May Foodie Pen Pals Reveal Day!

Its that time of the month again. Foodie pen pals!. Such a cool idea, to send out some thought out goodies and hand written notes to a stranger and receive a box from another sweet person. And then all pen pals reveal what they got end of the month!

I received mine from Colleen this month, who goes to St Vincent college founded by german benedictine monks. She sent me a history pamphlet their Gristmill where they mae some self sustained items and sent some delicious Blackberry Jam made by them. She also sent me some dried spicy chili mango, cinnamony almonds and crunchy wasabi peas!

The Jam is being used liberally on toasts and pancakes.

I have to make some scone with this spicy mango!

The almonds have been packed up along with other nuts into hubbs office snack pot, which i think is already almost over.

Likewise with these addictive wasabi peas.. crunch crunch. gone!

Thank you Colleen or such a thought out package!

I sent a package of beans, kind bars, coconut curry bar, and some fresh Kashmiri garam masala to Calee who follows a GF diet.. Check out other foodie pen pal reveal posts at Lindsay's linky list.

Interested in joining the Foodie Pen pals? Click here to fill out the form! Some details.

-On the 5th of the month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!
-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you can choose to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month.
- Foodie Penpals is open to US, Canadian residents & UK residents. Please note, Canadian Residents will be paired with other Canadians only. We’ve determined things might get too slow and backed up if we’re trying to send foods through customs across the border from US to Canada and vice versa. So, I’m going to keep two separate lists and match US w/ US and Canada w/ Canada!

***If you’re in the UK, please contact Carol Anne from This Is Rock Salt at rocksalt@thisisrocksalt.com to get involved.

If you'd like to join in an only Vegan Food Swap program, check out this by Cat of the Verdant Life , who set up an awesome vegan food swap amongst vegan bloggers just 2 months back.

Gluten-free Sourdough Bread - with Dosa batter(fermented lentil and rice). Vegan. GF

Yes, yes, I am lagging in my posts! Remember this faux wheat Sourdough bread with fermented lentil and rice batter. I used the same batter to make a glutenfree version too! the sour taste depends on the fermentation. you can keep the batter longer and let it ferment for a more sour taste. To read more about how to make the Dosa crepe batter- fermented lentil and rice batter see my Dosa post here.

Though we can consume the regular with gluten breads, these gf breads get eaten up by hubbs and me without a fuss. Some days hubbs doesnt even realize that the bread was glutenfree. especially the chewy well steamed ones are very close to gluteny chewy artisan loafs.

The dosa batter contains black gram and rice and can be stored in the refrigerator for a few days once fermented. Bring it to room temperature before using.

This bread does not have any gum, nuts, soy, eggs, dairy, as most of my gf breads. Because of the steaming, the dough is very forgiving. You can use half oats and half other gf flour, any starch and nut cream instead of yogurt, adjust the dough to a, not too wet and not too dry state after the first rise, and get similar results. The dough can be used in to make dinner rolls , flat breads or loaf. The dough is on the soft mushy side, so the dinner rolls will need support from the walls of the container to rise vertically.

Find all gf yeast breads here

Batter just mixed.

After first rise.

Ingredients: Makes one mini loaf (5.75 by 2.75 inch)

1/4 cup warm water

2 teaspoons raw sugar

1 teaspoon active dry yeast

1 Tablespoon non dairy greek yogurt (I used So Delicious coconut milk greek), or use thick non dairy cream or non dairy cream cheese

1/4 cup fermented Dosa batter

1/2 teaspoon salt

a generous pinch of black salt (kala namak)

1/2+ cup finely ground gf Oats (or half Oat flour and half other gf flour)

1/4 cup starch(I used Tapioca)

2 teaspoons apple cider vinegar

a few Tablespoons ground Oats or starch for handling

Method:

Warm the water and add yeast and sugar to it. Mix well and let it get frothy. 8-10 minutes.

In a bowl, whisk all the dry ingredients (flours, starches, salts) well.

In another bowl, lightly whisk the oil, yogurt, vinegar, and dosa batter until well combined.

Add the dry ingredients and the dosa mix to the yeast mix and whisk to combine well. The dough will be more of a stiff batter.

