 20gm Nutmeg seed

7. 5 nos Garlic

8. 30gm Fresh Turmeric

9. 30gm Soaked Dry chili

10.100gm Fresh Red Chili

Methods

1. First clean the stingray fish with turmeric paste and salt to get rid the fishy smell from stingray and strain it well

2. Take wok pour in cooking oil till moderate heat add in fenugreek mix with curry leaf till frequents

3. Add in onion, ginger, garlic paste sauté till golden brown

4. Add in fish paste curry into wok cooked till oil breaks add in tamarind juice bring it to boil add in 500ml water to smooth the broth

5. Add in stingray fish in the boiling broth and add in lady finger until the stingray fish cook

6. Now add in the Fernleaf milk and turmeric paste and salt to taste bring broth to boil and ready to serve.


Jeera Rice





Ingredients

1. 2 kg Basmati Rice

2. 50gm Jeera (Cummin)

3. 3 pcs Bay leaf

4. 250ml Ghee Oil

5. 3 no Onion slice

6. 80 gm Ginger & Garlic Paste

7. 30gm Cashew nut

8. 20gm Chopped coriander leaf

9. 200gm Vegetable Stock (Onion, carrot, celery, Spices)

10.1 Liter Fernleaf Yoghurt

11.50gm Salt to taste

Methods

1. Boil the vegetable stock first for 30 minutes and strain the water

2. Soaked basmati rice for 30 minutes

3. Take pot add in the ghee, cummin, bay leaf, onion, ginger, garlic paste sauté till golden brown, add the vegetable stock and yoghurt bring it boil point add salt and add in soaked rice cook for another 10 minutes with moderate flame cover lid for another 20 minutes without flame

4. After 20 minutes open pot and stir it well garnish with cashew nut and coriander leaf









Country Chicken Curry (Episode 12)





Ingredients


1. 2 nos Whole Chicken cut into small pieces

2. 3 no Cinnamon stick

3. 5 no Cardamon pods

4. 8 pcs Cloves florets

5. 3 no Star anis

6. 3 no Big Onion slice

7. 50gm Ginger & Garlic paste

8. 250gm Meat curry paste

9. 30gm Garam masala

10.5 no Potato cut cube

11.3 no Tomato cut wedges

12.4 no Red & Green cut into 4 slice

13.1 bunch Curry leaf

14. 30 gm Turmeric paste

15.1 liter Fernleaf Fresh Milk

16.50 gm Salt to taste

17.350ml Cooking oil


Methods

1. Cut chicken wash it clean and strain till no water add in turmeric powder and salt mixed well

2. Take wok fill in cooking oil heat up till moderate heat fried the chicken till cooked till medium and lay it in tray

3. Take cooking wok add in coconut oil heat up add in the cinnamon, cardamon, cloves, star anis till flavor add in the slice onion, ginger and garlic paste fry till golden brown.

4. Now the spices being sauté well add in meat curry paste stir fried the ingredients and the oil breaks till flavor now add in the water and boil for few minutes add in the cut chicken cook it well

5. Now add in the Fernleaf milk and bring to boil add in the garam masala and turmeric paste

Meat curry paste

1. 50gm Cinnamon

2. 50gm Cloves

3. 50gm Cardamon

4. 50gm Star anis

5. 50gm Cummin seed

6. 50gm Fennel seed

7. 50gm Coriander seed

8. 50gm Nutmeg Seed

9. 50gm Poppy seed (Kas Kas)

10.100gm Dry Chili soaked

11.30gm Fresh Turmeric

12.5nos Fresh Garlic

Garam Masala

1. 30gm Fenugreek

2. 30gm Cummin seed

3. 30gm Fennel seed

4. 20gm Caraway seed

5. 30gm Mustard seed

6. 20gm Nutmeg seed

7. 30gm Poppy seed

8. 50gm Cinnamon

9. 50gm Cloves

10.50gm Cardamon

11.50gm Star anis

Roti Canai Cheese




Ingredients

1. 2kg Wheat Flour

2. 1.5liter Water

3. 150gm Fernleaf Butter

4. 300ml Fernleaf Milk

5. 30gm Salt to taste

6. 100gm Fernleaf Cheese

Methods

1. Take big bowl put the flour add in the water, Fernleaf milk and salt mixed well add in Fernleaf butter mixed well till form a dough rest it for 30 minutes

2. Make into small balls 80gm lay in tray cover with cheese cloth let rest for 10 minutes in same time heat up the flat pan on the fire with low flame and sprinkle a few drops of cooking oil

