We all know what butter is. It is a dairy product that is made from the fat and protein components of churned cream. In this world of modern dietary greed that teaches deprivation is the way to health and beauty, butter is the most feared food- often frowned upon. Butter remains amongst the most misunderstood food.
Butter is called Makkhan in Hindi, that has always been a quintessential part of the Indian culinary culture. As a Punjabi household, our childhood had been surrounded by makkhan (white butter) and ghee, whether on paranthas, rotis or in vegetables. We always had homemade butter in the fridge. It was prepared in a ‘matki’ or a large vessel/ pot in the olden days. The cream was collected over a few days and transferred to a matki specially meant for this purpose. It was then churned with a ‘madhani’ following a long process that consumed a lot of muscle power. But nowadays, matki is replaced by a regular kitchen bowl and madhani is replacedby a food processor or a hand blender or an electric beater. Although the process remains the same, much energy and time is saved using modern equipment. The end product collected after the churning is called white butter.
In Hindu tradition, white butter or makkhan is offered to Lord Krishna during Janmashtami. As a food for gods, I wonder how such ancient wisdom and food traditions are lost in this new fast pace world where everyone is chasing newly found super-foods and conveniently forgetting their roots- the very foundation of our health.
According to celebrity nutritionist Rujuta Diwekar, “The churning of butter itself makes the makkhan special in terms of molecular gastronomy, not just in terms of its unique, ‘melt in an instant’ texture, but it also nutritionally equips it with many special properties.For starters, it retains the potency of the fat-soluble vitamins A, D, K and E, therefore making it a powerful anti-oxidant. Then there is the Wulzen factor, a hormone-like substance only found in freshly churned butter that has the capacity to prevent joint stiffness and ensures that your bones store more calcium.”
Difference between White Butter and Yellow Butter
White butter is one of the original forms of butter, which was made in almost every Indian household earlier while yellow butter is commercially produced in a factory. White butter typically contains fewer milk solids which makes it a healthier option for individuals who have lactose intolerance or sensitivity. As white butter contains less lactose, it is may be easier to digest.
Yellow Butter is processed and contains high amounts of saturated and trans-fat which makes it high in calories as well. White Butter, also known as Makkhan, is a natural, un-processed version of butter and contains healthy fats. Thanks to the presence of lecithin in white butter which aids in dismantling unhealthy fats and kick-starts a more agile metabolism.
The molecular makeup of white butter allows it to effectively assimilate fats. This property extends a soothing touch to joints, offering respite to individuals grappling with joint discomfort. It’s a natural elixir for bolstering joint health and mobility.
White butter houses arachidonic acid, a fatty acid pivotal in brain development. In addition, it also contains omega 3 and omega 6. It is exceptionally good for children as it supports their overall brain growth.
Want that glowing skin? Include Makkhan in your diet. It is an amazing source of Vitamin E, that safeguards skin health, potentially leading to a reduction in skin-related issues.
Yellow butter is yellow because of the high fat content, and it’s processed, therefore it’s heavy in calories. Salt and preservatives are added to make it last longer and have a prolonged shelf life. Yellow butter also contains colouring agents.
How to make White Butter at home?
Take some of top creamy layer of milk or malai in a bowl.
Churn it with a whisker or sturdy spoon for a minute or two.
Now add ice cubes and a little bit of cold water and churn again till butter has separated from water and comes together.
Separate the butter from the liquid. Gently squeeze the makkhan between your hands.
Rinse butter with fresh water to get rid of any milk residue.
Let the butter set in refrigerator for 10-15 minutes and it is ready to be used.
Notes:
I normally make small quantity of butter so I prefer manual churning. However, if you plan to make a big batch you can totally use food processor or an electric beater. Just add some cold water to the blender and blend it on pulse mode.
It is important to wash away all the milk remains from the butter. If a substantial amount of buttermilk remains, it will sour within a week, otherwise homemade butter can keep for upto 2 weeks in the fridge.
You can also make Cultured Probiotic Butter at home which has added benefits of probiotics and is much easier to digest. You can check out the full procedure here- Ayurvedic Cultured Ghee.
