MONEY SHARMA via Getty Images
NEW DELHI -- This Republic Day, Haryana is celebrating girls and their families at local events across the state.
To reinforce the value of having a girl child, the state government has sent out invitations for front row seats at Republic Day events to over two lakh families - addressed to the girl child - The Indian Express reported on Sunday.
Local schools helped identify families with girls, who were born between January and December, last year.
“We wanted to make the parents feel that it was because of their daughters that they were receiving respect. We want the perception about the girl child to change," an official told the newspaper.
Despite various efforts and schemes by successive governments, the sex ratio continues to fall.
The child sex ratio for the whole country now stands at 918, dipping further from 927 in 2001, and reaching the lowest level since 1961. In Haryana, the child sex ratio is 834, according to the 2011 census.
Not only is Haryana's Department of Education sending out invitations to families for local events in their villages, the flag-hoisting on Republic Day will also be done by the village's most educated girl, IE reported.
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Vegetarian Recipes From Every Indian State
Pesarattu Dosa, Andhra Pradesh(01 of16)
Pesarattu or moongdal dosa is a healthy, vegan dosa offering. Vegrecipesofindia.com gives a blow-by-blow account of preparing this easily at home. For more details, follow them here.INGREDIENTS
For the dosa batter:
500gm green moong beans1 green chilly, chopped½ inch piece ginger, choppeda pinch of asafoetida/hing (optional)¼ tbsp rice flour¼ cup chopped coriander/cilantro leaves (optional)Salt as required
For the topping
1 finely chopped onion, finely chopped1 green chili, finely chopped (optional)a few sprigs of chopped coriander/cilantro leavesoil or ghee for frying the dosa
METHOD
Soak the moong dal overnight in a water. The soaked and drained moong beans on the next day. Grind it into a smooth paste in the morning with the green chilly, ginger, coriander leaves, salt with some water. Add the rice flour and stir well. On a griddle, smear a little oil/ghee. With a big spoon, pour the dosa batter on the griddle and use the same spoon for spreading the moong dal dosa batter into a round shape. Sprinkle some of the finely chopped onions, green chilies and coriander leaves. Drizzle oil at the sides and in the centre. Flip the dosa a couple of times till both sides are well cooked and browned. Serve warm with coconut chutney. (credit:vegrecipesofindia.com)
For the dosa batter:
500gm green moong beans1 green chilly, chopped½ inch piece ginger, choppeda pinch of asafoetida/hing (optional)¼ tbsp rice flour¼ cup chopped coriander/cilantro leaves (optional)Salt as required
For the topping
1 finely chopped onion, finely chopped1 green chili, finely chopped (optional)a few sprigs of chopped coriander/cilantro leavesoil or ghee for frying the dosa
METHOD
Soak the moong dal overnight in a water. The soaked and drained moong beans on the next day. Grind it into a smooth paste in the morning with the green chilly, ginger, coriander leaves, salt with some water. Add the rice flour and stir well. On a griddle, smear a little oil/ghee. With a big spoon, pour the dosa batter on the griddle and use the same spoon for spreading the moong dal dosa batter into a round shape. Sprinkle some of the finely chopped onions, green chilies and coriander leaves. Drizzle oil at the sides and in the centre. Flip the dosa a couple of times till both sides are well cooked and browned. Serve warm with coconut chutney. (credit:vegrecipesofindia.com)
Litti Chokha - Bihar(02 of16)
Litti being baked over coal fire. (credit:ScorpFromHell/Flickr)
Goan Sorak Curry, Goa(03 of16)
This vegetarian recipe comes from flavorsofmumbai.com (courtesy Maria). For the complete experience, visit the site here.
