Ready to cook up a storm? "Semmaiyaana Saapaadu" has all the recipes you need, just a touch away!
Palak Chicken - Episode 26 (Ingredients)
1. 2 no Cut Chicken into cube
2. 250 ml Cooking Oil
3. 5no Bay Leaf
4. 250 gm Slice Onion
5. 50 gm Ginger paste
6. 50 gm Garlic paste
7. 150gm Chicken Masala Paste
8. 30gm Cummin ponder
9. 30gm Fenugreek ponder
10.20gm Methi leaf
11. 1 liter Fernleaf M
12.1 kg Spinach Leaf
13.50gm Red Chili
14.50gm Green Chili
15.80gm Tomato Wedges
Methods
1. Heat up the wok add in the cooking oil after heated up oil add in the slice onion, ginger, garlic paste, bay leaf sauté till golden brown
2. Add in the chicken masala paste cook till oil breaks and add in the 500ml water bring to a boil add in the chicken which has been cut into small cube
3. While the chicken being cooked well add the Fernleaf milk and add in the salt to taste
4. Lastly add cummin and fenugreek and methi leaf powder, bring to boil and add in the spinach leaf and cook it well
Ayal Payasam (Ingredients)
1. 500 gm Poha Dry (Aval)
2. 2 liters Fernleaf Milk
3. 500 gm Brown Sugar
4. 10 gm Salt to taste
5. 5 pod Cardamon pounded
6. 50 gm Raisin & Cashew nut
7. 1 pkt Mix Vermicelli 8. 100 ml Ghee
Methods
1. Heat up the pot with ghee oil till oil frequent, add in the cashew nut and raisin fried till golden brown with the vermicelli and remove it and set aside
2. Add in the 1 liter of water and brown sugar bring to boil
3. Now add the Fernleaf milk and boil it
4. Add in the poha in the milk till the poha is soft
5. Now add in the cashew nut, raisin and vermicelli stir well with add on ghee oil with good smell
6. Enjoy and serve warm with papad
Butter Rice (Ingredients)
1. 2kgs Basmati soak for 30 minutes
2. 150ml Anchor Butter
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
11.500ml Fernleaf Milk
12.20gm Fried Raisin and Cashnet
13.10gm Fried Golden Shallot
14.5ml Drop Rose water
Methods
1. Soaked Basmati rice strain with sieve till no water remain
2. Take big pot heat up anchor butter and add in cinnamon, clove, cardamon, star anis, bay leaf till flavour add in slice onion, ginger, garlic, till golden brown
3. Add as measure water for2 liter water bring to boil
4. Add in the basmati rice with salt to taste cook for 10 minutes at medium flame and close the lid for another 20 minutes with no flame do not open the lid
5. After 20 minutes open lid and taste the rice soft enough eat
6. Garnish with cashew nut, raisin and rose water for flavor
Fish Sothi - Episode 25
Ingredients
1. 3kg Slice Red Snapper
2. 250gm Slice Onion
3. 30gm Ginger Paste
4. 30gm Garlic Paste
5. 1 bunch Curry Leave
6. 50ml Assam Jawa
7. 1.5liter Fresh Fernleaf Milk
8. 30gm Halba Campur(Fenugreek spices)