3. Flatten the small dough ball on a table using wooden roller make thin layer into round shape put the Fernleaf cheese in centre of the rounded dough fold it in square shape lifts it up and place square shape on light heated pan on it

4. Pan fried with less oil till the dough cook well until it changes colour to golden brown.

5. Take out from pan and served with crisp on the dough











Mushroom Masala - Episode 11







Ingredients

1. 3kg Oysters Mushroom

2. 150gm Slice Onion

3. 30gm Chop Garlic

4. 30gm Chop Ginger

5. 30gm Chop Garlic

6. 20gm Mix Fenugreek

7. 200gm Fresh Home Vegetable Masala

8. 150ml Fernleaf Milk

9. Bunch Curry leaf

10.20gm Salt to taste

11.150ml Gingerly Oil

12.Pinch Asafetida

13.50gm Red, Green, Tomato garnish with chop coriander leaf

Methods

1. Wash the mushroom and strain it in colander

2. Take big claypot add in the gingerly oil curry leaf, mix fenugreek, onion, ginger, garlic

3. Saute till all the ingredient fried golden brown, add in home make vegetable masala

4. Cooked till the masala well cook add in 300ml water stir with mushroom cooked till the mushroom is soft and boiling

5. Add in the fresh Fernleaf milk, cook it till boil point with all mushroom being tender

6. Add in salt garnish with chopped tomato and coriander leaf


Vegetable Masala (for grainted)


1. 30gm Fenugreek

2. 30gm Cummin seed

3. 30gm Fennel seed

4. 20gm Caraway seed

5. 30gm Mustard seed

6. 20gm Nutmeg seed

7. 20gm Poppy seed(Kas-Kas)

8. 5 nos Garlic

9. 30gm Fresh Turmeric

10.30gm Soaked Dry chili

11.100gm Fresh Red Chili

Curd Rice - Ingredients


1. 2kg Beras wangi

2. 1liter Fernleaf Yoghurt

3. 2nos Yellow Onion Cut into small cube

4. 10gm Ginger cut fine julienne

5. 1no Grated Carrot 6. 1no Grated Cucumber

7. 10gm Chopped Coriander Leaf

8. 30ml Mustard Oil

9. 5gm Cummin seed crush

10.3nos Dry chili cut half

11.1bunch Curry Leaf

12. 20gm Salt to taste

13. Pinch Asafetida

Methods

1. Cook the rice till done let cool down with no heat on the rice

2. Saute with mustard oil all the dry chili, cummin seed, curry leaf, and let it cool

3. Take big bowl add in rice, yoghurt, saute items has cool add in the asafetida, salt, coated well with rice

4. Garnish with coriander leaf and served





Tomato Tosai- Episode 10






Ingredients

1. 1kg Rice soaked overnight

2. 500gm White Dhal Soaked

3. 30gm Fenugreek seed

4. 3nos Red Tomato

5. 50gm Tomato puree

6. 2liter Water


Methods

1. Soaked rice with white dhal and fenugreek for 3-hour use artu khal to grind the paste to fine while grinding add in the fresh tomato and grind till smooth

2. Put the batter a side for overnight till fermented and in few salts and tomato puree to get the tomato flavor,

3. Heat up flat pan use haft cut onion for rubbing oil on the pan all over the pan and pan should be moderate heat

4. Pour one small ladder of batter on the pan and stir into round shape till the batter with thin leaver cooked till soft crisp and dish out for the pan.

Egg Masala Varuval 10nos Egg





Ingredients

1. 10nos Boil Egg

2. 250 ml Cooking Oil

3. 2nos Cinnamon Stick

4. 50gm Mix Clove, Cardamon, Star anis

5. 50gm Slice Onion

6. 150gm Onion grind

7. 50gm Ginger grind

8. 50gm Garlic grind

9. 30gm Mix Fenugreek spices

10.1 bunch Curry Leaf

11.250gm Meat Masala Paste

12.50gm Garam Masala

13.10gm Gry Chili cut into small

14.200ml Fernleaf Milk

15.30gm Turmeric Powder

16.20gm Chop Spring Onion


Methods

1. Boiled egg till can peel shell with easy

2. Take wok add in cooking oil till hot fried the with heated oil as fast till egg fried evenly till golden brown and cool it and lay it in the tray

3. Now take wok add in the gingerly oil put the cinnamon, cloves, cardamon, star anis, onion, ginger, garlic sauté till soft and browned

