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Ghee and mustard oil are different fats for different jobs. On ICMR-NIN's tables ghee's fatty acids are about 71% saturated and mustard oil's about 67% monounsaturated. Ghee suits sweets, parathas and a finishing spoon on dal; mustard oil suits tadka, achaar and everyday frying. India's dietary guidelines cap ghee or butter at 1 to 2 teaspoons a day, and the much-quoted 2016 study linking mustard oil to heart disease was a 137-person cross-sectional survey.
To grow coriander at home in North India, rub the seeds so each splits in two, sow them about 1 cm deep in a 6 inch deep pot in the first week of October, and give it full sun. Mix 25 to 30 g of mustard cake into the pot a week before sowing, feed a weak liquid cake feed after the first cut, and cut at 20 to 25 cm to get three or four cuttings before it bolts.
Potassium deficiency shows first on the older, lower leaves as yellowing along the edges that turns brown and crisp, while the centre of the leaf stays green. Flowering and fruiting pot plants show it most. Wood ash is the traditional organic fix: extension services put its potassium at roughly 3% to 8%, and scaling RHS's bed rate gives about 3.5 to 5 g for a 30 cm pot. Ash raises soil pH, so keep it away from acid-loving plants.
Yellow leaves on plants have six common causes: overwatering, nitrogen shortage, iron locked up by a high pH, magnesium shortage, the wrong light, and pests or root damage. Where the yellow starts separates them. Old lower leaves point to nitrogen or magnesium, new leaves with green veins to iron, limp leaves on wet mix to overwatering. Diagnose first; only two of the six are fixed by feeding.
The easiest way to grow mint at home is from a cutting: stand fresh stems from a market bunch in water until they root, then plant them in a wide pot with an open drainage hole. Give it morning sun and afternoon shade in summer, keep it out of standing water in the monsoon, feed about 25 g of mustard cake a month while it grows, and cut the whole pot back hard when it gets leggy.
Per 100 g, whole wheat atta carries 10.57 g of protein, 11.36 g of dietary fibre, 64.17 g of available carbohydrate and about 320 kcal on ICMR-NIN's Indian Food Composition Tables 2017, plus 4.10 mg of iron and 2.85 mg of zinc. Protein figures elsewhere run from about 9.6 g to over 14 g because wheat varieties differ. 100 g of atta makes about three rotis.
