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 14 | Thiruvizha Saapadu | Ingredients


Instructions:
  1. Prepare the Spices:
  1. Sauté Onions and Tomatoes:
  1. Cook the Drumsticks and Spices:
  1. Add Vegetables:
  1. Cook the Chicken:
  1. Add Milk and Simmer:
  1. Season and Serve:







Koozhal Paayasam | Ingredients

For the dough:For the pudding:Instructions:
  1. Make the Dough:
  1. Shape and Boil the Dough:
  1. Prepare the Pudding:
  1. Roast the Semiya:
  1. Cook the Pudding:
  1. Final Touches:
  1. Serve:





Episode 13 | Masak Lemak Udang | Ingredients

Unique Ingredient:
Instructions:
  1. Prepare the spice paste:
    on a stone Grinder, grind the fresh red chilies (optional), onions, garlic, turmeric, and ginger until smooth. Set the paste aside.
  2. Cook the spice paste:
    Heat the vegetable oil in a large pot over medium heat. Once the oil is hot, add the grinded spice paste to the pot and stir-fry it for about 5-7 minutes until fragrant.
  3. Add lemongrass and kaffir lime leaves:
    Add the bruised lemongrass stalks and torn kaffir lime leaves to the pot. Stir them with the paste for about 1-2 minutes to release their aromas and flavors.
  4. Pour in the milk:
    Slowly pour the fernleaf full cream milk into the pot while stirring, and bring the mixture to a gentle simmer. Keep an eye on it, as milk can easily curdle if overheated.
  5. Add the pineapple:
    Once the milk begins to simmer, add the pineapple chunks to the pot. Let them cook in the milk for about 5-10 minutes until the pineapple softens slightly and infuses its sweet and tangy flavor into the sauce.
  6. Season the sauce:
    Add salt and sugar to taste, adjusting based on the balance of flavors from the pineapple. Stir well to incorporate.
  7. Add the prawns:
    Gently add the prawns to the pot and cook for 5-7 minutes, or until the prawns turn pink and are fully cooked through. Stir occasionally to ensure even cooking.
  8. Final taste check:
    Taste the sauce and adjust the seasoning with more salt or sugar as needed. If you prefer a thinner consistency, you can add a bit of water, or allow the sauce to simmer longer for a thicker texture.





Cheese Lempeng | Ingredients

Unique Ingredient:
Instructions:
  1. Prepare the batter:
    In a large mixing bowl, combine the flour, baking powder, salt, and sugar (if using). Stir until evenly mixed.
  2. Add the wet ingredients:
    Create a well in the center of the dry ingredients and add the egg, coconut milk, and water. Stir to combine, creating a smooth batter.
  3. Add the grated coconut and cheese:
    Mix in the grated coconut and the unique ingredient — grated fernleaf cheese — into the batter. The cheese will melt into the lempeng as it cooks, giving it a rich, savory flavor.
  4. Cook the lempeng:
    Heat a non-stick pan over medium heat and add a little oil or butter. Pour a ladleful of batter onto the pan and spread it out into a thin, round pancake. Cook for 2-3 minutes on one side until golden, then flip and cook for another 1-2 minutes until the other side is golden.







Episode 12 | Chicken Rendang | Ingredients:

Instructions:

1. Prepare the Spices:

2. Cook the Spices:

3. Cook the Chicken:

4. Add Aromatics:

5. Make the Sauce:

6. Season:









Veg Biryani | Ingredients:

Basmati Rice:2.5 cups (uncooked)

Fernleaf Full Cream Milk: 2.5 cups (to ensure the rice cooks properly)

Water – 2.5cups

Fernleaf Fresh Yogurt: 2 cups

Mixed Vegetables (carrots, cauliflower)

Onions: 2 large, thinly sliced

Ginger Garlic Paste: 2 tablespoons

Tomatoes: 3, chopped

Garam Masala: 3 tablespoons

Chili Paste: 2 teaspoons (adjust to spice preference)

Turmeric Paste: 1 teaspoon

Salt: to taste

Vegetable Oil or Ghee: 4 tablespoons

Cloves: 4-5

Cardamom Pods: 4-5

Bay Leaves: 2

Star anise – 5

Cashew – 20

Raisins - 3 tablespoon

Instructions:

Cook the Veggies and Spices:

Season and Add Rice:

Combine Everything Together:

Cook on Low Heat:


Squid Varuval | Episode 11 | Ingredients:

· 2 kg squid, cleaned and cut into rings or bite-sized pieces

· 4 tablespoons oil (vegetable or coconut oil)

· 2 large onions, finely sliced

· 3 tablespoon ginger garlic paste

· 3 green chilies, slit (adjust to heat preference)

· 2 medium tomatoes, finely chopped

· 1 tablespoon curry leaves

· 1 cinnamon stick

· 5 cloves

· 5 green cardamom pods

· 1 teaspoon cumin seeds

· 1 teaspoon fennel seeds

· 2 teaspoons turmeric paste

· 3 teaspoons ground coriander

· 2 teaspoons chili paste (adjust to spice preference)

· 1 teaspoon garam masala

· 1 tablespoon vinegar (preferably malt or white vinegar)

· 1/2 cup fernleaf full cream milk

· Salt to taste

· Fresh cilantro (coriander) leaves for garnish

· 1 lemon

Instructions:

1. Prepare the Squid:

2. Fry the Spices:

3. Sauté Onions and Aromatics:

4. Cook Tomatoes:

5. Add Squid:

6. Add Vinegar and Milk:

7. Season and Simmer:




Tanni Saru served with String Hoppers | Ingredients:

· 4 cups rice flour (preferably fine, idiyappam flour)

· 1 1/2 cups water (adjust as needed)

· 1 teaspoon salt (adjust to taste)

· 2 tablespoons oil (optional, for smoother dough)

· Banana leaves or parchment paper (for steaming, optional

Instructions:

1. Prepare the Dough:

o In a large mixing bowl, add the 4 cups rice flour and 1 teaspoon salt.

o Gradually pour in the boiling water, mixing continuously with a spoon or your hand until a dough forms. The dough should be soft and not too sticky. If it feels too dry, add a little more warm water. If it’s too sticky, add a small amount of rice flour.

o Optional: Add 2 tablespoons oil to make the dough smoother.

o Let the dough rest for about 10 minutes to allow the flour to absorb the water fully.

2. Prepare the String Hopper Maker:

o If you have a string hopper maker (idiyappam press), prepare it by greasing the inside with a little oil to prevent the dough from sticking.

o You will also need small circular steaming trays (idli trays or round flat plates) for the steaming process.

3. Form the String Hoppers:

o Divide the dough into small portions and place each portion in the string hopper maker.

o Press the dough into the maker, forming thin strands of dough directly onto the steaming trays in a circular pattern (like a nest or spiral).

o Continue filling the steaming trays with string hoppers until all the dough is used.

4. Steam the String Hoppers:

o Boil water in a large steaming pot or pressure cooker with the steaming tray inside (without the lid on the pot).

o Once the water is boiling, place the trays of string hoppers in the steaming pot.

o Cover with a lid and steam for about 10-12 minutes or until the string hoppers are cooked through and firm.



Episode 10 | Mutton Bombay Masala | Ingredients


Bombay masala spice


Dry spice



Instructions:

  1. Prepare the Mutton:

    • Wash the mutton pieces thoroughly and drain the excess water.

    • In a large mixing bowl, add the mutton with 1 cup fernleaf fresh yogurt, 2 teaspoons salt, and 2 tablespoons ginger-garlic paste. Mix well and let it marinate for about 30 minutes.

  2. Cooking the Spices:

    • Heat 1/2 cup oil or ghee in a large, heavy-bottomed pot (or pressure cooker) over medium heat.

    • Once the oil is hot, add the cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaves. Stir for a minute or until the spices release their aroma.

  3. Sautéing the Onions:

    • Add the finely sliced onions and cook until they turn golden brown and caramelized. This may take around 10-12 minutes. Stir occasionally to avoid burning.

  4. Adding the Tomatoes and Spices:

    • Add the tomatoes to the pot and cook for about 5-7 minutes until the oil starts separating from the masala.

    • Now, add the turmeric paste, red chili paste, Bombay masala spice. Mix everything well and cook for another 5 minutes. The beetroot will infuse the curry with its color and sweetness.

  5. Adding the Mutton:

    • Add the marinated mutton pieces into the pot and cook for about 12-15 minutes on medium heat. Stir occasionally so the mutton gets well-coated in the masala and begins to brown slightly.

  6. Simmering the Mutton:

    • Once the mutton is browned, add 1 cups fernleaf full cream milk to the pot. The milk will create a creamy texture and balance the spices.

    • Cover the pot and cook on low heat for 1.5 hours or until the mutton is tender and fully cooked. If you're using a pressure cooker, cook for about 25-30 minutes on medium heat after the first whistle, then lower the heat and cook for another 10 minutes.

  7. Final Touches:

    • Once the mutton is tender and the gravy is rich, add dry spice and cook for another 5-10 minutes on low heat to infuse the flavors.

    • Adjust salt and spice levels to your taste.




Malai Peda | Ingredients:



Instructions:

  1. Reduce the Milk:

    • In a large, heavy-bottomed pan, pour 2 liters of fernleaf full cream milk and 1 cup of fresh cream. Bring it to a boil over medium heat, stirring occasionally to prevent the milk from sticking.

    • Once the milk boils, reduce the heat to low and continue simmering. Stir the milk every 5 minutes to prevent burning. Let it reduce to about half its original volume (approximately 45 minutes to 1 hour).

  2. Add Milk Powder and Sugar:

    • Once the milk is reduced, add 1 cup of frenleaf milk powder and 1 cup of sugar to the pan. Stir well to dissolve the milk powder completely into the milk mixture.

    • Cook the mixture on low heat, stirring constantly to avoid any lumps from forming. Let it simmer for about 15-20 minutes until the mixture thickens and starts to come together.

  3. Add Cardamom and Ghee:

    • Once the mixture has thickened and has a fudge-like consistency, add 2 tablespoons of ghee. Stir it well and cook for an additional 5-7 minutes, allowing it to thicken further and become glossy.

  4. Shape the Pedas:

    • Remove the pan from the heat and let the mixture cool slightly. When it's cool enough to handle, grease your palms with a little ghee and shape the mixture into small, round pedas (about the size of a golf ball) or flatten them slightly to form discs.

  5. Garnish:

    • Garnish each peda with chopped pistachios and chopped almonds. Optionally, you can add a few saffron strands on top for a lovely color and aroma.





Episode 9 | Palak Dhall | Ingredients


Instructions:

1. Cook the Lentils (Dal):

o Rinse the 4 cups of toor dal thoroughly under cold water.

o In a large pot, add the washed dal and 6 cups of water. Bring it to a boil and then simmer for about 20-30 minutes, or until the dal is soft and fully cooked. Skim off any foam that forms on top during cooking.

2. Prepare the Spinach:

o While the dal is cooking, wash and chop the 10 cups of spinach.

o In a separate pan, heat 1 tablespoon of oil and sauté the spinach for 3-4 minutes until it wilts down. Set it aside.

3. Prepare the Tempering (Tadka):

o In a large pan, heat 2 tablespoons of oil or ghee over medium heat.

o Add 1 teaspoon of cumin seeds and allow them to splutter.

o Add the 3 finely chopped onions and sauté until golden brown.

o Add 3 tablespoons of ginger-garlic paste and sauté for another 1-2 minutes.

o Add the 3 chopped tomatoes, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, and 1 teaspoon of garam masala. Cook this mixture until the tomatoes soften and the oil starts to separate (about 5-7 minutes).

4. Combine the Dal and Spinach:

o Add the sautéed spinach to the cooked dal, stirring well to combine.

o Add the 3 cups of Fernleaf Full Cream Milk and stir. Adjust the consistency by adding more water if needed, and simmer for another 5-10 minutes on low heat to allow the flavors to meld.

5. Finish the Dish:

o Add salt to taste and 2 tablespoons of lemon juice for a bit of tanginess.

o Stir well and let the dal simmer for another 2-3 minutes



Aloo Parotta | Ingredients | For the Dough

Whole Wheat Flour: 10 cups

For the Aloo Filling:

Instructions:

1. Prepare the Dough:

· In a large bowl, combine 10 cups of whole wheat flour, 3 cups of all-purpose flour, 2 teaspoons of salt, and 1.5 teaspoons of sugar.

· Gradually add 2 cups of Fernleaf Full Cream Milk and knead into a smooth dough. Use 2-2.5 cups of water if necessary to get the right dough consistency.

· Add 6 tablespoons of oil or ghee and knead the dough for a few more minutes until it’s soft and elastic.

· Cover the dough with a damp cloth and let it rest for about 30 minutes to soften further.

2. Prepare the Aloo Filling:

· Heat 3 tablespoons of oil in a large pan over medium heat.

· Add 2 teaspoons of cumin seeds and let them splutter.

· Add 4 finely chopped onions, 6-8 chopped green chilies, and 2-inch grated ginger. Sauté until the onions become soft and translucent.

· Add the 12 boiled and mashed potatoes into the pan, along with 1 teaspoon of turmeric powder, 2 teaspoons of red chili powder, 2 teaspoons of coriander powder, and 2 teaspoons of garam masala. Stir the mixture well and cook for about 5-7 minutes.

Add freshly chopped coriander, 2 tablespoons of lemon juice, and season with salt to taste.

· Once the mixture has cooled, mix in 200 grams of grated Fernleaf Cheese. This will give the filling a rich, creamy texture and flavor.

3. Assemble the Aloo Parottas:

· Divide the rested dough into 20 equal-sized balls (one for each parotta).

· Roll each dough ball into a small, flat circle (about 4-5 inches in diameter).

· Place a generous amount of the cooled aloo filling in the center of each dough circle.

· Fold the edges over the filling to seal it, forming a ball again.

· Gently roll out the stuffed dough ball into a round parotta (about 8-10 inches in diameter). Be gentle to prevent the filling from spilling out.

4. Cook the Aloo Parottas:

· Heat a tava (griddle) or large non-stick pan over medium heat.

· Once hot, place the rolled parotta on the tava and cook for 1-2 minutes until golden brown spots appear on the bottom.

· Flip the parotta and cook the other side for another 1-2 minutes.

· Brush each side with a little oil or ghee for extra flavor and crispness, if desired.


Episode 8 Chicken Mole (Rich Chocolate-Spiced Chicken) | Ingredients


For the Mole Sauce


For the Chicken


Instructions:



Corn & Black Bean Salad | Ingredients


Instructions

Husk the corn and remove the silk. Boil or grill the corn until it’s tender. Once cooked, let it cool, then cut the kernels off the cob. You should have around 6-7 cups of fresh corn kernels.

If you're cooking the black beans from dry, rinse them thoroughly and cook in a pot with about 3 cups of water for every 1 cup of dry beans. Boil for 45-60 minutes, or until tender. Drain and let them cool.Chop the Vegetables:




Toss the Salad:


Chill and Serve:





Episode 7 | Paal Appam with Sweet Chocolate Curd

Ingredients:

Instructions:

Activate the Yeast:
In a small bowl, add the active dry yeast to a few tablespoons of warm water. Let it sit for about 5-10 minutes until it becomes frothy and bubbly, indicating that the yeast is activated.

Prepare the Rice Flour Mixture:
In a large mixing bowl, combine the rice flour and salt. Mix them well.

Make the Batter:
Slowly add water to the rice flour mixture, stirring continuously until you achieve a thick consistency, similar to a pancake batter.

Add the Yeast and Milk:
Pour in the activated yeast mixture and milk, then stir well to combine everything. Adjust the water or milk as needed to achieve a smooth, slightly runny batter consistency.

Rest the Batter (Optional):
Allow the batter to rest for 20-30 minutes to activate the yeast further, which will help it rise slightly, depending on what you're making.

Sweet Chocolate Curd | Ingredients

Instructions:

  1. Prepare the chocolate curd:

    • In a small bowl, mix the cocoa powder and fernleaf full cream milk to form a smooth paste.

    • In a large bowl, whisk the fernleaf fresh yogurt, sugar, Stir in the cocoa paste and combine thoroughly.

    • If you’re using chocolate chips or grated chocolate, fold them into the curd.

  2. Chill and Serve:

    • Refrigerate the chocolate curd for at least an hour before serving.





Sri lankan Crab Curry | Ingredients


Chef special srilankan powder

- 2 table spoon cumin
- 2 table spoon coriander
- 2 tablespoon fennel

Srilankan cury masala powder

- 1 cup grated coconut
- 2 table spoon black pepper
- 2 table spoon cumin seeds

Unique Ingredient: 1 cup moringga leafs


Instructions| Prepare the Spices

First Spice Blend: In a dry pan, roast cumin seeds, fennel seeds, and coriander seeds over medium heat until they become fragrant (about 2-3 minutes). Once done, allow them to cool and then grind into a fine powder using a spice grinder or mortar and pestle. Set aside.

