Maracurry Mess is a show airing on Astro Vaanavil (Ch201), featuring renowned local chef Rajesh Subramaniam whipping up delicious vegetarian dishes that are low in saturated fat and cholesterol and rich in fibre, vitamins, minerals and antioxidants.

To make it healthier, the chef will even be using ingredients that are fresh from the farm, straight to the table. Catch the weekly recipes from the show updated on Astro Ulagam here!

Episode 10

Recipe 1: Winged Beans with Tauhu Peratel



Ingredients:

Wing beans – 500 gm (cut straight)
Red chili – 1 (cut straight)
Ginger garlic paste – 2 tbsp
Onion – 1 (sliced)
Kadugu talipu – ½ tsp
Curry leaves – 2 sprigs
Chili powder – ¼ tsp
Turmeric powder – ¼ tsp
Salt – to taste
Tauhu – 1
White pepper powder – ¼ tsp
Kurma powder – ½ tsp
Water as needed

Method:

In a pan, pour oil and add the kadugu talipu, curry leaves, ginger garlic paste, onions, chili and saute.
After the onions have cooked nicely, add in the turmeric powder, chili powder, kurma powder, and white pepper powder. Saute well.
Add a little water and cook till the masala is cooked.
Crumble the tauhu and add in to the masala and cook more.
Lastly add in the winged beans and saute.
Add in salt to taste and once cooked, it is ready to be served.

Recipe 2: Gobi Masala



Ingredients:

Cauliflower – 400 gm (cut to small florets)
Fernleaf Full Cream Milk (mixed from milk powder) - as needed
Cloves – 5
Kadugu talipu - 1/2 tsp
Cardamom – 5
Mustard seeds – ½ tsp
Red chili- 1 (sliced)
Ginger garlic paste – 2 tbsp
Curry leaves – 2 sprigs
Red onion – 1 (dice)
Tomato – 1 (chopped)
Rice flour – 1 tbsp
Chili powder – ½ tsp
Garam masala – ½ tsp
Coriander powder – ¼ tsp
Turmeric powder – ¼ tsp
Salt – to taste
Black olives – 12
Yoghurt – 2 tbsp
Water as needed
Oil as needed

Method:

Marinate the cauliflower with rice flour, turmeric powder, salt, chili powder, coriander powder, garam masala and a little bit of water.
In a hot oil, shallow fry the cauliflower till nice and golden and crisp and set it aside.
In a pan add in some oil and add in kaduna talipu, cloves, cardamom, curry leaves followed by ginger garlic paste, red onions, red chili and tomatoes. Cook well.
Add in a little Fernleaf Full Cream Milk and stir well.
Once the gravy is ready, add in the yoghurt and stir well.
Lastly add in the olives and the pre cooked cauliflower.
Once all combined well, Gobi Masala is ready to be served.

Recipe 3: Gajar Ka Halwa



Ingredients:

Carrot – 800 gm (grated)
Ghee – 5 tbsp
Cashew nuts – 12 (chopped)
Almonds – 10 (chopped)
Pistachio – 10 (chopped)
Dried cranberries – 1 tbsp (chopped)
Milk – 700 ml
Brown sugar – 150 gm
Cardamom powder – ¼ tsp

Method:

Add in some ghee and heat in the pan and add in the carrot and cook till soft and changes colour.
Add in the remaining ghee and mix well.
Pour in the milk and cook till its half reduce for 10 minutes.
Keep stirring occasionally till its thick and creamy.
Add the sugar and cook till the sugar is dissolves and thickens.
Add in all the nuts, dried cranberries and cardamom powder and mix well.
Put in glass bowl and serve.
Can be eaten hot, warm or chilled.