Let it rise for 1.5 hours or until doubled.(depends on yeast and ambient temperature)

The oats will make the dough less battery after the first rise, but it will still be sticky.

Add some starch or oats flour (1-2 Tablespoons)to make it less sticky/battery and dump the dough into parchment lined mini bread loaf pan. Even out using a wet spatula or wet hand.

For dinner rolls, use a combination of starch and oats flour and use oiled hands to quickly make small balls(a few Tbspns). Place balls touching each other in parchment lined stoneware for baking or round cake baking pan if steaming. See GF Dinner rolls.

For flat bread, pat the dough into ovals. Let rise, steam on stove for 10 minutes and grill on both side. See Gf Naan.

Spray the loaf top with water, and then with oil or dust with Oat flour.

Let sit in a warm place until doubled(20-35 minutes)

You can steam this on the stove top as the Oat sandwich loaf. Or in the oven as below.

Preheat the oven to 400 degrees F.

In a larger pan(I used the white stoneware pictured, any pan will work), add boiling water (1-1.5 inch high).

Place bread pan in the larger pan and seal the top with aluminium foil.

Prick a hole in the center of the foil and bake for 30 minutes.

Remove the foil and bread pan from larger pan, and place on regular oven rack, bake for another 10-15 minutes until the required crust color is achieved.

Let bread cool outside the pan for half an hour before slicing.

This bread tastes best toasted or warm and stays moist for 2-3 days. Store in the refrigerator, since steamed breads are usually more moist than regular baked breads.

This airy sourdough bread is being shared at Glutenfree Wednesdays, Allergyfree Wednesdays, Rickis wellness weekend, Hearth and soul blog hop, Slightly indulgent Tuesdays, Amme's fit and fab friday, Cybelle Pascals allergy Friendly fridays. Susan's weekly yeastspotting

Mocha Chocolate Cake with Salted Caramel drizzle. Vegan

Long weekend is almost over.. Some needed rest, good food, random shopping( hubbs picked up a skate board), movies and now back to this weeks posts and mailing out all the auction goodies. We actually went to pick up some Vibrams for me, but instead ended up in the next door skate and snow boarding shop. The rest is now history and hubbs will be picking up a bunch of gear this week(those elbows and knees get smashed too easily). Today was a pizza day with friends, with 2 Pizza options on my home made wheat crust. Our balcony garden to table Spinach, peppers , tomato, basil, cajun spice on one and a load of Tempeh Tikka masala, onion, jalapeno, cilantro on the other. How was your weekend?

I have never really "loved" chocolate.. gasp!.. end gasp.(please note the past tense.;). I used to like it a bit here and there, some days a lot more than some other days, but never really got a googly eyed chocolate craving. Lately though, I have been getting addicted to, 1- really dark dark chocolate in baked goods and 2- mixed in with other flavors esp Mocha. And this cake with whole grain flours, is something I have been baking up every other day since the past 3 weeks.. single serve or a whole pan.. but we have some mocha cake available everyday, else I feel lost... Holy deliciousness.. How do I stop this addiction! Especially when drizzled with a dollop of salted caramel sauce. mmmm..mmm.. mmmmm.. What is your current indulgence.

For a gf version use Oat flour and cashew/almond flour.

For more chocolatey deliciousness see the gf Molten Lava cake 3 ways!

Ingredients: 8 inch pan

Wet:

1/4 cup oil (I used organic canola)

2 Tbsp agave or maple syrup

1/4 cup vanilla almond milk or non dairy milk plus a few drops of vanilla extract

1/4 cup water

1.5 Tablespoon instant coffee (or substitute the 1/4 cup water above with 1/4 cup brewed coffee- preferably strong)

1 teaspoon apple cider vinegar

1/4 cup raw sugar

2 Tablespoons flaxmeal

Dry:

1/3 cup dark chocolate or semi sweet chocolate chips

2 Tbspn cocoa powder

1/2 cup Wheat flour

1/2 cup Oat flour (Use wheat flour or AP flour for less crumbly cake)

1/4 cup raw Cashew ground

1 teaspoon baking powder

Method:

In a bowl, add all of the wet ingredients, mix and warm in the microwave, or on stove top until just about hot to touch.

Add in the chocolate chips or bar, and whisk until chocolate melts and is well combined.

