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 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 Salmon2. Make the Curry Base3.4.5. 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.