9. 40gm Cummin grind
10.40gm Turmeric Paste
11.20gm Salt to taste
12.100gm Young Lady finger
13.50gm Red and Green Chili
14.30gm Tomato
15.150ml Coconut Oil
Methods
1. Take big wok add in cooking oil till medium heat add in fenugreek spices and curry leaf till flavor
2. Add in the onion, ginger, garlic paste till golden brown add in the Fernleaf fresh milk bring it to boil and simmers.
3. Add in tamarind juice and cummin grind bring to boil
4. Add in the fresh red snapper fish, lady finger, red and green chilis, tomato wedges, turmeric paste and salt to taste,
5. Cook for 15 minutes ready to serve on the platter
Idiyappam Ingredients
1. 1 kg Rice Flour fine
2. I liter Water
3. 30ml Vegetable oil
4. 20gm Salt
Methods
1. Toast the rice flour in a flat pan till the flour hot enough
2. Take pot and add 1 liter of water bring to the boil add in Vegetable oil and salt
3. Let cool the boiling water add in the rice flour and mix it well
4. Let it rest the dough for 15 minutes after then make it into round balls
5. Use the idiyappam pressure and spring on the steamer tray with cheese cloth cook for 10
minutes
6. After 15 minutes rest the idiyappam in a tray to cool off and served
Paneer Butter Masala (Episode 24)
Ingredients
- 2 kg Homemade paneer
- 3 large onions, sliced
- 50 gm Ginger & garlic paste
- 250 gm Vegetable curry paste
- 30 gm Garam masala
- 4 Green and red chilies, chopped
- 3 tomatoes, cut into wedges
- 30 gm Turmeric paste
- 1 litre Fernleaf Fresh Milk
- 50 gm Salt (to taste)
- 350 ml Cooking oil
- 5 Bay leaves
- 100 gm Coriander leaves, chopped
- 200 gm Fernleaf Yoghurt
Vegetable Curry Paste
- 50 gm Coriander seeds
- 50 gm Nutmeg seeds
- 50 gm Poppy seeds (Kas Kas)
- 100 gm Green chilies
- 100 gm Red chilies
- 30 gm Fresh turmeric
- 5 Fresh garlics
Garam Masala
- 30 gm Fenugreek
- 30 gm Cumin seeds
- 30 gm Fennel seeds
- 20 gm Caraway seeds
- 30 gm Mustard seeds
- 20 gm Nutmeg seeds
- 30 gm Poppy seeds
- 50 gm Cinnamon
- 50 gm Cloves
- 50 gm Cardamom
- 50 gm Star anise
Methods
1. To make paneer, bring 5 litres of Fernleaf Fresh Milk to a boil in a large pot. Meanwhile, prepare a cheesecloth and strainer.
2. Once the milk comes to a boil, add the juice of 3 lemons until the milk curdles. Turn off the heat and pour the mixture into the cheesecloth to strain it.
3. Squeeze the cheesecloth to form a round ball and set it aside to cool and set.
4. Once set, cut the paneer into small pieces and fry until golden brown.
5. In a wok, heat the cooking oil. Add sliced onions, ginger, garlic paste, and bay leaves.
6. Sauté until golden brown. Add the vegetable curry paste and garam masala, cooking into a thick paste. Add 300 ml water and bring to a boil.
7. Add the Fernleaf Fresh Milk to smooth the gravy. Then, add the fried paneer, tomatoes, and chopped chilies for garnish. Serve hot.
Pilau Rice (Ingredients)
9. 5 ml Rose water
Methods
1. Soak the Basmati rice for 20 minutes, then strain until all water is removed.
2. In a pot, boil 3 liters of vegetable stock for 30 minutes (including cinnamon, cloves, cardamom, star anise, carrot, celery, onion, coriander seeds, and coriander roots).
3. In another pot, heat the ghee. Add the bay leaves, onions, and cumin seeds, and sauté until golden brown.
4. Add the vegetable stock and Fernleaf Yoghurt and bring to a boil.
5. Add the soaked rice to the boiling stock. Cook for another 10 minutes, then cover the pot and let the rice steam for 30 minutes.
6. After 30 minutes, fluff the rice with a fork, mix in the fried raisins and cashews, and serve.
Sorrokkai Mutton Curry (Episode 23)
Ingredients
1. 2 nos Mutton cut into small pieces boil
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 Sorraakaai 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
18.30gm Chop Coriander leaf
Meat curry paste
1. 50gm Coriander seed
2. 50gm Nutmeg Seed
3. 50gm Poppy seed (Kas Kas)
4. 100gm Dry Chili soaked
5. 50gm Fresh chili
6. 20gm Chili padi
7. 30gm Fresh Turmeric
8. 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. 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 masala paste sauté till oil breaks
3. Add in 1 liter water bring it to boil add the boil mutton cube cook till tender
4. Add in garam masala, fresh turmeric paste and fresh Fernleaf milk bring to boil and add in soorakkai has been cut into cube salt to taste and cook till the soorakkai and mutton cooked well garnish with coriander leaf and served. Try this recipe you get soorakkai taste with mutton awesome.
