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TechDesi.com
A Desi Tech's Blog
PREMIUM
- Cover May 2012
- Avex Funding: Home Loans
- Crescent Village: NEW Apartment Homes Community in Silicon Valley
- Ashok Gupta: Realtor - SF Bay Area
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- Roger Dubuis Watches at CH Premier Jewelers, Santa Clara, Milpitas, Los Angeles
- OMEGA WATCHES at CH Premier Jewelers - Santa Clara, Milpitas
- Wells Fargo Bank: Small Business Banking
- New India Bazar - Mother's Day Special Groceries Sale
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- Surati Farsan Mart, Artesia & San Diego, CA
- Taste of India - Fremont
- Siliconeer: Calling all Fiction Writers
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- MILAN Indian Cuisine, Milpitas - Mother's Day Specials
- Indian Holiday Options: Low Price Vacation and Business Travel and Hotels Stay in India and the World
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DISPLAY
- Attorney Mahesh Bajoria: For All Legal Issues: LOAN MODIFICATION
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- Punjab Travel
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CLASSIFIEDS
MULTIMEDIA VIDEO
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RECIPE:
Delicious Favorite: Chicken Tikka
From the kitchen of chef Sanjay Patel here’s a recipe for a delicious blend of veggies and cheese that is mild and creamy, perfect for kids.
(Above): Navratan Korma
Ingredients
- 3 cups boiled vegetables (nine varieties: potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
- 150 gm grated paneer
- 3 tomatoes
- 2 grated onions
- 1 1/2 tsp ginger paste
- 1 1/2 tsp garlic paste
- salt to taste
- 1 tsp turmeric powder
- 1 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 2 tsp Garam Masala Powder
- 2 tbsp cream
- 6 tbsp vegetable oil
- 1 tbsp ghee
- 1 cup milk / water
- 1/4 cup dry fruits (cashew nuts, raisins)
- coriander leaves for decoration
Method:
Boil tomatoes till tender. Allow them to cool. Peel off the tomato skin to make puree. Readymade tomato puree can also be used.
Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn’t stick to bottom of pan.
Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
Add paneer to the gravy and stir well.
Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
Serve hot. Decorate with cream and chopped coriander leaves.
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 Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K. Patel is executive chef at Milan restaurant in Milpitas, Calif.
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Click here to read the Current Issue in PDF Format
COVER STORY
Toxic Legacy:
Bhopal Disaster
A 1984 industrial disaster has killed over 20,000 people in Bhopal. Activists are determined not to allow the plight of victims to be brushed aside. A report by Anu Mandavilli.
SYMPOSIUM
Bangladesh:
Hopes and Challenges
In a symposium headlined by Bangladesh’s UN envoy, Berkeley academics highlighted challenges of contemporary Bangladesh. A Siliconeer report.
COMMUNITY
Trucking to School:
DIL Gala 2009
The SF chapter of DIL, which teaches close to 16,000 students in Pakistan, held a fundraiser, writes Ras H. Siddiqui.
OTHER STORIES
EDITORIAL: Bhopal, 25 Years
NEWS DIARY: November
U.S.-INDIA TIES: Manmohan Singh in U.S.
SUBCONTINENT: The Maoist Challenge
RECIPE: Navratan Korma
REAL ESTATE: Short Sales: Myths, Reality
SUBCONTINENT: Battling Corruption
TRAVEL: Ski Apache, New Mexico
AUTO REVIEW: 2010 Toyota Prius
BOLLYWOOD: Film Review: Tum Mile
BOLLYWOOD: Guftugu
TAMIL FILM: Pazhasiraaja
EVENT: India Rising: AIF Gala
COMMUNITY: News Briefs
INFOTECH INDIA: Briefs
HOROSCOPE: December
ENTERTAINMENT
2009 IIFA Awards, Macau
A Siliconeer Exclusive Photo Essay
ENTERTAINMENT
81st Annual Academy Awards
A Siliconeer Exclusive Photo Essay
ENTERTAINMENT
IIFA Awards 2008
A Siliconeer Exclusive Photo Essay
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