INGREDIENTS
For the red paste
½ fresh coconut grated3 - 4 dried kashmiri red chilies1.5 t/s coriander seed1 t/s cumin seed4 - 5 garlic cloves1 medium sized onion ( ½ onion for paste and ½ onion for tempering)1 t/s turmeric powder2 tbsp water
For curry
1 tbsp coconut oil or oil2 cups water or as consistency required4 to 5 garcinia indica (kokam)2 green chilies cut length wisesea salt Or salt as per tastefew chopped coriander leaves (optional)
METHOD
Combine all the ingredients for the red paste into a grinder. Add little water first and grind into a coarse paste. Later add more water and grind until smooth paste is formed. Place it aside. Take a wok or vessel add oil. Once oil is hot add the half chopped onion. Saute until onion is light brown in colour. Add the red paste and saute for 2 to 3 mins on low flame, It's time to add water as per consistency required. Preferred consistency for sorak is medium.Allow the curry to simmer for 2 to 3 mins. Later add green chilies, kokam and salt as per taste.Once the curry starts bubbling switch off the gas. Garnish with few coriander leaves. Serve sorak hot with rice Or pao. (credit:Flavorsofmumbai, Maria)
INGREDIENTS
For the red paste
½ fresh coconut grated3 - 4 dried kashmiri red chilies1.5 t/s coriander seed1 t/s cumin seed4 - 5 garlic cloves1 medium sized onion ( ½ onion for paste and ½ onion for tempering)1 t/s turmeric powder2 tbsp water
For curry
1 tbsp coconut oil or oil2 cups water or as consistency required4 to 5 garcinia indica (kokam)2 green chilies cut length wisesea salt Or salt as per tastefew chopped coriander leaves (optional)
METHOD
Combine all the ingredients for the red paste into a grinder. Add little water first and grind into a coarse paste. Later add more water and grind until smooth paste is formed. Place it aside. Take a wok or vessel add oil. Once oil is hot add the half chopped onion. Saute until onion is light brown in colour. Add the red paste and saute for 2 to 3 mins on low flame, It's time to add water as per consistency required. Preferred consistency for sorak is medium.Allow the curry to simmer for 2 to 3 mins. Later add green chilies, kokam and salt as per taste.Once the curry starts bubbling switch off the gas. Garnish with few coriander leaves. Serve sorak hot with rice Or pao. (credit:Flavorsofmumbai, Maria)
Undhiyu - Gujarat(04 of16)
(credit:lulun & kame/Flickr)
Dum Aloo, Jammu & Kashmir(05 of16)
This rich potato curry is a popular offering across India, but originates from Jammu & Kashmir. Try this excellent dum aloo recipe by Chef Kishore D (on NDTV Good Times) shall prove:
INGREDIENTS
750 gm small sized potatoes Oil for frying 50 gm red chilli powder 5 gm asafoetida 30 gm cardamom powder150 gm yoghurt 50 gm fennel powder 25 gm dry ginger Salt to taste 50 ml ghee
METHOD
Boil the potatoes and pierce them with a toothpick or a fork.Heat oil and fry the potatoes on a medium flame until they are slightly brown, drain and keep aside.Heat ghee, add asafoetida, add the other spices and stir thoroughly.Whip the yoghurt. Add the yogurt and mix.Add rest of the ingredients and saute for 2 minutes. Sprinkle a little water while sauteing the ingredients.Add some more water to make the gravy and let it cook for about 10 minutes till gravy thickens. (credit:easycooking/Flickr)
INGREDIENTS
750 gm small sized potatoes Oil for frying 50 gm red chilli powder 5 gm asafoetida 30 gm cardamom powder150 gm yoghurt 50 gm fennel powder 25 gm dry ginger Salt to taste 50 ml ghee
METHOD
Boil the potatoes and pierce them with a toothpick or a fork.Heat oil and fry the potatoes on a medium flame until they are slightly brown, drain and keep aside.Heat ghee, add asafoetida, add the other spices and stir thoroughly.Whip the yoghurt. Add the yogurt and mix.Add rest of the ingredients and saute for 2 minutes. Sprinkle a little water while sauteing the ingredients.Add some more water to make the gravy and let it cook for about 10 minutes till gravy thickens. (credit:easycooking/Flickr)
Dhuska, Jharkhand(06 of16)
A traditional offering from Jharkhand, Dhuska is best eaten with tomato chutney and spicy curries. Here is bawarchi.com's recipe for some toothsome dhuska:
INGREDIENTS
2 cups rice 1 cup channa dal 1 cup peas Refined oil for frying Salt to taste
METHOD
Soak rice and channa dal in water overnight.Grind to a consistency of dosa batter in a grinder.Put salt and peas to it.Mix the batter well.Take refined oil in a frying pan.Wait till the oil is hot.With the help of a big spoon take some mixture and pour it into the oil.It will spread as a puri in oil.Fry it both sides.It will come out fluffy and round. (credit:bawarchi.com)
INGREDIENTS
2 cups rice 1 cup channa dal 1 cup peas Refined oil for frying Salt to taste
METHOD
Soak rice and channa dal in water overnight.Grind to a consistency of dosa batter in a grinder.Put salt and peas to it.Mix the batter well.Take refined oil in a frying pan.Wait till the oil is hot.With the help of a big spoon take some mixture and pour it into the oil.It will spread as a puri in oil.Fry it both sides.It will come out fluffy and round. (credit:bawarchi.com)
Bisi Bele Bhath, Karnataka(07 of16)
A traditional dish that is also called huli anna found in almost every kannadiga's home, bisi bele bhath is cooked without onion and garlic, and can be experimented with to produce several versions. Indianhealthyrecipes.com (courtesy Swasthi) has come up with an authentic, and delicious version.