Let sit for 2 minutes.

In another bowl, mix all the flours, cocoa powder and baking powder. whisk well.

Add the dry to the wet.

Mix until just about combined.

Pour batter in greased or parchment lined 8 inch pan.

Bake in preheated 365 degrees F for 25-30 minutes or until a toothpick from the center comes out clean.

Let cool and remove from pan.

Before serving drizzle liberally with warm salted caramel!

Vegan Salted Caramel Sauce: inspired by Chef Chloe's recipe

1/4 cup raw sugar ground(you can also use other sweeteners like coconut sugar)

1 teaspoon virgin coconut oil (melted)

1/8 teaspoon sea salt

1 Tablespoon coconut milk or almond milk or non dairy milk

In a small saucepan, over medium heat, combine all ingredients( 1 Tablespoon coconut milk). stirring frequently. Once mixture comes together, increase heat to medium-high for 1 to 2 minutes, until it begins to boil and the bubbles move into the center of the caramel and it thickens just a little(a few more seconds). Remove from heat and let cool. Then pour this insanely delicious caramel over everything!

This cake is being shared at Hearth and soul blog hop, Slightly indulgent Tuesdays, Ricki's wellness Weekend, Allgery Free wednesday, Ellas' Friday potluck

I think I am getting a chocolate addiction because of a new Molten Chocolate Cakery in town.

They have this amazingly gooey, vegan dark chocolate, Take-n-Bake Molten Chocolate cake in a mason jar. Just take the lid off, bake and eat... riddiculouslllyy amazing! They also have vegan salted caramel in a jar, which is what I have been drizzling on my mocha cakes, and adding a dollop to the the batter some days too. (2 caramel jars were in the auction, thanks to Autumn for the donation!)

Eat me Eat me!

That is my next goal, to be able to replicate that awesome , close your eyes and feel like you are heaven, jar of chocolatey goodness.

Halfway there.. the cake from Hot Cakes Molten Chocolate Cakery in Ballard, Seattle.

Tempeh Tikka Masala with Kale. Vegan Glutenfree

This creamy masala curry, is a perfect addition to a cozy dinner, served hot with Indian Naan Bread or Basmati Rice. Depending on your spice preference, reduce the spice a bit and serve it with Naan bread or Rice or over cooked Quinoa. The curry is glutenfree. To make soy free, use seitan or cubed soy free patties or chunky veggies.

Tikka Masala, butter masala , Makhani are curries often used interchangeably in restaurants. These are not totally authentic Indian cuisine. The origins of the tikka masala stem from butter masala/makhani versions from Punjab, North India and Pakistan. Meat Tikka masalas or Paneer(cottage Cheese) Tikka masala are a staple in most restaurants now.

The base curry is very similar. Makhani or butter masala. is usually the creamier version with more butter and fresh cream or cashew paste.

Tikka Masala. is the tangyier version with more tomatoes/tomato paste.

There is no standard recipe for the Tikka Masala. This is the way I usually make it. It is partially adapted from my Mom's version, my own taste preferences and a few elements incorporated from other food bloggers' versions seen over the years. Kale or your choice of greens add some more nutritional punch to this curry. This is one of the longer recipes, but that flavor play with each bite is worth the effort! You can change it up for several variations.

Use pureed onions and add cashew cream for a silkier makhani.

Add whole roasted cashews an raisins with veggies to make Korma.

Add some mango puree to the curry for a sweet and spicy mango curry.

For more Indian Curries, gravies, Stews see the Collection here.

The Tikka Masala is also competing against 24 other Entrees in the So much to Love contest! Maybe We will win in this third week:).

Please Vote for my recipe(Tempeh and Kale Tikka Masala) in this week's So Delicious® Dairy Free SO Much to Love Giveaway! 1st row, last picture.
You can vote everyday till Sunday and will be entered to win daily prizes, and if my recipe gets the most votes, you'll be entered to win a great weekly prize. Thanks a bunch!:)

Ingredients: Serves 2

Tempeh marinade:

4 oz Tempeh cut into small cubes,about 3/4 cup

1/2 cup water

1/2 teaspoon garam masala

1/2 teaspoon salt

1/4 teaspoon chili powder or cayenne

1/2 teaspoon paprika

1 teaspoon So Delicious plain Greek yogurt or 2 teaspoons plain coconut milk yogurt or non dairy yogurt

