Category Archives: Special Recipes

Homemade Butter Recipe | How to make butter at home ?

homemade-butter-recipe-1Better butter is always homemade. Diwali month started and the festive to-do list expands. Before planning for diwali snacks, we need butter for murukku and ghee for sweets. First let’s make these both ready and keep handy.

Btw, I clicked this for Krishna Jeyanthi, but couldn’t publish here as I sold it out to Chellamaey magazine at that time.

Butter is said to promote fertility both in men and women. Vitamin D present in butter is essential for calcium absorption and so pregnant ladies and lactating moms can opt for this. Good fat in butter is recommended for children’s brain and nervous system development. You shall start including butter after introducing solids(7+ months) to babies.


Homemade Butter Recipe – Ingredients

Preparation Time : 20 mins | Waiting Time : 10 days
Makes : 1/2 Cup | Suits: 7+ Months babies and whole family

Cream of Milk and Curd – 1 cup
Water – 1 cup


1.Collecting cream from milk: Once boiled, leave the milk untouched for an hour or so. After some time,  you could see cream/malaai on the top. Just collect it to a tiffin box, close it with lid and keep refrigerated.
how-to-make-butter-at-home-step-22.Collecting cream from curd: Before you use your curd, collect the top cream layer and save it in the same box where milk cream is being collected.
how-to-make-butter-at-home-step-13. After 10-15 days, once the box is full, take out the tiffin box from refrigeration and keep it out for 8 hrs or whole night. After 8 hrs, empty the box to a large bowl and add a cup of water. Using mathu, twist to and fro in quick actions, holding the handle between your twisting until butter and water(buttermilk) starts to separate as in the middle pic in below thumbnail. At that stage, just twist in the buttermilk side so that butter settles in one side. Stop twisting, once the water has no visible the butter and drop it in a bowl of water. Rinse it twice and transfer to another     Homemade butter is ready. Store in a clean container with lid and refrigerate.


  • I used pure cow’s milk and curd and so my creams are yellowish. You shall use any brand of store-bought Full fat Whole milk.
  • I recommend collecting creams both from milk and curd so that your butter and ghee will be more aromatic.
  • Whenever I find cream, I collect it. Even the cream settled in glass of milk will not be wasted 😉
  • It would take 10-15 mins to churn out the butter.homemade-butter-recipe-3

Nutritional Benefits

Butter – Good Fats, Protein , Calcium, Phosphorus, Selenium, Folates, Vitamins A,B,D,E&K


Hadjod/Pirandai Chutney | Calcium rich food

Pirandai ChutneyHadjod capsules are prescribed to increase bone strength and to accelerate fracture healing. Include calcium and phosphorus rich pirandai(Hadjod) in your weekly diet and say bye to Osteoporosis/weak bones.

Other names of Pirandai – Hadjod, Veldt Grape, Devil’s Backbone, Adamant Creeper, Asthisamharaka(that which prevents the destruction of bones).

Analgesic property of Pirandai lowers menstrual pain too. Lactating moms can take this weekly once to compensate the loss of calcium and to increase lactation. Specially recommended to all girls and women to maintain their bone strength. I started giving pirandai to my kid from her age of 2.Pirandai Chutney-2

Pirandai Chutney Recipe – Ingredients

Preparation Time : 15 mins | Cooking Time : 15 mins
Serves : 4 | Suits: 2+ Years babies and whole family

Hadjod/Pirandai – Handful
Coconut – 5 pieces
Tamarind – Small gooseberry(Nellikkai) size
Hing/Perungaayam – 1 pinch
Bengal gram/Channa dal/Kadalai Paruppu – 1 tbsp
Full Urad dal/Muzhu Ulundhu – 1 tbsp
Dry red chilli – 1
Onion – 2
Tomato – 2
Curry leaves – Few
Corriander leaves – Few
Gingelly Oil/Nallennai – 1 1/4 tsp
Mustard seeds – 1/4 tsp
Urad dal/Ulundhu – 1/4 tsp
Salt – 1/2 tsp
Water – 3/4 cup


