Tag Archives: Indian

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.

Gram Flour Toast

15 Mar

Besan bread

Let me preface this by explaining that gram flour (also known as besan) is a flour made from ground chickpeas. While it is commonly used in Indian cooking, I admittedly don’t use it very often. It has a wide variety of applications, and is particularly handy when you have a minor crisis and need to fix a meal pronto. For example, I made gram flour toast last weekend only after realizing that I ran out of eggs. B and I were hungry for a gourmet, albeit easy-to-make breakfast, which can be challenging without using eggs in some way. I fortunately had a jar of long-forgotten gram flour and created this little gem of a breakfast. It requires a few simple ingredients, is simple and quick to prepare, and is quite satisfying. This recipe is a great addition to your morning routine if a) you ran out of eggs like I did or b) don’t eat eggs or c) want to add some variety to your breakfast (or any meal) regimen.

Enjoy the toast with ketchup or cilantro chutney on the side.


4 bread slices

1/2 cup gram flour

1 tbsp chopped onions

1 tbsp chopped cilantro leaves

1/2 tsp chopped green chillis

2 tsp salt

Water to make pancake batter-like consistency


Cut each bread slice diagonally into 2 pieces. Set aside.

Mix remaining ingredients and stir batter well until lumps are gone. Dip each bread piece into batter until thoroughly coated. Heat a greased gridle or a cast iron skillet. Place bread onto pan and heat both sides until the bread is well cooked and golden brown.

Enjoy with ketchup or chutney.

Original recipe here has been slightly adapted.