Pavai
Head ChefMy blog, originally focused on millet recipes, started as a personal project for Niranjana and Devesh, who recently began their new life in Himachal. However, I soon realized that many young individuals, chasing their dreams, could benefit from this knowledge. That's when I decided to share it with a wider audience. While I begin with millets, I plan to expand the blog to include other traditional recipes, inspired by the dishes my grandmother and mother used to make. I invite you to share your own recipes, and together, we can build a rich resource for those looking to reconnect with traditional cooking.
Chef's Recipes
Ingredients
- Rice – 1 cup
- Coconut – ½ cup, grated
- Mustard seeds – ¼ tsp
- Urad dal – ¼ tsp
- Chana dal – ¼ tsp
- Red chillies – 2
- Green chillies – 2, slit
- Oil – 2 tsp
- Curry leaves – a few
- Coriander leaves – a handful
- Groundnuts – a handful
- Cashews – a handful (optional)
- Ghee – as needed to fry cashews
Coconut Rice – A Simple, Fragrant, and…
A mild, aromatic South Indian classic, Coconut Rice blends fresh grated coconut with roasted nuts and gentle spices to create a…
Ingredients
- Rice – 1 cup
- Coconut – 1 cup, grated
- Onion – 1, finely sliced
- Green chillies – 2, slit lengthwise
- Garlic – 3 cloves, chopped
- Chilli powder – ½ tsp
- Turmeric powder – ¼ tsp
- Pepper powder – ½ tsp
- Salt – ½ tsp
- Oil – 2 tsp
- Mustard seeds – ¼ tsp
- Urad dal – ½ tsp
- Chana dal – ½ tsp
- Curry leaves – one sprig
- Optional: Groundnuts or cashews (for added crunch)
Coconut Rice (Spiced Variation) – Warm, Aromatic,…
Warm, aromatic, and richly flavoured — Coconut Rice (Spiced Variation) brings together roasted coconut, onions, garlic, and gentle spices to create…
Ingredients
- Boiled (idli) rice – 1 cup
- Toor dal – ¼ cup
- Urad dal – 2 tablespoons
- Tapioca – 1 cup, sliced
- Red chillies – 4
- Garlic – 6 cloves
- Cinnamon – 1-inch piece
- Cloves – 4
- Fennel seeds (anise) – 1 teaspoon
- Cumin seeds – ½ teaspoon
- Onion – ½ cup, finely chopped
- Green chilli – 1, finely chopped
- Coriander leaves – a handful, chopped
- Curry leaves – a few
- Asafoetida – a pinch
- Salt – ½ teaspoon (adjust to taste)
- Oil – as required
Tapioca (Kizhangu) Dosai – Crispy, Comforting, and…
Crispy, rustic, and full of home-style flavour — Tapioca (Kizhangu) Dosai blends tapioca with rice, dals, and gentle spices to create…
Ingredients
- Rice – 1 cup
- Toor dal – ½ cup
- Small onion – 12
- Tomato (sliced) – ¼ cup
- Mixed vegetables (carrot, beans, drumstick, brinjal, potato) – 1 cup
- Green peas / butter beans / double beans – ⅓ cup
- Mustard – ¼ teaspoon
- Fenugreek – ¼ teaspoon
- Pepper – ¼ teaspoon
- Jeera – ¼ teaspoon
- Water – 5 cups
- Bisibelebath powder – 2 teaspoons (see recipe below)
- Curry leaves – a handful
- Oil – 2 tablespoons
- Ghee – 3 tablespoons
- Cashews – 12
- Salt – as required
- Red chillies – 6
- Coriander seeds – 2 teaspoons
- Urad dal – 1 teaspoon
- Chana dal – 1 ½ teaspoons
- Pepper – ½ teaspoon
- Fenugreek seeds – ½ teaspoon
- Asafoetida – 1 pinch
- Cinnamon – ½ inch piece
- Cloves – 2
- Cumin seeds – ½ teaspoon
- Coconut (grated) – 2 tablespoons
- Oil – 1 teaspoon (for roasting)
Bisibelebath Recipe – Authentic South Indian Style…
Packed with vegetables, homemade spice mix, and rich flavors, this south Indian classic is comfort food at its best.
Ingredients
- Rice – 2 cups
- Mustard seeds – ¼ tsp
- Urad dal – ½ tsp
- Chana dal – ¼ tsp
- Small onions – 8 to 10, finely sliced (optional)
- Green chillies – 2, slit
- Curry leaves – a few
- Cashews – 8 to 10
- Oil – 2 tsp
- Ghee – 2 tsp
- Salt – 1 tsp
- Curry leaves – 1 cup
- Urad dal – 4 tsp
- Chana dal – 2 tsp
- Red chillies – 2
- Pepper – 1 tsp
- Asafoetida – a pinch
Curry Leaves Rice – Aromatic, Nourishing, and…
Aromatic, earthy, and full of South Indian flavour — Curry Leaves Rice is a simple yet nourishing dish made with rice,…
Ingredients
- Rice – 1 cup
- Green peas – ½ cup
- Onion – 1, finely sliced
- Green chilli – slit – 2
- Oil – 1 tbsp
- Ghee – 1 tbsp
- Cloves – 2
- Cardamom – 2
- Cinnamon – 1-inch piece
- Mint leaves – a few
- Coriander leaves – a handful, finely chopped
- Cashews – 6 to 8
- Salt – 1 tsp
- Small onions – 6 to 8
- Tomato – ½ cup, chopped
- Ginger – 1-inch piece
- Garlic – 2–3 cloves
- Red chillies – 2
- Fennel seeds – ¼ tsp
Tomato Rice (Spiced Variation) – Warm, Flavourful,…
Warm, flavourful, and beautifully aromatic — this Spiced Tomato Rice uses a ground masala and whole spices to create a deeper,…