Pudina Idli (Ingredients)
1. 1kg Rice soaked overnight
2. 500gm White Dhal Soaked
3. 30gm Fenugreek seed
4. 1kg Grinded Mints Leaf
5. 30gm Cooked Rice
6. 2liter Water
7. 20gm Salt
Methods
1. Soaked rice with white dhal, cooked rice and fenugreek for 3hour, use artu khal to grind the paste to fine and set it overnight and by the same grind the mints leaf smoothly and set it aside
2. Put the batter a side for overnight till fermented and add in few salt add in smoothly mints paste to the batter mix it well and batter look light greenness
3. Heat up flat pan use haft cut onion for rubbing oil on the pan all over the pan and pan not should be very with 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.
5. Ready to served
Karutattu Curry – Episode 22
Ingredients
1. 1 kg Dry Salted fish bone clean wash and fried
2. 500 gm Butter pea nut boil (Mochaakatala)
3. 2 no Radish
4. 3 no Village small brinjal
5. 3 no Slices Onion
6. 30 gm Grind Ginger
7. 30gm Grind Garlic
8. 30 gm Fenugreek mix
9. 1 bunch Curry leaf
10.20 gm Cut Dry chili
11.50 gm Red Chili cut haft
12.50 gm Green Chili cut haft
13. 100 gm Tomato cut wedges
14.1 bunch Curry Leaf
15.1 liter Fernleaf Milk
Methods
1. Wash the salted fish and dry it, take a wok fried till the meat is hard
2. Add in the cooking oil and fenugreek mix with slice onion, ginger, garlic paste and curry leaf stir till golden brown and the radish, and small brinjal add in 200ml water let boil and add in the Masala paste and dry masala cooked till oil breaks
3. Add in the red, green chili and tomato with fried salted fish and bring to a boil.
4. Add in boiled butter peas and bring to boil add the Fernleaf leaf milk and season with salt to taste
5. Ready to served
Masala paste
1. 50gm Coriander seed
2. 50gm Nutmeg Seed
3. 50gm Poppy seed (Kas Kas)
4. 100gm Green Chili
5. 100gm Red Chili
6. 30gm Fresh Turmeric
7. 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
Vegetable Pakoras
Ingredients
1. 1 comb Brocoli
2. 1 no Bitter court big
3. 2 no Village Long Brinjal
4. 1 no Carrot
5. 200gm Chick peas flour
6. 200gm Rice Flour
7. 100gm Wheat Flour
8. 50gm Salt to taste
Method
1. Now cut floret the brocoli, Slice the carrot, bitter court and long brnjal soak in the water cold water
2. Now make the batter with wheat flour, corn flour and rice flour and salt mix it well form of smooth paste
3. Heat up the oil in in wok simmer heat, now add in the vegetable being cut to shape mix the batter
4. From the batter slowly put in the hot oil to fried the pakoras till crispy
5. Strain it in wooden basket colander
6. Ready to serve
Chicken Tikka Masala (Episode 21)
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
10.3 no Tomato cut wedges
11.4 no Green cut into 4 slice
12. 30 gm Turmeric paste
13.1 liter Fernleaf Fresh Milk
14.50 gm Salt to taste
15.350ml Cooking oil
16.5 leaf Bayleaf
17.100 gm Chop coriander leaf
Meat curry paste
1. 50gm Cinnamon
2. 50gm Cloves
3. 50gm Cardamon
4. 50gm Star anis
5. 50gm Coriander seed
6. 50gm Nutmeg Seed
7. 50gm Poppy seed (Kas Kas)
8. 100gm Green Chili
9. 30gm Fresh Turmeric
10.5nos Fresh Garlic
11.300gm fresh Coriander leaf
12.200gm Fernleaf Yoghurt
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. Marinate the cut chicken with the spices being marinated and grilled at the bbq pit to cooked well and set it a side
