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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
- Whar's Your Story: Become a Fiction writer in Siliconeer
- Siliconeer Celebrating 13 Years of Publication
- Tech Desi: A Technology Blog for Desis
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- STATE FARM Insurance
- Foreclosure, Short Sale, Buying, Sellling Real Estate in Fremont, SF Bay Area, CA - Strategize Inc.
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- Bhindi Jewellers - Mother's Day Special Sale
- Law Offices of Mathew & George: Los Angeles: Personal Injury Experts
- Matrix Insurance Agency
- Shivas Restaurant, Mountain View - Mother's Day Special Brunch
- 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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- Taste of India - Fremont
- Siliconeer: Calling all Fiction Writers
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- Indian Holiday Options: Low Price Vacation and Business Travel and Hotels Stay in India and the World
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DISPLAY
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- Kids Castle, Newark Fremont: NEW COUPONS
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- Pandit Parashar (Astrologer)
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- Nithyanand Temple, Milpitas
- Punjab Travel
- Raj Palace, San Jose: Six Dollars - 10 Samosas
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CLASSIFIEDS
MULTIMEDIA VIDEO
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RECIPE:
Tasty Snack: Vegetable Pakora
Easy to make, yet a delicious reminder of the flavor of the old country — pakoras are always a winner. A recipe from the kitchen of chef Sanjay Patel.
(Above): Vegetable Pakora. [SILICONEER photo]
Ingredients
- (For the batter)
- 1 cup chickpea flour (besan)
- 2 tbsp cooking oil
- 1 teaspoon ground cumin
- 1½ teaspoon salt
- ½ teaspoon garam masala
- 1 teaspoon whole coriander
- 1-2 each chopped green chilies (jalapeno)
- 1/2 cup water
- 1 potato
- 1 small cauliflower
- 2 cabbage
- 5 sliced spinach leaves
- 1 1/2 cup sliced onion
Method:
Boil the potato until just tender, peel and chop finely. Finely chop cauliflower and onion. Shred the cabbage and spinach.
Mix ingredients for batter well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place.
Add vegetables and mix in evenly.
Deep fry in oil that is heated to 375 degrees.
Drain on paper towels and serve immediately.
Serve piping hot with mint chutney or tomato ketchup.
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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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