Curry:

2 teaspoons organic canola oil

1/2 teaspoon garam masala or to taste

1/4 teaspoon paprika or Kashmiri mirch

1 teaspoon coriander powder

a generous pinch of asafoetida(hing)

1 teaspoon dried fenugreek leaves (methi)

1/4 teaspoon turmeric powder

1/2 medium onion chopped small (1/3 cup)

1/2 cup finely chopped Kale leaves or greens of choice

3 medium tomatoes chopped

1 inch ginger

5-6 cloves of garlic

1 green chili or to taste

1/2 teaspoon raw sugar

2 Tablespoons So Delicious plain greek yogurt or non dairy yogurt

3-5 Tablespoons So Delicious plain unsweetened almond plus almond milk or non dairy milk of choice(nut milks work best)

Method:

Mix all the ingredients of the marinade and add Tempeh.

Cook the mixture in pan on low heat, partially covered for 15-20 minutes or until all the liquid is absorbed by the tempeh.

Once the tempeh is dry, add a teaspoon of oil and toss on medium for 2-3 minutes, until the edges of the tempeh become golden. Take off heat and keep aside.

Curry:

Meanwhile, in a deep medium pan, add 2 teaspoons oil and heat on medium.

Add the onion and cook for 7-8 minutes, stirring occasionally till it becomes translucent and golden.

Add the spices( turmeric, coriander powder, hing, garam masala, paprika and fenugreek leaves) and mix well. Add Kale, mix and cook for another minute.

Blend the tomatoes, ginger, garlic and chili into a smooth puree.

Add the puree to the onion mixture and cook on low-medium heat for 15-20 minutes stirring occasionally, until the mix thickens, comes together and leaves oil on the sides.

Add the crisp tempeh, and greek yogurt, salt and sugar and mix well.

Taste and adjust spices, salt.

Add almond milk to get the curry consistency you like.

Mix well and bring to a boil on low heat.

Take off heat, serve hot topped with fresh chopped cilantro, with Indian flat breads(Roti/Naan) or Basmati rice.

This Tikka Masala is heading to Allergy Free Wednesdays, Hearth and Soul blog hop, Slightly indulgent Tuesdays, Ricki's wellness weekends, Glutenfree Wednesdays

The Fundraiser just closed at midnight PST today. The bids are now locked. I will start contacting the bidders tomorrow onwards and the item shipments will be sent out once the donation is received! If you know your bid is the winning bid, please go ahead and send out the donation.

The Winning bidders can donate

1. via the Chip in below, which uses paypal. (Only this total will be matched/doubled)

2. in Rupees to VSPCA here.
3. US Tax-deductible to Help Animals India here, tax deduction= amount excess of item value.

Please send me your mailing address For option 1. For option 2 and 3 , please send me a receipt, transaction id or a proof of the donation at richahingle(at)gmail(dot)com along with your mailing address.

The total Raised is about $1100! That will be doubled to $2200. I will post the exact amount once I receive the pledged bids:)

A big Thank you and hugs to everyone who in any way participated, contributed, shared, and helped with the fundraiser! including my ever patient Hubbs! Do Keep VSPCA in mind for the future too!

Some fun for the day. A Tap dancing Corgi!

Chard Cauliflower Carrot Wraps with Mint Thyme Tomato Chutney for a Virtual Potluck. Vegan

I wasnt sure what I would bring to the potluck this week till 10 am today:). Its just been one of those crazy weekends with allergy attacks and checking off last minute details on the Auction fundraiser. I still have to send out mails to everyone who got out-bid!

Only 30 or so hours left! If you havent bid on the amazing items yet, the time is now! You might get some of the items at the minimum bid, since you might not get out-bid by tomorrow.

The coolest part is that hubbs will match the total raised, so the donation amount will be doubled.

Currently VSPCA is dealing with a stray dog killing crisis. Every time there is a rabies scare, even before the cases can be confirmed that they were rabies or not, people start killing off the stray and community dog population(usually a in a very brutal way). VSPCA has already vaccinated 24000 dogs working day and night and will need all help possible to continue to do so.