INGREDIENTS
For bisi bele bath powder (or use MTR powder)
4 byadgi red chilli / vana menasinakai1 inch 1 cinnamon stick/ chekke2 cloves / lavanga1 tsp jeera/ cumin/ jeerige1 tsp urad dal / uddina bele1 tsp chana dal/ kadale bele2 pinches methi seeds / 2 chitike menthe1 ½ tbsp.coriander seeds / kothambari beeja1 small marati moggu (optional)1 tbsp fresh or dry coconut or poppy seeds/ gasgase(optional)
For bisi bele bath
¾ cup rice½ cup toor dal (can reduce by 1 to 2 tbsps.)6 to 8 shallots or 2 tbsp fresh grated coconut(use to make powder)Small lemon sized tamarind /1 ½ tsp. jaggery / bellaSalt to taste1 tsp ghee
Vegetables
Fistful of green peas4 to 5 beans or handful of avarekalu¼ cup capsicum cubed (optional)½ cup carrots diced
Seasoning
2 tsp. ghee (3 tsp suggested)1 sprig curry leavesFew cashews brokenPinch of hing½ tsp mustard1 broken red chili (deseeded)
METHOD
Dry roast all the ingredients one after the other mentioned for bisi bele bath powder. Cool them and set aside. Make a fine powder.Wash and soak rice for at least 30 mins.Pressure cook rice & dal separately for 3 whistle.Soak tamarind in half cup hot water. Squeeze it and filter to a bowl.Add the bisi bele bath powder, jaggery, salt to the tamarind juice. Mix well to remove lumps. Set aside.Mash the dal to smooth and add to rice. If desired can mash rice as well.Heat a pan with 1 tsp ghee, add the vegetables and sauté for 3 to 4 mins.Pour 1 cup of water and cook the veggies till they are ¾ done. This way they retain the crunchiness.Pour the tamarind mix and stir well. Allow it to boil for few minutes.Add the mashed rice dal and mix well. Add 1 to 1 ¼ cups water and stir well. Let the rice come to a boil on a medium flame. This takes around 4 to 6 mins.Cook till the rice reaches a desired consistency.Season with seasoning ingredients. Pour the seasoning over the bisi bele bath.Ready to serve. Can be served with papad. (credit:Premshree Pillai/Flickr)
INGREDIENTS
For bisi bele bath powder (or use MTR powder)
4 byadgi red chilli / vana menasinakai1 inch 1 cinnamon stick/ chekke2 cloves / lavanga1 tsp jeera/ cumin/ jeerige1 tsp urad dal / uddina bele1 tsp chana dal/ kadale bele2 pinches methi seeds / 2 chitike menthe1 ½ tbsp.coriander seeds / kothambari beeja1 small marati moggu (optional)1 tbsp fresh or dry coconut or poppy seeds/ gasgase(optional)
For bisi bele bath
¾ cup rice½ cup toor dal (can reduce by 1 to 2 tbsps.)6 to 8 shallots or 2 tbsp fresh grated coconut(use to make powder)Small lemon sized tamarind /1 ½ tsp. jaggery / bellaSalt to taste1 tsp ghee
Vegetables
Fistful of green peas4 to 5 beans or handful of avarekalu¼ cup capsicum cubed (optional)½ cup carrots diced
Seasoning
2 tsp. ghee (3 tsp suggested)1 sprig curry leavesFew cashews brokenPinch of hing½ tsp mustard1 broken red chili (deseeded)
METHOD