Episode 9

Recipe 1: Spinach Sothi



Ingredients:

Spinach leaves – 100 gm
Spinach puree – 100gm
Red onion – 1
Garlic – 3 cloves
Ginger – 20 gm
Green cili padi – 2
Curry leaves – 2 sprigs
Dried chilli - 2
Mustard seeds- ¼ tsp
Sundaikka – 20 gm
Tomato – 1
Green chili – 1
Paneer – 60 gm
Fernleaf Full Cream Milk (mixed from milk powder) – 600 ml
Turmeric powder – ¼ tsp
Salt to taste
White pepper powder – ¼ tsp
Oil as needed
Water as needed

Method:

Saute the sundaikkai in hot oil for a few minutes.
Add the mustard seeds, curry leaves, garlic, onion, ginger, dry chili, chili padi, green chili and saute till soft.
Pour in the water, milk and bring it to a boil.
Add in the turmeric powder, white pepper powder and tomato in low fire.
Season with salt.
Add in the spinach puree, paneer and spinach leaves.
Let it boil for 2 minutes with closed lid.
Spinach Sothi is done.

Recipe 2: Channa Masala



Ingredients:

Chickpea – 200 gm (soaked overnight)
Baking soda – ¼ tsp
Salt to taste
Water as needed
Ghee – 2 tbsp
Red onions – 1 (chopped)
Cumin seeds – 1 tsp
Cardamom – 3
Bay leaf – 1
Clove – 5
Cinnamon stick – ½
Nutmeg powder – ¼ tsp
Ginger garlic paste – 1 tsp
Cili padi – 1
Potato – 1 (small dice)
Tomato ripe – 1 (dice)
Coriander leaves – 3gm
Dry spice
Coriander seeds – 1/2 tsp
Cumin seeds – 1/4 tsp
Black pepper – 1/4 tsp
Fennel seeds – 1/4 tsp
Caraway seeds – ¼ tsp
Dry chilli – 2
Aamchur – 1/4 tsp
Kasuri methi – ¼ tsp
Turmeric powder– 1/4 tsp

Method:

In a heated pan dry roast the coriander seeds, cumin seeds, fennel seeds, caraway seeds, black pepper, amchur, turmeric powder and kasuri methi.
Place the toasted ingredients in the dry blender snd blend it.
In a pan, add in 1 tbsp of ghee and saute the onion, bay leaf, cinnamon stick, cardamom, clove, cumin seed, ginger garlic paste and sauté well.
Add in 1 tbsp of the grounded masala.
Once you get the fragrance, add in the channa and coat it well with the masala.
Add in the potato, tomato and mix well.
Add in the chili padi and nutmeg powder and sauté well. Add in water as needed.
Season well with salt. Add in baking soda and mix.
Close and let it cook for about 7 minutes.
Once its cooked, add in yoghurt, mix well, garnish with coriander leaves and channa masala is ready to be served.

Recipe 3: Basundi



Ingredients:

Milk – 1.5 ltr
Pistachio – 2 tbsp ( rough chopped)
Almonds – 2 tbsp (rough chopped)
Cashew nuts – 2 tbsp (rough chopped)
Sugar – 100 gm
Saffron – 1 pinch
Cardamom – ¼ tsp

Method:

Bring milk to a boil stirring occasionally to prevent burning.
Add all the nuts and continue stirring for 30 minutes.
Simmer slowly while stirring occasionally till it has reduced to half.
Add in the sugar. Stir till it dissolves. Add in the cardamom.
Put in the saffron and let the mixture thicken.
Serve hot.

Episode 8

Recipe 1: Sweet Corn Lollipop



Ingredients:

Sweet corn – 2 (cut the corn into kernels)
Green chilies – 2 (chopped)
Yellow onion – 1/2 (chopped finely)
Oil as needed
Red capsicum – ½ nos (chopped)
Polenta – 100 gm
Potato – 1 (boiled and fully mashed)
Parsley – 5 gm
Spring onions – 5 gm (sliced)
Salt to taste
White pepper powder – 20 gm
Mayonaise – 30 gm
Milk – 50 ml
Water as needed
Serai – 6

Method:

Saute the sweet corn, green chilli, onions, red capsicum in a pan.
Add in salt and white pepper powder and once half cooked, take out and set aside.
Pour in the milk and water, boil and slowly add in the polenta while mixing it till a solid mixture is formed.
Add the polenta and mash potato to the corn mixture and combine all well. Add in parsley and spring onion too.
Shape the mixture and mould it around the serai.
Coat it in extra polenta and deep fry it till it is golden brown.