2. Heat up the oil in big wok add in the cooking oil add in the cinnamon, cloves, cardamon, star anis, and bay leaf till oil flavor
3. Add in the onion, ginger, garlic, saute till golden brown add in the meat paste till oil breaks mix with 300 ml water bring it boil
4. Now add in the chicken masala with and boil till oil oozing
5. Add in grill chicken and the garam masala with Fernleaf milk and turmeric paste
6. Cook till the chicken and the gravy being cook well
7. Ready to served and garnish with coriander leaf
Kothamahalli Puri
Ingredients
1. 2 kg Wheat Flour
2. 100gm Corn Flour
3. 500 gm Coriander Leaf with root grinded
4. 50 gm Fernleaf Butter
5. 10 ml Water to firmness to roll
6. 2 liters Cooking Oil
7. 20 gm Salt to taste
Methods
1. Mix the wheat dough, corn flour, water, butter, salt mix it well
2. Add in the grinded coriander leaf paste and mix it well
3. Rest the dough for 2 hours roll it into small balls
4. Flaten it with rolling bin make to small round shape
5. Take a big wok heat up the oil till and average heat
6. Take the flatten dough fried till the dough ballon up and turn to crisp
7. Strain the oil in fortify ladder till no oil on the Puri Bread
Quail Egg with Achovies Sambal (Episode 20)
Ingredients
1. 30 no Quail Egg
2. 500 gm Anchovies (Fried Ikanbilis)
3. 500n gm Slice Onion
4. 200 gm Grind Ginger
5. 200 gm Grind Garlic
6. 200 gm Grind Galangal
7. 200 gm Grind Turmeric
8. 200 gm Grind Serai
9. 100 gm Fresh Chili Padi
10.50 gm Red Chili Padi
11.10 gm Dry Chili
12.150gm Masala (Fenugreek, cummin, fennel, mustard, nutmeg, caraway seed) all grinded fine in grinding stone.
13.30 gm Mixed Fenugreek spices
14.20gm Dry Chili cut haft
15.1 bunch Curry leaf
16.350 ml Tamarind Juice
17.1 liter Fresh Fernleaf Milk
18.50ml Salt to taste
19.5 gm Asafetida
Methods
1. Boil the quail egg and peel the shell
2. Fried the anchovies and set a side
3. Heat up the cooking oil add in fenugreek mix, cut dry chili, curry leaf till frequent add slice onion fried till golden brown add in the grinded ginger, garlic, galangal, turmeric, serai till soft.
4. Add in the grinded dry chili, red chili, chili padi saute till oil breaks add in ponded the fenugreek, cummin, fennel, mustard seed, nutmeg, caraway seed add in the tamarind juice and water boiled till cook spices all well cook and pour the Fernleaf milk bring to boil add in grinded turmeric
5. Add in the fried anchovies and boiled quail eggs and add the salt but be careful because anchovies got salty taste bring to a boil take it out from flame and served.
Broccoli Rice
Ingredients
1. 2 kg Basmati rice Soak for 20 minutes
2. 500 gm Broccoli Floret boil
3. 150 ml Ghee oil
4. 3 no Bay leaf
5. 3 no Slice onion
6. 30 gm Grind Garlic
7. 30 gm Grind Ginger
8. 20 gm Pound Cummin
9. 20 gm Pound Fennel
10.1 liter Fernleaf Milk
11. 1 liter Vegetable stock (cinnamon, clove, cardamon, star anis, onion, ginger, garlic)
12.2 no green chili seeded
13.20gm Chop coriander leaf
14.50 gm Raisin and Cashew nut
Methods
1. Cut the broccoli into florets and boil till cook and out from boiling water cool down with running water and cut out the florets into small flowers and stem grind as smooth paste.
