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

Pearl millet nutrition per 100 g from IFCT 2017: 348 kcal, 10.96 g protein, 61.78 g carbs, 11.49 g fibre, 6.42 mg iron, GI 57. Plus calories per roti and katori, and bajra against wheat and jowar.

Jowar ki roti ke fayde aur jowar ke nuksan, seedhe numbers ke saath: fibre, protein, iron (IFCT 2017), GI 66, gluten-free. Kise kam khana chahiye, ek din mein kitni roti, aur bhakri, upma, dosa banane ke links.

How to check black pepper purity at home: FSSAI's black pepper adulteration test floats papaya seeds and sinks real berries in a glass of water. Plus the magnifying-glass, alcohol and powder tests, and what to look for on the label.

Bajra in pregnancy: is it safe, what the WHO antenatal guidance says about whole grains, the iron and folate numbers, the millet iron studies, and how to cook it safely.

Is urad dal good for diabetes? A GI of 43, what a katori of cooked dal brings, what the trials found, and how idli, dosa and vada compare.

How is sattu made? Bengal gram is roasted on a low flame until it tastes toasted through, cooled fully, ground fine and sieved — the roast is the step that separates sattu from besan. Home steps, timings and the FSSAI standard.

Urad dal for babies: when to start, how to make a smooth porridge, what the dal carries, and what stays out of the bowl.

Is bajra good for weight loss? Calories per 100 g, per roti and per katori, why the fibre and protein help, how much to eat, and the dishes that help or hurt.

Jowar in English is sorghum (Sorghum bicolor). Its names in Hindi, Marathi, Gujarati, Kannada, Telugu, Tamil and six more languages from IFCT 2017 and ICAR-IIMR, what jowar atta and jowar roti are called in English, and how jowar differs from bajra, maize and jau.

How is mishri made: sugar is dissolved in hot water, boiled to the one-thread stage and left on threads or in trays to crystallise into hard lumps; dhaga mishri grows on a thread. The steps, the mistakes and a stage table.

How rock salt is formed: sea water evaporates and leaves salt behind, and the pink sendha namak of Indian kitchens comes from the Himalayas. Formation, the two types, and what the record shows.

Urad dal benefits, each tied to its IFCT number: protein, fibre, iron, folate and a low GI, then the side effects people search, the 85 g daily share and how to soak and cook it.