Dry roast all the ingredients one after the other mentioned for bisi bele bath powder. Cool them and set aside. Make a fine powder.Wash and soak rice for at least 30 mins.Pressure cook rice & dal separately for 3 whistle.Soak tamarind in half cup hot water. Squeeze it and filter to a bowl.Add the bisi bele bath powder, jaggery, salt to the tamarind juice. Mix well to remove lumps. Set aside.Mash the dal to smooth and add to rice. If desired can mash rice as well.Heat a pan with 1 tsp ghee, add the vegetables and sauté for 3 to 4 mins.Pour 1 cup of water and cook the veggies till they are ¾ done. This way they retain the crunchiness.Pour the tamarind mix and stir well. Allow it to boil for few minutes.Add the mashed rice dal and mix well. Add 1 to 1 ¼ cups water and stir well. Let the rice come to a boil on a medium flame. This takes around 4 to 6 mins.Cook till the rice reaches a desired consistency.Season with seasoning ingredients. Pour the seasoning over the bisi bele bath.Ready to serve. Can be served with papad. (credit:Premshree Pillai/Flickr)
Aviyal, Kerala(08 of16)
In the next step, you take it off the heat and gently stir in a mixture of yogurt, salt, coconut, and chopped green chiles, and then you have an enormous amount of delectable food. (credit:redfox/Flickr)
Sarson ka Saag - Punjab(09 of16)
So good. I'll update this page with a link when I post about it. (credit:tiny banquet committee/Flickr)
Dal Bati - Rajasthan(10 of16)
Preparing Dal Bati, Baneshwar festival, Rajasthan, India. (Photo by: IndiaPictures/UIG via Getty Images) (credit:IndiaPictures via Getty Images)
Rasam, Tamil Nadu(11 of16)
There are few things as soothing as a hot cup of rasam to keep you company. Pour it over your rice, enjoy it as a refreshing broth, it goes with just about anything! Here's a mouth-watering recipe from chitrasfoodbook.com. Click here to check out her other recipes.
INGREDIENTS
Tamarind – Medium gooseberry sizeRipe tomato - 1 noTurmeric powder – 1/8 tspSalt & water – as neededSugar – 1/8 tsp
For Rasam powder
Dhania/Coriander seeds - 1/2 tspPepper - 1/2 tspCumin seeds/Jeera – 1 tspGarlic - 4 nosRed chilli - 1 no
To temper
Cooking oil OR Ghee - 2 tsp ( I use oil) Mustard seeds - 1/2 tspCumin seeds - 1/4 tspRed chilli - 1 noHing – a pinchCurry leaves - fewCoriander leaves - to garnish
METHOD
Soak tamarind in warm water for 15 minutes. Take the extract using 1 cup of water and add the finely chopped or crushed tomato,salt,turmeric powder to it.Take all the ingredients in a mixie jar for rasam powder and grind it coarsely. Heat a kadai with 2 tsp oil and splutter mustard seeds,jeera and pinched red chilli. Add the tamarind extract mixture and a cup of water.Boil well for 2-3 minutes till raw smell goes off completely.Add hing while it boils. Now add the freshly ground rasam powder, sugar and add 1/4 cup of water.Allow it to give a full roll boil only once and switch off the flame immediately.Garnish with finely chopped coriander leaves and transfer the rasam to a bowl. Give a standing time of one hour and serve with hot rice and papad. (credit:nags . edible garden via Getty Images)
INGREDIENTS
Tamarind – Medium gooseberry sizeRipe tomato - 1 noTurmeric powder – 1/8 tspSalt & water – as neededSugar – 1/8 tsp
For Rasam powder
Dhania/Coriander seeds - 1/2 tspPepper - 1/2 tspCumin seeds/Jeera – 1 tspGarlic - 4 nosRed chilli - 1 no
To temper
