Archive | June, 2013

Blueberry muffins

20 Jun


Growing up, blueberries were not commonly found in our home. Maybe it was because my mom thought they were poisonous (wild berries grew around the area, and one of our neighbor’s cats ate them and died) or didn’t know of the numerous health benefits. Nevertheless, I didn’t get my first package of blueberries until a couple years ago when I was experimenting with new foods (add avocado to that list too…crazy, huh?!). I think blueberry anything is delicious–I add them to pancakes, cereal, and smoothies. I decided to try my hand at blueberry muffins, which were a rousing success. I tried to stop at one muffin, but just couldn’t.



  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cupmilk
  • 1 cup fresh blueberries


  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

Yield: Makes 8 large muffins

Recipe has been modified.

Fresh Mango Lassi

19 Jun


Hello again after a long time. Life has gotten hectic lately, and my little baby called M & M has suffered. I left you off at my birthday recap, and in the weeks since then, I’ve been consumed by time-consuming things like job hunting, apartment hunting, and doctor hunting (after turning 26, and no longer having the privilege of being under my parents’ insurance, I’ve had to put on my big-girl pants and find all new medical providers.  By the way, if you know of good dentists, optometrists, and PCPs in the Mountain View/Sunnyvale/San Jose area, I’d love to hear about it!) With all the time being away from home, I have had to eat more on the go, contrary to what I said here. But when I do come home, I try to whip up something fresh and refreshing, especially since it’s starting to get hot here in California (on a side note, the other day, a native Californian mentioned it was a chilly day…it was 75 degrees! The Oregonian in me had a good chuckle at that one).

Since mangoes are in season and are irresistible (or, as my dad likes to say, they’re the king of all fruits), I got an entire crate of ripe mangoes. B and I enjoyed them for dessert numerous times and made one of our favorite summer drinks, the mango lassi. The coolness of the yogurt blended with the freshness of the mangoes makes for a perfect sunny-day treat. And it’s super easy to make, which is always a plus in my (recipe) book.

Fresh Mango Lassi


  • 1 cup plain yogurt
  • 1/2 cup milk
  • 1 cup chopped mango (peeled and pit removed)
  • 4 teaspoons sugar, or to taste


Put mango, yogurt, milk, sugar into a blender and blend until smooth, then pour into individual glasses, and serve.

The lassi can be kept refrigerated for up to 24 hours.

Yield: Makes about 2 cups.

Curried Mixed Veggies

4 Jun


Being newly married and having some goals on the horizon (ie starting a family, buying a house), B and I try to find ways to save money. One way we’ve done this is to limit eating out, which can be very expensive. During his bachelor days, B would dine out practically every meal, and I, being a student in San Francisco, couldn’t resist all of the fantastic eateries the city had to offer. However, now that we’re no longer busy with academic rigors, we have time to prepare and enjoy more meals at home.

Sometimes though, this can be difficult, as both B and I work full time. Often, it’s hard to find the energy and time to cook fresh meals. Insert: frozen vegetables–no chopping required! They are really a God-send when you’re tired, but still want to eat something nutritious, quick, and homemade.



2 tbsp oil

1/4 tsp cumin seeds

1/2  cup chopped onions

1/4 tsp minced green chilli

1/4 tsp red chilli powder

1/4 tsp garam masala

1/4 tsp chopped ginger

2 cloves minced garlic

1 tbsp tomato sauce

2 tbsp heavy cream

8 oz bag frozen veggies ( I used a corn, pea, green beans, and lima beans variety)

salt to taste


  • In a large saucepan, add the oil and cumin seeds. Saute for one minute. Add ginger, garlic, and onions.
  • Once the onions have browned, add the chili pepper, salt, red chili powder, and garam masala. Mix well.
  • Add the tomato sauce, stir well.
  • Add the frozen mixed veggies, stirring well. Once mixed, add the heavy cream.
  • Simmer for another 5 minutes, making sure the veggies are thoroughly cooked.
  • Garnish with a lemon wedge; serve hot with naan or roti.