The dogs who also get neutered and spayed can be adopted out, but that is not possible for the cows, calfs , buffaloes. They most likely will end up back in the dairy or leather industry and hence need a permanent sanctuary. The VSPCA cow sanctuary is quite self sustainable in terms of using cow dung for fertilizer as well as fuel(Bio-Gas) and doesnt use any dairy for sustenance.

Back to todays goodies and Potluck! Courtney over at The Fig Tree, came up with the fun idea of getting a bunch of us together for a Virtual Veggie Potluck. So we all are bringing something to the table today. I had a crazy weekend, and if this was a real potluck, I would bring something that I could put together really quickly, something with interesting set of flavors, usually a savory main dish, appetizer or side! I was thinking of a soup on Saturday, then it got too hot on Sunday. I thought of a cool Salad, and saw a bunch of Salad plans already ;), so here is a last minute Chutney and Wrap!

Mint Thyme Tomato Chutney: Made by hubbs yesterday! the Mint and Thyme is fresh from our balcony garden.

In a blender, Add 1 medium juicy tomato- chopped, 2 cups mint leaves, 1/2 cup thyme, 2-3 cloves of garlic, 1/4 green chili or red chili flakes, salt to taste, 1 teaspoon lemon juice.

Blend, taste and adjust salt and spices and serve! Add a few Tablespoons water if needed for blending.

Variations: Add this chutney to cooked chickpeas for a minty thyme Hummus for added protein in the wrap.

Chard Cauliflower Carrot Wraps:

In a large pan, add a teaspoon of oil. Heat on medium-low.

Add 2 cups of packed chopped rainbow Chard or any greens of choice.

Cover and cook for 4-5 minutes. Stir and cook until wilted to preference.

Add 1 cup grated cauliflower, 1/2 cup grated carrot, 2 Tablespoons chopped cilantro, 2 Tablespoons grated ginger.

Add 1/2 teaspoon carom seeds(ajwain), 1/2 teaspoon cumin powder, 1/2 teaspoon salt, and 1/2 teaspoon chili flakes.

Mix and let warm up for a minute or cook covered for 4-5 minutes if you like the veggies a bit cooked.

Warm up a large Wheat Lavash bread (9 by 12 inch) on a pan or oven or any wrap flat bread of choice.

Spread the Mint Thyme Chutney on the wrap bread.

Top with the Chard Cauli carrot mixture.

Roll up, cut and serve immediately!

To store, pack in foil and warm up in the oven before serving. Serve with a side of additional chutney. Cut up into smaller tighter rolls to serve as appetizers.

VIRTUAL POTLUCK FRIENDS

Big Bertha Burger by Helena - Peaches & Cream

Avocado & Potato Salad by Genevieve - Vanilla & Spice

Bell peppers stuffed with Quinoa & Black Beans by Cara- fork & beans

Super Green Salad with Strawberries by Caitlin- the Vegan Chickpea

Strawberry Rhubarb Coconut Crumb Bars by Heather - Sunday Morning Banana Pancakes

Chocolate & Banana Rolled Oat Bites by Natasha - VIMWAC

Peaches & Cream Granola Parfaits by Willow- Will Cook for Friends

Mango Avocado Salad by Courtney - the Fig Tree

Broccoflower Guacamole by Elainav- flavour food and wine

Quinoa and Black Bean Salad by Destini - the healthy wife

This Chutney and Wraps are heading to Hearth and soul blog hop, slightly indulgent Tuesdays, Allergyfree Wednesdays, Ricki's wellness weekends

Wheat Bagels - Onion, Poppy seed. vegan

Time for some bagels! All home made, half whole wheat, without added chemical agents, conditioners and such. Bagels are chewy breads, like pretzels, boiled in water. The pretzels have baking soda added to the water while for bagels, malt(malted barley) syrup is added. That will slightly permeate the dough to give it color and shine. The boiling also reactivates the yeast and pre-gelatinizes the starch on the surface of the bagels which contributes to their chewiness.

There are other ways to make bagels as well. This is how I make mine. You can boil anywhere from 30 seconds to 1 minute 30 seconds on each side for desired chewyness.

Malt syrup is not easy to find, so I used dark Agave nectar. You can use any dark sugary alternate.

For all yeast breads, buns, pretzels, see the Collection here.

