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 8 Chicken Mole (Rich Chocolate-Spiced Chicken) | Ingredients
For the Mole Sauce
- 1/2 cup sesame seeds
- 1/2 cup cashew (or peanuts)
- 4 medium onions, slice
- 6 cloves garlic, slice
- 4 diced tomatoes
- 1/2 cup raisins
- 6 tbsp unsweetened cocoa powder
- 6 tbsp brown sugar
- 4 cups water
- 2 cups fernleaf full cream milk
- 4 tbsp vegetable oil
- Salt and pepper, to taste
For the Chicken
- 2.5 kg chicken thighs (bone-in, skinless or with skin)
- Salt and pepper, to taste
- 4 tbsp vegetable oil (for frying)
Instructions:
- In the same pan, heat 4 tbsp vegetable oil over medium heat. Add the chopped onions and stir for about 8-10 minutes until soft and golden brown.
- Add the minced garlic and cook for another 2 minutes until fragrant.
- toast the sesame seeds and cashew in a dry skillet for 2-3 minutes until fragrant.
- In a grinder, combine the COOKED onions, diced tomatoes, raisins, cocoa powder, toasted sesame seeds, and toasted cashew. Add 4 cups water and 2 cups fernleaf full cream milk . Blend until smooth. Season with salt and pepper.
- Season the chicken thighs with salt and pepper.
- Heat 4 tbsp vegetable oil in a large pan over medium-high heat. Brown the chicken pieces on both sides (about 8-10 minutes) until golden and cooked through.
- Add the mole sauce. Cover and simmer for 30-40 minutes, until the chicken is tender and fully cooked. Stir occasionally to ensure the chicken is well coated with the mole sauce.
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Corn & Black Bean Salad | Ingredients
- Fresh Corn: 3 medium-sized ears of corn (or about 4 cups of kernels)
- Black Beans: 2 cups cooked black beans (about 2 cups dry beans before cooking)
- green Bell Peppers: 1 medium, finely diced
- Cucumbers: 2 large, diced
- Red Onion: 1 large, finely chopped
- Cherry Tomatoes: 3 cups, halved (or 2 cups of diced tomatoes)
- Cilantro: 1 bunch, chopped (about 1/2 cup chopped cilantro)
- Fernleaf Fresh Yogurt: 1 to 1.5 cups (this will add a lighter, creamier texture)
- Olive Oil: 1/4 cup
- Ground Cumin: 1 teaspoon
- Salt: to taste (around 1-1.5 teaspoons)
- Black Pepper: to taste (about 1/2 teaspoon)
- Lemon Juice: 1 lemon (optional, for extra tang)
Instructions
- Prepare the Corn:
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.
- Cook the Black Beans:
- Dice the bell peppers, cucumbers, and red onion into small pieces. Halve the cherry tomatoes.
- Combine the Salad Ingredients:
- In a large mixing bowl, add the cooked black beans, fresh corn kernels, diced bell peppers, cucumbers, red onion, and halved cherry tomatoes.
- combine the Fernleaf Fresh Yogurt, olive oil, ground cumin , salt, and black pepper. Whisk until smooth. If you prefer a thinner consistency, add a tablespoon or two of water or extra lemon juice.
Toss the Salad:
- Pour the yogurt dressing over the salad mixture and toss gently until everything is well-coated. Adjust the seasoning to taste with more salt, pepper, or lemon juice if needed.
Chill and Serve:
- Refrigerate for at least 30 minutes before serving to let the flavors meld together. Serve chilled or at room temperature.
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Episode 7 | Paal Appam with Sweet Chocolate Curd
Ingredients:
1 1/2 cup rice flour
1 tsp yeast
1 1/2 tsp sugar
1/2 cups warm water (to activate yeast)
4 tbsp sugar (for the batter)
1 1/2 tsp salt
3 cups fernleaf full cream mlik
2 cup water (adjust for batter consistency)
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
4 cups fernleaf fresh yogurt
1/2 cup sugar (adjust to taste)
1/2 cup cocoa powder (unsweetened)
1/2 cup fernleaf full cream milk (to mix the cocoa powder)
1/4 cup chocolate chips or grated dark chocolate (optional, for extra richness)
Instructions:
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.
Chill and Serve:
Refrigerate the chocolate curd for at least an hour before serving.
