'Semmaiyaana Saapaadu' : The Fusion of New Recipes With Special Diets

Food lovers, get ready! Semmaiyaana Saapaadu is making a grand return to your screens, bringing a fresh concept to the show. This season, the heartwarming mother-daughter duo will not only show their culinary skills but also embark on a flavorful journey, learning new fusion recipes from different guest chefs in each episode.

Episode 2-Healty Twist | Salmon Curry

Ingredients:

• 7 fresh salmon fillets (cut into medium-sized pieces)
• 5 tablespoons olive oil
• 2 large onions, finely chopped
• 3 tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 4 green chilies, slit
• 2 tablespoons coriander powder
• 2 teaspoons cumin powder
• 3 teaspoon turmeric paste
• 1 tablespoon garam masala powder
• 1 teaspoon red chili powder (adjust to taste)
• 6-7 curry leaves
• 4 tablespoons tamarind pulp (dissolve in water)
• 1 cups fernleaf full cream milk
• 2 cups water (adjust for consistency)
• Salt to taste
• Fresh cilantro (coriander leaves) for garnish

Whole Spices (for tempering):

• 2 teaspoons mustard seeds
• 2 teaspoons cumin seeds
• 3-4 green cardamom pods
• 1-inch cinnamon stick
• 4-5 cloves

Unique Ingredient:

• 8-10 dried figs, chopped into small pieces

Instructions:

1. Prepare the Salmon

• Season the salmon pieces with a pinch of salt and turmeric powder. Let them marinate for 10-15 minutes.

2. Make the Curry Base

• Heat 5 tablespoons olive oil in a large pot or wok over medium heat.
• Add mustard seeds, cumin seeds, cardamom pods, cinnamon stick,curry leaves and cloves. Stir them until they begin to crackle and release their aroma, about 1-2 minutes.
• Add the chopped onions and stir until they turn golden brown and soft, about 7-10 minutes.
• Add the ginger-garlic paste,choped tomatoes and green chilies. Cook for 2-3 minutes, until fragrant.

3.

• Add the chopped dried figs. Stir them into the mixture and cook for another 2-3 minutes. The figs will soften and release their sweetness into the curry base.
• Add the , coriander powder, cumin powder, turmeric paste, red chili paste,garam masala and salt. Stir well and cook for 5-7 minutes, until the tomatoes break down and the oil starts separating from the masala.

4.

• Add the tamarind water and stir it in.

• Gently add the marinated salmon pieces into the curry. Stir carefully so as not to break the fish pieces.
• Let the fish cook in the curry for about 10-12 minutes, or until the salmon is tender and fully cooked through. Stir occasionally but gently to avoid breaking the fish.

5. Pour in 1 cups fernleaf full cream milk and 2 cups of water. Stir well and bring the mixture to a gentle simmer. Cook for about 5-7 minutes, allowing the flavors to combine and the curry to thicken slightly.

6. Taste the curry and adjust the salt and spice level. You can add sugar (optional) if the curry feels too acidic from the tamarind.

Quinoa Pudina Rice | Ingredients

• 2 cups quinoa (washed and drained)
• 1 cups fernleaf full cream milk
• 4 cups water
• 6 tablespoons olive oil
• 2 teaspoons cumin seeds
• 1 teaspoon black mustard seeds
• 1-inch cinnamon stick
• 4-5 cloves
• 2-3 bay leaves
• 3-4 green cardamom pods
• 3 medium-sized onions, thinly sliced
• 3 tablespoons ginger-garlic paste
• 3-4 green chilies, slit
• 1 cups fresh mint leaves (pudina), chopped
• 1 cup fresh coriander leaves, chopped
• Salt to taste
• 1 tablespoon lemon juice
• 1 teaspoon garam masala powder (optional)

Unique Ingredients:

• 1 cup toasted walnuts
• 1 cup toasted cashews

Instructions:

1. Boil the Quinoa in Milk:

• Rinse the 2 cups of quinoa thoroughly under cold water.
• In a large pot, bring 1 cups of fernleaf full cream milk and 4 cups water to a boil.
• Once the milk is boiling, add the washed quinoa and a pinch of salt. Reduce the heat to medium-low, cover, and cook for about 15-18 minutes, stirring occasionally. Allow the quinoa to absorb the milk and become tender. If the milk evaporates too quickly, you can add a little more milk or water as needed.

2. Cook the Spices & Onions:

• While the quinoa is cooking, heat 6 tablespoons olive oil in a large pan or wok over medium heat.
• Add cumin seeds, mustard seeds, cardamom pods, cinnamon stick, cloves, and bay leaves. Stir for 1-2 minutes until they start to crackle and release their aroma.
• Add the sliced onions and cook them until golden brown, about 7-8 minutes.
• Add the ginger-garlic paste and green chilies, and cook for another 2 minutes until fragrant.

3. Add Fresh Herbs & Seasoning:

• Stir in the chopped mint leaves (pudina) and coriander leaves. Stir for 2 minutes until they are wilted and aromatic.
• Add garam masala and salt to balance the flavor. Stir well.

4. Combine Quinoa and Spices:

• Once the quinoa is cooked and the milk has been absorbed, gently fold the cooked quinoa into the pan with the spices and herbs. Stir well to mix everything evenly.

5. Add Walnuts and Cashews:

• Gently fold in the toasted walnuts,toasted cashews and some lemon juice. These nuts will add a satisfying crunch and nutty richness that complements the creamy quinoa.

