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 21

Recipe 1: Mini Cucumber Curry



Ingredients:

Mini cucumber – 7 (dice, half with skin, half without)
Belimbing buluh – 10 (dice)
Shallots – 8 (cut 4)
Garlic – 6 (sliced)
Curry leaves – 3 sprigs
Yoghurt – 4 tbsp
Green chilies - 3
Mustard seeds – ½ tsp
Fenugreek seeds – ¼ tsp
Dry chilli – 4
Ginger garlic paste – 1 tsp
Turmeric powder – ½ tsp
Salt to taste
White pepper powder – ¼ tsp
Fernleaf Full Cream Milk (mixed from milk powder) – 200ml
Water as needed

Method:

Heat oil in a pan, saute the mustard seeds, curry leaves, dry chilli, fenugreek seeds, ginger garlic paste, garlic and shallots.
Next add in the cucumber, belimbing buluh (pulichakai) and mix well.
Add some water and cook more.
Blend the yoghurt with the green chili and add that into the mixture.
Add turmeric powder, salt, white pepper powder and let it cook to a boil.
Next add in Fernleaf Full Cream Milk and once cooked, ready to serve.

Recipe 2: Poha



Ingredients:

Poha – 350gm (washed and drained)
Chickpeas – 60gm (boiled and roughly chopped)
Toasted ground nuts – 60gm (no skin, roughly chopped)
Mustard seeds – ½ tsp
Cumin seed – ½ tsp
Curry leaves - 2 sprigs
Dry chili – 2 (sliced)
Ginger – 2gm (finely chopped)
Asafoetida powder – 1 pinch
Green chili – 1 (chopped)
Red onion – 1 (chopped)
Coriander leaves – 2gm
Lemon juice – ¼
Salt to taste

Method:

Heat pan with oil and saute the mustard seed, cumin seeds, curry leaves, dry chilies, ginger, green chilies and onions till soft.
Add in the chickpeas and peanuts.
Saute the peanuts and chick peas for a while.
Add in asafoetida powder and mix everything well.
Once done, mix the mixture gently into the poha.
Add in the lemon juice, coriander leaves and gently mix.
Serve.

Recipe 3: Coconut Burfi



Ingredients:

Grated coconut – 700gm
Sugar – 400gm
Milk – 130ml
Cardamom powder – ¼ tsp
Milk powder – 60gm
Ghee - 2 tbsp

Method:

Put coconut in a pan, add in milk, sugar, milk powder, ghee and cardamom powder. Mix well.
Keep stirring till the milk evaporates and thickens.
This will take 20 minutes.
Transfer onto a parchment laced tray and flatten it.
Keep cool for 30 minutes and ready to be cut to serve.

Episode 20

Recipe 1: Valakkai Varuval



Ingredients:

Valakai – 500gm (dice)
Ginger garlic paste – 2 tbsp
Red onion - 1 (dice)
Cardamom – 4
Cinnamon – ½ stick
Star anise – 2
Cloves – 6
Curry leaves – 2 springs
Chilli powder – 1 tsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Turmeric powder – ¼ tsp
Chat masala – ¼ tsp
White pepper powder – ¼ tsp
Tomato – ½ (chopped)
Yoghurt – 2 tbsp
Kasuri methi leaves - ½ tsp
Chilli flakes – 1 ½ tsp
Fennel seeds – 1 tsp (roasted)
Coriander leaves – 2gm (chopped)
Salt to taste
Oil as needed

Method:

In a pan, heat oil and saute the cinnamon, cardamom and star anise, add in the curry leaves, ginger garlic paste.
Next add in red onion and saute lightly till the onions become soft.
Add in the vallakai and continue to cook.
Add in some water followed by cumin powder, chaat masala, coriander powder, chili powder, turmeric powder, white pepper powder and mix everything nicely.
Add in salt to taste and continue to cook till the gravy becomes dry.
Then add in yoghurt, chili flakes, fennel seeds, kasuri methi and continue cooking.
Once everything is cooked, add in the coriander leaves and dish is ready to be served.