Sri lankan Crab Curry | Ingredients
4 mud crabs (medium-sized, cleaned and cut into halves or quarters)
3 tablespoons vegetable oil
2 large onions (thinly sliced)
2-3 tomatoes (chopped)
2 tablespoons ginger-garlic paste
3 green chilies (slit)
3-4 sprigs curry leaves
2 teaspoons mustard seeds
1 tablespoon fenugreek seeds
2 tablespoons turmeric paste
1 tablespoon chili paste (adjust to spice preference)
1 teaspoon cinnamon stick (optional)
1/2 tablespoon cardamom
1 tablespoon tamarind paste
2 teaspoons salt (or to taste)
2 cups fernleaf full cream milk
1 lime juicee
1/2 cup water (adjust as needed)
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:
· Heat 2 tablespoons of oil in a large pot over medium heat until hot.
Add cinnamon sticks, cardamom pods, mustard seeds, and fenugreek seeds. Let them splutter for a few seconds to release their flavors.
Add the chopped onions, pandan leaf, green chilies, and curry leaves. Stir-fry the mixture until the onions turn golden brown (about 5-7 minutes).
Add Aromatics:
Add garlic paste and chopped tomatoes to the pot. Stir well and cook for a few minutes until the tomatoes soften and start to break down.
Add salt to taste, and stir everything together.
Add Spices and Liquids:
Sprinkle in the Sri Lankan curry masala powder and mix well.
Pour in enough water to create a thick sauce, and let it simmer for 5-10 minutes.
· Enhance the Flavour:
Add the chili paste and turmeric paste, and stir well. Let the curry base cook until the oil begins to separate from the mixture (this can take about 5-10 minutes).
Add the Crab and Milk:
Add the mud crab pieces to the pot and stir to coat them in the curry sauce.
Pour in the full cream milk, and let the crab cook for about 15-20 minutes, or until the crab is fully cooked and tender.
Final Touches:
Squeeze in the lime juice to add a tangy freshness to the curry.
Add fresh moringa leaves and stir through the curry. Let the curry simmer for another 2-3 minutes.
Episode 6 | Masala chicken Pizza
Ingredients for the Chicken Marinade...
1 kg boneless chicken breast (cut into small cubes)
2 tbsp ginger-garlic paste
1 tbsp red chili paste (adjust to taste)
1 tbsp turmeric paste
1 tbsp garam masala
1 tbsp cumin powder
Salt (to taste)
2 tbsp fernleaf fresh yogurt
2 tbsp lemon juice
1 tbsp oil (for marination)
For the Dough (Pizza Base):
4 cups all-purpose flour (maida)
2 tsp instant yeast
1 tsp sugar
1 tsp salt
1 cup fernleaf full cream milk (warm, for soft dough)
2 tbsp olive oil (or any oil of your choice)
For the Pizza Topping:
2 large onions, thinly sliced
2 bell peppers, finely chopped (red or green)
1.5 cups anchor slice cheese
1/2 cup tomato ketchup or pizza sauce
1/2 cup fresh coriander leaves, chopped (for garnish)
1-2 tbsp olive oil (for cooking)
Chili flakes and oregano (optional, for added flavor)
Instructions:
1. Marinate the Chicken:
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.
Mix everything well and marinate the chicken for 10 minutes
2. Prepare the Pizza Dough:
In a bowl, combine flour, instant yeast, sugar, and salt. Mix well.
Add the fernleaf full cream milk and olive oil to the dry ingredients.
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.
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:
Heat 1-2 tbsp oil in a large pan over medium heat.
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):
Once the dough has risen, divide it into 4 equal portions (or more depending on the size of the pizza).
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.
Heat a non-stick pan over low-medium heat and add a little oil.
Place the rolled dough into the pan. Cook for about 3-4 minutes until the bottom is golden brown, then flip it over.
On the cooked side, spread a thin layer of tomato ketchup or pizza sauce.
5. Assemble the Pizza:
Add the Toppings:
Spread cooked chicken evenly on the pizza base.
Add sliced onions, and bell peppers on top.
Add Cheese: Sprinkle a generous amount of anchor slice cheese over the toppings.
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.
Optionally, you can sprinkle some oregano, chili flakes, and fresh coriander leaves for extra flavour.
