Semmaiyaana Saapaadu Season 3 returns with a refreshing twist, bringing a whole new flavour to the beloved cooking show. This time, the focus shifts entirely to the food, as a mystery guest chef appears each week in disguise, adding an exciting layer of suspense and curiosity for viewers.

In every episode, two teams go head-to-head, creating their dishes using the main hero of the show - Fernleaf full cream milk powder.

With that let’s take a look at the recipes featured in each episode, and how you can recreate these delicious dishes in your own kitchen.

Episode 6 | Coconut Chicken Kurma

• Chicken - 1.3kg
• Empat sekawan - 20g
• Onion - 4
• Tomato - 3
• Ginger garlic paste - 3tbsp
• Green chili - 4
• Curry leafs - 2sprigs
• Turmeric powder - 1tsp
• Coriander powder - 1 1/2 tsp
• Cumin powder - 1tsp
• Pandan leafs - 2
• Kurma powder - 4tbsp
• Fernleaf full cream milk - 350ml
• Water - 3cups
• Salt to taste
• Cooking oil

Method

1. Heat oil and sauté onions until fragrant.

2. Add ginger garlic paste.

3. Add tomatoes and cook until soft.

4. Add turmeric, coriander powder and cumin powder.

5. Add chicken pieces and mix with spices.

6. Pour water and simmer until chicken is half cooked.

7. Add coconut milk and simmer gently.

8. Mix Fernleaf milk powder with warm water.

9. Add milk mixture slowly and cook until gravy becomes creamy.

10. Garnish with coriander leaves.

Kitchen Hacks: Toast spices slightly before adding liquid; add coconut milk on medium heat.

Masked Chef – Creamy Coconut Chicken

• Chicken thighs - 1.3kg
• Onion - 3
• Garlic - 10cloves minced
• Ginger garlic paste - 2tbsp
• Grated coconut - 200g
• Fennel seeds - 1tsp
• Black pepper - 1tbsp
• Curry leafs - 1sprig
• Cooking oil
• Salt to taste
• Fernleaf full cream milk - 250ml

Method

1. Heat oil and sauté onions until caramelised.

2. Add garlic and ginger garlic paste.

3. Add fennel seeds and black pepper.

4. Add chicken pieces and sear lightly.

5. Pour coconut milk and simmer gently.

6. Mix Fernleaf milk powder with warm water.

7. Add milk mixture slowly to enrich the sauce.

8. Simmer until chicken becomes tender.

9. Finish with lime juice.

Kitchen Hacks: Caramelising onions deepens flavour; add lime at the end for balance.

Episode 5 | Mystery Ingredient: Butter | Home Chef – Buttermilk Prawn

• Prawns - 1kg

• Onion - 2

• ChoppedGarlic - 2tbsp

• Minced Ginger - 1 1/2 tbsp

• Curry leaves - 2sprigs

• Bird eye chili - 5

• Anchor butter - 80g

• Corn starch - 2tbsp

• Sugar - 2tsp

• Salt to taste

• Fernleaf full cream milk - 350ml

Method

1. Heat oil and melt Anchor butter.

2. Sauté garlic, ginger and onion until fragrant.

3. Add curry leaves and chili.

4. Add prawns and cook briefly.

5. Add Fernleaf milk powder and simmer gently.

6. Add corn flour slurry to thicken sauce.

7. Cook until creamy and glossy.

Kitchen Hacks: Cook prawns for only 2–3 minutes; butter added at the end to enhance aroma.

Benefits: Prawns are high in protein and low fat; milk-based sauce gives smooth texture.

Masked Chef – Butter Garlic Chicken Roulade with White Sesame

• Chicken breast - 1kg

• Minced garlic - 2tbsp

• Onion - 2

• Anchor butter - 100g

• White sesame seeds - 1tbsp

• Black pepper - 1tbsp

• Corn starch - 3tbsp

• Salt to taste 

• Fernleaf full cream milk - 300ml

• Rosemary - 1sprig

Method

1. Butterfly chicken breast and flatten slightly.

2. Season with salt and pepper.

3. Roll tightly and secure with a toothpick.

4. Sear chicken roulade in butter until golden.

5. Add garlic and onion and sauté.

6. Pour Fernleaf milk mixture to create sauce.

7. Simmer until chicken cooks through.

8. Slice roulade and drizzle garlic butter sauce.

9. Finish with toasted white sesame.

Kitchen Hacks: Rest chicken before slicing; toast sesame seeds lightly.

Benefits: Chicken breast is lean protein; butter sauce enhances richness.

Episode 4 | Mystery Ingredient: Chicken Wings

Home Chef – Chettinad Pepper Chicken Wings

• Chicken wings - 1.3kg
• Onion - 4
• Tomatoes - 3
• Ginger garlic paste - 3tbsp
• Black pepper - 2tbsp
• Coriander powder - 2 tbsp
• Cumin powder - 2tsp
• Fennel powder - 2tsp
• Turmeric powder - 1tsp
• Curry Leaves - 2sprigs
• Fernleaf full cream milk - 150ml
• Cooking oil
• Salt to taste

Method

1. Heat oil and sauté onions until golden brown.

2. Add ginger garlic paste.

3. Add tomatoes and cook until soft.

4. Add pepper, coriander powder, cumin, fennel powder and Turmeric..

5. Add chicken wings and mix well with spices.

6. Add Fernleaf Full Cream milk and simmer until gravy thickens.

7. Finish with curry leaves and extra crushed pepper.

Kitchen Hacks: Crush pepper fresh for better aroma; add milk mixture on low heat.

Benefits: Chicken wings provide collagen-rich protein; pepper aids digestion.

Masked Chef – Velvet Butter Chicken Wing Stew

• Chicken wing - 1.3kg
• Onion - 3
• Ginger garlic paste - 2tbsp
• Anchor butter - 60g
• Tomato puree - 300g
• Garam masala -:1tbsp
• Chili powder - 2tsp
• Turmeric powder - 2tbsp
• Fernleaf natural yogurt - 4tbsp
• Fernleaf full cream milk - 1l
• Salt to taste

Method

1. Marinate Chicken wings with Fernleaf yogurt, turmeric, chilli powder and salt..

2. Melt Anchor butter in a pot and sauté onions until soft.

3. Add ginger garlic paste.

4. Add tomato puree and cook until slightly thick.

5. Add spices and chicken wings.

6. Pour stock and simmer until chicken cooks.

7. Add Fernleaf Full Cream milk.

8. Simmer until the stew becomes rich and velvety.

Kitchen Hacks: Lightly brown wings before stewing for deeper flavour.

Benefits: Milk and butter create velvety sauce while chicken wings absorb flavours well.

Episode 3 | Mystery Ingredient: Pumpkin

Home Chef – Pumpkin Creamy Gravy with Squid

• Squid - 1kg
• Pumpkin - 3cups
• Onion - 3
• Tomato - 3
• Ginger garlic paste - 2tbsp
• Chili powder - 2tbsp
• Coriander powder - 2tbsp
• Turmeric powder - 2tsp
• Fernleaf full cream milk - 250ml
• Curry leafs - 2sprig
• Dry chili - 5
• Cumin seeds - 2tsp
• Mustard seeds - 2tsp

Method

1. Boil pumpkin cubes until soft and mash lightly.

2. Mix Fernleaf milk powder with warm water until smooth.

3. Heat oil and sauté onion until fragrant.

4. Add ginger garlic paste and cook until aromatic.

5. Add tomato and cook until softened.

6. Add chili powder, coriander powder and turmeric.

7. Add mashed pumpkin and mix well.

8. Pour in water and simmer to form gravy.

9. Add squid and cook for 3–4 minutes.

10. Lower heat and slowly add Fernleaf milk mixture.

11. Simmer gently until creamy and adjust seasoning.

Kitchen Hacks: Add squid last to keep it tender; pumpkin naturally thickens gravy.

Benefits: Pumpkin is rich in beta carotene; squid provides lean protein.

Masked Chef – Pumpkin Bolognese Pasta

• Pasta - 700g
• Pumpkin - 2cups
• Minced chicken - 800g
• Onion - 3
• Ginger garlic paste - 3tbsp
• Tomato paste - 250g
• Fernleaf full cream milk - 200ml
• Anchor butter - 100g
• Mix herbs - 2tsp
• Salt to taste

Method

1. Cook pasta until al dente and set aside.

2. Heat oil and sauté onion.

3. Add ginger garlic paste and cook briefly.

4. Add minced chicken and cook until browned.

5. Add diced pumpkin and cook until slightly softened.

6. Add tomato paste and mix well.

7. Pour in stock or water and simmer.

8. Add Fernleaf milk mixture slowly.

9. Cook until sauce thickens.

10. Toss pasta with sauce and season with salt and pepper

Kitchen Hacks: Dice pumpkin small for faster cooking; reserve pasta water if sauce thickens.

Benefits: Pumpkin provides vitamin A and antioxidants; balanced carbs and protein meal.

Episode 2 | Raw Mango | Mango Lemon Rice 

• Basmati Rice - 500g
• Raw mango - 2
• Lemon juice - 3tbsp
• Onion - 2
• Green chilli - 2
• Ginger garlic paste - 1tbsp
• Mustard seeds - 1tsp
• Urad dhall - 1tsp
• Chana Dhal – 1tsp
• Fernleaf Full cream Milk – 50ml
• Tumeric powder - 1tsp
• Curry leafs - 2sprigs
• Anchor butter - 40g
• Cooking oil
• Coriander leaves
• Salt

Method

1. Cook rice and let it cool slightly.

2. Heat oil and Anchor butter.

3. Add mustard seeds, urad dal and chana dal.

4. Add onion and ginger garlic paste.

5. Add fernleaf full cream milk

5. Add grated mango and turmeric.

6. Mix rice and lemon juice.

7. Season and garnish with coriander.

Masked Chef – Kerala Mambazha Pulissery and Telangana Guntur Chili Oil

Kerala Mambazha Pulissery

• Ripe mango – 2
• Fernleaf Full cream milk – 100ml
• Fernleaf Yogurt – 400 ml
• Turmeric powder – ½ tsp
• Cumin powder – 1 tspCoconut paste – 100 g
• Curry leaves – 1 sprig
• Mustard seeds – 1 tsp
• Dried chili – 2
• Coconut oil – 2 tbsp
• Salt – to taste

Telangana Guntur Chili Oil

• Guntur chili flakes – 2 tbsp
• Garlic – 4 cloves, sliced
• Sesame oil – 120 ml
• Salt – pinch

Method

Pulissery:

1. Cook ripe mango with turmeric.

2. Add coconut paste.

3. Add Fernleaf yogurt on low heat.

4. Add Fernleaf Full Cream Milk

5. Finish with mustard seed tempering.

Chili Oil:

1. Heat sesame oil.

2. Pour over garlic and chili flakes.

3. Rest to infuse.

Kitchen Hacks: Add mango last for fresh sourness; butter improves aroma.

Benefits: Raw mango rich in vitamin C; lentils provide plant protein.

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Episode 1  | Mystery Ingredient: Fish Head

Home chef - Thalai  Meen Curry (Creamy Fish Head Curry)

• Grouper fish head - 1
• Shallot - 12
• Onion - 2
• Tomato - 3
• Okra - 12
• Brinjal - 2
• Ginger garlic paste - 2tbsp
• Fish curry powder - 4tbsp
• Tumeric powder - 1tbsp
• Chili powder - 1tbsp
• Tamarind water - 350ml
• Fernleaf milk - 500ml
• Mix halba - 1tbsp
• Curry leafs
• Cooking oil
• Salt to taste

Method 

1. Heat oil in claypot, saute shallots and onion.

2. Add ginger garlic paste and cook until aromatic.

3. Add tomato and curry leaves.

4. Add spice paste and cook until oil separates.

5. Add tamarind water and water and simmer.

6. Add fish head and cook 10 minutes.

7. Add vegetables and continue simmering.

8. Add milk powder mixture.

9. Season with salt and simmer briefly.

Kitchen Hacks: Wash fish head with lime & salt; cook spice paste until oil separates.

Benefits: Rich in collagen and omega-3; milk powder gives creaminess without heavy coconut

Masked chef - Poached Grouper in Spiced Milk Stew

• Grouper fish head - 1
• Shallot - 10
• Onion - 1
• Ginger garlic paste - 1 1/2 tbsp
• Cumin powder - 1tbsp
• White pepper - 1tbsp
• Fernleaf milk 500ml
• Curry leaf - 1 sprig
• Green chili - 2
• Lime juice - 1/2 tsp
• Cooking oil
• Salt to taste
• Star anise - 2
• Saffron - few ( for color)

Method

1. Heat oil and sauté shallots and onion.

2. Add ginger garlic paste.

3. Add cumin and white pepper.

4. Pour water and simmer.

5. Add fish heads and poach 8–10 minutes.

6. Add dissolved milk powder.

7. Add curry leaves and green chili.

8. Season with salt and finish with lime juice.

Kitchen Hacks: Keep broth below boiling; dissolve milk powder first.

Benefits: Light poaching method; spices help digestion.

More recipes coming soon, every Friday at 9 PM on Vinmeen.