4. Now add in the masala into cook it well till the oil breaks and in 500ml water make to boil

5. Add in Fernleaf milk to the boil add garam masala and turmeric paste and salt to taste

6. Now add in the whole fried egg into gravy

7. Take another wok saute fenugreek with mustard oil add in dry chili and onion fried till golden brown now add in the cooked masala stir it well pour the cooked masala with saute fenugreek on top of the egg gravy and garnish with spring onion


Meat Masala

1. 50gm Cummin seed

2. 50gm Fennel seed

3. 50gm Coriander seed

4. 50gm Nutmeg Seed

5. 50gm Poppy seed (Kas Kas)

6. 100gm Green Chili

7. 100gm Red Chili

8. 30gm Fresh Turmeric

9. 5nos Fresh Garlic

10.100gm Cashew nut


Garam Malasa

1. 30gm Fenugreek

2. 30gm Cummin seed

3. 30gm Fennel seed

4. 30gm Cinnamon Stick

5. 30gm Cloves

6. 30gm Cardamon

7. 30gm Star anis

8. 20gm Caraway seed

9. 30gm Mustard seed

10.20gm Nutmeg seed

11.30gm Poppy see






Fish Sambal (Episode 9)




Ingredients


1. 3 kg Tenggiri Fish slice

2. 5 no Slice Onion

3. 80gm Ginger & Garlic Paste

4. 1 bunch Curry leaf

5. 500ml Cooking oil

6. 30gm Fenugreek mixed

7. 250gm Sambal Paste

8. 50gm Red and Green Chili

9. 80gm Tomato Wedges

10.1 liter Fernleaf Milk

11.50gm Salt to taste


Sambal Paste

1. 5 nos Serai

2. 100gm Lengkuas

3. 50gm Fresh Turmeric

4. 200gm Onion grind

5. 80gm Ginger grind

6. 80gm Garlic grin

7. 50gm Soaked Dry Chili

8. 100gm Fresh Red Chili

9. 50gm Red Chili Padi

10.100ml Tamarind Juice

11.30gm Turmeric paste



Methods

1. Marinate the fish with turmeric paste and salt

2. Take wok fill in the cooking oil the moderate heat fried the fish well cooked and let rest.

3. Take another wok pour in the cooking oil add in the onion slice, ginger, garlic paste, fenugreek mix and curry leaf sauté till golden brown

4. Now add in the sambal paste till oil breaks add in the Fernleaf milk until boil

5. Add in the red and green chili and tomato wedges

6. Add in fried fish, turmeric paste, tamarind juice and salt to taste


Raw Mango Rice Andra Style





Ingredients

1. 2 kg Basmati Rice

2. 200ml Ghee

3. 50gm Ground nut

4. 20gm Mustard seed

5. 20gm Dry Chili

6. 1 bunch Curry Leaf

7. 1 no Grated Coconut toasted

8. 30gm Cummin seed

9. 20gm Green chili

10.30gm Coriander seed

11.2 no Young Mango cut into small cube

12.1 pinch Asafetida powder

13.50gm Salt to taste


Methods

1. Soaked the Basmati rice for 30 minutes

2. Now make the paste with dry chili, cummin seed, coriander seed.

3. Grated coconut fry in no oil till turn color and let cool and grind it to make the paste

4. Fried the ground nut and cut the young mango set a side

5. Pan fried with ghee, mustard seed, dry chili, with curry leaf and add in the paste stir well add in 2.5 liter of water bring it to boil

6. Take the soaked rice add in the all the paste with sauté items mix it well and even add salt to taste cook for 10 minutes add in the asafetida

7. Slow the flame with medium heat for another 20 minutes open cover add in young mango and fried ground nut. 8. Garnish with coriander leaf and served



Chicken Masala 10 serving (Eps 8)






Ingredients

1. 2 nos(1.5kg each) Whole Chicken cut Small

2. 250ml Coconut Cooking Oil

3. 3nos Cinnamon Stick

4. 5pods Cardamom

5. 8florets Cloves

6. 3 nos Star anis

7. 250gm Slice Onion

8. 200gm

Home Made Chicken Masala Paste

9. 1 bunch Curry leaf

10.30gm Homemade garam masala

11.20gm Fresh turmeric paste

12.200ml Fresh Fernleaf Milk

13.30gm Salt to taste

Methods

1. Take big wok heat up add in the coconut oil heat for few minutes till hot add in the cinnamon, cloves, cardamon and star anis till frequent

2. Add in the curry leaf together with slice onion, ginger, garlic paste sauté till golden brown add in the chicken masala paste sauté till oil breaks