1.Select tender pirandai and remove the leaves. Peel out the edges using knife.How to make pirandai chutney step-12.Peel out all four edges as shown below and discard the peels.How to make pirandai chutney step-23.Wash well in water. Keep the items ready as shown below..How to make pirandai chutney step-34.Cut onions, tomatoes and coconut. In a kadai, add 1/4 tsp oil and fry dry red chilli.How to make pirandai chutney step-45.Take out red chilli , add channa dal and full urad dal to the same kadai and roast till slightly browned. Take out fried dal and add 1/4 tsp more oil and fry cleaned pirandai.How to make pirandai chutney step-56.Fry for a minute and then add coconut piecces along with tamarind. Fry well till pirandai changes pale. Then add a generous pinch of hing(Perungaayam).How to make pirandai chutney step-67.Take out the fried stuffs and add 1/2 tsp more oil. Fry onions until it become translucent. Add tomatoes and fry well.How to make pirandai chutney step-78.Fry till tomatoes become soft. Add curry leaves, coriander leaves and salt.How to make pirandai chutney step-89.Give a quick stir and switch off. Transfer contents to a plate and let it cool down completely. In a mixie jar, first add fried urad dal, channa dal and red chilli.How to make pirandai chutney step-910.Powder it first and then add the remaining stuffs and grind it.How to make pirandai chutney step-1010.Add lil water and grind to the desired consistency. Rinse mixie and add that water too, if required.How to make pirandai chutney step-1111.Taste it and add more salt if required. In 1/4 tsp of hot oil, add mustard seeds.How to make pirandai chutney step-1212.Once spluttered, add urad dal and curry leaves. Pour this tempering into chutney and mix well.How to make pirandai chutney step-13   Healthy and tasty pirandai chutney is ready! Serve with idli/dosa/oothappam..
Pirandai Chutney-3


  • Apply oil in hands while handling pirandai else it might cause itching of hands.
  • Select tender pirandai, else there might be itching in the tongue after eating.
  • Do not add more pirandai. Just 5 pieces per person should suffice.
  • Pirandai is available in uzhavar sandhai(Farmer’s market). Any greens-seller should get you this when requested.
  • You shall grow pirandai at home by planting a joining edge in the soil.

Pirandai Chutney-4

Nutritional Benefits

Hadjod/Pirandai – Calcium & Phosphorus rich, antioxidant, analgesic, anti-inflammatory


Homemade Multigrains Atta

Homemade Multigrains Atta-1“Multigrains Atta” is fast-selling in supermarkets now. Before popular brands started launching their versions of Multigrains Atta, our grannies were making it, oblivious of patent rights!

Homemade wheat flour is always preferable as we ensure grinding the whole wheat with the outer bran intact. Multigrains is just mixture of grains and the choice of grains vary from person to person. I have just adopted my mom’s choice of grains and here are they…Multigrains Atta Ingredients

Multigrains Atta Recipe – Ingredients

Preparation Time : 30 mins | Drying Time : 3 days
Makes : 6.6kg | Suits: 2+ Years Kids and whole family

Punjabi Wheat – 4kg
Samba Wheat – 2kg
Black Chick peas/Karuppu Sundal kadalai – 250g
Green gram/Pachai(Paasi) Payaru – 250g
White Soya/Idli Soya – 100g


1.Pick out the specks if any. Wash wheat twice.How to make Chapathi Flour at home step-12.Drain the water and transfer to a large plate. Wash chickpeas and white soya.How to make Chapathi Flour at home step-23.Wash green gram. In a clean white cotton cloth, spread wheat and pour out the excess water settled in the plate.How to make Chapathi Flour at home step-34.Dry all grains in sun for 3 days or until completely dried out. Transfer to a container and mix all grains.How to make Chapathi Flour at home step-45.Grind it in a flour mill. Mix well with a ladle and spread in a wide plate or just leave it open until completely cooled.How to make Chapathi Flour at home step-5Homemade Multigrains Atta is ready. Store in an airtight container and make your Chapathi, Poori, Roti/Phulka more healthier 🙂

Multigrains Poori and Phulka


  • After grinding in the mill, keep it loosely covered on the way back to home. If you close it tightly, it would sweat!
  • Shelf life is 4-5 months. Store 5 kg in a large container and take 1 kg in a separate container for daily use.
  • For chapathi, Roti/Phulka, add a tsp of oil and mix well before making dough.
  • Do not add soya more than the specified measure as it would make the outcome chewy!
  • While drying in sun, you shall mix all grains and dry in a single cloth. I have just placed in separate plates for wind-safety.
  • Sieving the flour is optional.

