This lamb shank recipe was initially given to me as a family favourite from a mate at work. I've prepared it in a slow cooker and made it as easy as possible to prepare. It has a fantastic flavour and the meat just falls off the bone. I have made this in the oven as well and doubled the quantities for four people and it tasted just as good, only everybody went in for seconds and there were no leftovers.
Recipe by: Hans Speek
An easy slow cooker recipe for a whole chicken. This is such a simple recipe for something SO good! Serve with steamed rice.
Recipe by: ADRIENNELAPP
This hearty, spicy beef curry is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made hob also. Great served over mashed potatoes or rice.
Recipe by: NANCIG
Easy version of chai tea, using whole spices and condensed sweetened milk. To vary the flavour, try adding a bit of star anise, fennel, allspice, vanilla bean or nutmeg. For a sweeter tea, stir in a bit of brown sugar.
Recipe by: SENECA_S
Creamy coconutty rice pudding.
Recipe by: nerysmer
A slow cooker recipe for a very tasty curry. This is an economical recipe, and is ideal when there is a vegetarian in the family. The potatoes make it a filling dish, and the aubergines and mushrooms give it interest and pleasing texture. The amount of curry paste can be changed to suit the taste of your family.
Recipe by: bretoncook
A casserole of spicy chickpeas with a slight tang, perfect for winter get-togethers in front of a warm fire.
Recipe by: blobhm
Very little preparation time is required for this recipe. Chicken thighs are slow cooked with a Chinese-style sauce and topped with cashew nuts. Delicious over noodles or rice.
Recipe by: ruth
This our favourite Rogan Josh. Perfect every time! It also tastes great cooked in a slow cooker. See tip below.
Recipe by: christina65
Chettinad cuisine is from the Chettinad region of Tamil Nadu, South India. The Chettiar community, who are a majority in this region is credited with this cuisine. Chettinad cuisine is famous for it's liberal use of fresh ground Masalas and is the spiciest and most aromatic in India. Chettiars do not eat Beef and Pork. In Chettinad food, the most important spices are Marathi Mokku (dried Flower Pods), Star Anise and Black Stone Flower or Kalpasi (a rare dried flower).
Recipe by: chackoskitchen.blogspot.com