Recipe 2: Pav Bhaji (Mumbai, India)



Ingredients:

Butter – 60 gm
Tomato ripe – 1 big (chopped)
Red onion – 1 (chopped)
Green peas – 20gm
Green capsicum- ½ (diced)
Potato – 1 (boiled and mashed)
Water as needed
Chili powder – 1 tsp
Turmeric powder – 1 tsp
Pav Bhaji masala – 2 tsp
Fenugreek leaves – ¼ tsp
Salt to taste
Black pepper – ½ tsp
Ginger garlic paste – 1 tbsp
Coriander – 5 gm (chopped)
Red colouring – 2-3 drops
Lemon juice – ½ no
Buns – 2 (cut 3/4)

Method:

Heat half butter in pot.
Add in the tomatoes, half of the red onions, green peas, green capsicum, mashed potato and cook.
Add in a bit of water and cook it properly. Add in 1/2 of chili powder, 1/2 pav bhaji powder, 1/2 fenugreek leaves, 1/2 black pepper powder, 1/2 turmeric powder and mix well.
Once cooked well, mash it using a potato masher.
Make a hole in the middle and put in the remaining butter.
Add in the remaining onion, ginger garlic paste and all the balance spices and cook.
Add in also lemon juice, red colouring, coriander leaves, salt to taste and cook a little.
Mix all in, adjust consistency with water, mash it some more and cook further till all is good and ready to serve.
Serve on plate and sprinkle with chopped coriander.
In a same pan, put in a little butter, put in chilli powder, pav bhaji masala and saute.
Rub with the bread and toast the bread.
Serve hot.

Recipe 3: Kesar Rasagula



Ingredients:

Fernleaf Full Cream Milk (mixed from milk powder) –1.5 ltr
Milk powder – 100gm
Lemon juice – 1
Water – 1 ltr
Rava (semolina) – 1 tbsp
Sugar – 300gm
Saffron – 1 pinch (dissolve in water)
Cardamom powder – 1 pinch
Rose essence – 1 tsp
Apricot dried – 30 gm ( chopped)
Raisins dried – 30 gm (chopped)

Method:

Boil milk and add in lemon juice.
Mix till the milk coagulate.
Strain in a cheese cloth and rest it on a mixing bowl.
Wash a little in cold water.
Squeeze all excessive water and keep it for a while (10 minutes) to drain the water.
Put in a mixing bowl and knead it till it all soft and smooth.
Add in the milk powder, semolina and cardamom powder. saffron and knead further.
Do not over knead.
Make into small balls and flatten it nicely.
Put the dried fruit in the middle and make it into a ball.
In a pan, pour in water, sugar, saffron and boil.
Put in the balls, cover and cook for 15 minutes till it has puffed up double in size.
Serve.

Episode 7

Recipe 1: Tause Murungga Keerai Curry



Ingredients:

Tause Murungga Keerai – 200gm
Mysore dhal – 100gm (soaked)
Toor dhal – 60gm (soaked)
Tomato – 1
Green chili – 2
Red onions – 2
Dry chili – 3
Kadugu thalipu – 1 tbsp
Water – 400ml
Turmeric powder – 1 tsp
Oil – 3 tbsp
Curry leaves – 2 sprigs
Salt to taste
Cumin powder – 1 tsp
Cherry tomato – 6
White pepper powder - 1 tsp
Fernleaf Full Cream Milk (mixed from milk powder) - as needed

Method:

Prepare the Dhal by boiling both dhal in water with added oil, turmeric powder, garlic, and salt.
In a heated pan, pour in the prepared dhal and wait till the dhal comes to a boil.
Add in the tomato, green chili, tause murungga keerai and stir well.
Add also the cherry tomatoes and cook well.
Remove the pan and set aside.
In another pan, heat up some oil, and add in the kadugu talipu, curry leaves, dry chili, and red onions.
Saute all of it well till the onions become golden brown.
Next add in the cumin powder and white pepper powder.
Once all is cooked, transfer this to the tause murungga keerai curry that was set aside.
Place it on stove and add in a Fernleaf Full Cream Milk as needed.
Stir for a bit and the dish is ready.