Recipe 2: Bamies



Ingredients:

Ladies finger – 450gm
Anchor Butter (Salted/Unsalted) - 80gm (cubed)
Potatoes – 2 (dice)
Onions - 1 (dice)
Garlic – 2 cloves (dice)
Carrot – 60gm (sliced)
Olive oil – 4 tbsp
Tomato paste – 1 tbsp
Tomato ripe – 2 (chopped)
Sugar – 1 tsp
Salt to taste
White pepper powder – 1/4 tsp
Oregano dry – 2gm
Basil with stem – 1 sprig
Apple cider vinegar – 1 ½ tbsp
Feta cheese – 100gm (cube)
Water as needed

Method:

Saute the onions, garlic in a pan with olive oil.
Add in the tomato paste and continue to saute nicely.
Add the potatoes and cook for a bit and then add in a little of the Anchor Butter.
Once its cooked till golden brown, add in the ladies finger and mix well.
When the ladies finger is cooked, soft, add in some salt to taste.
Add a little water and continue to cook.
Add carrots, chopped tomatoes and close and cook for a few minutes.
Later add in apple cider vinegar, sugar, white pepper powder, oregano and mix all together.
Lastly add in more Anchor butter, basil and stir all well.
Once done, remove on a plate and garnish it with feta cheese and remaining basil leave.

Recipe 3: Mango Kesari



Ingredients:

Big mango ripe – 1
Mango puree – 200gm
Ghee – 3 tbsp
Rava – 200gm
Saffron – 2 pinch (in water)
Cardamom powder – ¼ tsp
Cranberry dried – 4 tbsp (chopped)
Dark raisin – 10gm (roughly chopped)
Sugar – 60gm
Cashew nuts – 12 (roughly chopped)
Rose water – 2 tbsp
Milk - 150ml
Water as needed

Method:

Melt some ghee in a pan and toast the rava in it.
Add in the milk little by little and keep staring.
Add in water as needed and mix well.
Add the mango puree and stir all together. If it is very thick, dilute with some water.
Next add in the sugar and mix till it dissolves.
For the color, add in saffron and rose essence and mix well.
Next add in half of the cranberries, raisins, and nuts.
Lastly add the cardamom powder, mix it nicely. Make sure it is not too thick. Add water if needed.
Once it is done, remove and plate it however you desire.
Use fresh mango, remaining cranberries, nuts and mint leave as garnish.

Episode 19

Recipe 1: Cili Kangkung



Ingredients:

Kangkung – 500gm
Red chili – 2 (cut 4)
Green chili pincluding adi – 3 (cut 2)
Garlic – 3
Red onions - 1
Tomato (ripe) – 1
Carrots - 20gm (julienne)
Grounded peanuts – 2 tbsp (no skin)
Salt to taste
White pepper powder – ¼ tsp
Oil as needed
Water as needed

Method:

Pound the red chili, green chili padi, garlic and onions till smooth.
Add oil and saute the pounded ingredients till nice and fragrant.
Put in the tomatoes and continue to cook. Add some water.
Add the kangkung and season with salt and cook till wilted.
Later add in carrots, white pepper powder and mix well.
Turn off the stove, add on the peanuts and its ready to be served.

Recipe 2: Ennai Katrikai Kulambu



Ingredients:

Gravy Masala
Mysore dal – ½ tbsp
Urad dal – ½ tbsp
Coriander seeds – ¼ tsp
Black pepper – ¼ tsp
Fennel seeds ¼ tsp
Sesame seeds – ½ tsp
Dry chilli – 4 (cut 1 inch)
Red onion – 1 (sliced)
Cumin seeds – ½ tsp
Garlic – 3 (sliced)
Ginger – 20gm (sliced)
Tomato – ½ (chopped)
Coconut grated – 1 ½ tbsp.
Water as needed
Purple small eggplant – 5 (cut 4, not cut through)
Green kampung eggplant – 5 (cut 4, not cut through)
Round dried chili – 5
Oil as needed
Fernleaf Full Cream Milk (mixed from milk powder) - 150ml
Mustard seeds – ½ tsp
Fenugreek seeds – ¼ tsp
Curry leaves – 2 sprigs
Red onion- 1 (chopped)
Tamarind juice – 60ml
Turmeric powder – ¼ tsp
Salt to taste
Coriander leaves – 2gm
Black pepper – ¼ tsp

Method:

In a pan heat some oil and add in the Mysore dal, urad dal, coriander seeds, black pepper, fennel seeds, sesame seeds, dry chili nicely.
Add in red onion, cumin seed, tomato, ginger, garlic and grated coconut and saute them well.
Add in a little water and let it boil. Season it with a little salt.
Once cooked, put it on a plate, let it cool and then blend it nicely.
In another pan, heat some oil. Add in the both type eggplant and saute it in oil.
Add more oil if needed. Cook till the eggplant is cooked 80%.
Remove from pan and set aside.
In the same pot add in the mustard seeds, fenugreek seed, round dried chili, red onions and saute well.
Add the masala and let it cook nicely. Add some water.
Cook until the oil separates.
Add the turmeric powder, black pepper, tamarind juice and salt.
Put in the eggplant and Fernleaf Full Cream Milk and cook till it boils and becomes thick.
Add the curry leaves and coriander leaves ready to be serve.

