The celebrity chef and TV personality, Suresh Pillai, has had quite an inspiring journey in the culinary field. We’re definitely in awe of his recipes and cooking guides he shares sporadically on social media. Today’s we’re picking out our favourite Suresh Pillai recipes from the ‘gram so that you can try it out.
This naadan style crab curry of Kerala is great to have during the winters. The tanginess of the curry coupled with the tinge of sweetness from the crab is pure love. This curry goes really well with any type of roti and even rice. Chef Pillai has used Mud crab fresh from Lake Ashtamudi for this recipe.
You wouldn’t say that the perfect crispy appams don’t exist after watching Pillai sir make it effortlessly. Making rounded appams is an art. And you can totally ace it with the right ingredients and practice.
The name itself got our tummy rumbling. Ghee Daal is a common dish that most Malayalis make, especially during occasions like Onam and Vishu. It is made using green lentils, one of the healthiest ingredients in our cuisine.
4 o’clock snacks can’t get better than this. Onion vada is a delicacy you’ll find even in the local chaayakada. It’s fried to perfection, and every bite is wholesome. We bet they’ll disappear as soon as they hit the table. This has to be one of our favourite Suresh Pillai recipes.
Garlic Chilly Chicken
Craving Indian-Chinese? Well, Chef Pillai’s garlic chicken recipe will get you drooling. We can already see ourselves making this dish all over again. Yes, we tried making it and it turned out to be amazing.
Rambuttan Infused Buffalo Vindaloo
Vindaloo is this sweet, sour, tangy curry-based dish that has a Goan influence. The Portuguese brought this dish to the country, and ever since, it has been a household name. Since we love our spice, this particular dish will appeal to your taste palette too. You can easily replace buffalo meat with chicken, pork or fish. The speciality of this dish is that the meat is cooked in vinegar and garlic or as the Portuguese would call “carne de vinha d’alhos”.
Prawn Moilie Pasta
What’s better than fish moilie? Suresh Pillai’s prawn moilie pasta! We seriously need to thank Pillai sir for introducing us to this Indo-Italian recipe. His culinary experiments deserve a bow. Speaking of the dish, it is made using Fusilli and Macaroni that is cooked in the flavours of Kerala moilie sauce with prawns.
Don’t forget to check out the other recipes by Suresh Pillai’s on his Instagram page. These are our favourites from the lot. His recipes are so good that you will want to try them out yourself and experience the flavours. Pro-tip: Finish off these dishes with a tall glass of payasam and try to best to avoid snoozing on your bed once you’re done.