Blueberry Muffin

I used to make muffin from ready-made mixes like Betty Crocker or Fiber One.But today, I tried recipe from this book(The New Best Recipe) . It is really yummy and came out very well.

Bluberry Muffin
  • 3 Cups All-purpose flour
  • 1 Tbsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Salt
  • 10 Tbsp. Unsalted Butter (1 1/4 stick), softened
  • 1 cup Sugar
  • 2 large Eggs
  • 1 1/2 cup Plain Yogurt
  • 1 tsp. grated lemon peel
  • 1 1/2 cups Blueberries
  • Preheat oven to 375°F.Adjust the oven rack to the middle-lower part of the oven.
  • Whisk together the flour, baking powder, baking soda, and salt; set aside.
  • In a large mixing bowl, cream butter and sugar together, beating until fluffy.
  • Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
  • Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
  • Use standard 12-muffin muffin tins. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the centers of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

  • Add 1 Tbsp. flour if you are using defrosted frozen berries.

Tomato Thokku

Tomato Thokku by simplyspices


  • 5-6 ct. Tomatoes, big in size
  • 2 tsp. Red chilli powder
  • 3-4 cloves Garlic, optional
  • 1/4 tsp. Turmeric powder
  • 1 tsp. Fenugreek powder
  • 5 Tbsp. Oil
  • 1 tsp. Mustard
  • 2 sprigs Curryleaves
  • 1/4 tsp. Asafoetida
  • 1 small piece Jaggery
  • 2 tsp. Salt, adjust accordingly


  • Wash the tomatoes; make puree using blender.
  • Heat a heavy bottomed pan with 1 Tbsp. oil and temper with mustard,garlic, curry leaves and asafoetida powder; fry little bit.
  • Add tomatoe puree.
  • Add turmeric, chili powder and salt.
  • Mix well; reduce the flame to medium low;stir in between to avoid burning.
  • Meanwhile, heat rest of the oil in a small pan; add heated oil in between while stirring.
  • Cook for 10-15 minutes.
  • After few minutes, oil started to oozing out.
  • Add jaggery and fenugreek powder and mix well.
  • Turn off the stove and cool down.
  • Transfer to airtight container and refrigerate.
  • Serve with Yogurt rice,Chappathi,dosa or Idli.


  • Always use dry spoon;Can be used for a month if handled properly.
  • To make Fenugreek powder, in a pan fry fenugreek seeds grind them fine in blender; store it in airtight container. This powder can be used in Tamarind rice, Vathal Kulambu etc.,

Does anything taste better than homegrown vegetables? Yes! These tomatoes from our vegetable garden.