It’s a weekday, and a busy evening with extracurricular activities for kids, but guilty of enjoying a good lunch with golgappas and chaat at  a friend’s house,  makes me want to make something interesting  for  dinner with family this evening.

My daughter has been asking for Gobi Manchurian eying the cauliflower heads sitting in my fridge since few days.  It may not be the most convenient of days timing wise but anything can be possible if one puts one’s heart at it! Hence I made Gobi Manchurian or Cauliflower Spicy Fritters!  This Indian -Chinese fusion recipe is one of the few things I learnt in my youth when I started to learn cooking since I fancied eating it in restaurants;). Indian- Chinese restaurants  in India often created  fusion recipes to appeal to the spicy taste buds of Indians. One such was the Gobi Manchurian, a vegetarian version of Chicken Manchurian!

The Gobi Manchurian was not enough for the evening meal today, hence I dug out an old recipe for an entree. This was something   I ate in a friend’s home in our early days in America, when tomatillo was a new vegetable to me.  Tomatillos are husk tomatoes, and  not unripe green tomatoes!  Recently I had shopped for  some tomatillos to make a ‘Salsa Verde’  but  skipped it in the recipe for a different taste, now stuck with Tomatillos at home, the Tomatillo Dal was created tonight!

 The Tomatillo Green Dal with Rice and Gobi Manchurian as the side… it was an appetizing meal.

I am  also glad to be updating some vegetarian recipes tonight, since some of my good vegetarian friends have been asking me to share some in that front. This is for you soni 😉

Check out the recipes!