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
- Mustard seeds – ¼ tsp
- Urad dal – ½ tsp
- Chana dal – ¼ tsp
- Curry leaves – a few
- Cashews – 8 to 10
- Oil – 1 tsp
- Ghee – 2 tsp
- Salt – 1 tsp
- Ghee – 1 tsp
- Curry leaves – a handful
- Pepper – 2 tsp
Pepper Rice – A Special, Aromatic South…
Warm, bold, and beautifully aromatic — Pepper Rice combines freshly ground pepper, curry leaves, and ghee to create a comforting South…
Ingredients
- Rice – 1 cup
- Lemon – juice from 1 lemon
- Mustard seeds – ¼ tsp
- Urad dal – ¼ tsp
- Chana dal – ¼ tsp
- Red chillies – 3
- Green chillies – 2, slit
- Small onions – 6, chopped
- Turmeric powder – ¼ tsp
- Gingelly oil – 2 tsp
- Curry leaves – a few
- Coriander leaves – a handful
- Groundnuts – a handful
- Cashews – a handful (optional)
- Ghee – for frying cashews
Lemon Rice – Fresh, Tangy, and Perfect…
Fresh, tangy, and wonderfully aromatic — Lemon Rice blends the brightness of lemon with gentle spices and crunchy nuts, making it…
Ingredients
- Rice – 1 cup
- Milk – 1 cup
- Curd – 2 tbsp
- Butter – 1 tbsp
- Green chillies – 2
- Ginger – 1-inch piece, finely chopped
- Curry leaves – a few
- Coriander leaves – a handful
- Mustard seeds – ½ tsp
- Urad dal – ½ tsp
- Asafoetida – a pinch
- Salt – as needed
Curd Rice – Soft, Creamy, and Made…
Soft, creamy, and classically prepared with milk, butter, and a gentle tempering — this traditional South Indian Curd Rice delivers cooling…
Ingredients
- Ginger - finely chopped - 2 cups (150 grams app)
- Chilli powder - 1 tablespoon
- Coriander powder - ½ tablespoon
- Fenugreek powder - 1 tablespoon
- Asafoetida - a pinch
- Tamarind juice - Thin juice from a small amount of tamarind
- Oil - 4 tablespoons
- Mustard - ½ teaspoon
- Curry leaves - a spring
Inji (Ginger) Curry
A new recipe with ginger – good side dish for idli / dosa and for rice
Ingredients
- Kovakkai - cut into thin round pieces - 1 cup(¼ kg)
- Onion - chopped - 1
- Garlic - chopped - 5 cloves
- Chilli powder - 1 teaspoon
- Pepper - 1 teaspoon
- Groundnuts - 2 teaspoons
- Oil - 2 tablespoons
- Mustard - ½ teaspoon
- Fennel seeds(Sombu) - ½ teaspoon
- Salt - ½ teaspoon
Kovakkai or Ivy gourd or Scarlet gourd…
A different recipe for an unique taste!
Ingredients
- Curry leaves - 1 cup
- Coconut - Grated - ½ cup
- Green chillies - 3
- Ginger - ½ inch piece
- Oil - 4 teaspoons
- Mustard - ¼ teaspoon
- Urad dal - 2 teaspoons
- Curry leaves - a few for tempering
- Asafoetida - a pinch
Curry Leaves Thuvaiyal
A healthy side dish for idli / dosa and for rice