Recipe 3: Toasted Coconut Ladoo



Ingredients:

Grated coconut – 450gm
Milk – 420ml
Sugar – 120gm
Pistachio – 2 tbsp (chopped)
Cardamom powder – ¼ tsp
Desiccated coconut – 2 tbsp

Method:

Place the coconut and milk in a pot.
Mix well and let it cook till all the milk is dried and evaporated.
Add in the sugar till it fully dissolves.
Cool the mixture for 10 minutes.
Add the pistachio, cardamom powder and mix well.
Form small balls of ladoo and roll it on the desiccated coconut.
Serve.

Episode 18

Recipe 1: Choy Sam Keerai Perattal



Ingredients:

Choy sam – 300gm
Garlic – 6 cloves (roughly sliced)
Onions - ½
Ginger – 30gm (jullienne)
Mustard seeds – ¼ tsp
Red chilli – 1 (sliced)
Grated coconut - 20gm
Salt to taste
White pepper powder – ¼ tsp

Method:

Heat oil in pan, add in mustard seeds, grated coconut and roast it a bit.
Once done, remove and set it aside.
In the same pan, add more oil and saute garlic, ginger and onions.
Add in the choy sam and red chili. Mix all well.
Season with salt and pepper and let the vegetables cook for a while and once done, add in the coconut mix and its done.
Serve hot.

Recipe 2: Rasam Rice



Ingredients:

Basmati rice – 200gm (soaked for 20 mins)
Mysore Dal – 30gm (soaked for an hour)
Red onion - 1
Garlic with skin – 5 cloves
Cumin seeds – 1 tsp
Fennel seeds – 1 tbsp
Tamarind juice – 150ml
Turmeric powder – ½ tsp
Dry chill – 4
Tomatoes – 2 (Cut big cubes)
Cherry tomatoes – 8 (cut half)
Coriander leaves–10gm
Salt to taste
Black peppercorn – 1 tbsp
Water as needed
Cumin powder – 1/2 tsp
Oil as needed
Curry leaves – 3 sprigs

Method:

Pound these ingredients - garlic, black pepper, cumin seeds, and fennel seeds.
In a pan heat oil and saute the dry chillies, curry leaves, red onions and the pounded ingredients. Once it’s sauted nicely.
Add in the soaked Mysore dhal and basmati rice. Mix all well.
Add in the tomatoes, cumin powder, turmeric powder and mix well till cooked.
Add in the tamarind juice, water, salt and a little coriander leaves.
Cover and cook for about 10 minutes.
Once the rice is cooked, put in the coriander, cherry tomatoes and stir.
Serve hot.

Recipe 3: Pomme Dauphine



Ingredients:

Water – 120ml
Fernleaf Full Cream Milk (mixed from milk powder) – 120ml
Unsalted butter – 80gm
Salt – ½ tsp
Flour – 120gm
Cornstarch – 15gm
Icing sugar – 15gm
Russet potatoes – 2 (boiled and mashed)
Salt to taste
White pepper powder - ¼ tsp
Nutmeg powder- ¼ tsp
Oil for frying

Method:

Put butter in the pan and let it melt. Once melted, add in water.
Add in milk and keep stirring. Make sure it doesn’t boil.
Add in the flour little by little and bind them together well.
Add cornstarch and keep mixing till it becomes like a dough.
Once it becomes a dough, add in the mashed potato.
Mix all well and make it a nice dough.
Add in some salt, white pepper powder, nutmeg powder and mix everything well.
Once all ingredient incorporated well, take the dough and make small balls and deep fry them in oil.
Once golden brown, remove them and dust them with icing sugar.
Ready to be served.

Episode 17

Recipe 1: Sweet Potato and Millets Cutlets



Ingredients:

Sweet potato – 430gm
Millet – 200gm (cooked)
Cashew nuts – 40gm
Green chili (chopped) – 2
Garam masala – 1 tsp
Chaat masala – 1 tsp
Coriander powder – 1 tsp
Roasted cumin powder – 1 tsp
Cumin seed - 1 tsp
Coriander leave - 20gm
Salt to taste
Peanut oil – 200ml
Cashew nuts - for garnish

Method:

Boil the sweet potato in salt water and once cooled, mash it nicely.
Mix the mashed sweet potato and the cooked millet in a mixing bowl.
In that add in green chili, cumin seeds, chaat masala, roasted cumin powder, coriander powder, coriander leaves, cashew nuts and salt.
Mix all the ingredients together.
Make them into small round balls. Place a piece of cashew nuts on top and shallow fry in peanut oil.

