Tomato and Fresh Chilli Chutney

This Chutney is more like a mild salsa, or rather a dip and it will go well with any mexican food. The recipe asked to be served chilled, and combining it with alu parathas and qeema was a disaster. My sweet hubby pretended to like it but I know its another mishap in the kitchen. But I must tell you it has a pleasant taste and if you are planning on making some home made salsa, then I recommend you go for it.

Ingredients:
1 red bell pepper
4 tomatoes
2 fresh green chillies
1 garlic clove crushed
1/4 tsp salt
1/2 tsp granulated sugar
1 tsp chilli powder
3 tbs tomato paste
1 tbs cilantro

Method:
Half the red pepper, deseed it and remove the core

Process the pepper with the tomatoes, chillies, garlic, salt, sugar, chilli powder, tomato paste and cilantro along with 2 tbs water in a food processor until smooth. I used the mini food prep (the newest member in my kitchen)

Transfer to a sterlized jar and chill. It won't stay long in the fridge since the raw tomatoes started leaving water.

Blueberry Muffins

Recipe taken from Nabeela's Trial and Error Blog.

Ingredients:
2 & 1/4 cups all purpose flour
3/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1 egg
3/4 tsp vanilla extract
1/2 cup unsalted butter melted and cooled to room temprature
1 pint fresh or frozen blueberries (I used canned blueberries)

Method:
Preheat oven to 375 F. Line a 12 cup muffin tray with baking cups or alternatively spray Pam non-stick cooking spray liberally.

Mix flour, sugar, baking powder and salt in a bowl and keep aside.

Whisk egg, milk and vanilla in another bowl till well blended. Add this mixture and butter to the flour mixture along with blueberries.

Mix it in well till everything is combined well, takes about a minute for the flour gets moistened quickly.

Spoon this mixture into the muffin cups and bake for about 18-20 minutes. Increase the time further by 10 min's or till a skewer comes out clean.

Cool on a wire rack, grab a good book and enjoy with a cup a coffee.