Takeway
In a nutshell, white butter is way better than yellow commercial butter. Is it worth the effort? Absolutely Yeah!! I always feed my child white butter and he barely eats yellow butter. It’s just so easy to whip in small batches. Literally takes you 5 minutes. Although, always remember to have it in moderation. Too much of everything is bad. Any excess of oil or fats will lead to heart or cholesterol problems. And never be scared or feel guilty about food. Do not indulge in fearful eating. Enjoy your luscious aloo ka paratha with a dollop of freshly made white butter, but moderately. Eat smart and exercise and aim at a healthy lifestyle.
In Indian tradition, Coconut ladoos or Nariyal ladoos are offered to God or deities during Hindu festivals. Eating homemade sweets that are traditionally prepared, especially during festivals, is a way to bring families together. Sweets prepared at home in the traditional way are wholesome and nourishing that are not going to affect your health or weight.
Unlike commercial sweets, homemade sweets give you a complete control over what you are going to add. Celebrity nutritionist Rujuta Diwekar is of the belief that, if you go completely off sugar, then it can increase cravings and make you switch to artificial sweeteners-which come with their share of side effects and health risks.
Thus you can have homemade sweets prepared with natural and quality ingredients, used in right quantity. Portion control and moderation is the key to everything.
Coconut ladoos are traditional sweet balls made primarily with coconut and a sweetener like sugar and jaggery. They are flavoured with cardamom. Some prefer adding nuts like cashews and almonds to it as well. These are traditionally made with milk, ghee and fresh coconut. However, there are other variations that use condensed milk or milk powder to reduce the cooking time and fresh coconut is replaced with store-bought desiccated coconut.
In this recipe, we will be making traditional coconut ladoos with fresh coconut, unprocessed sugar, milk and ghee.
They come out absolutely delicious, juicy and soft and they are so easy to make. These ladoos taste best with freshly prepared desiccated coconut at home instead of store-bought desiccated coconut. Preparing desiccated coconut at home is super easy and will hardly take you 10 minutes to prepare it.
Heat a heavy bottom wok. Put ghee and coconut in it and roast for a minute. Keep stirring continuously on lowest flame.
Now add milk and sugar. Mix well. The mixture at this point will be watery. Keep stirring and cook on lowest flame till milk completely evaporates. It’ll take roughly 25 minutes.
Once the mixture thickens and gets a crumbly texture, add cardamom powder and chopped nuts if using. Mix well.
Allow it to cool for couple of minutes. Now shape them into small balls.
Put remaining desiccated coconut on a plate. Roll the laddoo over it till it coats well.
Garnish it with kesar strands.
Refrigerate it for atleast an hour or overnight to set.
How to make desiccated coconut at home with fresh coconut
Peel the brown husk from the coconut. Either grate or finely chop it and shred it in a blender. Heat a heavy bottom wok. Put the grated/shredded coconut in it and roast on lowest flame, stirring continuously till moisture from coconut evaporates. It’ll take you anywhere between 7 to 10 minutes.
It’s done when you will feel that it has really gone light while stirring and separates easily from each other.
Notes:
Sweetener: You can use a sweetener of your choice. If you can’t find raw unprocessed sugar, you can make this with jaggery as well.
Flavour: Traditionally cardamom powder is used to flavour coconut ladoos. However, if you don’t want to add it, you can skip it as well. In winter, you can flavour it be adding dry ginger powder or nutmeg.
Choosing Coconut: Though this recipe tastes best with fresh desiccated coconut but if you can’t find fresh coconut, you can use store-bought desiccated coconut. Make sure the desiccated coconut is raw and not steamed or frozen.
Vegan Version: For vegan version skip, ghee and milk and instead add coconut oil and coconut milk to this recipe.
While I love the convenience of store-bought almond milk but once you get the taste of your homemade version, it’s hard to go back to store-bought milk. It’s creamier and nuttier than commercial almond milk and of course without thickeners, artificial flavors, stabilizers and no shelf life extending additives.
Almond milk is a nutritious, nut-based dairy alternative and has become popular over the years. It’s dairy and lactose free. Hence, making it a good option for those avoiding dairy or are lactose intolerant.
Including almond milk in an overall healthy and balanced diet certainly has its upsides. Almond is a fabulous source of vitamin E, a nutrient that has antioxidants properties. Since it is low in calories, it can also support your weight management goals. 1 cup of almond milk has only around 40 calories. It also contains heart-healthy poly- and monounsaturated fats and is also free from saturated fat, trans fats and dietary cholesterol.