Second Spice Blend: In the same dry pan, roast grated coconut, cumin seeds, and black pepper for 2-3 minutes until the coconut turns golden brown. Grind this mixture into a powder and set aside.

Cook the Base:

Add Aromatics:


Add Spices and Liquids:

· Enhance the Flavour:

Add the Crab and Milk:

Final Touches:









Episode 6 | Masala chicken Pizza

Ingredients for the Chicken Marinade...

For the Dough (Pizza Base):

For the Pizza Topping:


Instructions:

1. Marinate the Chicken:

  1. In a large bowl, combine the chicken cubes with ginger-garlic paste, red chili paste, turmeric paste, garam masala, cumin powder, salt, fernleaf fresh yogurt, lemon juice, and oil.

  2. Mix everything well and marinate the chicken for 10 minutes


2. Prepare the Pizza Dough:

  1. In a bowl, combine flour, instant yeast, sugar, and salt. Mix well.

  2. Add the fernleaf full cream milk and olive oil to the dry ingredients.

  3. Knead the mixture into a soft, smooth dough. If needed, add more milk or water, a little at a time, to achieve the right consistency.

  4. Cover the dough with a damp cloth and let it rest for 1-1.5 hours or until it rises (it should double in size).


3. Cook the Chicken:

  1. Heat 1-2 tbsp oil in a large pan over medium heat.

  2. Add the marinated chicken and cook it for about 8-10 minutes or until the chicken is cooked through and the spices are fragrant. Set aside.


4. Prepare the Pizza Base (No Oven Method):

  1. Once the dough has risen, divide it into 4 equal portions (or more depending on the size of the pizza).

  2. Roll each portion of dough into a flat circle (about 8-10 inches in diameter). You can use a rolling pin, or gently press with your hands.

  3. Heat a non-stick pan over low-medium heat and add a little oil.

  4. Place the rolled dough into the pan. Cook for about 3-4 minutes until the bottom is golden brown, then flip it over.

  5. On the cooked side, spread a thin layer of tomato ketchup or pizza sauce.


5. Assemble the Pizza:

  1. Add the Toppings:

    • Spread cooked chicken evenly on the pizza base.

    • Add sliced onions, and bell peppers on top.

  2. Add Cheese: Sprinkle a generous amount of anchor slice cheese over the toppings.

  3. Cook the Pizza: Cover the pan with a lid and cook for about 4-5 minutes on low heat, allowing the cheese to melt and the toppings to cook.

  4. Optionally, you can sprinkle some oregano, chili flakes, and fresh coriander leaves for extra flavour.





Cheesy Corn Salad | Ingredients




Instructions:

1. Prepare the Corn:


2. Prepare the Vegetables:


3. Make the Dressing:


4. Assemble the Salad:










Episode 5 | Butter Chicken | Ghee Rice

Ingredients : Chicken Marinade


For the Butter Chicken Sauce:


Unique Ingredient:


Instructions:

  1. Marinate the Chicken:

    • In a large bowl, combine the 2.5 kg chicken, 3 cups fernleaf fresh yogurt, 8 tablespoons ginger-garlic paste, 6 teaspoons ground turmeric, 6 teaspoons ground coriander, 6 teaspoons ground cumin, 6 teaspoons chili paste, 3 teaspoons garam masala, 6 teaspoons salt, juice of 1 lemons

    • Mix well until the chicken is fully coated. Cover the bowl and refrigerate for at least 15-20 munites, or overnight for the best flavor.

  2. Cook the Chicken:

    • In a large pan or grill, cook the marinated chicken in batches until it’s cooked through and slightly charred on the outside. This will take about 6-7 minutes per batch. Set the cooked chicken aside.

  3. Prepare the Butter Chicken Sauce:

    • In a large pot, heat 4 tablespoons vegetable oil and 1 1/2 cups unsalted butter over medium heat.

    • Add the 5 finely chopped onions and cook until they are softened and golden brown, about 10-12 minutes.

    • Add the 6 tablespoons ginger-garlic paste and cook for another 2-3 minutes until fragrant.

    • Add the pureed tomatoes, 4 teaspoons ground coriander, 4 teaspoons ground cumin, 4 teaspoons garam masala, and 4 teaspoons chili paste. Stir to combine and cook for about 10-15 minutes, until the tomato mixture thickens and the oil begins to separate from the sauce.

