Sunday, 30 September 2012

Green Yoghurt Chutney

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

This green yoghurt chutney is like ketchup in our house.

 It's a fresh and creamy yogurt sauce which is ideal as an accompaniment to many dishes. It is especially good with spring rolls and pakoras.

A Simple List of Ingredients:

1. Green Chillies

2. Fresh Mint Leaves 
3. Fresh Coriander
4. Plain Yoghurt
5. Salt
6. Crushed Garlic 

Bismillah, let's begin!

The first ingredient is roughly chopped fresh Green Chilli. I used one for this recipe but by all means, you can use more, according to your own taste and how much spice you can take!
Put the sliced chilli into a mixing bowl.

The next ingredient is a handful Fresh Mint Leaves. Add them to the mixing bowl. If you don't have them, you can use the mint sauce which is available in jars.

The next ingredient is a handful Fresh Coriander. Make sure you leave the stalks on. Add this to the mint and chilli.

To the bowl, add 5 tablespoons Natural Yoghurt and 1 teaspoon Crushed Garlic (garlic is optional).

For this recipe, I used a hand blender. If you don't have this, you can use a normal blender.

Blend the yoghurt and the greens until a smooth liquid is formed.

And this is what you get!

Add 1 pot (500g) Plain Yogurt and Salt, to taste. Stir by hand to combine.

And serve!

Full Written Recipe:

Green Yoghurt Chutney


·      1 Green Chilli, roughly chopped
·      Handful of Fresh Mint Leaves
·      Handful of Fresh Coriander
·      1 carton and 5 tablespoons of Plain Yoghurt
·      1 Garlic Clove, peeled and crushed (optional)
·      Salt, to taste


1.  Into a mixing bowl, place the green chilli, mint, coriander, garlic clove and 5 tablespoons of plain yoghurt.

2.  Blend with a hand blender until smooth.

3.  Add the whole carton of plain yoghurt and salt.

4.  Mix well, and serve!

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Keep me in your duas, please,


Saturday, 29 September 2012

Fudgy Chocolate Brownies

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Today's recipe is for Fudgy Chocolate Brownies. 

They are so easy to make and the ingredients are probably in your cupboard right now. I must warn you though, they will not last long, especially if there are any children or chocolate lovers in your house!
These brownies are the fudgy and gooey kind. There are other recipes for different kinds of brownies, but these are my favourite and I'm sure they will become yours as well.
This recipe is dedicated to one of my beloved roommates from Chorley. If you are reading this and have no idea where Chorley is or have never heard of it, it is a small market town in the North of England!

A Simple List of Ingredients:

1. Butter

2. Caster Sugar
3. Vanilla Flavouring
4. Eggs
5. Milk Chocolate
6. Self-Raising Flour
7. Cocoa Powder
8. Icing Sugar

Bismillah, let's begin!

The first thing you need to do is take a square (you can use any shape but I used a square one) ovenproof tin or dish and line it with baking paper. This is to make the brownies easy to get out of the tin.
Then, you need to preheat your oven to Gas Mark 4 (180C).

Weigh out 5 ounces (141 grams) Butter into a large mixing bowl.

If your butter had been in the fridge like mine, then put it in the microwave for 40 seconds, just to soften it up, otherwise it will be hard to beat.

To the mixing bowl, add 8 ounces (226 grams) Caster Sugar.

Beat the butter and sugar with a whisk, until its pale and fluffy. You can, of course, use an electric whisk for this if you want.

The next ingredients are 2 Eggs and vanilla flavouring.

Crack the eggs into a separate bowl.

Add the eggs to the butter and sugar mixture.

Add 1 tablespoon Vanilla Flavouring with the eggs.

Beat everything together until combined.

The next ingredient is chocolate of course! Use 1 block Milk Chocolate, which is about 7 ounces (198 grams).

Break the chocolate into pieces into a microwave safe bowl.

Place the bowl into the microwave and heat for 30 seconds at a time, stirring until the chocolate is melted.
Resist the temptation to now eat the chocolate with a spoon!

Pour the melted chocolate into the mixture.

Stir in the melted chocolate.

Next, weigh out 5 ounces (141 grams) self-raising flour.

Add the flour to the mixture.

The last ingredient is cocoa powder.

Add 1 tablespoon Cocoa Powder to the mixture.

And, stir everything together until it's combined.

Pour the mixture into your prepared tin.

Spread the mixture evenly.
Place the tray into the preheated oven for about 40 minutes or until a toothpick inserted in comes out clean.

And here it is! Allow the brownie to cool in the tin so it sets a bit, so you can cut it.