2. Heat up the ghee oil on a pot put the bay leaf add in the onion, garlic, ginger and green chili sauté till soft
3. Add in the vegetable stock bring to boil add in the Fernleaf milk bring to boil add salt and soaked rice and grinded broccoli stem in broth
4. Cook the rice in slow flame for 10 minutes and cool it down for 20 minutes and add in the broccoli flower and mix it well garnish with cashew nut, raisin and chop coriander leaf
Mutton Masala – Episode 19
Ingredients
1. 3 no Whole Mutton Leg cut small cube
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 Meat 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 together with slice onion, ginger, garlic paste sauté till golden brown add masala paste sauté till oil breaks
3. Add in 1 liter water bring it to boil add the boil mutton 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 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 Carrot and Cashewnut
Carrot and Cashewnut Rice
Rice Ingredients
1. 2kgs Basmati soak for 30 minutes
2. 150ml Ghee Oil
3. 2 no Carrot cut into small cube
4. 100gm Slice red onion
5. 30gm Ginger chopped
6. 30gm Garlic Chopped
7. 2nos Cinnamon Stick
8. 5nos Cloves
9. 5pod Cardamon
10.3nos Star anis
11.3nos Bay leaf
12.2liter Vegetable Stock (Carrot, Celery, Onion, Coriander)
13.500ml Fernleaf Milk
14.20gm Fried Cashnet
15.5ml Drop Rose water
Methods
1. Soaked Basmati rice strain with sieve till no water remain
2. Boil the Vegetable Stock 3 liters water for 30 minutes to get the vegetable flavor with medium flame
3. Take big claypot heat up Ghee and add in cinnamon, clove, cardamon, star anis, bay leaf till flavor add in slice onion, ginger, garlic, till golden brown
4. Add in the vegetable stock and carrot cube as measure for2 liter and bring to boil
5. Add in basmati rice add salt to taste boil for 10 minutes at medium flame and close the for another 20 minutes with no flame do not open the lid
6. After 20 minutes open lid taste the rice soft enough eat
7. Garnish with fried cashew nut, and rose water for flavour
Chicken Saagwala - Episode 18
Ingredients
1. 3 no Whole Chicken Cut Small Cube2. 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:
30gm Fenugreek
30gm Fennel seed
30gm Cummin seed
30gm Coriander seed
20gm Dry Chili soaked
20gm Nutmeg Seed
30gm Turmeric
100ml Tamarind Juice
1 liter Fernleaf Fresh Milk
250ml Coconut oil
150gm Podi Masala
Make of podi spices
50gm Dhal Mysore
10gm Dry Chili
10gm Cummin seed
10gm Fennel seed
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
2nos Cut Chicken 16 pcs
5 nos Serai
100gm Lengkuas
50gm Fresh Turmeric
200gm Onion grind
80gm Ginger grind
80gm Garlic grind
1 bunch Curry leaf
50gm Soaked Dry Chili
100gm Fresh Red Chili
50gm Red Chili Padi
100ml Assam jawa juice
50gm Garam Masala
50gm Meat Masala
30gm Turmeric paste
1liter Fernleaf Milk
3 no Bamboo block
5 pcs Nipah Leaf
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
2kg Berasmati Rice Soaked
20 no Boil Egg
2kg Flour
5 nos Bamboo
2 kg Basmathi Rice
150gm Onion Slice
50gm Ginger grind
50gm Garlic grind
200gm Briyani Masala 10.50gm Garam Masala
5pcs Bay Leaf
30gm Turmeric paste
1 btl Rose Water
1 box Saffron Trend
30gm Cashewnut and Raisin
250ml QBB Ghee
200ml Fernleaf Yoghurt
10 leaf Daun Lerek Briyani
Masala
50gm Cummin seed
50gm Fennel seed
50gm Coriander seed
50gm Nutmeg Seed
50gm Poppy seed (Kas Kas)
100gm Green Chili
100gm Red Chili
30gm Fresh Turmeric
5nos Fresh Garlic
100gm Cashew nut
Garam Malasa
30gm Fenugreek
30gm Cummin seed
30gm Fennel seed
30gm Cinnamon Stick
30gm Cloves
30gm Cardamon
30gm Star anis
20gm Caraway seed
30gm Mustard seed
20gm Nutmeg seed
30gm Poppy seed