FALAFEL

 FALAFEL 

Chickpeas - 1 cup

Cumin Seeds - 1 Tsp 

Lemon Juice - 1 Tsp 

Chopped Onion - 1

Paprika - 1 Tsp 

Coriander Powder - 1 Tsp 

Pepper Powder - 1 Tsp 

Baking Powder - 1 Tsp 

Baking g Soda - 1/2 Tsp 

Coriander Leaves - 1/4 bunch 

Salt - To Taste 

METHOD 

Wash and soak the chickpeas overnight or for 12 hours

Drain water and peel off the skin from the chickpeas 

To a mixer jar add all of the ingredients and pulse until slightly coarse

Transfer ground contents to a bowl and cover with a lid

Refrigerate the ground mixture for an hour or until ready to use

Scoop spoonful of the falafel mixture and form into balls or flatten like patties

Heat oil in a frying pan 

In medium to low flame fry the falafel balls for 3 - 5 minutes until brown and crisp

Fry falafel in batches

Assemble falafel in pitta bread with hummus and serve

You can also serve as snacks with hummus and tahini sauce

FOR TAHINI SAUCE

INGREDIENTS 

Tahini Paste - 5 Tbsp 

Garlic Paste - 1 Tsp 

Lemon Juice - 2 Tsp 

Water - As Required 

Salt - To Taste 

Stir tahini paste until well combined 

Add fresh lemon juice garlic paste salt and water 

Whisk until the tahini paste changes colour 

Add water to get your required consistency 

Serve tahini sauce with falafel salads or pitta bread 

Notes :

You can bake falafel at 170°C for 

15 -20 minutes 

You can also air fry falafel in air fryer

You can freeze falafel in a container with lid

Place parchment paper inbetween layers of falafel while freezing 

HOMEMADE HUMMUS

 HOMEMADE HUMMUS

INGREDIENTS 

Chickpeas - 1 cup

Garlic - 5 cloves

Cumin Powder - 1 Tsp 

Lemon Juice - 2 Tsp 

Tahini Paste - 4 Tsp 

Paprika - 1/2 Tsp 

Olive Oil - 4 Tsp 

Baking Soda - 1/4 Tsp 

Ice Cubes - As Required 

Salt - To Taste 

METHOD 

Pressure cook chickpeas along with baking soda and water until soft 

Drain water and set aside

Transfer all ingredients to a mixer jar

Add ice cubes mix way while grinding 

Once smooth transfer hummus to a serving dish

Drizzle some olive oil and sprinkle paprika powder

Serve with pitta bread as spread or falafel as a dip

HOMEMADE TAHINI PASTE

 HOMEMADE TAHINI PASTE

INGREDIENTS 

White Sesame Seeds - 1/2 cup

Olive Oil - 3 Tbsp 

Salt - A Pinch

METHOD 

Dry roast sesame seeds in low flame until golden

Transfer to a mixer jar 

Add salt and grind until smooth

Add olive oil and grind 

Enjoy homemade tahini sauce 

TURKEY ROAST

 TURKEY ROAST

INGREDIENTS 

Turkey Meat - 1 Kg
Shallots - 30
Green Chillies - 4
Peppercorns - 2 Tbsp
Mutton Masala - 2 Tsp 
Garam Masala - 1 Tsp 
Fennel Seeds - 1 Tbsp 
Coriander Seeds - 1 Tbsp 
Dry Red Chillies - 4
Ginger Garlic Paste - 2 Tbsp
Turmeric Powder - 1 Tsp 
Pepper Powder - 2 Tsp 
Grated Coconut - 3/4 cup
Curry Leaves - 3 Sprigs
Coconut Oil - 5 Tbsp 
Salt - To Taste

METHOD

Clean and wash turkey meat
Marinate with all the powder spices salt and 
1 Tbsp of ginger garlic paste
Keep aside for an hour
Thinly slice the shallots and green chillies
Dry roast whole spices and a sprig of curry leaf with coconut 
Once warm powder in a mixer jar
Grind half of the powdered masala with water to a smooth paste
Heat oil in a pressure cooker and add the curry leaves
Add sliced shallots and green chillies 
Sauté until golden and add the remaining ginger garlic paste
Sauté until raw smell is no more
Add the ground paste and sauté for 
5 minutes 
Add the marinated turkey meat and mix well 
Check salt to taste and cover the cooker
Pressure cook until meat is soft and tender 
Wait until the pressure release on its own 
In medium flame cook until 3/4th of the stock dries up
Add the remaining powdered masala 
Increase the flame and stir well for a minute
Remove cooker from stove
Transfer turkey roast to serving bowl
Drizzle a spoon of coconut oil and serve hot 

Notes :
Coconut oil gives a better taste
Adjust spices to suit your palate

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JACKFRUIT FRITTERS

 JACKFRUIT FRITTERS 

INGREDIENTS 

Ripe Jackfruit Bulbs - 10
Maida - 1 cup
Rice Flour - 2 Tbsp
Sugar - 1 Tbsp
Turmeric Powder - 1/4 Tsp 
Water - As Required 
Oil - To Fry
Salt - A Pinch

METHOD

Deseed the ripe jackfruit bulbs
Cut each bulb into two
In a bowl mix maida and rice powder 
Add turmeric powder sugar and salt
Add enough water to form a thick batter
Heat oil in a frying pan
Dip each jackfruit bulb piece in the batter 
Slowly drop in the hot oil
Fry on both sides until golden
Serve hot 

Notes :

The batter should be smooth without lumps
Make sure the jackfruit bulbs are ripe and firm

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FISH NIRVANA

 FISH NIRVANA - SIGNATURE DISH OF 

CHEF PILLAI 

INGREDIENTS 

King Fish - 500 gm

Coconut Milk - 2 cups

Ginger Julienne - 1 Tbsp

Green Chillies - 4

Turmeric Powder - 1/4 Tsp 

Pepper Powder - 2 Tsp 

Curry Leaves - 1 Sprig 

Raw Mango - Few Pieces

Banana Leaf - 1

Salt - To Taste

Coconut Oil - As Required 

INGREDIENTS TO MARINATE 

Kashmiri Chilli Powder - 3 Tbsp

Turmeric Powder - 1/4 Tsp 

Pepper Powder - 1 Tbsp

Lemon Juice - 2 Tbsp 

Salt - To Taste

In a bowl mix all the above ingredients 

Rub the fish steaks with the above marinade 

Marinate for 30 minutes 

METHOD 

Heat oil in a frying pan 

Add a few curry leaves

Place the fish steaks in the pan

Shallow fry the fish steaks 

Meanwhile place banana leaves over low flame 

When the leaves become soft and pliable remove from stove

Chop the green chillies and set aside

In a deep bowl or clay pot pour some oil

Line with the banana leaf

Place the fried fish steaks

Add the ginger juliennes chopped green chillies turmeric powder pepper powder curry leaves mango pieces and salt to taste 

Cover and cook in low flame for 10 minutes 

Drizzle some coconut oil on top and remove pot from stove 

Serve hot with white rice coconut rice ghee rice string hoppers or rice hoppers ( Appam )

Notes :

Adjust spices to suit your taste 

Any kind of fish can be used

Only coconut oil is used 

Using a clay pot and banana leaves enhances the flavour 

You can cook even without banana leaves and a clay pot

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