Cooking oil OR Ghee - 2 tsp ( I use oil) Mustard seeds - 1/2 tspCumin seeds - 1/4 tspRed chilli - 1 noHing – a pinchCurry leaves - fewCoriander leaves - to garnish
METHOD
Soak tamarind in warm water for 15 minutes. Take the extract using 1 cup of water and add the finely chopped or crushed tomato,salt,turmeric powder to it.Take all the ingredients in a mixie jar for rasam powder and grind it coarsely. Heat a kadai with 2 tsp oil and splutter mustard seeds,jeera and pinched red chilli. Add the tamarind extract mixture and a cup of water.Boil well for 2-3 minutes till raw smell goes off completely.Add hing while it boils. Now add the freshly ground rasam powder, sugar and add 1/4 cup of water.Allow it to give a full roll boil only once and switch off the flame immediately.Garnish with finely chopped coriander leaves and transfer the rasam to a bowl. Give a standing time of one hour and serve with hot rice and papad. (credit:nags . edible garden via Getty Images)
Sarva Pindi, Telengana(12 of16)
This savory pancake hails from Telengana where it is popularly eaten as a breakfast item. yummytummyaarthi.com lists this easy recipe to prepare this as a healthy snack:
INGREDIENTS
1 cup rice flour 2 tbsp channa dal 2 tbsp sesame seeds 1 finely chopped green chilli1 finely chopped onion1 sprig of finely chopped curry leaves 1 tsp chilli powder Water as neededSalt to tasteOil to fry
METHOD
Soak channa dal for 15 mins. Drain it and put it in a mixing bowl along with chilli powder, sesame seeds, onion , green chilli, curry leaves and salt.Add in rice flour and add some water and make into a soft dough.Take a non stick tawa and drizzle 1 tblspn of oil.Take a orange size dough and press it over the tawa with your hands till it gets even.Using your finget makes small holes in the center and drizzle some oil in the holes.Now heat a tawa and cover with a lid. Let it cook for 15 -20 min on a slow flame till it is cooked.If you need you can flip over and cook or else remove and serve with chutney. (credit:yummytummyaarthi.com)
INGREDIENTS
1 cup rice flour 2 tbsp channa dal 2 tbsp sesame seeds 1 finely chopped green chilli1 finely chopped onion1 sprig of finely chopped curry leaves 1 tsp chilli powder Water as neededSalt to tasteOil to fry
METHOD
Soak channa dal for 15 mins. Drain it and put it in a mixing bowl along with chilli powder, sesame seeds, onion , green chilli, curry leaves and salt.Add in rice flour and add some water and make into a soft dough.Take a non stick tawa and drizzle 1 tblspn of oil.Take a orange size dough and press it over the tawa with your hands till it gets even.Using your finget makes small holes in the center and drizzle some oil in the holes.Now heat a tawa and cover with a lid. Let it cook for 15 -20 min on a slow flame till it is cooked.If you need you can flip over and cook or else remove and serve with chutney. (credit:yummytummyaarthi.com)
Mosdeng Serma, Tripura(13 of16)
A rich, spicy tomato-based chutney, this Tripuri dish can be eaten with just about anything, from idlis to roti. Dried fish (berma) is often added to it, but the chutney can made without this as well. Here's a delicious vegetarian recipe by naliniscooking.com.