Recipe 2: Pistou



Ingredients:

Yellow onions – 1/2
Tomato – 1
Garlic – 5 cloves
Zucchini (green) – 1/2
Eggplant – 1/2
Cherry tomatoes – 6
Red capsicum – 1/2
Yellow capsicum – 1/2
Olive oil – 5 tbsp
Salt to taste
White pepper powder – 1 tsp
Mixed dried herbs – 1/2 tsp
Water as needed

Method:

Heat the olive oil in a pan and firstly put in the onions.
Once the onion is soft, add in eggplant, zucchini, yellow capsicum, red capsicum and mix well.
Later add in the garlic and saute well.
Add in tomatoes and cherry tomatoes.
Add in some water as needed.
Season it with salt to taste, white pepper powder and finally mixed herbs.
Once all is well cooked, the dish is ready.

Recipe 3: Orange and Apricot Kesari


Ingredients:

Ghee – 7 tbsp
Semolina – 200gm
Apricot dry – 60gm
Toasted cashew nuts – 60gm
Orange zest and juice – 1
Sugar – 200gm
Water – 500ml
Saffron – 1 pinch (soaked in water)
Cardamom powder – 1/4 tsp

Method:

Heat a pan with 3 tbsp of ghee. Once the oil is heated, add in the semolina and roast it.
Add in water little by little and keep stirring till it becomes thick.
Add in the sugar and keep mixing.
Pour in remaining water little by little and stir well. Make sure the mixture is smooth and not lumpy.
Next add in half of the diced dried apricot and half of the orange zest.
Followed by the orang juice and saffron.
Mix well and cook for about 3 to 4 minutes. Add in another 2 tbsp of ghee.
Later add in the remaining apricot and orange zest.
Keep stirring and in the end add in the toasted cashew nuts and the remaining ghee.
Once well cooked, remove from stove and transfer to a tray or individual cups.

Episode 6

Recipe 1: Sirukeerai with Coconut Perattal

Ingredients:

Sirrukeerai – 400 gm (plucked, washed, and cleaned)
Shallots- 3 (sliced thinly)
Garlic – 3 (sliced)
Ginger – 20 gm (fine julienne)
Dry chilli – 4
Kadugu talipu – ¼ tsp
Coconut oil – 4 tbsp
Urad dal – 1 tbsp (soaked and boiled a little)
Coconut grated – 2 tbsp
Salt to taste
White pepper powder – ¼ tsp
Kurma powder -1/4 tsp
Water as needed

Method:

Fry the kadugu talipu, dry chili, urad dal in coconut oil.
Later add in garlic, shallots and ginger and cook well.
Put in the sirukeerai and add a little water.
Add the kurma powder, white pepper powder and salt to taste.
At the very end, add the grated coconut and stir fry a little.
Ready to serve.

Recipe 2: Aloo Curry


Ingredients:

Potato – 2 (cubed and half boiled)
Cumin seeds – ½ tsp
Fennel seeds- ¼ tsp
Asafoetida powder – ¼ tsp
Ginger paste - 1 tsp
Bay leaf – 1
Cardamom – 3
Cinnamon stick – ½
Cloves – 4
Turmeric powder – ¼ tsp
Coriander powder – ¼ tsp
Chilli powder – ½ tsp
Kasuri methi – ½ tsp
Salt to taste
Lemon juice - 2 tbsp
Tomato – 1 (chopped)
Coriander leaves – 2 gm (chopped)
Water as needed

Method:

Saute the cumin seeds, fennel seeds, bay leaf, cardamom, cinnamon, 3 cloves, and perrengayum in ghee.
Add in the turmeric powder, chilli powder, coriander powder and ½ of the kasuri methi.
Add the ginger paste and saute well.
Add the tomato, cover and cook for a while.
Add the potatoes and salt.
Add water and cook till thick and nice.
Mash a few potatoes.
Lastly, add the coriander leaves, lemon juice and methi leaves.
Ready to serve.