3. Add in 1 liter water bring it to boil add the cut chicken cube cook till tender

4. Add in garam masala, fresh turmeric paste and fresh Fernleaf milk bring to boil and add in salt to taste and garnish with coriander leaf and served

Masala Paste (Home made) 20 portion

1. 50gm Cinnamon

2. 50gm Cloves

3. 50gm Cardamon

4. 50gm Star anis

5. 50gm Cummin seed

6. 50gm Fennel seed

7. 50gm Coriander seed

8. 50gm Nutmeg Seed

9. 50gm Poppy seed (Kas Kas)

10.100gm Dry Chili soaked

11.30gm Fresh Turmeric

12.5nos Fresh Garlic

Garam Masala

1. 30gm Fenugreek

2. 30gm Cummin seed

3. 30gm Fennel seed

4. 20gm Caraway seed

5. 30gm Mustard seed

6. 20gm Nutmeg seed

7. 30gm Poppy seed

8. 50gm Cinnamon

9. 50gm Cloves

10.50gm Cardamon 50gm Star an

Butter Cappati 10 serving




Ingredients

1. 2 kg Atta Flour

2. 30gm Corn Flour

3. 150 gm Fernleaf Butter

4. 150ml Warm Water

5. 30gm Salt

Methods

1. Take stainless steel bowl put in the atta flour and corn flour add in the salt and mix

2. Add in the warm water with butter mix it well and smooth

3. Let it rest for 15 minutes and make it into small balls for serving

4. Heat up the flat pan on the fire, roll of each atta dough in flat thickness

5. Put on hot pan and turn the atta dough till its cooked, and serve


FINAL OUTCOME





Jack Fruit Masala Curry (Episode 7)



Ingredient 10 serving

1. 2kg Young Jack Fruit cut cube

2. 30gm Red & Green chili

3. 20gm Red Tomato

4. 150gm Red onion slice

5. 50gm Ginger grind

6. 50gm Garlic chop

7. 20gm Garam Masala

8. 200gm Vegetable Paste

9. 250ml Fernleaf Milk

10.20gm Salt to taste

11.10gm Chopped coriander leaf

12.10gm Mix Fenugreek

13.Bunch Curry leaf

14.50ml Mustard Oil


Methods

1. Take big claypot put on the natural stove wooden fire add in the mustard oil add in with the coconut oil heat up with low flame add the mix fenugreek till flavor add in cube onion, ginger, garlic, curry leaves, sautés till soft golden brown

2. When all the spices well-cooked add the potato, carrot, with Fernleaf milk cook till medium add in the Kurma, coriander, cummin, fennel, turmeric powder.

3. Add in the soaked the meal maker to boiling to soften till cook well and salt to taste.

4. Garnish with chop coriander leaf




Briyani Masala


1. 50gm Cummin seed

2. 50gm Fennel seed

3. 50gm Coriander seed

4. 50gm Nutmeg Seed

5. 50gm Poppy seed (Kas Kas)

6. 100gm Green Chili

7. 100gm Red Chili

8. 30gm Fresh Turmeric

9. 5nos Fresh Garlic

10.100gm Cashew nut Garam


Masala

1. 30gm Fenugreek

2. 30gm Cummin seed

3. 30gm Fennel seed

4. 30gm Cinnamon Stick

5. 30gm Cloves

6. 30gm Cardamon

7. 30gm Star anis

8. 20gm Caraway seed

9. 30gm Mustard seed

10.20gm Nutmeg seed

11.30gm Poppy seed


Vegetable Paste

1. 30gm Coriander seed

2. 5 nos Garlic

3. 30gm Fresh Turmeric

4. 30gm Soaked Dry chili

5. 100gm Fresh Red Chili

Chicken Dum Briyani (10 serving)





Ingredients for Briyani Rice preparation:

1. 2kg Berasmathi Rice Soak for 30 minutes

2. 2liter Water with 1 cinnamon, 5 cloves, 5 cardamon, 3star anis

3. Mirepoix Onion, Carrot, Celery, ginger, garlic, coriander root, bayleaf

4. 1liter Fresh Fernleaf Milk

5. 5gm Salt only less seasoning

6. 200ml Fernleaf Butter

7. 1btl Rose Water (Taj Mahal brand)

8. 20gm Mixed Cashnet and raisin

Methods

1. Rice soak for 30 minutes drain in the colander and put it a side

2. Take pot add in 2.5 liters of water put in onion, carrot, celery, ginger, garlic, coriander root, bay leaf bring boil till reduce to haft and strain

