Blueberry Orange Muffin


Blueberries are in season now and I I love them. I eat them as is, add them to salads and of course use them in a lot of baked goods.  If you search my website for blueberries, you will find a lot of recipes with them.  These blueberries are little gems packed full of vitamins and antioxidants.

I read somewhere online that “Amaranth” flour is quite nutritious packed with vitamins.  So why not use it in baking – it does not alter the taste or texture of the muffins.  But raw Amaranth flour has a distinct earthy smell which when used in baking does not show off that smell.  But if you don’t have Amaranth flour handy, you can always replace it with all purpose flour.

This recipe is not Vegan, but dairy free.  I have used almond milk instead of regular milk.  When replacing regular milk with any non dairy alternative, you have to make sure the consistency is same.  For example the soy milk I buy is much thicker.  I have tried adding a bit water to thin it but no luck.  Almond milk works very well especially light almond.


  • ½ cup all-purpose flour
  • ½ cup amaranth flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt
  • 1 egg lightly beaten
  • 4 tablespoons light brown sugar
  • ¾ cup milk/almond milk
  • 3 tablespoons cooking oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • 1 cup fresh blueberries
  • 1 tablespoon freshly grated orange zest
  • 1 tablespoon candied orange peel
  • 2 tablespoons crushed slivered almonds


  • Preheat oven to 375F. Line a muffin tin with 8 paper cases
  • Sift together flours, baking powder, baking soda, salt, and cinnamon
  • In a large bowl combine together egg, light brown sugar, oil, milk, and vanilla extract
  • Add the flour mixture into the egg mixture and mix until there are no lumps
  • Mix in blueberries, orange peel, and almonds until just combined
  • Spoon into muffin paper cases and bake for about 25 minutes.
  • Makes 8 medium/regular size muffins

Note: If your muffin tin has more than 8 cups, pour water for about ¼ inch into the empty cups.

Spicy Vegan Bulgur Pulav



It is so hot and the best thing to cook is a one pot meal instead of making multiple dishes and generating heat.  I have been eyeing on a recipe which is actually a chicken pulav with brown rice. I thought to make some twists and create it as a vegetarian dish since I am vegetarian.The closest ingredient to repleace the chicken was soy chunks.  Also I used Bulgur instead of brown rice.  It turned out very delicious and we enjoyed it as a meal.  I have posted Bulgur dishes before, but among all of them I think this is the best one.  Drizzling some lemon juice just before eating enhances the flavor.  You can serve this with a small side salad.






  • ½ cup bulgur
  • 1 ½ cups water
  • 2 oz dried soy chunks
  • 1 medium carrot chopped
  • ½ cup chopped string beans
  • ¼ cup green peas
  • ¼ cup chopped tomatoes (seeds and juice removed)
  • 2 tablespoons cooking oil
  • 1 small onion thinly sliced
  • 2 cloves garlic finely chopped
  • Small piece of ginger finely chopped
  • 1 small green chili chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • ¼ teaspoon mustard seeds
  • Few curry leaves
  • Lemon wedges (optional)


  • Add dried soy chunks to a bowl and add hot water to completely cover the soy chunks. Cover and let stand for about 15 minutes.
  • Meanwhile, in a covered saucepan bring 1 ½ cups water to boil. Wash bulgur and add to the saucepan and bring to rolling boil.  Reduce flame and cook until all water is absorbed – about 10-12 minutes.
  • Squeeze out all the water from soy chunks (if it is still hot, run the bowl with soy chunks under cold water).
  • Add about one tablespoon cooking oil to a skillet and add the soy chunks and fry until lightly golden and crisp. Transfer to a dish
  • Add the rest of the oil to the skillet and add onion and garlic and sauté until lightly golden. Now add ginger, green chili, mustard seeds, ground coriander, chili powder, curry leaves and salt and cook for about 1-2 minutes.
  • Add chopped carrots, green beans, and green peas and sprinkle a little water and cover and cook on low flame for about 7-8 minutes or until carrots and green beans are cooked but crisp. If needed sprinkle more water little at a time.
  • Add chopped tomatoes to the skillet and cook for another minute. Now add cooked bulgur to the vegetables and mix well and cook on very low flame for a minute or two.  Season with salt.
  • Serve with lemon wedges
  • Yields: 2 main dishes.


Arugula Salad with Strawberries and Grape Tomatoes



It is summer and farmer’s market and groceries are full of fresh vegetables.  In this 90 degree temperature, I don’t think any one would enjoy standing in front of a hot stove or oven and cooking something for dinner.  Especially I don’t.  So I have been trying different salads and this came out to be one of my favorite and it so simple and easy to make with just a few ingredients.



  • 2 cups baby arugula (rocket)
  • 3 medium sized strawberries halved and sliced
  • 6 grape tomatoes quartered
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon vegan mayonnaise
  • Salt and ground black pepper
  • Feta cheese (optional)
  • Sweet and spiced almonds roughly chopped


  • To make the salad dressing mix together the olive oil, mayonnaise, salt and pepper
  • Add arugula, strawberries, grape tomatoes to a salad bowl and add salad dressing and mix thoroughly
  • Divide salad into 2 bowls and top with almonds and feta cheese
  • See recipe here for sweet and spicy almonds.
  • Makes: 2 servings.