Episode 1-Tamil Nadu Flavours

Karaikudi Mutton Curry | Ingredients

For the Marinade:

• 2 kg mutton

• 2 teaspoons turmeric paste

• 3 tablespoons ginger-garlic paste

• 2 tablespoons red chili powder

• Salt to taste

• 6 tablespoons Fernleaf fresh yogurt

For the Curry:

• 8 tablespoons oil (coconut oil)

• 4 large onions (finely chopped)

• 4 tomatoes (grilled on fire chopped)

• 3 tablespoon ginger garlic paste

• 6 green chilies (slit)

• 5 dry chili

• 4-5 sprigs curry leaves

• 4-inch cinnamon stick

• 10-12 cloves

• 4 cardamom pods

• 1 teaspoons fennel seeds

• 1 teaspoons cumin seeds

• 4 teaspoons coriander powder

• 4 teaspoons garam masala

• 2 teaspoons black pepper corse

• 1 1/2 teaspoons red chili paste

• 2 cups Fernleaf full cream milk

• 3-4 mutton boiled water

• Fresh coriander leaves (for garnish)

Instructions:

1. Marinate the Mutton:

   • Boil mutton with 1 tablespoon of tumeric paste for 1 hour.

   • In a large bowl, combine the boiled mutton pieces with turmeric paste, ginger-garlic paste, red chili paste, salt, and fernleaf fresh yogurt. Mix thoroughly and let it marinate for at least 20 - 30 munites

2. Prepare the Curry:

   • Heat the oil in a large pot over medium heat. Add the cinnamon, cloves, cardamom, fennel seeds,curry leaves and cumin seeds.

   • Add the chopped onions and ginger garlic paste, stir until golden brown (this can take about 10-15 minutes).

   • Add the chopped tomatoes and green chili cook until they become soft and break down, about 5 minutes.

   • Stir in the coriander powder, garam masala, black pepper powder, and red chili paste. Cook for another 2-3 minutes.

3. Cook the Mutton:

   • Add enough mutton boiled water (about 3-4 cups, depending on your desired consistency) to cover the mutton and bring it to a boil. Once boiling, reduce the heat to low and cover the pot.

   • Add the marinated mutton pieces to the pot and sear them for about 10 minutes, ensuring they are browned on all sides.

   • Add enough water (about 3-4 cups, depending on your desired consistency) to cover the mutton and bring it to a boil. Once boiling, reduce the heat to low and cover the pot.

   • Simmer for 1.5-2 hours, or until the mutton is tender and the curry has thickened.

4. Finishing Touches:

   • Once the mutton is cooked and tender, stir in the fernleaf full cream milk and simmer for another 10 minutes to incorporate the flavors.

   • Adjust salt and spice levels as needed. If the curry is too thick, you can add a bit more water to get your desired consistency.

Lemon Rice | Ingredients

• 2 1/2 cups basmati rice
• 5 cups water (for cooking rice)
• 2 cups fernleaf full cream milk
• 5 tablespoons ghee
• 1 tablespoons mustard seeds
• 1 tablespoons urad dal
• 5 dried red chilies (broken)
• 5 strip curry leaves
• 2 ½ teaspoons ginger paste
• 2 green chilies (slit)
• 2 ½ teaspoons turmeric powder
• ½ cup lemon juice (adjust to taste)
• Salt to taste
• Fresh coriander leaves (for garnish)

For Caramelized Onions:

• 3 large onions (thinly sliced)
• 2 tablespoons ghee (for caramelizing)
• 1 cinnamon stick (for infusion)

Instructions:

1. Cook the Rice:
   • Wash the rice thoroughly under cold water to remove excess starch.
   • In a large pot or rice cooker, cook the rice with 5 cups of water and 2 cups fernleaf full cream milk. Once cooked, spread it out on a tray or large plate to let it cool slightly.
2. Caramelize the Onions:
   • In a separate pan, heat 2 tablespoons of ghee over low-medium heat.
   • Add the cinnamon stick and let it infuse into the ghee for about a minute.
   • Add the sliced onions to the pan and cook slowly over low heat, stirring occasionally. Caramelize the onions for about 15-20 minutes until they turn deep golden brown and soft. The key here is to cook them slowly to bring out their natural sweetness. Remove the cinnamon stick after the onions are caramelized.
3. Prepare the Tempering:
   • In a large pan, heat 3 tablespoons of ghee over medium heat.
   • Add mustard seeds and let them splutter.
   • Add the urad dal, and dried red chilies, and sauté until the dal turns golden.
   • Add curry leaves, green chilies, and grated ginger. Stir for 30 seconds until fragrant.
   • Add turmeric powder and cook for another minute.
4. Combine Rice with Tempering:
   • Add the cooked rice to the pan with the spices.
   • Add salt to taste.
5. Add Lemon Juice:
   • Stir in the lemon juice and adjust it according to your taste for tanginess.
7. Caramelized Onions:
   • Gently fold in the caramelized onions. The sweet and savory caramelized onions will add richness to the dish.
   • Stir everything together gently so that the rice is evenly coated with the onions and the flavors are well combined.

Don't miss to watch the season premiere on 18 March, every Tuesday at 9 PM on Astro Vinmeen (Ch 202), available via TV, Astro GO, and On Demand.