INGREDIENTS
2 medium size onions (chopped)6-7 chopped garlic cloves2 chopped tomatoes7-8 red chillies1 tsp salt2 tbsp oil2 tbsp coriander (chopped)
METHOD
Soak the red chillies in hot water for 10 minutes and grind it to a fine paste along with little water and keep it aside.Heat the pan with oil and saute the chopped onion for couple of minutes.Then add in the chopped garlic and continue sauteing it for another couple of minutes.Then goes in the red chilly paste and salt cook it till the raw smell goes off.Now add in chopped tomatoes and cook it till mushy.Simmer it for 2-3 minutes and finally sprinkle the coriander leaves,put off the flame. (credit:naliniscooking.com)
INGREDIENTS
2 medium size onions (chopped)6-7 chopped garlic cloves2 chopped tomatoes7-8 red chillies1 tsp salt2 tbsp oil2 tbsp coriander (chopped)
METHOD
Soak the red chillies in hot water for 10 minutes and grind it to a fine paste along with little water and keep it aside.Heat the pan with oil and saute the chopped onion for couple of minutes.Then add in the chopped garlic and continue sauteing it for another couple of minutes.Then goes in the red chilly paste and salt cook it till the raw smell goes off.Now add in chopped tomatoes and cook it till mushy.Simmer it for 2-3 minutes and finally sprinkle the coriander leaves,put off the flame. (credit:naliniscooking.com)
Kafuli, Uttarakhand(14 of16)
A thick gravy dal, this simple offering from Garhwal, Uttarakhand is not only incredibly tasty, it also ranks as a healthy food item.
INGREDIENTS
2 bunches of spinach4 green chilies1 tsp ginger-garlic pasteA pinch of asafoetidaSalt to taste¼ tsp turmeric powder1 tsp cumin seeds½ tsp coriander powder1 tsp rice powder2 cups water,2 tsp mustard oil
METHOD
Thoroughly wash spinach leaves in running water. Chop finely and boil along with green chilies. Make thin paste in the blender. Heat oil in a pan. Put ginger-garlic paste. As soon as it starts turning brown, add asafoetida, salt, turmeric powder, cumin seeds and coriander powder. Add boiled spinach and rice powder. Cook on a low flame for about 10 minutes. Serve hot with chapati or steamed rice. (credit:www.whatshot.in/ getty images)
INGREDIENTS
2 bunches of spinach4 green chilies1 tsp ginger-garlic pasteA pinch of asafoetidaSalt to taste¼ tsp turmeric powder1 tsp cumin seeds½ tsp coriander powder1 tsp rice powder2 cups water,2 tsp mustard oil
METHOD
Thoroughly wash spinach leaves in running water. Chop finely and boil along with green chilies. Make thin paste in the blender. Heat oil in a pan. Put ginger-garlic paste. As soon as it starts turning brown, add asafoetida, salt, turmeric powder, cumin seeds and coriander powder. Add boiled spinach and rice powder. Cook on a low flame for about 10 minutes. Serve hot with chapati or steamed rice. (credit:www.whatshot.in/ getty images)
Kofta, Uttar Pradesh(15 of16)
Succulent kofta balls made from gourd in a rich gravy can outdo the best non-vegetarian meal. Try this rich recipe from spiceandcurry.blogspot.in that highlights the best of Uttar Pradesh's offerings:
INGREDIENTS
For the Kofta
Lauki -2 medium size, skin removed and grated5-7 tbs of self rising flour/gram flour(besan)½ tsp of salt1-2 tsp of red pepper powder½ tsp of turmeric powder1-2 tsp of cumin powder1-2 tsp of coriander powder4-5 tbs of oil for frying the kofta's
For the Gravy
3-4 tbs of cooking oil2 tbs of cashews/peanuts3/4 cup of milk2 medium size onions1-2 inch ginger2 cloves garlic1 tsp of turmeric powder1-3 tsp of red pepper powder(depends on how much you can handle hotness)1 tsp of garam masala2 tsp of cumin powder2 tsp of coriander powderGrind all the above in a food processor to a smooth paste except the milk which you will be adding later.