Homemade Multigrains Atta-2

Nutritional Benefits

Whole Wheat – Iron, Protein, Fibre, Zinc, Selenium, Folate , Vitamins B&E
Black Chick Peas – Proteins, Dietary Fiber, Potassium and other minerals
Green gram – Protein, Potassium, Calcium, Magnesium, Iron
White Soya – Calcium, Iron, Magnesium, Potassium, Fibre, Vitamin B & C


Curry/Sambar Powder

Sambar Powder Recipe 1A secret ingredient ! My MIL’s Sambar/Curry powder is the correct concoction /proportion of ingredients in the right ratio, I would say ! I always wonder how her recipes are sooo tasty ! She just uses her “Curry powder” as her magical wand.

This is a versatile powder used in all her curries, vegetables & of course sambar. Sambar and any veg/non-veg dish cooked with this powder will be phenomenal. If I have this powder at hand, I can manage any number of guests 😉Sambar Powder Recipe 2She(Mrs.Gandhimathi Murugan) grinds curry leaves to chutneys, idli podi and this kulambu(gravy) podi as we have ppl around who discard curry leaves on the first sight! Turmeric and salt are added as natural preservatives.

Usually, dhal will be added to sambar powders to thicken the gravy. But, my MIL avoids it as dhal when added would lessen the flavor of other spices. This is a must try curry powder or Kulambu Milagaai thool and I bet you would love it !

My mom abandoned her curry powder recipe which she was following for 30+ years and switched over to this powder once she tasted sambar and chicken gravies prepared using this! Its really damn good .. So, worth trying .. I am posting this recipe today as my future recipes will be based on this masala powder.Sambar Powder Ingredients

Sambar Powder Recipe – Ingredients

Preparation Time : 15 mins | Frying Time : 30 mins | Drying Time : 1-2 days
Makes : 1.5+ kg | Suits: 1+ Years babies and whole family

Cumin seeds/Jeeragam – 50g or 1/3 cup heaped
Peppercorns/Milagu – 50g or 1/3 cup leveled
Fenugreek seeds/Vendhayam- 25g or 1/8 cup heaped
Coriander seeds/Vara Malli- 500g or 7.5 cups leveled or 1.5 Padi
Red Chillies/Milagaai vathal – 1kg or approx 25 to 30 cups or 6 Padi
Turmeric sticks/Virali Manjal – 4 pieces
Curry leaves – Few, say 2-3 handful
Salt – 1 tbsp


1. In a dry pan under medium flame, fry cumin, pepper and fenugreek , separately until browned. Keep stirring so that it is evenly fried. Make sure not to burn it. Slight browning will suffice.How to make Sambar Powder step 12.Wash curry leaves, drain the water and dry it in a soft cotton towel under fan for 15 minutes. Fry it in pan until it loses all moisture. The green should just fade but not change to brown/black/grey color.

3.Fry coriander seeds(in batches) until nice aroma is released. Do not burn it. Stir continuously and switch off when it is browned.

4.Fry red chillies. Do not wait for color change. Just stir continuously and make sure all chillies are heated up.How to make Sambar Powder step 25. Fry red chillies in batches and for every batch, add little rock salt to avoid coughing. Salt is mandatory as it also acts as a preservative.

6.Fry Turmeric sticks until it gets dark brown spots in the embossed parts. Cool down and take each stick in a mortar. How to make Sambar Powder step 37.Hit continuously using pestle and break it into pieces.

8.Dry all ingredients in scorching sun until red chillies break easily in a single try and no more pulling to break the chillies. That is the right consistency to end drying.How to make Sambar Powder step 49.Once dried, grind in mill immediately. Bring home and spread in a wide plate and let it cool down completely.How to make Sambar Powder step 5 Transfer to air-tight container and the “Taste Maker” is ready 🙂

Sambar Powder Recipe 4


  • After drying in sun, do not just keep it in home over-night and take it to mill in the morning. If you plan to take it to mill next day, again expose it to sun for 2-3 hours and then take it to mill for good result.
  • After grinding in the mill, keep it loosely covered on the way back to home. If you close it tightly, it would sweat!
  • Just take the powder required for a month in a container and grab it for daily use. Store the rest in another container, so that it is not exposed to air frequently. Shelf life is 6 months.

