COWBERRY's Blog: Organic Food, Recipes & Healthy Living

Toor dal vs chana dal: toor melts into sambar with more calcium and potassium, chana keeps its shape with more fibre, iron, zinc and folate; protein is level at 21.7 g against 21.55 g per 100 g. GI, taste and which to choose.

Varai in English is barnyard millet. Every Indian name the published lists print for this grain, from Hindi sanwa and jhangon to Tamil kuthiraivolly, in one sourced table, with the sanwa rice question answered.

How to make fenugreek powder at home: roast methi dana low and slow, cool it fully, grind in pulses, store it airtight. Seeds vs powder, uses and what a teaspoon holds.

Which cooking oils are low cholesterol oils, the saturated fat numbers behind the choice, how mustard and groundnut oil compare, and how much oil a day the guidelines allow.

Kala chawal khane ke fayde aur nuksan, numbers ke saath: 100 g mein 4.2 g fibre, 7.57 g protein, 113 mg magnesium aur 1.12 mg iron, dark bran mein anthocyanins, aur tested GI 91. Seventeen pigmented-rice trials kya kehti hain, nuksan, ek din mein kitna aur kaise khayein.

Toor dal recipes: all 8 dishes on one page, from plain dal and sambar to khichdi, dal dhokli and dal roti, each with its recipe-card time and calories per serving, plus a week's plan.

Ten barnyard millet benefits, each tied to what the sources print: highly digestible protein, fibre in both fractions, slowly digestible carbohydrate, linoleic acid and a gluten-free flour. Then the side effects, how much per day and how to use sanwa.

How coffee is made: the cherry to roast to powder chain, why beans are ground right after roasting, and how to grind coffee beans in a blender or mixer at home in short pulses.

Foxtail millet (kangni, navane, korralu): what it is, its names in Indian languages, nutrition in group figures, one recorded GI of 89, benefits, side effects, how to cook and store it.

Arhar dal protein per 100g is 21.7 g (IFCT 2017), with 331 kcal, 55.2 g of carbohydrate, 9.1 g of fibre and 1.56 g of fat per 100 g raw. The katori arithmetic for cooked dal, GI 20 with its caveats, and toor against moong and chana dal.

How to make coffee at home: powder, whole beans or a french press, with water amounts, steeping times and the mistakes to avoid. Simple steps for a good cup without a machine, plus storage tips.

How to cook broken wheat (dalia): the water ratio for plain dalia, khichdi, upma and porridge, stovetop and pressure-cooker timings, whether soaking is needed, and the mistakes to avoid.