METHOD
Take the skin out with a potato peeler and grate the bottle gourd, squeeze the excess water with the help of your palms. Keep aside this water for the gravy you will prepare later. Mix in flour( you may use besan/gram flour in place of self rising flour), cumin,coriander,turmeric,red pepper powder and salt. Knead to a semi soft dough. Roll out small rounds from it. Now heat up a kadai, add oil and fry these koftas well. You can also roll each kofta over some flour before frying.This makes the koftas fry well in oil.Now heat up another saucepan, add oil .Add the masala paste you prepared for the gravy.Keep on stir/fry the paste for 5-7 mints at med-low.Now add in the water which you have kept for gravy that you collected while squeezing the grated bottle gourd.This way the nutrients are not lost.Add in half cup to ¾ cup of milk + 1/4 cup of water, lower the flame and cook/simmer at low , uncovered.(If you want the gravy to be little thin , add some more water) .One thing should be kept in mind , Koftas absorbs the gravy like anything , so its better to add enough water in the gravy initially. (credit:Ken Hively via Getty Images)
INGREDIENTS
For the Kofta
Lauki -2 medium size, skin removed and grated5-7 tbs of self rising flour/gram flour(besan)½ tsp of salt1-2 tsp of red pepper powder½ tsp of turmeric powder1-2 tsp of cumin powder1-2 tsp of coriander powder4-5 tbs of oil for frying the kofta's
For the Gravy
3-4 tbs of cooking oil2 tbs of cashews/peanuts3/4 cup of milk2 medium size onions1-2 inch ginger2 cloves garlic1 tsp of turmeric powder1-3 tsp of red pepper powder(depends on how much you can handle hotness)1 tsp of garam masala2 tsp of cumin powder2 tsp of coriander powderGrind all the above in a food processor to a smooth paste except the milk which you will be adding later.
METHOD
Take the skin out with a potato peeler and grate the bottle gourd, squeeze the excess water with the help of your palms. Keep aside this water for the gravy you will prepare later. Mix in flour( you may use besan/gram flour in place of self rising flour), cumin,coriander,turmeric,red pepper powder and salt. Knead to a semi soft dough. Roll out small rounds from it. Now heat up a kadai, add oil and fry these koftas well. You can also roll each kofta over some flour before frying.This makes the koftas fry well in oil.Now heat up another saucepan, add oil .Add the masala paste you prepared for the gravy.Keep on stir/fry the paste for 5-7 mints at med-low.Now add in the water which you have kept for gravy that you collected while squeezing the grated bottle gourd.This way the nutrients are not lost.Add in half cup to ¾ cup of milk + 1/4 cup of water, lower the flame and cook/simmer at low , uncovered.(If you want the gravy to be little thin , add some more water) .One thing should be kept in mind , Koftas absorbs the gravy like anything , so its better to add enough water in the gravy initially. (credit:Ken Hively via Getty Images)
Aloo Posto, West Bengal(16 of16)
This delicious potato-based recipe comes from renowned chef Sanjeev Kapoor: www.sanjeevkapoor.com
INGREDIENTS
5-6 potatoes 4 tbsp poppy seeds (khuskhus/posto) soaked2tsp mustard oil 1/2 tsp onion seeds (kalonji) 2 green chillies 1/2 tsp sugar1/2 tsp gheeSalt to taste
METHOD
Heat mustard oil in a non stick pan till it smokes. Switch off heat. Cut potatoes into ½ inch cubes. Drain and grind khus khus to a fine paste. Heat the mustard oil again, add onion seeds and sauté till fragrant. Add potatoes and mix well. Cover and cook for 5 minutes.Add khus khus paste and mix. Cover and cook again till the potatoes are done. Slit green chillies. Add salt, sugar and green chillies and mix. Add ½ cup water and mix. Simmer for a minute.Add ghee and serve hot. (credit:Sanjeev Kapoor)
INGREDIENTS
5-6 potatoes 4 tbsp poppy seeds (khuskhus/posto) soaked2tsp mustard oil 1/2 tsp onion seeds (kalonji) 2 green chillies 1/2 tsp sugar1/2 tsp gheeSalt to taste
METHOD
Heat mustard oil in a non stick pan till it smokes. Switch off heat. Cut potatoes into ½ inch cubes. Drain and grind khus khus to a fine paste. Heat the mustard oil again, add onion seeds and sauté till fragrant. Add potatoes and mix well. Cover and cook for 5 minutes.Add khus khus paste and mix. Cover and cook again till the potatoes are done. Slit green chillies. Add salt, sugar and green chillies and mix. Add ½ cup water and mix. Simmer for a minute.Add ghee and serve hot. (credit:Sanjeev Kapoor)
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