Archive for Food

Moist Cornbread


When it comes to my cooking habit, I am not much of a planner. I like to cook based on my mood or sometimes I cook depending on a weather or an occasion. Since it has been pretty cold and rainy lately, I have been baking a lot. The most recent thing I baked was to make this moist cornbread.

In the past, I have followed various online cornbread recipes but I was not satisfied with the result. So I took a recipe from online and added or subtracted ingredients to come up with my own version that I think tastes good and has a great texture. I hope you make it someday!

Cooking spray or butter to grease pan
1 cup butter (1 stick)
1 and 1/2 cup milk
2 large egg
2 cups yellow cornmeal
1 and 1/2 cup all-purpose flour
1/2 cup granulated sugar
1 and 1/2 teaspoon baking powder
1/2 teaspoon salt

1. Pre-heat the oven to 400°F. Spray the bottom and sides of an baking pan with the cooking spray or butter.
2. In a large bowl, melt the butter in a microwave and add eggs.

3. Beat the melted butter and eggs. Add milk and beat it until well mixed.

4. Once all the liquid ingredients are mixed well, add dry ingredients (cornmeal, flour, sugar, baking powder and salt all at once).

5. Mix until the batter is well mixed. Pour batter into the pan using a spatula and spread batter evenly in pan.

6. Bake 20 to 25 minutes or until golden brown and a toothpick or butter knife inserted in the center comes out clean.

7. Cut into smaller pieces and serve warm with chili or corned beef.

How to help Nepali earthquake victims?


Drone captures aftermath of earthquake in Nepal.

Dear readers,

A 7.8- magnitude earthquake struck Nepal on Saturday April 27th. Since the first big earthquake, there has been many aftershocks causing more damages to our national heritage, houses, infrastructures, and taking thousands of lives. So far the death toll has been estimated to be around 3281 and this number is expected to rise.

Due to the non-stop aftershocks, most people are living outside of their houses in a constant fears. Thousands of people have lost their homes, friends and family members. The extent of physical, emotional and psychological damages caused due to this devastating earthquake is huge.

My family and friends are in Nepal. I wish I was there to help right now and I feel guilt that I am not there with them.  The best I can do right now is to spread this news and ask people to help Nepal. Any kind of help to Nepal will be huge right now. If you want to help Nepal, bellow are the list of organizations that will put your donations to good use.

And lastly, please pray for Nepal and pray that the rescue and the path to recovery and reconstructions will go smoothly. Please god, give courage and strength to Nepal and Nepalese.

Thank you

Plum Chutney

Happy Fall everyone! Our very generous neighbor gave us a box full of plums. They were super sweet but we couldn’t finish eating them, so we decided to make plum chutney. Plum chutney goes well with crackers or even turkey for Thanksgiving! I like to eat the chutney as it is because it reminds me of Nepali snacks called “Pau”. If you have excess plums and do not know what to do with it, try this recipe. You will love it!


5  lbs plum
1 cup apple cider vinegar
2 cups brown sugar
1 tablespoon crushed cloves
1 tablespoon cardamom powder
1 tablespoon cinnamon powder
Salt to taste (or 1 teaspoon)
1 large onion chopped
1 tablespoon ginger crushed
1 tablespoon garlic chopped
Red chili to taste


1. Rinse and cut plum in half.

2. In a large dish, add plums, onion, garlic and ginger.

3. Add one cup of apple cider vinegar.

4. Add two cups of brown sugar.

5. Add crushed cloves.

6. Add cinnamon powder.

7. Add cardamom powder.

8. Add red chili powder and salt.

9. Mix everything and cook it on medium heat.

10. Cook with the lid on until everything softens.

11. Once all the ingredients are soft, cook without lid for 10 minutes with frequent stirring.

12. Let the sauce cool and place it in cute little jars. This chutney makes a great fall gift for your friends and neighbors.

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