3. Add in the Fernleaf milk add less salt put in the butter stir till the butter melt after that add the soak rice in the stock cook for 10 minutes with medium flame once cooked for 10 minutes make flame low and close tight the lid don’t open for another 20 minutes take out from the flame leave it don’t open

4. On the other end we will cooking the Chicken Biryani Gravy.


Ingredients for Chicken Briyani Gravy

1. 2nos (1.5kg) Whole Chicken cut 8

2. 3nos Slice Onion

3. 50gm Ginger Paste

4. 50gm Garlic Paste

5. 100gm Briyani Powder

6. 20gm Garam Masala

7. 20gm Coriander Ponder

8. 20gm Cummin Ponder

9. 20gm Fennel Ponder

10.1box Saffron trend

11.1 liter Fernleaf Yoghurt

12.3leaf Bay leaf

13. 20gm Salt to taste

14.150gm Fernleaf Butter

15.100ml Cooking Oil

16.20nos Boiled Egg


Methods

1. Clean the chicken with fresh water and strain in the colander add in salt and turmeric paste courted well the chicken


2. Take wok fill in with cooking oil heat up medium hot add in the chicken and fried till medium cooked, take out from the oil and strain it in kitchen towel

3. Take wok add in gingerly oil till medium heat add in bay leaf, slice onion, ginger, garlic paste saute till light brown add in the fried chicken add in briyani spices, garam masala, fennel, cummin, turmeric grind, cooked till tender

4. Once the chicken almost cooked add in the Fernleaf yoghurt, salt to taste and garnish with coriander leaf

5. Take medium aluminum pot heat up with Fernleaf butter rubber around the inside the pot and put on banana leaf below add the cooked briyani rice haft pot add in the cooked chicken biriyani on top of the rice make evenly level in and add in the rest of the rice on top sprinkle rose water and saffron trend garnish with cashew nut and raisin close the lid tight and low fire for another 10 minutes

6. At end take out pot from the fire to normal place take out lid and gentle mix the biriyani and served



Prawn Masala - Episode 6






Ingredients

1. 2kg 30/40 White Prawn Clean (Shell keep for stock)

2. 150ml Coconut Oil

3. 150gm Slice Onion

4. 30gm Ginger Blend

5. 30gm Garlic Blend

6. 8gm Fresh Turmeric Blend

7. 200gm Freshly Blend seafood Masala

8. 2liter Prawn Stock

9. 1liter Fernleaf Milk

10.50ml Assam Jawa

11.20gm Salt to taste

12.1bunch Curry leaf

13.15gm Halba Campur

14.100gm Red & Green & Tomato


Seafood Masala (for grainting)

1. 30gm Fenugreek

2. 30gm Cummin seed

3. 30gm Fennel seed

4. 20gm Caraway seed

5. 30gm Mustard seed

6. 20gm Nutmeg seed

7. 5 nos Garlic

8. 30gm Fresh Turmeric

9. 30gm Soaked Dry chili

10.100gm Fresh Red Chili

Methods

1. Take aluminum wok pour in cooking oil till half the wok till hot,

2. Wash the prawn and strain well without water add in turmeric paste and salt

3. Fried the prawn with hot oil for just a minute that prawn become cooked firm hard prawn

4. Take big claypot add in coconut oil with halba campur and curry leaf

5. Add in the onion, ginger, garlic till saute well and soft add the seafood masala cooked with Fernleaf milk and Seafood stock

6. Bring to boiled add Fried prawn and salt to taste

7. Garnish with red, green and tomato


Coconut Rice (10 Pax)





Ingredients

1. 2 kg Berasmati Rice (Agra brand) Soaked for 30 minutes

2. 150ml Fernleaf Butter

3. 2 stick Cinnamon

4. 5pods Cardamon

5. 5florets Cloves

6. 3nos Star anis

7. 100gm Slice Onion

8. 30gm Chopped Garlic

9. 30gm Chopped Ginger

10.1no Grated Coconut

11.1no Coconut milk

12.1stalk Pandan Leaf

13.20gm Saute Cashew nut and Raisin

14.1btl Rose water

15.20gm Chopped Coriander leaf





Methods

1. Fried the grated coconut till golden brown with less Fernleaf butter

2. Soak the beramati rice for 30 minutes

3. Take big aluminum rice pot add the Fernleaf butter in the pot add in the cinnamon, cardamon, cloves, star anis, pandan leaf, till flavour

4. Add in Slice onion, ginger, garlic till golden brown, add the 2 litre fresh coconut milk

5. Bring to the boiling point add in the soaked berasmati rice in add salt to taste

6. Cooked the rice for 10 minutes in low fire, after 10 minutes put very low flame and close the lid for another 15 minutes