Recipe 3: Shrikhand

Ingredients:

To make 600gm yoghurt
Fernleaf Full Cream Milk (mixed from milk powder) - 1.3 ltr
Milk powder - 2 tbsp
Yoghurt - 1 tbsp
----------------------
Saffron – 2 pinch (water)
Saffron dry – 1 pinch
Cardamom powder – ¼ tsp
Honey – 2 tbsp
Rose water – ½ tsp
Almonds – 2 tbsp (chopped)
Pistachio – 1 tbsp (chopped)

Method:

Place a strainer in a bowl.
Put a cheese cloth on to the strainer and pour in the yogurt.
Squeeze out the excessive moisture, place a heavy object on top and keep for 8 to 12 hours.
Put the curd in the bowl.
Add in the saffron, honey, rose water and mix nicely.
Put in a bowl or glass and garnish it with almonds, pistachio, and saffron.
Ready to serve.

Episode 5

Recipe 1: Bok Choy Bell Pepper Chutney

Ingredients:

Bok Choy – 200 gmBok choy stems – 30 gm
Green Capsicum – 1
Mustard seeds – 1 ½ tsp
Single clove garlic – 5
Garlic – 5 cloves
Green tomato – 1
Green chilli padi – 3
Green chilli – 1
Salt – to taste
Sugar to taste
Oil – 3 tbsp
White pepper powder – ¼ tsp
Toasted Sesame seeds – 2 tbsp
Lemon juice – 1
Red chilli – ½

Method:

1) Add oil in hot pan.
2) Saute mustard seeds and sesame seeds till it’s golden brown.
3) Add in chili padi, green chili, and green capsicum, cook for a while.
4) Then add in tomato, single clove garlic and bok choy leaves. Add lemon juice.
5) Season with salt, sugar and white pepper powder. Once its cooked, turn off fire and let it cool.
6) Put in blender and blend it till fine.
7) Transfer on plate.
8) Saute some mustard seeds, garlic sliced, and bok choy stems.
9) In the end add in red chili. Add in salt and cook well.
10) Place it on top of the chutney and its ready to be served.

Recipe 2: Moru Moru Pachai Payaru Thosai

Ingredients:

Pasi payuru - 300 gm (washed and soaked overnight)
Ginger – 20 gm
Green chili padi – 2
Coriander leaves – 5 gm
Curry leaves - 2 sprigs
Salt – to taste
Ghee – 3 tbsp
Cumin seeds – ½ tsp
Water as needed

Method:

1) Put all ingredients (except ghee) in a blender and blend till fine smooth batter.
2) Pour in bowl.
3) Heat up the thosai pan and put a little ghee.
4) Pour in your batter and make nice round.
5) Cook on low flame on both sides and fold it like a pyramid or roll it.
6) Serve hot.

Recipe 3: Seviyan Kheer

Ingredients:

Ghee – 60 gm
Semiya – 50 gm
Fernleaf Full Cream Milk (mixed from milk powder) – 1.5 ltr
Brown sugar – 60 gm
Cloves – 3
Cardamom seeds- 6
Raisins – 2 tbsp
Mixed nuts – 50 gm
Saffron – ¼ tsp (dissolved in hot water)
Jackfruit – 30 gm
Salt to taste

Method:

1) Heat ghee in a pot and add in the jackfruit and raisins and caramelise it for a bit.
2) Remove it and set aside. In the same pan roast the semiya.
3) Once lightly roasted, add in Fernleaf Full Cream Milk and let it boil.
4) Add in the cardamom, cloves and brown sugar. Stir well.
5) Season with salt to taste and add in the saffron.
6) Once the sugar is dissolved and the milk has boiled.
7) Add in the toasted jackfruit and mixed nuts.
8) Stir a little and serve hot.

