Thayir(Curd) Vadai

This is my mom's favorite snack item and is generally had as an accompaniment with the main course tiffin or as appetizer. I was thinking that this might be an elaborate procedure and never bothered to try it until I came across the recipe by Menutoday. Click here for her recipe. I followed the recipe exactly as she has explained. Thanks MT for yet another great recipe. I got to say I fell in luv with the pics of my curd vadai, so couldn't stop with just one pic. Oh well, u guys try this and let me know how it came out.

Gobi Manchurian

This is an indo-chinese dish that is loved by a lot of people and it goes well chapathi or noodles or just as an appetizer. I have categorized this as an appetizer since I didn't make it too gravy.

Ingredients:
Cauliflower/Gobi- 2 cups (big size florets)
Onion- 1- chopped (to teeth size)
Green pepper-1/2 chopped(teeth size)
Green onions/spring onions- 3 or 4 bulbss
Greens of spring onions- for garnishing
Ginger/Garlic- 2 tbsp grated
Green chilly- 1 tbsp chopped (or Green chilly sauce 1 tbsp)
Tomato ketchup- 1/2 cup
Soy sauce
Corn flour- 2 tbsp
Maida/All purpose flour- 2 tbsp
chilli powder- 1 tbsp
salt
oil


Cut the cauliflower/Gobi into big florets and microwave for 2 mins in water with salt. Gobi shouldn't be overcooked.
Take out the cauliflower florets and let it drain on a paper towel.
Make a batter(like bajji batter consistency) of maida, cornflour, water, 1 tbsp of hot oil, chilli powder (1/2 tbsp) & salt. Dip the Gobi florets in this batter and deep fry and place it on a paper towel and let this cool.
In the meantime, in a skillet to hot oil add grated ginger/garlic, green chilly & chopped spring onion' bulbs. sauté for a min and then add chopped onions, add a pinch of salt and sauté this. then add all the sauces & tomato ketchup, a pinch of salt, chopped green pepper & chilli powder.Take 1 tbsp of corn flour and add a little water to it to make a paste and add this to the skillet. This will be absorbed by the saute'ed onions and would thicken the gravy. Now add the gobi florets and mix it well and sauté it for a min. Add more soy sauce if needed. Garnish with greens of spring onions.

Note :Adding hot oil to the batter makes the gobi crispier
It is important to cool the deep fried gobi before adding to the gravy. Otherwise it will get soggy.
A little bit of vinegar could be added along with the sauces. I skipped it bcos I didn't have it at home.