While homemade almond milk is a great source of nutrients, it is not a good source of protein and calcium but don’t let it stop you. There are plenty of other plant base sources of calcium and protein which you can include in your diet.
Homemade almond milk allows you to control the amount of sweetness and infuse flavors as well as play around with the thickness. It’s amazingly simple- just soak, blend and strain and it is super versatile. You can use this milk for making coffee, add it to your cereals, blend it to smoothies, use it in your favorite baked goods. Once you have it in hands, there are million ways to use it.
How to make Almond Milk
Ingredients: makes 800 ml thick Almond milk
1 cup raw Almond
3 sticky Dates
1/2 tsp Vanilla extract
3 cups of filtered Water
Instructions
Soak almonds overnight or for at least 7-8 hours. Now most recipes call for soaking almonds in hot water for an hour or 2. But soaking it for long increases bioavailability of the nutrients and makes milk easy to digest. Also, it makes almond easier to blend resulting in creamier milk.
Drain the water. The almonds should be nice and plump. Add soaked almonds in a blender. (Do not peel the skin. Skin contains several antioxidants and prebiotics)
Also add de-seeded sticky dates and vanilla extract.
Add filtered water and then blend till it is smooth & creamy. Do it for 1 or 2 minutes. The timing will depend on how powerful your blender is.
Take a clean muslin cloth and set it over a large bowl. Add almond milk. Use your hands to squeeze and press as much liquid out as possible. This is thick creamy milk.
If you want it thin, which I like, put the almond residue back in blender. Add 1.5 cups of water and strain again. This will be thin and less creamy.
Variations:
You can choose sweetener of your choice as well. If you don’t want to use sticky dates, you can either go for maple syrup or honey to sweeten it.
You can also simply go for unsweetened version of almond milk as well.
Flavoring your almond milk is totally your choice. Either you can add vanilla extract like mentioned above or flavor it with cinnamon or raw cacao powder if you like chocolaty milk.
You also try blending it with strawberries or blueberries if berry milk is your thing.
Notes:
You can use almond milk right away or refrigerate it in a clean airtight glass bottle for upto a week.
Do not throw away the almond residue. This can be added to cakes, cookies, smoothies, energy bites. You can also spread the almond residue on a baking tray and bake it in an oven at 180 C till moisture evaporates. Once cooled, grind it to a fine powder and you have your homemade almond meal ready.
Cutlets originally was derived from the French favourite cotelette, which evolved into ‘cutlet’ in English. It referred to a thin slice of meat, typically taken from the leg or rib section of the animal. This meat was often breaded and fried, creating a crispy and a flavorful dish.
Cutlets have had quite a history. It came to English shores around 1700s. During those times, dishes with potatoes were considered a novelty. It was introduced in India by the Britishers around 1800s. Thanks to their love for French cooks. When the British came to Bengal, Lord William Amherst started cultivation of potatoes in India. Around those times, the colonial cooks mashed up boiled potatoes and mixed up minced meat to make the neat cutlet.
For the initial years, cutlet remained the privy of the British occupied spaces. Gradually, it made its way to commercial places which even included railway towns and mining colonies. It became so common that even leftover sabjis found its way into becoming a cutlet.
Among several cutlet recipes, this is the one I enjoy the most because, first of all, it is a fuss free recipe, its healthy, gluten free, a flavor bomb and most importantly they are not deep fried. This can be served as an evening snack or in breakfast. Since it is not deep fried and are gluten free, they are also light on you stomach. These are especially great for all the picky little eaters. My little one gobbled them in no time. 🙂
These can also be stuffed inside toasted bread slices. Use your favourite dressing, top it with lettuce, tomato and onions and enjoy a wholesome meal.
Recipe: makes 6 cutlets
Ingredients
2, boiled Potatoes
1/2 cup Indian Cottage Cheese or Paneer
2 tbsps, finely chopped Onion
Handful of Mint Leaves and Coriander Leaves
1 tbsp grated, Ginger
3 tbsps, Millet flour (I used Finger Millet/Ragi Flour)
1 tsp, Dhania or Coriander powder
A pinch, Garam Masala
1/4th tsp Red Chilli powder (optional)
1/2 tsp, Jeera or Roasted Cumin powder
1/2 tsp Amchoor or Raw Mango powder
Salt to taste
Oil/Ghee to cook
Instructions
Mash boiled potatoes in a bowl. To it add grated paneer/cottage cheese, onions, mint and coriander leaves and ginger. These herbs give an amazing flavor.