7. Open lid add the grated coconut on top and mix it well with rice using wooden spoon

8. Garnish with cashew nut, raisin and coriander leaf and serve




Methi Malai Cream Chicken (Episode 5)





Ingredients


1. 2 no Cut Chicken into cube

2. 250 ml Cooking Oil

3. 250 gm Slice Onion

4. 50 gm Ginger

5. 50 gm Garlic paste

6. 1 liter Fernleaf Milk

7. 3 no Bay leaf

8. 10 gm Methi Leaf

9. 30gm Mix Fenugreek mix

For Paste

1. 30 gm Turmeric

2. 150 gm Red Chili

3. 100 gm Chili Padi

4. 30 gm Dry Chili

5. 50gm Garlic bulb

6. 50 gm Fenugreek seed

7. 30 gm Cummin seed

Garam Masala Powder

1. 30 gm Cinnamon, Cloves, Cardamon, Star anis Grinded

2. 150gm Cashew nut Grinded to fine

Methods

1. Heat up the wok add in the cooking oil after heated up oil add in the slice onion, ginger, garlic, methi leaf, fenugreek mix and bay leaf sauté till golden brown

2. Add in the Masala paste till oil breaks and add in the chicken with cut into small cube add in 500ml of water till the chicken is cooked

3. While the chicken cooked well add the Fernleaf milk and add in the salt to taste

4. Lastly add roasted grind cummin and fenugreek and methi leaf powder in the frequent gravy and served hot with Methu flavor

Masala Pappad





Ingredients


1. Big Round Pappum fried

2. Chopped Onion

3. Chopped Green and Red Chili

4. Fresh Tomato cut into small cube

5. Chopped Coriander leaf

6. Lemon juice

7. Roasted Cummin

8. Salt to taste

Methods

1. Add u the all the ingredients with cummin and salt springle all around the fried papadum with chop coriander leaf

Sweet Kesari topped with cube dragon fruit Recipe






Ingredients

1. 1kg Rava Flour toasted(Semolina)

2. 1liter Water

3. 2liter Fernleaf Milk

4. 500gm Sugar

5. 10gm Salt

6. 50gm Raisin

7. 50gm Cashew nut

8. 10gm Vermicelli

9. 10no Cardamon crush

10.1gm Saffron trend

11.250ml Ghee Oil

Methods

1. Take wok heat up the ghee oil fried the cashew nut, raisin and vermicelli and set aside

2. with same ghee oil and in the sugar and water to boil

3. Now add in the Fernleaf milk and bring to boil gradually add in the saffron trend till change colour add in the roasted semolina flour to make into batter while the batter is hard adding in more Fernleaf milk till normal firm is enough to spread firm in the tray and add in the raisin, cashew nut and vermicelli

4. Take a tray rub the tray with ghee oil on the tray to prevent not stick on the tray add the cooked kesari on the tray make it equally spreader around the tray and aside

5. Cut the red dragon fruit cut into small cube and set aside

6. Now Cold down the kesari sprinkle around the cut cube dragon fruit around the tray

7. Cut into uniform cube and served.




Lemang in Bamboo - Episode 4


Ingredient

1. 2kg Beras Biasa Soaked for 30 minutes

2. 1 liter Fernleaf Fresh Milk

3. 50gm Salt to taste

4. 50gm Ginger

5. 10no Banana leaf

6. 5no Bamboo

Methods

1. Wash the rice thoroughly and strain the water using colander basket

2. Wash the bamboo very clean without any dirt inside the bamboo holes

3. Clean the banana leaf with running water and dry it with clean cloth

4. Roll the banana leaf inside the bamboo leave set a side

5. Add the fresh Fernleaf milk with salt boil it for few minutes and let it cool the milk

6. Now adds in the cool milk and soaked rice together the milk the rice should lever,

7. Stuffed in the bamboo using small spoon or fennel scoop for stuffing do not stuff till top only fill up haft the bamboo

8. Place the bamboo on heat flame turn in frequently till its cook it takes near 3 to 4 hours to cook.

9. Went it cook rest it for 2 hour, cut open the lemang bamboo cut into small round shape and served with rendang.

Chicken Rendang 2 nos of Chicken





Ingredients (Grainding use artu khalu)

1. 2 no Chicken Cut into 16 pcs

2. 5no Onion slice

3. 10no Garlic grind

4. 50gm Ginger grind

5. 50gm Turmeric

6. 50gm Galangal (Lengkuas)