Episode 4

Recipe 1: Ladies Finger in Tomato and Onion Gravy

Ingredients:

Ladies finger – 500gm
Tomato – 1
Onion – 1
Cloves – 5
Star anise – 3
Cardamom – 5
Ginger – 10gm
Garlic – 5 cloves
Coriander powder - 1 tsp
Green chili – 2
Fenugreek seeds – 1/2 tsp
Salt to taste
Bay leaf – 2
Chaat masala – 1 tsp
Oil as needed
Water as needed

Method:

1) Heat pan and add in cardamom, fenugreek seed, star anise, cloves, bay leaf and ginger. Mix well.
2) Add in sliced garlic, onions and sauce well.
3) Next add in ladies finger and salt to taste.
4) Add in coriander powder and chat masala. Also add in tomato. Stir well.
5) Add in water as needed and let it cook for 5 minutes.
6) Finally add in fresh green chili.
7) Serve hot.

Recipe 2: Broccoli Paratha


Ingredients:

Plain flour – 250gm
Oil – 2 tbsp
Water – 450ml
Potato – 2 (boiled and mashed)
Broccoli – 1/4 (boiled and chopped)
Yellow onions – 1/2
Salt to taste
White pepper powder – 1/2 tsp
Chaat masala – 1 tsp
Coriander powder – 1 tsp
Oil – 100ml
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp

Method:

1) Blend the boiled broccoli and potato.
2) Heat oil in a pan and add in mustard seed followed by onion.
3) Once the onion is cooked, add in the blended paste and cook well.
4) Add in coriander powder, white pepper powder and chat masala.
5) Season it with salt to taste. Mix well and cook till it turns thick a little.
6) for the dough, mix flour and the paste, salt and oil as needed in a bowl.
7) Mix the dough till it becomes a smooth ball. And then make them into small round balls.
8) Roll the small balls into flat round pieces and then pan fry them till brown on both sides.
9) Broccoli paratha is ready.

Recipe 3: Milk Cake Kalakand

Ingredients:

Fernleaf Full cream milk (mixed from milk powder) – 500ml
Chana/Paneer made from milk - 240 gm
Lemon juice – 1
Sugar - 1 cup
Cardamom powder – 1/2 tsp
Ghee – 1/2 cup
Pistachio – 20gm
Saffron

Method:

1) Pour in milk into a pan and reduce it to half.
2) Then add in the sugar and mix till the sugar melts.
3) Add in 2 tsp of ghee to the mixture and mix well.
4) Once incorporated well, add in the Chana.
5) Mix and let it boil and become thick.
6) Once it becomes thick, add in cardamom powder and stir well.
7) Mix until golden brown and thick.
8) Remove from stove and transfer it to a tray that has been layered with parchment paper.
9) Flatten the mixture well into the tray and apply a few tsp of ghee on top of it so it melts into the mixture.
10) Garnish it with pistachio and saffron.
11) Place it in the fridge for 2 hours.
12) Remove it, cut them in squares and serve.

Episode 3

Recipe 1: Vallarai Thuvayal

Ingredients:

Vallarai – 300gm
Coriander leaves– 20gm
Green Chili Padi – 5
Green Chili – 2
Cashew Nuts – 30gm
Shallots – 6
Cumin powder – 10gm
Gingerlly oil as needed
Salt to taste
Black peppercorn – 6
Curry leaves – 2 sprigs
Kadagu talippu – 10gm
Garlic – 6 cloves
Dry chili – 3
Cherry tomatoes – 8
Grated coconut – 40gm
Water as needed

Method:

1) In a pan, heat the oil, and add in cashew nuts, shallots, garlic, green chili, cili padi, cumin powder, black peppercorn, cherry tomatoes, grated coconut and mix well.
2) Add on coriander leaves and salt to taste. Cook till soft.
3) Add in the vallarai and a little water. Cook for a while.
4) Once cooked, cool it and blend it. Add water if needed.
5) Remove and keep aside.
6) In another hot pan, add oil, dry chilies, curry leaves, kadugu thalipu, mix all and cook well till aroma arise.
7) Remove from stop and add to the blended vallarai paste.
8) Vallarai thuvayal is ready.

Recipe 2: Gobi Pulao

Ingredients:

Cauliflower – 400gm
Basmati rice – 2 cups – soaked for ½ hour
Yellow onions – 1
Carrot puree – 100gm
Red chili powder – 20gm
Turmeric powder – 15gm
Garam masala – 20gm
Cumin powder – 15gm
Lemon juice – 1
Oil – 50ml
White pepper powder – 20gm
Green peas – 50gm
Coriander – 50gm
Cherry tomatoes – 8
Walnuts – 30gm

Method:

1) In a large bowl, put the cauliflower in and marinate it with a teaspoon of each, cumin powder, chili powder, turmeric powder, garam masala, and salt to taste for 5 - 10 minutes.
2) Heat oil in a pan and put in the cauliflower to cook it just slightly till it brown on the outer. Remove and keep aside.
3) In the same pan, add in about 3 - 4 tbsp oil. Put in the onions and sauté till soft.
4) Add in the remaining spices, turmeric powder, chili powder, garam masala and cumin powder.
5) Mix well. Add in half of the tomatoes and keep the rest for garnish.
6) Add in the soaked basmati rice. Mix well to corporate the spices mix into the rice.
7) Add on salt to taste.
8) Add in carrot puree, lemon juice and white pepper powder and stir well.
9) Once mixed well, add in half of the cauliflower.
10) Add in 2 cups water into the rice, close and let it cook.
11) After approximately 10 minutes or after the rice is cooked. Add in the remaining cauliflower, green peas, remaining cherry tomatoes, walnuts and coriander leaves. Mix well.
12) Dish out and serve.

Recipe 3: Malai Ladoo

Ingredients:

Fernleaf Full Cream Milk (mixed from milk powder) – 2 ltr
Lemon juice – 2
Sugar – 45gm
Saffron – 2gm
Ghee – 20gm
Cold water as needed

Method:

1) Pour in 1 ltr Fernleaf Full Cream Milk in a pan and boil it.
2) Once it boils, add in lemon juice and wait till the milk curdles.
3) Strain the milk curdle (paneer), remove the water.
4) Add another 1 ltr of Fernleaf Full Cream Milk in a pain and heat it till it reduces in quantity and becomes a little thick.
5) Add in sugar and mix till it becomes thick. Keep stirring.
6) Add in the paneer and mix well.
7) Add on 1 tsp Ghee and mix again.
8) Once the mixture becomes thick, keep aside to cool.
9) Once cool, make round like laddoo and place saffron on top as garnish.

Episode 2

Recipe 1: Crispy Brazilian spinach chips

Ingredients:

Brazilian spinach leaves (Plucked, washed and dried)
​Flour – 150gm
Rice flour – 60 gm
Corn starch – 40 gm
Salt – to taste
Parmesan cheese grated - 1 tbsp
Black pepper powder – ¼ tsp
Garlic powder – ¼ tsp
Baking powder - 1 tsp
Oil – for deep frying
Ice water – as per needed

Method:

1) Mix all the ingredients in a mixing bowl and make a batter.
2) Put the spinach into the batter and deep fry the spinach inside hot oil.
3) Take out, strain in colander and serve.


Recipe 2: Escalivada (Catalonia, Spain)

Ingredients:

Eggplant long – 1
Red bell pepper - 1
Yellow onions – 1
Garlic – 3 cloves
Parsley – 3 gm
Basil leaves – 2
Rosemary fresh – 1 gm
Olive oil – 4 tbsp
Black pepper powder – ¼ tsp
Vinegar – 1 tbsp
Salt- to taste
Aluminium – 2 sheet

Method:

1) Cut the eggplant half and score it.
2) Peel and cut the bell pepper into 8.
3) Slice the onions into rings.
4) Marinate with salt, black pepper, rosemary and olive oil and place in an aluminium foil.
5) Place it on an open flame and cook for around 20 minutes.
6) Take out and scoop the flesh of the eggplant and put in a mixing bowl.
7) Add in the chopped garlic, rosemary, olive oil and mix.
8) Serve and sprinkle with parsley and torn basil.