Now, add all the spices- coriander powder, cumin powder, red chilli powder, raw mango powder, garam masala and salt.
In a pan, add millet flour and roast on low flame till it is fragrant. It should take you roughly 2-3 minutes. Keep stirring continuously. Once the flour has roasted well, add it to the potato mixture.
Mix everything very well and form a soft dough. If it feels sticky, you can add more flour. Check for seasoning. Once ok, give it a desired shape. Keep aside
Heat a griddle or tawa on a medium heat. Add a tbsp of oil/ghee. When the oil is hot, gently place the cutlets on the griddle or tawa.
Fry them for 2-3 minutes each side till it gets golden brown on both sides. Do that on a low flame, so that it cooks well from inside.
Serve it with green chutney or ketchup.
Enjoy!!
Protein Content:
Paneer: 10 grams
Potatoes (Large): 5 grams
Millet (Ragi flour): 5 grams
Total Protein: 20 grams
Notes:
You can also use poha/flattened rice flour in place of millets. Just grind raw and dry poha to a powder and use it in place of ragi. Just make sure the poha powder is fine, otherwise the mixture will turn crumbly.
Quantity of flour may change depending on the kind of potatoes or the moisture level in your cooked potatoes.
You can also add vegetables of your choice here, like, shredded carrots, cabbage, boiled peas, spinach.
Welcome to Day 28, the Final Day of Your Pilates Journey!
Dear Pilates Warriors, today marks the culmination of our 28-Day Wall Pilates Challenge, and what a journey it has been! As we come together for our final session, it’s time to celebrate your dedication, perseverance, and growth. In this special session, we’ll integrate all aspects of our Pilates practice, challenge ourselves with one last burst of energy, and reflect on the transformative power of movement. Let’s embrace this moment of triumph and honor the incredible journey we’ve shared!
Introduction:
Day 28 is not just about reaching the end of our challenge; it’s about celebrating the journey we’ve embarked on together. Over the past four weeks, we’ve pushed our limits, discovered our strengths, and embraced the beauty of movement. Today, we come full circle, uniting mind, body, and spirit in a final burst of energy and joy. So, let’s dive in with gratitude and enthusiasm, knowing that every step we’ve taken has brought us closer to our goals.
Before we start with the day, let us welcome you to the AI-powered 28-Day Free Wall Pilates Challenge! This challenge is designed using modern Artificial intelligence tools. We asked AI to act like a trainer and make a 28-day plan for us. We have put this up as a FREE challenge – do try this and let us know how you feel about it.
28-Day Wall Pilates Challenge
28-Day Wall Pilates Challenge
Select the Week to see Day Wise Guides to this AI Designed Challenge.
Execution: Begin standing at the top of your mat with your feet hip-width apart. Inhale as you reach your arms overhead, lengthening through the spine. Exhale as you fold forward, hinging at the hips and reaching towards the floor. Inhale to halfway lift, lengthening your spine and gazing forward. Exhale as you plant your hands on the mat and step back into a plank position. Lower down into a push-up position, then inhale as you press up into upward-facing dog. Exhale as you lift your hips into downward-facing dog. Hold for a breath, then step or jump your feet forward to return to the starting position. Repeat for three rounds, flowing smoothly with your breath.
Breathing: Inhale deeply as you reach your arms overhead, exhale as you fold forward. Inhale to halfway lift, exhale as you plant your hands and step back into plank. Inhale to lower down, exhale to press up. Inhale as you lift into upward dog, exhale as you lift into downward dog. Focus on synchronizing movement with breath to enhance flow and awareness.
Dynamic Standing Twists (2 Minutes)
Execution: Stand tall with your feet hip-width apart and arms extended out to the sides. Inhale deeply, then exhale as you twist your torso to the right, reaching your left hand towards your right foot and your right hand towards the ceiling. Inhale to return to the center, then exhale as you twist to the left, reaching your right hand towards your left foot and your left hand towards the ceiling. Continue to alternate sides, moving with the rhythm of your breath.
Breathing: Exhale deeply as you twist to the right, inhale to return to the center. Exhale as you twist to the left, inhale to return. Focus on smooth, rhythmic breaths to enhance mobility and awareness.