Sambar Powder Recipe 5

Nutritional Benefits

Cumin seeds – Iron, Magnesium, Calcium, Potassium, Selenium, Zinc, Folate, Vitamin B1 & B6
Peppercorns – Manganese, Vitamins K,A,C, Copper, Fiber, Calcium, Chromium, Magnesium, Iron
Fenugreek seeds – Iron, Magnesium, Calcium, Potassium, Selenium, Zinc, Folic acid, Vitamin K
Coriander seeds – Iron, Calcium, Magnesium, Manganese, Phosphorus, Potassium, Zinc, Copper, Selenium, Vitamin C, Dietary Fiber, Proteins
Dry Red Chillies – Iron, Potassium, Calcium, Phosphorus, Vitamins A,B,C, Dietary Fiber, Protein and other minerals
Turmeric – Iron, Manganese, Potassium, Magnesium, Zinc, Copper, Phosphorus, Dietary Fiber, Vitamins B,C,E
Curry leaves – Fiber, Protein, Folic acid and a dash of Vitamins and Minerals


Virgin Coconut Oil

Easy Homemade Virgin Coconut Oil Recipe -1Have you ever looked at the price tag of Virgin coconut oil in the stores ?
Have you ever heard about the values of Virgin coconut oil for human lives ?
Fact: Both are significantly higher 🙂

Forget about the myths of coconut & coconut oil being threatened as a  high-cholesterol stuff to be refrained from !

Coconut oil is rich in saturated fats but they do provide the much needed good cholesterol to the body.

Lauric acid, an immune-multiplier is highly concentrated in Mother’s milk and it has anti-viral, anti-bacterial, anti-fungal and anti-protozoa properties. Coconut oil has nearly 50% Lauric acid in it. How could you say no to this unique composition ?!!

Easy Homemade Virgin Coconut Oil Recipe -2

Coconut oil can also be applied topically as it moisturizes the skin & hair and act as sunscreen. It takes care of your dental health when used for oil pulling, atleast once in a week.

It can generally be used as a before and after Nappy lotion for babies. Especially for girl babies, when they get itching and irritations in the vaginal outer walls, coconut oil does miracle in curing this. It can be applied in the anal area too when baby passes hard stool.

The above mentioned benefits could only be bestowed by virgin coconut oil and not the refined one ! Thanks to my neighbour Bharathi akka who have introduced me to our ancestral practice of making virgin coconut oil @home. I have explored & attempted many trials in this for the past 1 year and here you go with an easy extraction ..

Virgin Coconut oil Recipe – Ingredients

Preparation Time : 15 mins | Cooking Time : 15 mins | Waiting Time : 6 hrs
Makes : 1/2 Cup |  Suits: 8+ Months babies and whole family

Coconuts – 2


  1. Take 2 coconuts(not dried ones) that we normally use for cooking. Break each into 2 halves and reserve the coconut water(filter if required). Using coconut knife(as in pic below) or any sharp knife, take out thin pieces.

How to make Virgin Coconut Oil Step-1     2.  Grind it in mixie. Add coconut water and normal water(no measurement needed. Just add as required). Grind it finely. Depending upon your mixie jar size, repeat this step in 2-3 batches.

How to make Virgin Coconut Oil Step-2      3.  Take a wide mouthed container and tie a thin cotton cloth around its mouth. Pour the ground coconut over the cloth. Untie the cloth and hold all the corners in one hand and squeeze out the coconut milk(Thick or First milk) using the other hand.

How to make Virgin Coconut Oil Step-3      4.  After squeezing out the milk, separately gather the coconut mass held up inside the cloth. Repeat this process until all done. Pour some hot water into the gathered mass and let it soak for 5-10 mins. Again squeeze out the milk(Thin or Second milk) from it.

How to make Virgin Coconut Oil Step-4      5.  Coconut milk is ready. Keep the container covered and leave it untouched for 3 to 4 hours. Keep it untouched and allow it to ferment. You could witness the water settled down and the cream raised up to a separate layer. Now, move it to refrigerator and let it be inside for 3 hrs to 4 hrs. I left it in the fridge overnight!

How to make Virgin Coconut Oil Step-5     6.  Take out of refrigeration. The cream(top layer) would have been solidified and you could easily cut it with knife like a cake .

How to make Virgin Coconut Oil Step-6     7.   Collect the creamy cake slices to a thick bottomed pan. You shall filter out the broken pieces of the cream and collect it as well. Leave the viscous white layer settled in the bottom.

How to make Virgin Coconut Oil Step-7     8.   Switch on the stove in high flame. The slices melt down and bubbles up. Keep stirring. When oil starts to separate, it pops up. At this stage, reduce the flame(do not fully simmer) and keep stirring.