Recipe 2: Ruffled Pumpkin Pie



Ingredients:

Phillo pastry – 1 box
Melted butter – 1 bowl
Cornstarch – 40gm
Pumpkin puree – 200gm
Pumpkin cubed – 200gm
Vanilla essence – 10ml
Cinnamon powder – 10gm
Ginger powder – 10gm
Brown sugar – 60gm
Fernleaf Full Cream Milk (mixed from milk powder) – 400ml
Pumpkin seeds – 30gm
Icing sugar – 30gm
Clove powder – 5gm

Method:

Place the Phillo pastry on a board, spread them out carefully.
Brush the pastry with melted butter using a brush.
Spread a little of the cubed pumpkin on top. Followed by pumpkin seed and a little of pumpkin puree.
Place another Phillo pastry on top and repeat the steps for three times.
Roll them up to a swirl. Make three swirls and place them in a round baking pan. Brush the top with some butter.
Bake it for 180 degree Celsius for 20 minutes.
Meanwhile in a big bowl, add in Fernleaf Full Cream Milk, mixed from milk powder, add in brown sugar, cornstarch, icing sugar, ginger powder, clove powder, cinnamon powder, vanilla essence, leftover cubed pumpkin, leftover pumpkin puree and leftover pumpkin seeds.
Whisk all ingredients together.
Once the pie is baked, remove and pour in the liquid mixture on top of the pie.
Bake it again for 20 minutes for 180 degree Celsius.

Recipe 3: Quibebe




Ingredients:

Pumpkin – 1/2
Yellow onion – 1/2
Garlic – 4 cloves
Salt to taste
Black pepper – 1/2 tsp
Feta cheese – 30gm
Olive oil – 100ml
Parsley – 15gm
Sour cream – 2 tbsp
Water as needed

Method:

In a pan heat the olive oil and add in the yellow onion.
Next add in garlic and fry it till golden brown.
Add in cubed pumpkin.
Followed by black pepper and salt to taste.
Add in a bit of water, and close with lid and let it cook for about 8-10 minutes.
Once cooked, mash the pumpkin a little not too much.
Add in fresh parsley, keep aside some for garnishing.
Stir and cook well.
Add in sour cream and mix well.
Dish it out to a plate, garnish it with fresh parsley and feta cheese.

Episode 16


Recipe 1: Long Beans Gravy




Ingredients:

Long beans – 500gm
Kidney beans dried – 50gm (soaked overnight and half boiled)
Onions – ½
Garlic – 3 cloves
Kadugu talipu – 1 tsp
Curry leaves – 2 sprigs
Tomato – 1
Oil as needed
Fernleaf Full Cream Milk (mixed from milk powder) - 150ml
Garam masala – 1 tbsp
Turmeric powder – ½ tsp
Cumin powder – ¼ tsp
Sweet paprika powder – ½ tsp
White pepper powder – ¼ tsp
Salt to taste
Cherry tomatoes – 6
Red chilli – 2
Yoghurt – 2 tbsp
Water as needed

Method:

Heat pan with oil and saute kadugu talipu, onions, garlic, curry leaves, tomatoes in till soft and fragrant.
Add in the long beans, kidney beans and saute well.
Add in the paprika powder, white pepper powder, turmeric powder, cumin powder, and garam masala. Stir well.
Stir in red chili and season with salt.
Add water and bring it to a boil.
Add yoghurt and cherry tomato, mix well.
Lastly add in Fernleaf Full Cream Milk, stir well and once done, its ready.


Recipe 2: Mujaddara



Ingredients:

Brown Puy lentils – 100gm (soaked and boiled 50%)
The boiling water from the Brown Puy Lentils
Basmati rice – 120gm (washed and soaked for 1/2 hour)
Olive oil – 3 tbsp
Red onions – 2
Cumin powder – ¼ tsp
Coriander powder – ¼ tsp
Chilli powder – ¼ tsp
Black pepper powder – 1/4 tsp
Turmeric powder – ¼ tsp
Cinnamon stick – 1
Lemon juice – 1 tbsp
Salt to taste
Mint leaves – 8 sprigs
Parsley – 3gm
Coriander –3gm
Almond flakes – 10gm (toasted)

Method:

Brown onions in pan with oil till caramelised. Put aside.
In the same pan, toast the cinnamon stick and add in the lentils and cook for a bit.
Put in the rice and stir well.
Season with black pepper powder, turmeric powder, coriander powder, cumin powder and chili powder. Stir well.
Add in the liquid from the lentils. Add water if needed.
Add in salt to taste. Cover and let it cook for about 8 minutes.
Once done, add in 1 tbsp lemon juice, coriander leaves, parsley and almond flakes and fold it in.
Topped it up with the brown onions and garnish with the remaining almond flakes, coriander and parsley.
Ready to serve.