7. 50gm Serai

8. 3leaf Daun Kunyit

9. 6leaf Daun limau purut

10. 2 liter Fresh Fernleaf Milk

11.1 no Fresh Coconut grated

12.30gm Dry Chili soaked

13.50gm Fresh Red Chili

14.20gm Chili Padi green


Methods

1. Saute the grated coconut till golden brown and put a side for grinding

2. Take big wok add in the cooking oil heat up till hot by take the cut chicken marinate with turmeric paste and salt mix it equal well, fried the chicken till its cooked medium well

3. Take another wok pour in coconut oil till heat, mash 3 nos of serai and daun limau purut in the oil till frequent add in slice onion, ginger, garlic, till its fried golden add in the rendang paste and 500ml water

4. Now the ingredients fried in golden brown add in the fresh Fernleaf milk till boiling point add the chicken cook it for 10 minutes add salt to taste

5. Add in julienne daun Kunyit, daun limau and stir well saute coconut grinding till frequent rise and served.

Rendang Paste

50gm Serai

50gm Lengkuas

30gm Kunyit Hidup

30gm Chili kering

50gm Red Chili

30gm Red Chili Padi

20gm Green Chili





Chicken Dhalcha Gravy - Episode 3


Ingredients

1. 2nos (1.5kg) Whole Chicken cut 8

2. 3nos Cinnamon Stick

3. 6pod Cardamon Seed

4. 10nos Cloves

5. 4nos Star anis

6. 3nos Slice Red Onion

7. 30gm Garlic Chop

8. 30gm Ginger Chop

9. 150gm Meat Curry powder

10. 20gm Garam Masala

11. 20gm Coriander powder

12. 20gm Cummin powder

13. 20gm Fennel Power

14. 20gm Turmeric powder

15. 150gm Mysore Dhal

16. 5gm Asafoedita powder

17. 20gm Salt to taste

18. 6nos Red and Green Chili Cut haft

19. 3nos Red Tomato cut wedges

20. 5nos Medium Potato cut cube

21. 2nos Carrot cut cube

22. 1 bunch Curry leaves




Methods

1. Soak the Mysore dhal for 30 minutes, and wash the clean and string

2. Take big claypot pour in coconut oil heat with medium flame add in the cinnamon, cloves, cardamon, star anis and curry leave saute till flavor

3. Add in onion, ginger, garlic and saute till golden brown and then add the cut chicken and stir for 5 minutes add in the meat curry , coriander, cummin, fennel, garam masala powder and stir for 5 minutes

4. Add in potato, carrot, dhal and let it cooked for 10 minutes

5. Let be in low flame add the chilies, tomato, turmeric powder and salt to taste and cook for 5 minutes till the chicken and potato well cook

6. Dish out from the claypot layout on nice decorated claypot on banana leaf garnish with chop coriander leaf

Kachambar Salad 10 serving - Episode 3





Ingredients

1. 2nos Cucumber cut cube

2. 3nos Red Tomato cut cube

3. 2nos White (Holand) Onion cut cube

4. 1no Red Capsicum cut Cube

5. 1no Green Capsicum cut cube

6. 1no Yellow Capsicum cut cube

7. 1no Lemon Juice

8. 10gm Coriander Leaf Chop

9. 5gm Crush Black pepper

10.1pinch Chat Masala

11.150ml Fernleaf Yoghurt

12.10gm Salt to taste

13.1pnch Sugar


Methods

1. Mix item 1 to 6 in big salad bowl, add in items 7 to 13 into mixed salad

2. Courted well with all mixer crush black pepper, chat masala, Fernleaf yoghurt, salt, lemon juice and sugar

3. Garnish with Chopped Green and Red Chili seedless





Mutton Sambal (Episode 2)





Ingredients




1. 3kg Mutton Leg cut cube boiled soft

2. 150ml Cooking oil add in ghee

3. 350gm Slice Red Onion

4. 100gm Ginger blend

5. 100gm Garlic blend

6. 30gm Turmeric blend

7. 50gm Dry chili soaked for 30 minutes blend fine

8. 3stalk Serai blended

9. 3 stick Cinnamon

10.5 no Clove

11.3nos Star anis

12.5pod Cardamon

13.30mil Assam java

14.20gm Salt to taste

15.10gm Sugar to taste

Methods

1. Take big pot add in the cooking oil and QBB oil till medium heat add in the bay leaf, cinnamon, clove, cardamon, star anis,