Vegetable Korma in Almond-Coconut Sauce


Lately I have been trying dishes that are way out of our traditional Sri Lankan method.  This is one of the recipes that I made over the weekend.  Traditionally we make mixed vegetable curries simmered in thick coconut milk.  For this recipe, I reduced the amount of coconut milk and added ground almonds which gives extra flavor.  Also I sautéed onion in coconut oil which gives a nice aroma.  But you can use any other regular cooking oil.  Enjoy this lightly spiced and fragrant dish with rice, Naan, Chappati or any other variety of Rotis.




  • 1 tablespoon coconut oil
  • 1 small red onion chopped
  • 3 cloves garlic finely chopped or crushed
  • ½ inch piece ginger finely chopped or crushed
  • 8 cardamom pods
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 medium carrot
  • 1 cup cut green beans
  • 1 cup cauliflower florets
  • ¼ cup coconut milk
  • ¼ cup ground almond
  • 1 ½ cups water
  • Salt to taste
  • Lemon juice to taste


  • Wash and split green beans length wise as much as possible. Then cut them diagonally into about 1 inch pieces.
  • Brush carrots and cut off the top and bottom ends. Split lengthwise and slice them diagonally
  • Separate cauliflower florets
  • Add oil to a covered saucepan and once hot, add onion and sauté for about 7 minutes. Add garlic and ginger and sauté for another 2-3 minutes.  Sautéing must be done in very low flame to avoid any burning/charring.
  • Add ground coriander, cumin, chili powder, and turmeric and sauté for one minute
  • Now add ground almond, carrots, beans, water, coconut milk and salt and cover and cook for about 7 minutes.
  • Add cauliflower florets to the saucepan and mix with the rest of the vegetables and cook for further 5 minutes.
  • Let stand covered for 10 minutes. Just before serving add lemon juice.
  • Serve as a side dish with rice, or Roti.


Ground Hazelnut and Rice Flour Muffins



Happy Monday every one.  I have a co-worker/manager who is allergic to gluten.  So every time I made muffins, cookies or other baked goods she could not eat.  So I was searching for a nice recipe that is gluten free and tastes so good.  Finally I got this recipe and I was a bit afraid since it uses rice flour instead of all-purpose flour.  Also I replaced butter with vegan butter to satisfy some friends who has lactose problem. I was a bit reluctant since I have never baked with rice flour.  But to my surprise it came out really good – soft and fluffy as any other muffin.



  • 4 oz vegan butter at room temperature
  • ¾ cup castor sugar
  • 4 medium sized eggs at room temperature
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract
  • 2 cups ground hazelnuts
  • ½ cup sweetened desiccated coconut
  • ½ cup white rice flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup fresh blueberries
  • Pinch of salt (only if you are using sweet cream butter. I used salted vegan butter)
  • 12 whole hazelnuts


  • Preheat oven to 350F. Line 12 muffin cup pan with paper casing
  • Mix together rice flour, baking powder, baking soda, and salt (if using salt). You don’t have to sift since rice flour is very light and powdery and will not clump as all-purpose flour.  Set aside
  • Beat butter and sugar with an electric mixer until soft and light. Add eggs one at a time and beat until just combined.  Now add lemon grind and vanilla extract
  • Stir in ground almonds, coconut, and flour. Mix well
  • Stir in blueberries and combine. Make sure you don’t over mix and crush the blueberries
  • Divide mixture into paper cases and add a single hazelnut in the middle of each muffin
  • Bake for about 25-30 minutes or until a tooth pick inserted near the middle comes out clean
  • Leave muffins in tin for about 10 minutes and then transfer to a wire rack and cool completely.

Greens with Green Dressing


Spring is here – means lots of fresh veggies, fruits, and salad on my menu.   Making salad dressing is no rocket science, but what I love is making some thing so different which comes out of the blue.  I have seen strawberry vinaigrette, Tangerine dressing but has never seen a salad dressing made with Kiwi fruit.  So I thought of giving a try with this fruit and for my amazement it came out pretty good.  The sweet and sour taste of salad dressing compensates the bitter tangy taste of Arugula.  Now I am in a role of making salad dressings with different fruits or veggies or what ever comes to my mind.  I will definitely be posting more.




  • 2 cups baby arugula
  • ½ of a small fennel bulb
  • 6 grape tomatoes
  • 1 ripe avocado
  • 1 very ripe kiwi fruit
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon champagne vinegar
  • ½ teaspoon honey
  • Salt and ground black pepper
  • Toasted almonds for topping



  • To make the salad dressing, peel and roughly cut kiwi. Put cut kiwi, vinegar, honey, and salt and pepper in a food processer and puree until smooth.
  • Thinly slice fennel bulb and just roast for five minutes without any oil in an oven toaster
  • Quarter cherry tomatoes. Peel and cut avocados into thick slices.
  • Add all the salad ingredients into a large bowl and add prepared salad dressing and mix well
  • Divide into 2 salad bowls
  • Top with toasted almonds
  • Yields: 2 servings

Sweet and Spiced Almonds


I love almonds especially when roasted.  Instead of spending a lot of money, I thought of making my own spiced almonds.  They are expensive.  Since this is the first time, I thought of going a bit easy on the spice side.  Just cinnamon to give a nice flavor.  Since this came out so good, I will definitely be making different ways with different spices and different nuts.  They will be posted as soon as I make them.  Until then enjoy this simple one.



  • 1 cup whole almonds with skin
  • 1 teaspoon butter at room temperature
  • ¾ teaspoon dark brown sugar
  • ¼ teaspoon salt
  • ¾ teaspoon ground cinnamon


  • Preheat oven to 350 F
  • Mix all ingredients together in a bowl and spread evenly on a cookie sheet and roast for 10 minutes
  • Let cool and store in an air tight container.