Recipe 3: Bread and butter pudding

Ingredients:

Bread – Croissant, French toast, white bread and wholemeal.
Fernleaf Full Cream Milk (mixed from milk powder) – 500 ml
Custard powder – 60 gm
Brown sugar – 100 gm
Butter – 130 gm
Vanilla essence – 1 tsp
Raisins – 1 tbsp
Walnuts – 10 gm (toasted)
Pistachios – 10gm (toasted)
Almonds – 10gm (toasted)
Cinnamon powder – ¼ tsp

Method:

1) Cut the bread into desired sizes and toss with a little fruits and nuts.
2) Grease the baking tray with butter all over.
3) Apply butter on the base of the baking pan to prevent sticking,
4) Arrange the bread inside the pan.
5) In a mixing bowl mix the Fernleaf Full Cream milk, a little cinnamon powder, custard powder, brown sugar, 6) vanilla essence together till a custard like mixture is formed.
6) Pour gently into the mould with bread and garnish with raisins and nuts followed by a few dollops of butter.
7) Mix the remaining sugar and cinnamon powder together and sprinkle on top of the breads.
8) Put into the oven at 180 degrees and bake it for approximately 30 minutes.

Episode 1

RECIPE 3: CIKU MILKSHAKE

Ingredients:

3 Ciku
2 tbsp Honey
1/4 tsp Vanilla essence
100gm Ice cubes
100ml Fernleaf Full Cream Milk (mixed from milk powder)
1 pinch Saffron

Method:

1) Add all ingredients, including the 100ml Fernleaf Full Cream Milk (mixed from milk powder), in a blender and blend till smooth.
2) Pour in a glass and serve.

RECIPE 2: CRISPY POTATO LACHA PAKORA

Ingredients:

2 Russet potatoes
1/4 tsp Turmeric powder
1 tsp Chili powder
1 tsp Chat masala
1 tsp Garam masala
Salt to taste
2 dashes Hing powder
1 Red chili
5gm Coriander leaves
1/2 Yellow onion
60gm Flour
30gm Cornflour
Oil for deep fry

Method:

1) Place the grated potato in a mixing bowl with the rest of the ingredients.
2) Mix nicely but gently.
3) Add in both the flour and mix.
4) Make into rough balls and deep fry till crispy and golden brown.
5) Serve hot.

RECIPE 1: ROSEMARY RASAM

Ingredients:

1 tbsp of Cumin
1/4 tsp of Black peppercorn
4 cloves of Garlic
3gm of Coriander seeds
2 tbsp of Oil
1 tsp of Mustard seeds
2 Dried chilis
2 sprigs of curry leaves
1 Tomato
1/2 tsp of Turmeric powder
Salt to taste
1 Red chili
60ml of Tamarind juice
Water as needed
2 wedges of Pineapple
1 sprig of Rosemary
3gm of Coriander leaves

Method:

1) Pound the garlic, pepper, cumin, and coriander seeds until finely ground. Set aside for now.
2) Heat the oil and sauté the mustard seeds, dried chili, and curry leaves in a saucepan.
3) Cook the pounded ingredients for a few minutes before adding the tomato and red chili. Sauté for a while, and then add water.
4) Add in the turmeric and salt and mix it well.
5) Pour the tamarind juice in and let it boil.
6) Simmer the dish for a while after adding the pineapple wedges.
7) Garnish with the rosemary and coriander leaves before taking the saucepan off the heat. Serve while still hot.

Don't miss Maracurry Mess, hosted by Pushpa Narayan, every Friday at 7:30PM on Vaanavil HD Ch201.