Ingredients (use vegan versions):

• One small butternut squash
• 3-4 green chillies
• 3 tablespoon coconut
• 1 tspn tamarind paste
• 1/2 tspn vegan mustard seeds
• a little jaggery/ vegan sugar
• turmeric and salt to taste
• A little vegan mustard seeds, fenugreek,
• red chilli, curry leaves and oil.

Directions:

1. Cut squash into inch square and 1/4 inch thick slices.
Wash and in about a cup and a half of water, add
tamarind paste and sliced squash.

2. Add turmeric, salt and cook on low heat till done.

3. Grind coconut, green chillies, 1/2 tspn mustard seeds and
stir into cooked squash. Can wash out blender and add
this water too.

4. Let mustard seeds splutter in oil, add fenugreek, red chilli,
curry leaves and in a couple of minutes pour onto pachadi.

5. Variations: Instead of tamarind paste can use yogurt at the
end. Can use cut okra or, okra and eggplant pieces, instead of squash.

Serves:

Ingredients (use vegan versions):

• Moong Daal 1/2 cup
• Urad Daal 1/2 cup
• Onion 1
• Coriander 2 tsp.
• Green Chili 1
• Chili powder 1/2 tsp.
• Salt 1 tsp.
• ginger 1 tsp.
• Baking Soda 1/4 tsp.

Directions:

[1] Soak urad daal and moong daal for 2-3 hours.

[2] Grind daals into a coarse paste.

[3] Add finely chopped onion, salt, coriander powder, chili pow- der
OR green chili, ginger and soda. Mix well and set aside for 4-5
minutes.

[4] Fry small spoonfuls of the mixture in hot oil.

Serves:

Ingredients (use vegan versions):

• 1 pound of tapioca starch (Thai food stores should have it)
• 1 packet of sweetened coconut flakes or grated fresh coconut
• non-hydrogenated vegan margarine or vegetable spread

Directions:

This is a tradional northern/northeastern Brazilian recipe
and it’s pronounced biju (bee-JOO) or tapioquinha
(tah-pee-oh-KI-nya). This is extremely cheap to make and
is served for breakfast or as an afternoon snack with a
strong cup of coffee. In many cities in Brazil you can
find these kind ladies all dressed in white, the Bahianas,
who will make it for you on the street in under 2 minutes.

Put all the starch in a deep bowl and cover it with water.
Mix it well with your hands making sure to break any lumps.
Let it sit for about 5 minutes and when it starts to
sediment, carefully pour the water out.
You want to get rid of as much water as possible and the
best way to do this is to go about it in stages, letting it rest
and then pouring more of the water out. This should be done
about 10 hours before you plan to prepare to cook (I suggest
you do it the night before).Leave the starch in the bowl
overnight or for whatever time it takes for the water to
evaporate. When the surface of the starch is hard to the
touch, you’re ready to cook

Now, to prepare the biju you’ll need a small or medium
non-stick skillet and a wire-mesh sieve that’s not terribly
fine.

Break off a piece of the starch: it should be solid by this
time so you can grab large chunks of it. Rub it against the
inner side of the sieve catching the small flakes in some
kind of container.

Put the skillet over medium to medium-high heat and let it
warm up. Now, grab a handful of starch flakes and toss
enough of them around over the skillet to form a thin layer
that covers the entire bottom – you’re making something that
will look like a crepe. The flakes will start to stick to
each other and after about 1 minute, when it looks like the
crepe is getting loose, sprinkle some coconut flakes over it
and fold in half. Optionally, you might not use coconut at
all; some people like it just plain. Turn it once and let it
cook for another minute; be careful not to let it burn !
Take it off the skillet and spread some margarine or
vegetable spread on top of your biju. Repeat to make as many
bijus as you like.

In case you don’t want to make it all at once, you can save
the starch for a later time. The secret is to keep some
moisture in it, so if you plan to use it again the next day,
sprinkle some water on it at night. If you grated too much
of the starch, mix the remaining flakes with the rest of the
starch before you add the water. If it becomes too dry, the
flakes will not coalesce to form the biju.

Serves: 15 or more

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 1 cup Rice
• 1/3 cup Urad Daal
• 1/3 cup Chana Daal
• 1/3 cup Yellow Split Peas
• 1 teaspoon Salt
• 1 teaspoon Red Chili Powder
• 1 (large) Onion (opt.)
• 1 Carrot (opt.)
• 1/4 cup Coconut – grated (opt.)

Directions:

[1] Mix Rice, Chana Daal, Urad Daal, and Yellow Split Peas in a large
vessel. Soak in a lot of water for about 2 hours.

[2] Grind the soaked mixture with Chili Power and salt coarsely,
without adding much water.

[3] Ferment for about 3 – 4 hours, then refrigerate or freeze. In
cold weather, the fermenting process might take longer, and
it might be a good idea to ferment in an oven (the pilot light
will keep the mixture warm).

[4] Add either onions (finely cut), carrot (grated) or coconut
before preparing.

Freezing Notes:

If freezing, only ferment for about an hour. The mixture will
have to left outside for a while before being ready to use.

Serves:

Ingredients (use vegan versions):

• One Bhima eggplant
• 3 tspns urad dal
• 3-4 red chillies
• a litle asafoetida
• 1/2 tablespoon tamarind paste
• salt to taste
• oil to fry dal

Directions:

1. Wrap eggplant in foil nicely and keep inside a 400 deg
oven for about 45 mins or until soft. Alternately you
could broil it over a gas flame till it gets evenly charred.
Cool and peel off skin. Drain of any juices. Chop into
large bits.

2. Fry dal, red chillies and asafoetida in oil till brown. Drop
into a blender, add tamarind, salt and some of the
eggplant. Run the blender on low speed till coarsely
blended. Add remaining eggplant and whir for one
minute. Scrape out and serve.

3. Other Thogyals/Chutneys

Substitute lightly sauteed onion/zuchini/canadian (hot
house) cucumber in above recipe for a variety.

Serves: