I don't think... Then you shouldn't ask!

Another one of those episodes of "I have to cook something but, oh, not the same old" resulted in the incarnation of this, accidentally mast-mast dish. Although in this case, an additional goal was to come up with something that combined protein and vegetables together - no patience to make daal separately. Note: This was a risky undertaking - a one-hour, one-dish meal and I had no clue what this "dish" would turn out to be like. Anyhow, I was very pleasantly surprised, and if you want to try this out on one of your one-dish-meal days, do so at your own risk :-). The beauty of this recipe is its flexbility - if you can get the sauce to taste right, you can use whatever vegetables, tofu, paneer etc you have at hand. This looks (and is made) very much like makhani - except it is much lighter. The sauce is yogurt based with just a little butter added for the yum factor. The following made about enough for 5-6 people as the main meal to be eaten with Roti or Ri

Not sure what got into me, but I could not see that head of cauliflower sitting in the refrigerator any more. As has been the case in the last few weeks, I did not feel like making the same old same old (aaloo-gobhi - its delicious but its the "same old"). So looked up some recipes for baked cauliflower and stumbled upon this post (http://sobha-goodfood.blogspot.com/2011/04/gobi-manchurian-healthy-version.html) on which the following recipe is based. Perfection in the first try - so happy :0) One head cauliflower Batter: Sooji: 4 tbsp Whole Wheat Flour:  1/2 cup Yogurt or Water: 1/4-1/2 cup (enough to make a thick, dippable batter) Soya sauce - per taste Ginger and garlic minced - per taste Turmeric Sauce: 1 onion finely chopped 2 medium bell peppers, cut into 1x1 in pieces Ginger-garlic paste/minced Chilli sauce (TJs Jalapeno sauce) Tomato ketchup (TJs organic) Oil for sauteing Spring Onions for garnish Prepare batter by mixing the above to a thick b