Recipe 3: Eggless Brownies



Ingredients:

Dark chocolate - 200gm (Finely chopped)
Butter – 150gm (cubes)
Sugar – 180gm
Yoghurt – 60gm
Vanilla essence – 1 tsp
Plain flour – 215gm
Cocoa powder – 60gm
Baking powder – 1/2 tsp
Salt – ¼ tsp
Milk – 60ml

Method:

In a mixing bowl put in the chocolate.
Melt butter in pan and add into the chocolate and mix evenly.
Put in the sugar and mix it in till the sugar is completely dissolved.
Add in vanilla essence and yoghurt, mix it in.
Add a little bit of salt and then beat for 2 minutes using the same spatula.
Sieve in the flour, cocoa powder, baking powder and fold all in completely till a nice consistency is formed.
Lastly add the milk and use the cut and fold method.
Transfer to a parchment layered baking tray and even it out. Tap twice
Bake at 180 degrees for 30 minutes.
Let it cool, cut and serve.

Episode 15

Recipe 1: Pudina Poori



Ingredients:

Dough

Plain flour - 500gm
Water as needed
Salt to taste
Oil – 1 tbsp

Pudina paste

Mint leaves – 20gm
Coriander leaves – 5gm
Garlic – 3
Cumin seeds – ½ tbsp
Salt to taste
Oil for deep frying
Flour for dusting

Method:

Blend mint leaves, coriander leaves, garlic and cumin seeds.
In a bowl mix the flour, salt, oil and the pudina paste together.
Add water little by little till a dough is formed.
Make a few balls and keep aside.
Heat up oil.
Roll and flatten the dough to a round and deep fry.
Serve.

Recipe 2: Patatas Bravas



Ingredients:

Russets potatoes – 2
Olive oil – 4 tbsp
Salt to taste
Spring onions – 3gm (sliced)
Parsley – 3gm (chopped)
Black pepper powder – ¼ tsp
Cayenne pepper – ½ tbsp
Garlic – 5 cloves (finely chopped)
Mayonaise – 80gm
Sour cream – 1 tbsp

Method:
Cut potatoes to cubes a half boil them with skin on.
Heat a 3 tablespoon of olive oil in a pan and sauté the potatoes till golden brown.
Season the potatoes with salt, cayenne pepper/paprika, black pepper, and mixed herbs.
Stir all and cook well.
Lastly add in 1/2 tablespoon of garlic. Mix well and off fire.
Add in parsley, drizzle 1 tbsp olive oil, and mix well. Potatoes are ready.
For the dipping, in a small bowl, add in mayonaise, sour cream, the balance garlic, a little of cayenne pepper, parsley, spring onions and salt. Mix all well. The dipping sauce is done.
Eat potatoes with the dipping sauce.


Recipe 3: Caramel Pudding




Ingredients:

Caramel

Sugar – 3 tbsp
Water – 1 ½ tbsp

Method:

Dissolve sugar and water in medium flame till a caramel is formed.
Pour in a small bowls and let it cool.

Ingredients:

Pudding

Fernleaf Full Cream Milk (mixed from milk powder) – 200ml
Plain yogurt – 200gm
Condense milk – 200gm
Vanilla essence – 2 tbsp
Custard powder – 1 tbsp
Corn starch – 1 tsp

Garnish

Strawberries – 6
Mint leaves – 6 sprigs

Method:

Blend all ingredients above till smooth.
Pour the mixture into the pre set caramel bows, using a strainer so there isn’t any lumps.
Steam them in a water bath in a pan.
Pour water in a pan, place a kitchen towel in it and place the caramel bowls on it. Close the pan and let it cook for 20 minutes.
Once ready, rest it for 2 hours in the fridge.
Garnish with strawberry and mint.
Serve

Episode 14:

Recipe 1: Banana Flower Patty Burger



Ingredients:

Banana flower – 1
Potato – 1 (boiled)
Yellow onion – ½
Garlic powder – 10gm
Salt to taste
Breadcrumbs – 100gm
Green chili – 2
Flour – 1 tbsp
White pepper powder – 20gm
Cumin seeds – 10gm
Lettuce – 2
Anchor Sliced Cheese - 3 slices
Red onion – 1 (rings)
Mayonaise – 200gm
Tomato - 1
Coriander leaves – 50gm
Walnuts – 30gm
Burger bun – 3
Butter – 240gm
Olive oil as needed

Method:

Chop the cleaned banana flower to small pieces and place them in a bowl.
Add in the boiled potato, green chili, yellow onion, coriander leaves, garlic powder, white pepper, cumin seeds, flour, salt to taste, walnuts and mix all well.
Once well mixed, add in the breadcrumbs a little till the batter feels like a firm patty.
Take small balls and make them into a patty.
Coat them with breadcrumbs and pan fry them with olive oil.
While frying, add a little melted butter on the patty and once the patty is cooked, remove and set them aside.
Assemble the burger with burger bun, mayonaise, lettuce, onion rings, Anchor cheese, tomato and the burger patty.
Burger is ready.

Recipe 2: Caponata



Ingredients:

Celery – 4 stalks
Yellow onion – 1
Red capsicum – 1
Yellow capsicum - 1
Cherry tomatoes - 6
Tomatoes – 2
Garlic – 6 cloves
Eggplant – 1
Olive oil – 50ml
Black olives – 50gm
Tomato peeled – 1 can
Salt to taste
White pepper powder – 1/2 tsp
Basil – 5gm
Parsley – 10gm

Method:

Heat pan with olive oil. Add in yellow onion and saute well.
Add in the eggplant and let it cook for a while.
Once the eggplant has cooked a little, add in the red capsicum, yellow capsicum and season with salt and white pepper.
Let it become soft and add in the peeled tomato, tomatoes, close and let it cook a little more.
Then add in the celery and add in cherry tomato.
Add in the garlic, olive oil and basil leave.
Lastly add in parsley a little and dish out.

Recipe 3: Fried Milk Custard



Ingredients:

Corn starch – 10gm
Custard powder – 8gm
Wheat flour – 10gm
Sugar – 30gm
Milk – 200ml
Parchment paper – 1 sheet

Batter

Flour – 120gm
Cornstarch – 30gm
Baking soda – 1/2 tsp
Milk - 150ml
Water as needed
Oil for deep fry
Almond flakes – 50gm

Method:

Bring 200ml milk to a boil.
Add in sugar and mix well till the sugar dissolves.
In a separate bowl, mix in the custard powder and cornstarch.
Slowly add in the hot milk mixture into the bowl and whisk well till it dissolves.
Then add in the mixture back to the pan on stove and mix till it becomes thick.
Remove and set it in a pan with parchment paper and chill it for 2 hours.
Once its chilled, remove and cut it to rectangle strips.
To make the batter, add in flour, cornstarch, baking soda, almond flakes and mix them in a bowl.
Add in milk and mix well till batter is formed. Add in water if needed.
The batter needs to be light.
Heat the oil for deep frying. Dip the custard in the batter and fry.
Once golden brown, fried milk custard is ready.

Episode 13

Recipe 1: Ponnanganni with Paneer Gravy



Ingredients:

Ponnanganni kirreh – 300gm (plucked and washed)
Paneer – 200 gm ( big cubes)
Coriander seeds – 1 tbsp
Dry chilli – 2 (cut half)
Black pepper corn – ½ tsp
Oil – 2 tbsp
Ginger garlic paste – 1 tbsp
Red onions – 1 (sliced)
Mustard seeds – ¼ tsp
Green chili – 1 ( sliced)
Tomato – 1 (chopped)
Cashew nuts – 12
Butter – 50 gm
Bay leafs – 2
Kasuri methi – ¼ tsp
Red onions – 1 (big dice)
Green pepper – ½ (big dice)
Turmeric powder – ¼ tsp
Chilli powder – ¼ tsp
Salt to taste
Fernleaf Full Cream Milk (mixed from milk powder) – 30 ml
Sour cream – 1 tbsp
Coriander leaves – 2 gm
Water as needed

Method:

Dry roast the coriander seeds, black pepper, dry chilli in a pan. Cool it and blend the spices.
In a pan heat half butter, saute the cashew nuts, green chili, ginger garlic paste, red onions and tomato till soft. Add some water and let it cook for 5 minutes.
Once cool, put in a blender and blend it fine. Keep aside.
Melt the balance butter in pot and saute the bay leaf, mustard seed, kasuri methi, red onions, green capsicum for a while.
Add in 1/2 tbsp of the blended dry spices and continue cooking.
Add in the wet blended ingredients, add in some water and cook well.
Add in chili powder and turmeric powder and continue to saute.
Season with salt.
Add in milk and let it boil.
Put in the paneer followed by the ponnangani keerai. Mix well.
Lastly add in the coriander leaves and its done.

Recipe 2: Indian Style Coconut Rice



Ingredients:

Basmati rice – 200gm (washed and soaked)
Grated coconut – ¼
Red onions – 1 (sliced)
Curry leaves – 2 sprigs
Pandan leaves – 1
Lemon grass – 1 (crushed)
Cashew nuts – 15 (toasted)
Dry chilli – 2 (cut 3)
Mustard seeds – ¼ tsp
Urad dal – 1 tbsp (soaked overnight)
Salt to taste
White pepper powder – 1 tsp
Ginger – 20gm (crushed)
Water as needed
Oil as needed

Method:

Saute the dry chilli, mustard seeds and grated coconut in a pan till golden and fragrant .
Keep aside.
In the same pot, heat some oil, saute the onions, lemon grass, pandan leaves, urad dal. Next add in the rice.
Saute the rice nicely and add in half of the toasted coconut mixture.
Add half of the coconut, ginger and cook well.
Pour in water, salt and white pepper and close and let it cook for 10 minutes.
Once rice is almost done, add in the remaining coconut and cashew nuts and fold it in .
Ready to be serve.

Recipe 3: Channa Dhal Payasam



Ingredients:

Green lentils – 200gm (boiled till soft)
Sago – 50gm
Jaggery – 60gm
Coconut milk – 30ml
Salt – 1 pinch
Coconut chips – 2 tbsp (dice small)
Ghee – 2 tbsp
Cashew nuts – 12
Raisins – 10gm
Water as needed

Method:

Add in 1/2 tbsp ghee in a pan and add in the sago. Toast it lightly.
Add in water.
Add in the boiled green lentils and add more water.
Close and let it cook for 5 minutes.
Add in the jaggery and dissolve it nicely.
Put in the coconut bits. Season with salt. Let it boil for 5 more minutes.
Once it gets thicker, add in the balance ghee and add in the coconut milk.
Add in the roasted cashew nuts and raisins.
Ready to serve.

Episode 12

Recipe 1: Pullicha Keerai Curry



Ingredients:

Pullicha keerai – 400gm
Shallots – 3 (sliced)
Single clove garlic – 3
Ginger – 20gm
Green eggplant – 2 (cut 4)
Green chilli padi – 2
Salt to taste
Fernleaf Full Cream Milk (mixed from milk powder) - 150ml
Turmeric powder – ¼ tsp
Cumin powder – ¼ tsp
Kadugu talipu – ½ tsp
Dry chillies - 2 (cut 1 inch)
Shallots – 2 (sliced)
Garlic – 3 (sliced)
Asafoetida powder – 1 pinch
Yoghurt – 2 tbsp
Water as needed

Method:

In a heated pan with oil, put in the green eggplant, 3 sliced shallots, single clove garlic, green chili padi and saute them well.
Once all well cooked, add in the pulicha keerai and cook.
Add in some water and let it boil.
After it is well cooked, add in the asafoetida powder, cumin powder, turmeric powder, ginger and season with salt.
Continue to cook till all are wilted and soft.
Once cooked, wait till it cools down, and then blend it nicely with a blender and set it aside.
In a hot pan, add in oil, kaduna talipu, dried chili, 2 sliced shallots, garlic and saute well.
Once it cooked a little, add in the blended pulicha keerai.
Mix well and let it cook.
Add in yoghurt and milk at the end.
Mix all, let it boil and its ready to be served.

Recipe 2: Paneer Ghee Roast Sambal



Ingredients:

Paneer – 1 (cut cubes)
Ghee -2 tbsp
Dry chilli – 4 (cut 1 inch)
Garlic – 3
Red onions – 1 (sliced)
Turmeric powder – ¼ tsp
Coriander seeds – ½ tsp
Cumin seeds – ¼ tsp
Fenugreek seeds – ¼ tsp
Red onions – 1 (rings)
Tamarind juice – 1 tbsp
Salt to taste
Curry leaves – 1 sprig
Jaggery – 1 tsp
Yoghurt - 2 tbsp
Water as needed

Method:

In a pan, dry roast the cumin seeds, garlic, coriander seeds, dry chilli, half of the red onions, till nicely toasted. Once toasted, cool it and blend it well.
In a pot, put 2 tsp ghee and roast the paneer till it’s nice and brown.
Take out and put aside.
Add more ghee and saute the fenugreek seed, onions and half of the curry leaves till fragrant.
Add in the blended paste and give it a good saute till the ghee separates.
Add in tamarind juice, turmeric powder and add in a little water.
Season with salt and cook well.
Add in jaggery and sauté well.
Add in the yoghurt and cook thoroughly.
Add in the roasted paneer, curry leaves, onion rings and cook together.
Paneer is ready.