How to make Virgin Coconut Oil Step-8      9.  Oil and white residue starts to separate. It will start sticking to the pan and so keep stirring. Even if oil is well separated, stir for some more time until the residue looses its moisture.

How to make Virgin Coconut Oil Step-9   10.  The white residue turns to brown colour and this is the right stage to switch off the stove. It took 15 mins for me to reach this stage, but it varies depending upon the coconut and climate. While it is still hot, pour the oil along with the residue into a filter/sieve placed on top of a container. Leave it for an hour so that all dripping oil from the residue is collected.

How to make Virgin Coconut Oil Step-10    Pure and healthy Virgin coconut oil is ready 🙂 The collected brown residue is still healthy and it can be used to make laddoo, which I will post sooner 😉 [Update: Click here for laddoo recipe]

Easy Homemade Virgin Coconut Oil Recipe -3


  • Do not skip coconut water as it acts as a catalyst to expedite fermentation.
  • If you are using more than 2 coconuts, you shall grate the coconut instead of slicing to avoid overheating of mixie.
  • If you are using 5+ coconuts, you shall grate the coconuts and grind it in grinder as that will save time and avoid overheating of mixie.
  • Refrigeration is optional. You can directly scoop out the cream after fermentation and start boiling. But it might take extra few mins in stove as the water content will be little more compared to refrigerated one.
  • Some people  even skip fermentation and just take the coconut milk and start boiling. But it will double your boiling time!
  • This oil keeps well for 4+ months in room temperature and 6+ months if refrigerated.

Easy Homemade Virgin Coconut Oil Recipe -4

Nutritional Benefits

Virgin Coconut oil – Lauric acid, Polyphenols, Anti-oxidants, Vitamin E, vitamin K and minerals such as iron


Pumpkin Seeds Powder

Healthy Pumpkin seeds powder-1“Eater Eater Pumpkin Eater ..
Did you throw the seeds later ??
Never again repeat that blunder !!”

You know ? Pumpkin seeds are healthier than pumpkins ! How odd it is to throw away the healthiest portion ?! Do include the edible kernels of pumpkin in your diet and stay healthy.

Healthy Pumpkin seeds powder 2

I have recommended pumpkin seeds in all the categories that I have covered(from dads-to-be to kids) as it provides various nutrients required at all stages in a human life.

Especially for vegetarians, this provide the plant-based proteins and omega-3s. If you are opting for store-bought ones, get unshelled whole seeds to ingest the dietary fiber in it. My choice is always home-made and though just roasted pumpkin seeds are good to munch on, I prefer to powder it and refrigerate so that I can mix to any of my meal like idli/dosa batter, chapathi/idiyaappam(string hoppers) dough and so on.

Pumpkin Seeds Powder Recipe – Ingredients

Preparation Time : 15 mins | Waiting Time : 2 days | Makes : 1/4 cup
Suits: 8+ Months babies and whole family

Half Pumpkin’s Seeds


1.   Peel off pumpkin seeds from Pumpkin and soak in water.Home made Pumpkin Seeds Powder Step-1   2.   Press with fingers to and fro such that the fleshy parts attached to the seeds are removed. Take the seeds and discard the water(I fed this water to my Papaya tree).Home made Pumpkin Seeds Powder Step-2    3.   Spread the seeds in a plate and dry it in hot sun. Keep closed with a soft cotton/net cloth as Pumpkin seeds attract more houseflies. In the second day morning, the seeds would have been stuck to the plate. Scrap it.Home made Pumpkin Seeds Powder Step-3     4.   There would still be some moisture in the unexposed areas. Spread again and let it dry for 1 more day or more depending upon the climate.Home made Pumpkin Seeds Powder Step-4     5.   Once dried completely, fry in dry pan. Once browned, switch off the stove and allow it to cool down completely. Then, grind it to powder in mixie. After few minutes, transfer it to air tight container.Home made Pumpkin Seeds Powder Step-5


  • The powder might not be so fine. It would be slightly coarse in texture.
  • Keeps well for 1+ month @ room temperate and 4+ months if refrigerated.
  • If you want to munch the seeds without grinding, add few drops of oil/ghee while frying.
  • White Pumpkin/Ash gourd/White gourd seeds can be substituted too.

Healthy Pumpkin seeds powder-3

Nutritional Benefits

Pumpkin seeds – Magnesium, Copper, ZincIt, Folates, Omega-3 fatty acids, Iron, Vitamins E & B, Proteins and Fiber