2. Add in onion, garlic, ginger, serai, blended dry chili saute till the oil break in between the spices.

3. Add in the boiled mutton add in salt and turmeric paste and assam jawa juice and Fernleaf milk

4. Boiled till its soft and tender taste normal spicy and herbs taste

Ghee Rice (Episode 2)



Ingredients



1. 2kgs Berasmati(Agra brand) soak for 30 minutes

2. 150ml QBB Ghee

3. 100gm Slice red onion

4. 30gm Ginger chopped

5. 30gm Garlic Chopped

6. 2nos Cinnamon Stick

7. 5nos Cloves

8. 5pod Cardamon

9. 3nos Star anis

10.3nos Bay leaf t

11.2liter Vegetable Stock (Carrot, Celery, Onion, Coriander)

12.500ml Fernleaf Milk

13.20gm Fried Raisin and Cashnet

14.10gm Fried Golden Shallot

15.5ml Drop Rose water


Methods

1. Soaked Berasmati rice strain with sieve till no water remain

2. Boil the Vegetable Stock 3 litres water for 30 minutes to get the vegetable flavour with medium flame

3. Take big claypot heat up Ghee and add in cinnamon, clove, cardamon, star anis, bay leaf till flavour add in slice onion, ginger, garlic, till golden brown

4. Add in the vegetable stock as measure for 2 litre and rice 2kg, salt to taste boil for 10 minutes at medium flame and close the for another 10 minutes with no flame do not open the lid

5. After 10 minutes open lid and taste the rice soft enough eat

6. Garnish with fried shallot, cashunet , raisin and rose water for flavour
















Bamboo Chicken Sambal (Episode 1)


Ingredients





Methods


1. Cut chicken wash it clean and strain till no water add in turmeric powder and salt mixed well

2. Take wok fill in cooking oil heat up till moderate heat fried the chicken till cooked till medium and lay it in tray

3. Take cooking pot add in coconut oil till heat up add the grinded serai, lengkuas, turmeric, onion, ginger, garlic, dry chili, fresh chili, chili padi saute till soft and golden brown,

4. Now the spices being saute well and ingredients and the oil breaks till flavor now add in the water and boil for few minutes add the assam jawa boil for few minutes

5. Add Fernleaf milk and bring to boil add in the chicken stir well

6. Now wait for the Briyani Rice to cook for stuffing.


Bamboo Plain Briyani



Ingredients


Masala


Garam Malasa


Methods


1. Wash the bamboo till no fern inside bamboo holes

2. Fold the lerek leaf insert and put a side

3. Boil 20 no egg and peel it

4. Make dough with water and flour with salt

5. 2 kg Basmathi Rice soak for 30 minutes and strain it in colander

6. Take big pot heat the ghee oil with onion, ginger, garlic with bayleaf till golden brown

7. Add in the turmeric, briyani masala, garam masala add in 2.5 liter water with Fernleaf yoghurt stir it well till frequent

8. Now mix the spices with fresh Fernleaf milk bring it to boil

9. Add in the soaked rice being strain with no water into the briyani broth

10.Cook for 12 minutes and lower the flame with low intensify heat and do not open the cover for 20 minutes

11.Open the cover lid after 20 minutes add in the saffron trend being soaked in rose water sprinkle around the rice and stir it equally.

12.Now take bamboo being insert with lerek leaf first stuff in the briyani rice about 2 big spoon and in one chuck chicken sambal with gravy add in one boil egg with a few cashew nut and raisin and now again add in 2 big spoon briyani rice add 2 chuck sambal chicken and boil egg with a few cashew nut and raisin now we add in 1 teaspoon of ghee on top of the rice cover with lerek leaf tight sack string around the bamboo and let set a side.

13.Heat up the big cooking pot with lower water bring in to boil put in stuffed Bamboo Sambal Chicken Briyani in the pot make sure it stands with lower water lever with boiling water.

14.Take the dough that has made from water and flour with salt make pipping roll cover around the edge of the cover fully put on the lid on top of the pot that cover the dough press hard till there no steam escape from the pot put on top of lid some heavy items to hold the steam does not escape

15.Steam about 20 minutes remove the heavy item slowly take out dough around the lid and open it.

16.Now is ready to serve open string and served on the banana leaf with mooru ice.




Premiering on Vinmeen every Friday at 9 PM starting from March 15th, the show features the talented mother and daughter duo, Sai Kogila and her daughter.

Semmaiyaana Saapaadu is more than just a cooking show; it's a celebration of flavors, culture, and family bonding. Don't miss out on this culinary extravaganza that aims to make your Fridays a tasteful delight!

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