Thursday, 17 April 2014

Thursday Chocolate Brownies

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Today seemed like a good day to bake brownies. And it's Thursday hence the name Thursday Chocolate Brownies. This is a classic Mary Berry recipe so everything is basically chucked into a bowl, mixed and then baked. Homemade brownies ready within the hour, inshallah. 
Now, how gooey, fudgy or more sponge like you want them (why would you?) is up to. It all depends on how long you bake them for. A shorter time will give a crisp top and a decadent almost batter like centre reminiscent of a chocolate fondant. But a longer time will take them to more cake like realms.
I actually think it's a crime to over bake brownies - just bake this Heavenly Chocolate Cake  instead!
Other brownie recipes on this blog include Raspberry and White Chocolate BrowniesThe Best Chocolate Brownies Ever (at the time - I think todays may have beaten them), Flourless Chocolate Brownies and Fudgy Brownies.

The ingredients for these treats are: Butter, Sugar, Eggs, Cocoa Powder, Self-Raising Flour and Milk Chocolate Chips.

Bismillah, let's start!

Get your oven preheated and your tin prepped. Full details will be at the end :)

First, heat up a little Butter in the microwave.

Pour it into a mixing bowl.

Sprinkle in Milk Chocolate Chips.

You could use dark or white chocolate too.

Next, crack open your Self-Raising Flour jar or bag or box - you get what I mean!

Allow the flour to join the party!

Now, to up the chocolate flavour ..

.. Cocoa Powder!

Add it to the bowl - don't bother sifting!

Next, the Sugar!

Finally, the Eggs!

The original recipe called for 4 large ones but my eggs were on the smaller side so I cracked in an extra.

I hope Mary Berry won't mind.

If you're like me and impatient, use an electric stand mixer.

Fit it with the paddle attachment.

Or just use a wooden spoon or electric beaters!

Plug in your machine - which I always forget to do!

Begin on the slowest speed unless you want a a face full of (and kitchen full) of cocoa powder.

And, then crank it up!

Mix just until everything is evenly blended.

Nearly time to bake!

Before spooning into the tin ..

.. grab the brightest spatula you have ..

.. and give the sides a good scrape and mix in case the machine has missed anything!

Time to grab your prepared tin, and begin spooning in your batter.

Be sure to get in every last drop!

Smooth out so it bakes evenly.

And, this is what we are aiming for!

Once baked ..

.. insert a clean toothpick (or skewer) into the centre, and it should come out with only a little bit of wet batter on it.

The brownies will continue to cook whilst they cool down - which doesn't really make sense.

But they will!

They may sink a little when cooling but don't panic.

All's well that ends well :)

Once they're completely cool (or just about), slice them up!

These would be perfect with a glass of cold milk.

That is if I drank milk.

Before we end, let us take a moment to study the middle of these brownies.

They will be the most gooiest ever known to man (and woman).

I think it's about time that we get these out of the house (in case we eat them all) - which reminds me, these make perfect gifts for little boys and big girls who love chocolate and are home for the holidays!

Full Written Recipe:

Thursday Chocolate Brownies

Adapted from a recipe by Mary Berry


275 grams (10 ounces) Butter, softened

375 grams (13 ounces) Sugar

5 medium Eggs

75 grams (3 ounces) Cocoa Powder

100 grams (4 ounces) Self-Raising Flour

100 grams (4 ounces) Milk Chocolate Chips


Preheat the oven to 180C or 160C fan or Gas 4.

Grease and line a square cake tin measuring approx 30 x 23 x 4cm.

Place all the ingredients in to a large bowl and mix well until evenly blended.

Spoon the batter into the prepared tin, and place in the oven to bake. 

Bake for about 45-50 minutes or until the top is crisp and a toothpick inserted comes out with a tiny bit of wet batter on it.

Allow to cool completely and then cut and enjoy!

This Time Last Year:

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Quick Pulao Rice

Keep me in your duas, please,


Tuesday, 15 April 2014

Simple Chicken and Potato Curry

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

When you need a curry in a hurry, this is the one for you. It's simple and easy too - a Simple Chicken and Potato Curry. Use whole chicken pieces on the bone for maximum flavour and don't be tempted to add more spices in. The fact that only red chilli powder and ground turmeric along with salt go into this dish, is what makes it so special. Serve with boiled rice for a very satisfying meal.

Other chicken curry recipes on this blog include Yummy Chicken Curry, Chicken Karahi and Chicken Korma among many others.

A Simple List of Ingredients:

1. Garlic

2. Ginger
3. Whole Chicken Pieces
4. Vegetable Oil
5. Red Chilli Powder
6. Salt
7. Ground Turmeric
8. Fresh Coriander

Bismillah, let's begin!

In a blender, place Garlic, Ginger and a little Water.

Blend until smooth, and set aside.

Take a Whole Chicken, cut into pieces.

Heat Vegetable Oil in a large saucepan.

Put the chicken into the hot oil.

Fry until sealed and golden brown on both sides.

Then, pour in the ginger garlic mixture.

Stir well and bring to the boil. Cover and cook on low heat for about 10 minutes. Be sure to stir now and again.

Next, the spices. And, they couldn't be more simple - Salt, Red Chilli Powder and Ground Turmeric.

Add the spices to the pan.

Stir well and bring to the boil. Cover and simmer on low until the chicken is fully cooked through.

While the chicken cooks, take a few Potatoes.

Peel them and cut into chunks.

Once the chicken is cooked ..

.. add in the potatoes.

Along with some Water (to cook the potatoes).

Bring to the boil, and then cover and place on a low heat. Leave like this until the potatoes are fully cooked through. You should cook the potatoes to such an extent that some of them break up, and others remain whole. This will keep the curry quite creamy.

Finally, throw in a lot of chopped Fresh Coriander.

Stir the coriander through the curry.

And serve!

This curry goes really well with boiled rice (to which I usually add peas).

Full Written Recipe:

Simple Chicken and Potato Curry

Adapted from Bajias Cooking


5 Garlic Cloves, peeled

2 inch pieces Ginger, peeled

1 Whole Chicken, cut into pieces

Few tablespoons Vegetable Oil

4 medium Potatoes, peeled and cut into chunks

1 teaspoon Salt

1 teaspoon Red Chilli Powder

½ teaspoon Ground Turmeric

Large Handful Fresh Coriander, chopped


Blend the garlic and ginger together with a little water until smooth.

Heat the oil in a large saucepan, and add in the chicken pieces. Fry until the chicken is golden brown and sealed.

Pour in the ginger garlic mixture, and mix in. Cover the pan for about 10 minutes on a low heat, stirring now and again.

Then, mix in the red chilli powder, salt and ground turmeric. Place on a low heat covered until the chicken is cooked through.

Then, add in the potato chunks. Pour in about 2 cups of water, and bring to the boil. Cover again on low heat until the potatoes are cooked through.

You should cook the potatoes to such an extent that some of them break up and others stay whole. This will allow a creamy texture to the curry.

Stir in the chopped coriander, and serve with boiled rice.

This Time Last Year:


Keep me in your duas, please,