Recipe 3: Sweet Potato Halwa




Ingredients:

Sweet potato – 500gm (orange - medium dice)
Orange zest – 1 tsp (grated fine)
Almond milk – 150ml
Jaggery – 60gm
Grated coconut – 2 tbsp
Salt – 1 pinch
Almonds – 8 (chopped)
Pistachio – 12 (chopped)
Saffron – 1 pinch

Method:

Put all the sweet potato in a bowl with all the other ingredients except the nuts and the saffron and mix well.
Steam for about 10 minutes.
Take the sweet potato mixture out, put it in a bowl and mash.
Put in a serving bowl, garnish with nuts, saffron and serve

Episode 11

Recipe 1: Pumpkin Kulambu



Ingredients:

Pumpkin – 500gm (cubed)
Cumin seeds – ½ tsp
Coriander seeds – 1 tsp
Black pepper corn – ¼ tsp
Koda Mollagai (round dried chillies) – 7
Curry leaves – 3 sprigs
Garlic – 8
Red onions- ½ (dice)
Tamarind juice – 70 ml
Tomato – 1 (dice)
Salt to taste
Coconut grated – 3 tbsp
Oil – 3 tbsp
Fernleaf Full Cream Milk (mixed from milk powder) - 400ml
Mustard seeds – ½ tsp
Fenugreek seeds – ¼ tsp
Asafoetida powder – 1/4 tsp
Turmeric powder – ½ tsp
Jagerry – 1 tsp
Coriander leaves – 2gm
Water as needed

Method:

Saute the spices, firstly cumin seeds, coriander seeds, black peppercorn and whole garlic.
Add in red onions, tomatoes, grated coconut and tamarind. Mix all together.
Once cooked, let it cool and blend it.
In a pot, tamper the mustard seeds, fenugreek seeds, curry leaves, and gun chilli.
Add in the pumpkin and salt to taste. Add in water and let it cook further.
Put in the blended masala, stir, cover and cook.
Add in Fernleaf Full Cream Milk. Mix well.
Add in turmeric powder, asafoetida powder, jaggery, mix and let it boil.
Lastly add in the coriander leaves.
Add the jaggery, coriander and stir it in.
Serve.

Recipe 2: Chakalaka



Ingredients:

Carrot – 1 (grated)
Yellow onions – 1 (chopped)
Garlic ginger paste– 1 tsp
Curry powder – 1 tsp
Green capsicum – ½ (chopped)
Red capsicum – ½ (chopped)
Tomato – 1 (chopped)
Tomato paste – 1 tsp
Salt – to taste
Black pepper course – ¼ tsp
Baked beans – 1 tin

Method:

In a pot, heat some oil and add in yellow onions, green capsicum, red capsicum, tomato and sauce well.
Add in garlic ginger paste, tomato paste and saute till soft.
Add in curry powder and course black pepper. Add some water. Continue cooking.
Next add in the carrot and cook till soft.
Season with salt and add in the baked beans.
Cook a little more and its ready to be served.

Recipe 3: Gulab Jamun Dessert Parfait



Ingredients:

Gulab Jamun – 6
Milk – 300 ml
Custard powder -80gm
Gulab Jamun syrup - 5 tbsp
Rose essence – 2 tbsp
Pomegranate syrup – 2 tbsp
Pomegranate – ½
Praline – 100gm
Pomegranate syrup - 4 tbsp
Saffron - 2 pinch
Mint leaves – 8 sprigs

Method:

Bring the milk to a boil and mix in the rose essence and the sugar syrup from the gulab jamun.
Once the milk is boiled, mix in the custard powder and mix till both are incorporated.
Once it becomes thick, cool it and blend it and set it in a bowl.
Cut the gulab jamun in half.
To assemble the parfait, in a glass, layer some praline, gulab jamun, pomegranate, custard, once again a few more gulab jamun, drizzle with some pomegranate syrup, and top again with pomegranate, praline, some strands of saffron and top it off with mint leave.
Repeat the steps for another glass of parfait.

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.