Slice the brownies into squares of whatever else shape you want and dust with a little Icing Sugar.
Enjoy this recipe guys!

Full Written Recipe:

Fudgy Chocolate Brownies


·      5 ounces (141 grams) Butter, softened
·      8 ounces (226 grams) Caster Sugar
·      2 Eggs
·      1 tablespoon Vanilla Flavouring
·      7 ounces (198 grams) Milk Chocolate
·      5 ounces (141 grams) Self-Raising Flour
·      1 tablespoon Cocoa Powder


1.  Preheat the oven to Gas Mark 4. Grease and line a deep oven dish.

2.  Place the softened butter and sugar into a mixing bowl, and whisk until pale and fluffy.

3.  Beat in the eggs and vanilla flavouring.

4.  Break the chocolate into pieces and microwave until melted.

5.  Pour the melted chocolate into the egg mixture, and beat until combined.

6.  Add the flour and cocoa powder to the bowl, and stir until just combined.

7.  Pour the batter into the prepared tin, smooth out and bake in the oven for 40 minutes.

8.  Once baked, allow the brownies to cool completely before slicing. Dust with icing sugar before serving! 

{Adapted from Laura in the Kitchen}

Friday, 28 September 2012

Creamy Tomato Tagliatelle

Assalamu alaikum wa rahmatullahi wa barakatuhu

This is the first pasta recipe that I am going to post.

It's one of my favourites and is so simple to make but really tasty. This recipe is for my favourite Danish friend who requested this. I hope you like it.

A Simple List of Ingredients:

1. Butter

2. Sunflower Oil
3. Onions
4. Garlic
5. Plum Tomatoes Tin
6. Salt and Pepper
7. Sugar
8. Cheese
9. Tagliatelle Pasta
10. Double Cream
11. Fresh Basil

Bismillah, let's start!

Heat 2 tablespoons Butter and 2 tablespoons Sunflower Oil in a heavy saucepan.

Take 1 Onion and 2 Garlic Cloves.

Chop the onion. Try not to cry!

Chop up the garlic cloves.

Add the chopped onions and garlic to the oil and butter and fry for a few minutes.

Take 1 can (200g) Plum Tomatoes. You can use the chopped kind as well.

Add the tomatoes to the pan.

Add Salt, to taste.

Add Black Pepper, to taste.

Add a Pinch of Sugar. This brings out the sweetness of the tomatoes.

Stir everything together and bring to the boil. Once it's bubbling, turn the heat to the lowest and cover it for 30 minutes. Give it stir a few times as well.

Meanwhile, grate some Cheese, to taste. I used a mature cheddar but you can use whatever you have.

Also, now would be a good time to get the pasta going. You can use any kind of pasta you have but I'm using tagliatelle.

This is one nest of the pasta. I used about 4 nests of these Tagliatelle.

Boil water and then add the pasta and simmer until tender or just follow the pasta packet instructions.

It's been 30 minutes and this is how the tomato sauce should look.

Keeping the sauce on a low heat, add half a carton (75ml) Double Cream.

Stir in the cream and this is what give the sauce its lovely orange colour.

Add the grated cheese and stir in and let it melt.

The last thing to do is get a few leaves Fresh Basil. It adds freshness to the pasta. It's available in most supermarkets but fortunately my mother had a basil plant at home.

Chop the fresh basil leaves.

Drain the pasta and add to the sauce.

Add the chopped basil and toss to combine.
Turn the heat off.

And serve! Garnish with more fresh basil if you have any left.

Full Written Recipe:

Creamy Tomato Tagliatelle

(Adapted from The Pioneer Woman)


·      2 tablespoons Butter
·      2 tablespoons Sunflower Oil
·      1 Onion, peeled and chopped
·      2 Garlic Cloves, peeled and finely chopped
·      1 can Peeled Plum Tomatoes
·      Salt, to taste
·      Black Pepper, to taste
·      Pinch of Sugar
·      Grated Cheddar Cheese, to taste
·      4 nests of Tagliatelle Pasta
·      ½ carton Double Cream
·      Handful Fresh Basil Leaves


1.  Heat the butter and oil in a saucepan. Add the onion and garlic, and fry for a few minutes.

2.  Add the tomatoes to the pan, along with the salt, black pepper and sugar.

3.  Stir well and bring to the boil. Then, cover and simmer on low for 30 minutes.

4.  Cook the pasta according to the packet instructions.

5.  Once the sauce is cooked, add the double cream, cheese, cooked pasta and fresh basil.

6.  Toss everything well together, and serve!

{Adapted from The Pioneer Woman}

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