Cheesy Corn Salad | Ingredients
6 cups sweet corn kernels (fresh or frozen)
2 cups frenleaf fresh yogurt
2 cups anchor slice cheese
1/2 cup finely chopped red onion
1/2 cup finely chopped bell pepper (red or green)
1/2 cup chopped cucumber
1/4 cup fresh parsley or coriander (for garnish)
Salt and pepper, to taste
1-2 tablespoons lemon juice (for added freshness)
Instructions:
1. Prepare the Corn:
If you're using frozen corn, cook it according to the package instructions and drain well.
If you're using fresh corn, cook it by boiling the corn cobs until tender (about 5-7 minutes), then cut off the kernels from the cob.
Let the corn cool completely before mixing it into the salad.
2. Prepare the Vegetables:
Chop the red onion, bell pepper, and cucumber into small, bite-sized pieces.
Chop the coriander for garnish.
3. Make the Dressing:
In a large bowl, combine fernleaf fresh yogurt, lemon juice, and a generous pinch of salt and pepper.
Mix well until the dressing is smooth and creamy.
4. Assemble the Salad:
Add the cooled corn, chopped vegetables, and slice anchor cheese to the bowl with the yogurt dressing.
Toss everything gently to combine, ensuring the corn and veggies are evenly coated with the creamy dressing.
Episode 5 | Butter Chicken | Ghee Rice
Ingredients : Chicken Marinade
2.5 kg chicken, boneless, cut into bite-sized pieces
3 cups fernleaf fresh yogurt
12 tablespoons ginger-garlic paste
2 tablespoon tomato puree
6 teaspoons ground turmeric
6 teaspoons ground coriander
6 teaspoons ground cumin
6 teaspoons chili paste (adjust to your spice preference)
3 teaspoons garam masala
6 teaspoons salt
Juice of 1 lemons
2 tablespoons kasuri methi (dried fenugreek leaves)
For the Butter Chicken Sauce:
1 1/2 cups unsalted butter (about 3 sticks)
4 tablespoons vegetable oil
5 large onions, finely chopped
8 tablespoons ginger-garlic paste
6 large tomatoes, blended into puree
4 teaspoons ground coriander
4 teaspoons ground cumin
4 teaspoons garam masala
4 teaspoons chili paste (adjust to your taste)
1 cup cashew nuts (optional, blended into paste)
2 cups fernleaf fullcream milk
2 cups water
4 teaspoons sugar (to balance acidity)
Salt to taste
3 tablespoons kasuri methi (crushed)
Fresh cilantro (coriander leaves) for garnish
Unique Ingredient:
2 cups pumpkin, peeled and cut into bite-sized cubes (adds a subtle sweetness and texture)
Instructions:
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.
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.
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.
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.
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
5 cups basmati rice
1 1/2 cups ghee (clarified butter)
5 large onions, thinly sliced
12 cloves garlic, minced
4-inch cinnamon stick
5 green cardamom pods
5 cloves
2 bay leaves
2 teaspoons cumin seeds
1 teaspoon black peppercorns
8 cups fernleaf full cream milk
2 tablespoons salt (adjust to taste)
1 cup raisins (optional)
1 cup cashews (optional)
Fresh cilantro (coriander leaves) for garnish
Fresh mint leaves for garnish (optional)
Unique Ingredient:
1/2 cup dried papaya, chopped into small pieces (adds a sweet, tropical flavor)
Instructions:
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.
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.
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.
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.
Add Milk:
Pour in 8 cups fernleaf full cream milk and add 2 tablespoons of salt.
Stir gently and bring it to a boil.
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.
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:
4 pcs chicken breasts or thighs, cut into bite-sized pieces
5 tablespoons vegetable oil
2 large onions, thinly sliced
6 cloves garlic, minced
2-inch ginger, minced
3 green chilies, slit
4 cup fernleaf full cream milk
3 tablespoons light soy sauce
2 tablespoon oyster sauce
2 teaspoons sugar (to balance flavors)
1 ½ teaspoon white pepper (or to taste)
2 tablespoons cornstarch (for thickening the sauce)
1 cup water or chicken broth (for the sauce)
1 tablespoon sesame oil (for flavor)
1 tablespoon rice vinegar (for a touch of acidity)
1 cup fresh coriander leaves, chopped (for garnish)
Salt to taste
Unique Ingredient:
1/2 cup goji berries (for a slightly sweet, nutritious twist)
Instructions:
1. Prepare the Chicken:
In a large bowl, season the 4 chicken breast with white pepper, soy sauce, and 1 tablespoon cornstarch. Let it marinate for about 15-20 minutes to absorb the flavors.