The well formed bagel is Onion bagel. The dough was kneaded well and smooth. Shaped by rolling into a long rope and sticking the ends.

The other poppy seed and sesame seed topped bagels are 2 minute knead dough. Shaped by making buns and poking holes. These worked out well too, just not a perfect smooth shape.

For super Chewy Bagels: Dont let the Bagels rise too long after shaping, Boil them for shorter time. Use high gluten flour and make a dense stiff dough. Keep the dough overnight.

Bagels boiled and ready for some poppy seed sprinkle.

Prep/rising Time: 1.5 hours. Kitchen Time: 20-25 minutes.

Ingredients: 6-7 medium size bagels.

1 cup warm water

1.5 cups whole wheat flour (I use Bob's Red Mill)

1.25+ cups bread flour

1 teaspoon vital wheat gluten(optional- for chewier bagels)

1 Tablespoon agave syrup (or malt syrup if you can find it)

3/4 teaspoon salt

1 teaspoon raw sugar

1.5 teaspoons active yeast (Red Star)

1 Tablespoons extra virgin olive oil or virgin coconut oil

For onion bagels- add a Tablespoon of onion flakes.

Boiling:

4-5 cups water

1 Tablespoons agave or malt syrup

1 teaspoon salt

Toppings:

Onion flakes

Poppy seeds

sesame seeds

sunflower seeds

watermelon seeds

Directions:

In a large bowl, add 2 Tablespoons warm water, 1 teaspoon raw sugar and yeast. Mix and let sit until frothy(10 minutes).

Add salt to the 1.5 cups wheat flour and mix. Add wheat flour, 1 cup bread flour, wheat gluten if using, to the yeast mix.

Add onion flakes for onion bagels.

Add agave, oil, rest of the water and knead 5-6 minutes in stand mixer or 8-9 minutes by hand.

If the dough is very sticky, then add a little bread flour until the the dough is soft and smooth.(more of the stiff side).

Place dough in well greased container. Cover with towel and let sit for 1.5 hours or until doubled.

Punch dough down, use a Tablespoon or so bread flour to help make the dough less sticky. (You can refrigerate the dough at this point overnight for chewier bagels. Next day, let the dough sit out for an hour before continuing).

Divide into 6 equal parts.

Start up the water on high, to bring to a boil in a deep pan. Also start up your oven to preheat to 400 degrees F.

Shape each part into a bagel. Make a long rope by rolling between your palms and then sticking the ends together with atleast a 3 finger hole in between. or make a ball, poke a large hole using wet fingers or fat round spatula handle.(the bagels expand while boiling, hence reducing the hole, so keep the hole larger or you will get an almost bun like, small hole, pictured onion bagel ;)

Add agave and salt to the boiling water, mix. Add bagels 2 or 3 at a time and let boil for 30 seconds on each side.

Take them out and place on a towel.

You can directly bake these for plain bagels on a baking sheet.

Optional step: For a shiny gloss, mix a Tablespoon cornstarch in 2 Tablespoons water. Mix well. add a 1/4 cup boiling water and mix until thick. Brush this on the top.

Sprinkle your toppings on the bagels. Press down a bit to stick. or dip the bagel upside down in the bowl of seeds.

Place bagels on parchment lined baking sheet and bake for 17-20 minutes.(25 minutes for larger sized bagels).

Let cool before slicing or storing.

Top with vegan butter, cream cheeze, herbed oil, marmalade, nut butters or use to make your fave loaded burgers!

These bagels are heading to Ricki's wellness weekend, Hearth and soul blog hop, Slightly indulgent Tuesdays, .

If you havent already heard about this new series Satyamev Jayate, you need to read and know about it. A new Talk show started up some weeks back, hosted by one of the top actors of Bollywood(thats the Indian film Industry). It is being compared to Oprah in terms of bringing up some important issues and also discussing and following up on solutions.

The first episode was about Female Foeticide in India. The gender preference has lead to the death of more than 30,000,000 unborn girls in the last 30-40 years. The stories of people and the depreciating value of the girl child and solutions like education, and harsher laws against gender based abortions and torture are all discussed. The episode below is in the Hindi, with English Subtitles. For a more global view of the problem see ItsaGirl documentary.