Main Session: Integration and Celebration (25 Minutes)
Flow Sequence (2 Sets)
Execution: Begin in a seated position on the mat with your legs extended in front of you. Inhale as you reach your arms overhead, lengthening through the spine. Exhale as you fold forward, reaching towards your toes with a straight spine. Inhale to lengthen the spine once more, then exhale as you transition into a tabletop position. Inhale as you arch your back into cow pose, then exhale as you round your spine into cat pose. Continue to flow smoothly through these movements, syncing each breath with a movement. After two sets, return to a seated position.
Breathing: Inhale deeply as you reach your arms overhead, exhale as you fold forward. Inhale to lengthen the spine, exhale as you transition into tabletop. Inhale as you arch into cow pose, exhale as you round into cat pose. Focus on deep, rhythmic breaths to enhance flow and awareness.
Wall Plank Hold (2 Sets, 30 Seconds Each)
Execution: Stand facing a wall with your arms extended overhead and palms pressed against the wall. Walk your feet back until your body forms a diagonal line from head to heels, engaging your core and pressing firmly into the wall with your hands. Hold the plank position for 30 seconds, maintaining proper alignment and breathing deeply. After two sets, release and return to a standing position.
Breathing: Inhale deeply as you hold the plank position, exhale to engage your core. Focus on steady, rhythmic breaths to enhance stability and control.
Boat Pose with Leg Lowers (2 Sets, 10 Reps)
Execution: Sit on the mat with your knees bent and feet flat on the floor. Lean back slightly and lift your feet off the floor, balancing on your sitting bones. Extend your arms straight out in front of you, parallel to the floor. Inhale as you lower your legs towards the mat, keeping your core engaged and back flat. Exhale as you lift your legs back up to the starting position. Repeat for 10 reps, maintaining stability and control. After two sets, release and return to a seated position.
Breathing: Inhale as you lower your legs, exhale as you lift them back up. Focus on steady, rhythmic breaths to enhance core engagement and control.
Cooldown: Reflect and Honor (5 Minutes)
Seated Meditation (3 Minutes)
Execution: Find a comfortable seated position on the mat with your eyes closed and hands resting on your knees. Take a few moments to settle into the present moment, feeling the support of the earth beneath you and the gentle rise and fall of your breath. Allow your thoughts to come and go without judgment, simply observing the sensations in your body and the rhythm of your breath.
Breathing: Inhale deeply through your nose, exhale slowly through your mouth. Focus on deep, steady breaths to enhance relaxation and presence.
Gratitude Journaling (2 Minutes)
Execution: Take out your journal or a piece of paper and reflect on the journey you've embarked on over the past 28 days. Write down three things you're grateful for, whether it's newfound strength, a deeper connection with your body, or the support of your fellow Pilates Warriors. Take a moment to honor yourself for showing up, committing to your practice, and embracing the transformation that comes with dedication and perseverance.
Breathing: Inhale gratitude for your accomplishments, exhale gratitude for the journey. Focus on cultivating a sense of appreciation and contentment.
Reflection and Gratitude:
Congratulations, Pilates Warriors, on completing the 28-Day Wall Pilates Challenge! You've shown incredible dedication, strength, and resilience throughout this journey, and today, we celebrate your triumph. As you reflect on the progress you've made and the obstacles you've overcome, remember that this is just the beginning of your Pilates journey. Keep exploring, keep growing, and keep embracing the joy of movement. Thank you for sharing your energy, your spirit, and your commitment to wellness. Until we meet again, keep shining bright, and may your journey be filled with endless possibilities.
Join Our 28-Day Wall Pilates Challenge
Are you ready to embark on a transformative journey to strengthen your body, mind, and spirit through Pilates? Welcome to our 28-day Wall Pilates Challenge, designed to ignite your passion for Pilates and unlock your full potential!
Overview:
Duration: 28 days
Focus: Core strength, flexibility, balance, endurance, and overall well-being
Structure: Each week focuses on specific themes and goals, with daily workouts to guide you through the challenge.
We invite you to join us on this exciting journey and share your experiences and feedback. Together, let's fine-tune and improve this challenge to help others achieve their fitness goals. Are you ready to embrace the 28 Days Wall Pilates Challenge? Let's get started!
Don't forget to check out our interactive navigation app above to easily access each day's workout details. Let the challenge begin!