2. Prepare the Sauce:
In a small bowl, combine 4 cup fernleaf full cream milk , oyster sauce, sugar, and sesame oil. Stir well to combine and set aside.
3. Soak the Goji Berries:
In a separate bowl, soak the goji berries in warm water for about 10 minutes until they soften. Drain them and set aside.
4. Stir-Fry the Chicken:
Heat 5 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken pieces and stir-fry for about 7-8 minutes until the chicken is browned and cooked through. Remove the chicken from the wok and set it aside.
5. Cook the Aromatics:
In the same wok, add a little more oil if needed. Add the sliced onions and stir for about 5 minutes until they become translucent and start to caramelize.
Add the ginger and garlic paste, and slice green chilies. Stir and cook for another 2-3 minutes until fragrant.
6. Add the Sauce:
Pour the milk-based sauce mixture into the wok, stirring to combine. Add the water or chicken broth to loosen the sauce, and bring it to a gentle simmer. Let it cook for about 3-4 minutes.
7. Add the Goji Berries:
Add the soaked goji berries to the wok. They will add a natural sweetness and a slightly chewy texture that pairs wonderfully with the creamy sauce.
8. Thicken the Sauce:
In a small bowl, mix 1 tablespoon cornstarch with a little water. Add this to the wok and stir well. The sauce should thicken, coating the chicken.
9. Combine the Chicken and Serve:
Add the cooked chicken back into the wok, tossing it in the creamy sauce and goji berries. Let it simmer for another 3-5 minutes so the flavors can meld together.
Add rice vinegar and salt to balance the sweetness and round out the flavors.
Ginger Milk Curd | Ingredients
6 cups fernleaf full cream milk
3 tablespoons fresh ginger juice (grated ginger, squeezed to extract juice)
3 tablespoons sugar (adjust to taste)
1 tablespoon lemon juice (or lime juice)
½ tablespoon water (for dissolving sugar)
Unique Ingredients:
1/4 teaspoon saffron threads (soaked in a little warm milk)
Instructions:
1. Soak the Saffron:
Place the 1/4 teaspoon saffron threads in a small bowl and add 2 tablespoons of warm fernleaf full cream milk . Let it soak for about 5-10 minutes. This will release the color and flavor of the saffron, adding a beautiful golden and floral aroma to your curd.
2. Prepare the Ginger Juice:
Grate fresh ginger (about 2-3 inches), and extract the juice by squeezing it. You will need 3 tablespoons of ginger juice for the recipe.
3. Heat the Milk:
Pour the 6 cups of fernleaf full cream milk into a heavy-bottomed saucepan. Heat the milk over medium heat, stirring occasionally, until it just begins to simmer. Avoid boiling it, as the milk may scorch. Once it starts to steam and small bubbles form around the edges, reduce the heat to low.
4. Dissolve the Sugar:
In a small bowl, dissolve 3 tablespoons of sugar in ½ tablespoon of water to create a syrup. Stir until the sugar is completely dissolved.
5. Add the Ginger and Saffron:
Once the milk is warmed, add the ginger juice and saffron-infused milk (with the saffron threads). Stir gently to combine. Allow the milk to simmer for about 2-3 minutes to infuse the ginger and saffron flavors.
6. Add Lemon Juice:
Add 1 tablespoon of lemon juice (or lime juice). Stir gently. The acidity from the lemon will cause the milk to curdle and form the curd texture. You should start to see small curds forming after 2-3 minutes.
7. Let it Set:
Remove the saucepan from heat and allow the ginger milk curd to rest at room temperature for about 10-15 minutes. The curds will continue to form as it cools.
Episode 3 - Malaysian Fusion | Ayam Masak Merah
Ingredients:
2.5 to 3 kg chicken, cut into pieces
5cups oil (for frying and cooking)
2 large onions, chopped
6 cloves garlic, minced
2 inches ginger, minced
3 teaspoons chili paste
2 teaspoons turmeric paste
3 tablespoons tomato paste (for a deeper red color)
2 cups fernleaf full cream milk
2 tablespoons sugar
Salt to taste
3 medium-sized tomatoes, chopped
5-6 kaffir lime leaves (for a citrusy aroma)
1 cinnamon stick
5 cloves
5 cardaman
4 star anise
Unique Ingredients:
1 cup dried apricots, chopped into small pieces (unique ingredient for sweetness and texture)
Instructions:
1. Cook the Spice Paste:
In a stone grinder, grind the soaked dried red chilies, garlic,tumeric and ginger into a smooth paste.
