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

Ragi benefits one nutrient at a time: 364 mg calcium, 11.2 g fibre and 4.6 mg iron per 100 g (IFCT 2017), a medium GI of 68, no gluten. Then the side effects, who should limit ragi, how much to eat a day and the best ways to cook it.

Tamarind how to store: keep the dry block in a sealed jar in a cool, dry place and it lasts for months with no fridge. Extracted pulp goes in the fridge or freezer, with times for each form and the mistakes that spoil imli.

Does green tea leaves expire? Dry leaves fade rather than spoil, and the four storage rules are airtight, cool, dark and dry, plus distance from strong odours; the pack date is a freshness guide.

Twelve poha recipes grouped by meal: kanda poha, Indori poha and poha chivda in full, plus quick two-line methods for poha upma, dahi poha, dadpe pohe, poha idli, poha dosa, poha cutlet, gul pohe, poha kheer and poha laddu.

Indrayani rice benefits one fact at a time: 357 kcal, 7.94 g protein and very little fat or sodium per 100 g (IFCT 2017), no listed GI, then the side effects, how much per day and how to eat it.

Sabut moong in English is whole green gram. Every name IFCT 2017 lists for sabut moong, from Mung in Hindi to Pasipayir in Tamil, and the names people confuse with it.

Poha calories and full nutrition: 354 kcal per 100 g dry (IFCT 2017), about 243 kcal for a plain plate cooked in groundnut oil, 294 kcal for a kanda poha plate with peanuts and 150 kcal for a small bowl, with protein, fibre, iron and GI against rice and oats.

How to store rajma for long time: dry rajma keeps for months in a clean, airtight jar in a cool, dry cupboard; soaked rajma goes in the fridge, used soon; cooked rajma keeps two days chilled or longer frozen.

Ten green gram benefits with the IFCT 2017 number behind each: 22.53 g protein, 17.04 g fibre, 145 mcg folate per 100 g and a GI of 38, plus the soaked-moong and sprout benefits, the side effects, how much to eat a day and how to cook it.

How to store fennel seeds: a clean, dry, airtight jar in a cool dark cupboard keeps whole saunf bright and fragrant for about a year. Steps, the mistakes that age seeds early, signs of staleness and the freezer option.

How to store cumin seeds: whole seeds in a sealed glass or steel jar, in a cool dry cupboard away from the stove, taken out with a dry spoon. How long seeds and powder keep, and when to discard stale jeera.

How to soak urad dal for plain dal and for idli, dosa and vada batter: the overnight soak of about 12 hours, a quick soak with hot water, what skipping the soak costs, and how to store soaked dal and batter in the fridge.