  4. Add the Pumpkin:

    • Add the 2 cups of diced pumpkin to the sauce and stir. Let the pumpkin cook with the sauce for about 10-15 minutes, or until the pumpkin pieces are soft and slightly caramelized in the sauce.

  5. Combine Chicken with the Sauce:

    • Add the cooked chicken pieces to the sauce and mix well.

    • Pour in the 2 cups fernleaf fullcream milk and 2 cups water (or chicken stock), stirring to combine. Let it simmer on low heat for about 15-20 minutes until the chicken is tender and the sauce is creamy.

    • Stir in the 3 tablespoons crushed kasuri methi for that authentic flavor.









Ghee Rice with | Ingredients


Unique Ingredient:



Instructions:

  1. Rinse and Soak Rice:

    • Rinse the 10 cups basmati rice thoroughly under cold water until the water runs clear.

    • Soak the rice in water for about 30 minutes, then drain well.

  2. Prepare Ghee:

    • Heat 1 1/2 cups of ghee in a large pot over medium heat.

    • Add the 4 large onions and fry until golden brown and crispy, about 12-15 minutes. Remove half the fried onions for garnish and set aside.

  3. Cook Aromatics:

    • In the same pot, add the 12 cloves garlic, 4-inch cinnamon stick, 10 cardamom pods, 10 cloves, 4 bay leaves, 2 teaspoons cumin seeds, and 1 teaspoon black peppercorns.

    • Saute for a couple of minutes until fragrant.

  4. Add Rice:

    • Add the soaked and drained rice to the pot and fry it gently in the ghee for about 5 minutes, stirring occasionally to ensure the rice is well-coated with ghee and the spices.

  5. Add Milk:

    • Pour in 8 cups fernleaf full cream milk and add 2 tablespoons of salt.

    • Stir gently and bring it to a boil.

  6. Cook the Rice:

    • Once the milk starts to boil, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is fully cooked and the milk is absorbed. If necessary, add a little more milk during cooking if the rice appears too dry.

  7. Add Raisins, Cashews, and Dried Papaya:

    • In a separate pan, heat a little ghee and fry the raisins and cashews until golden.

    • Add them, along with the 1/2 cup dried papaya to the cooked ghee rice and mix gently.





Episode 4 | A Creaamy Creation | Stir-Fried Chicken In Milk Sauce

Ingredients:


Unique Ingredient:


Instructions:

1. Prepare the Chicken:

2. Prepare the Sauce:

3. Soak the Goji Berries:

4. Stir-Fry the Chicken:

5. Cook the Aromatics:

6. Add the Sauce:

7. Add the Goji Berries:

8. Thicken the Sauce:

9. Combine the Chicken and Serve:




Ginger Milk Curd | Ingredients



Unique Ingredients:


Instructions:

1. Soak the Saffron:

2. Prepare the Ginger Juice:

3. Heat the Milk:

4. Dissolve the Sugar:

5. Add the Ginger and Saffron:

6. Add Lemon Juice:

7. Let it Set:








Episode 3 - Malaysian Fusion | Ayam Masak Merah


Ingredients:


Unique Ingredients:


Instructions:

1. Cook the Spice Paste:


2. prepare the Chicken :


3. Add the Ground Spices:


4. Add Tomatoes and Chicken:


5. Simmer with fernleaf full cream milk :


6. Simmer the Curry:


7. Final Adjustments:




Roti Jala | Ingredients


Unique Ingredients:


Instructions:

1. Make the Batter:

2. Prepare the Pan:

3. Create thePattern:

4. Cook the Roti Jala:

5. Add the Toasted Coconut Flakes:









Episode 2-Healty Twist | Salmon Curry

Ingredients:


Whole Spices (for tempering):

Unique Ingredient:


Instructions:

1. Prepare the Salmon

2. Make the Curry Base

3.

4.

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

Unique Ingredients:

Instructions:


1. Boil the Quinoa in Milk:


2. Cook the Spices & Onions:


3. Add Fresh Herbs & Seasoning:


4. Combine Quinoa and Spices:


5. Add Walnuts and Cashews:






Episode 1-Tamil Nadu Flavours

Karaikudi Mutton Curry | Ingredients

For the Marinade:

For the Curry:

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


For Caramelized Onions:



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.

  6. 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.