2. prepare the Chicken :
Marinate chicken with ginger,garlic and tumeric paste. You can lightly fry the chicken in hot oil until golden brown for extra flavor, or skip this step for a lighter version. Set the chicken aside after frying.
Heat 4 tablespoons of oil in a large pot over medium heat. Add the dry spice,slice onion, and lime leafs cook for about 5-7 minutes, stirring occasionally, until it turns fragrant and the oil begins to separate from the paste.
3. Add the Ground Spices:
Add chili powder, and tomato paste to the spice mixture. Stir and cook for another 2-3 minutes, allowing the spices to bloom and coat the paste.
4. Add Tomatoes and Chicken:
Add the chopped tomatoes and cook for another 5-7 minutes until the tomatoes soften and start to break down.
Pour in the 1 cups of fernleaf full cream milk into the pot. Stir everything together, ensuring the chicken is evenly coated and the sauce is creamy.
5. Simmer with fernleaf full cream milk :
Add the chicken pieces into the pot and mix well, coating the chicken with the spice paste. Stir and cook for about 5 minutes.
Add the kaffir lime leaves and cinnamon stick to infuse the curry with a beautifully fragrant aroma. Stir well.
Add the chopped dried apricots into the curry. The apricots will soften as they cook and release their natural sweetness, complementing the spices and the creaminess of the milk.
Season with salt to taste and add sugar to balance the heat and acidity of the tomatoes.
6. Simmer the Curry:
Cover the pot and let the chicken cook in the creamy sauce over low-medium heat for about 30-40 minutes, or until the chicken is fully cooked and tender. Stir occasionally, and check the consistency of the gravy. If it’s too thick, you can add a little more milk or water to adjust the consistency.
7. Final Adjustments:
Taste the gravy and adjust the seasoning if needed. You can add a little more sugar or salt to balance the flavors as you prefer.
Roti Jala | Ingredients
2 cups all-purpose flour
1 ½ cups fernleaf full cream milk
1 cup water
2 large eggs
2 tablespoons melted fernleaf butter
1 teaspoon turmeric powder (for color and flavor)
¼ teaspoon salt
Unique Ingredients:
1/2 cup toasted coconut flakes (for texture and added flavor)
Instructions:
1. Make the Batter:
In a mixing bowl, whisk together the 2 cups of all-purpose flour, 1 ½ cups fernleaf full cream milk , 1 cup water, and 2 large eggs until smooth and well combined.
Add the 2 tablespoons melted butter, 1 teaspoon turmeric powder, ¼ teaspoon salt, and 1 tablespoon sugar. Whisk until the batter has a silky consistency. The batter should be pourable but not too runny. If the batter is too thick, you can add a little more milk or water to reach the desired consistency.
2. Prepare the Pan:
Heat a non-stick pan or flat skillet over medium heat. You can lightly grease the pan with fernleaf butter or oil to ensure the roti jala doesn't stick.
3. Create thePattern:
Pour the batter into a roti jala mold or a squeeze bottle with a thin nozzle.
Once the pan is heated, pour the batter in a circular motion, creating a lacy, net-like pattern on the surface of the pan. Start from the center and move outward in a spiral or crisscross pattern to form the "lace" effect.
4. Cook the Roti Jala:
Cook the roti jala for about 1-2 minutes until the edges start to lift from the pan. It should be lightly golden but not crispy.
Carefully flip it to the other side and cook for an additional 1-2 minutes.
5. Add the Toasted Coconut Flakes:
As soon as you remove the roti jala from the pan, sprinkle the toasted coconut flakes over the top while the pancake is still warm. The coconut flakes will add a delightful crunch and richness.
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:
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
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.
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.
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:
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.
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.
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.
Combine Rice with Tempering:
Add the cooked rice to the pan with the spices.
Add salt to taste.
Add Lemon Juice:
Stir in the lemon juice and adjust it according to your taste for tanginess.
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.
