Bonus: the gravy gets an extra flavour boost from all the sausage and vegetable drippings. This sausage recipe is a game changer! Sausage Bake – One Pan Meal! I have a rule about sausages. Sausages for dinner must always be accompanied with gravy – here’s how I make it on the stove: Sausages and Gravy. So I’ve made a sausage, veggie and gravy dinner super easy by making it all in one pan....

Milk 1 liter Badam | almond 20 Sugar 4-5 tbsp Semiya | Vermicelli 1/3 cup Saffron 2 pinches Edible camphor a very small drop (optional) Cashew nuts few Ghee 2 tsp Roast the semiya in little ghee till golden brown. I used roasted semiya so i skipped this step. Soak badam in hot water for 10 minutes and take out the skin. In a pan add the roasted semiya and add the milk to this....

Shakshouka kind of looks like an egg pizza, doesn’t it? Roby and I eat this popular middle eastern dish all the time because it’s easy to make (one-pan meal) and it’s super tasty. When you make this dish, you first need to sauté onions until they turn golden, then add garlic, serrano pepper and red bell pepper. Once that’s nice and soft, add tomatoes and simmer until the tomatoes reduce and create a sauce that’s nice and thick....

It comes down to three simple, game-changing techniques: 1. Do NOT score the skin; 2. Low heat followed by high heat; 3. Keep the pork level using balls of foil. Perfect meat, perfect crackling … Every. Single. Time! . . Slow-Roasted Crispy Pork Belly Now that you’ve scrolled past the photos above, is it fair to say I have your attention? 😉 When we’re talking about roasted pork belly, I feel like the pursuit of bubbly, perfectly crispy pork crackling goes without saying....

This casserole is easy to make, and if there are just two of you, it’ll feed you for days. You’ll think about freezing leftovers, but it’s so good you’ll end up wanting to eat it for every meal, breakfast, lunch, and dinner until it’s done, and when it is done, you’ll be sad about it. I know from experience. Spaghetti squash is a versatile fruit (yes, it’s a fruit). Some say the squash’s flavor is a little bland – but I think that’s a good thing....

Mini Chicken Tostadas There are so many Mexican things we can’t get here in Australia. Mexican cheeses – like Cotija. Chipotle was really only introduced here a few years ago, and even today you have to go to speciality stores to get it. (Though I do note that Harris Farms has Chipotle in Adobo which is my current flavour obsession!). We don’t even have canned green chilies here! At least, not the type to use in Mexican dishes....

Strawberry Crumble As regular readers know, I have the self control of a child when I spy bargains of my favourite fruit & veg. So every now and then, I go on a bender of whatever it is that I’ve overloaded on. A few weeks ago it was broccoli (evidence -> all my Broccoli Recipes) and cabbage (hence the Chinese Chicken Salad and Everyday Cabbage Salad I recently posted). Last week, it was corn (nothing made it here)....

Sweet potato 1/2 cup (cooked and mashed) Sugar 2-3 tblsp Grated coconut 1 tblsp Cardamom powder a pinch Nutmeg a pinch (optional) Sesame oil 1-2 tsp For the outer covering of modak Idiyappam flour | Home made rice flour 3/4 cup Sesame oil 2 drops Water as needed Method: In a wide bowl add the idiyappam flour. Bring water to rolling boil. Add 2 drops of sesame oil to this....

Method: Press the excess water from tofu and cut it into cubes. Put the yogurt in the tea strainer for 15 minutes to drain out the excess liquid. Cut the onion and capsicum into cubes. I used the red and green color capsicum. Add everything in a bowl. Add yogurt, red chili powder, soya sauce, tandoori masala and salt. Mix well with your hands and add kasoori methi powder. If you want you can add chaat masala now....

This Thai green curry is made with chicken thighs, eggplant, bell pepper, and water chestnuts. It’s a simple, hearty, protein and veggie-packed dish, perfect with a side of jasmine rice. You can make this curry in an instant pot or on the stovetop (my preference is of course the instant pot). I know water chestnuts aren’t commonly used in Thai green curry but I’m a big “crunch” fan and always find a reason to add water chestnuts to Asian cuisine....

In India, it’s very common to make Thandai with bhang aka marijuana (it’s government regulated). There’s no bhang in my recipe but if you drink, you can add a little rum to this if you’d like. So, I’ve seen enough bollywood films in my day to know that some people drink bhang ki thandai (the kind with marijuana) on Holi as an intoxicant, but there are actually some folks in India who use bhang for ayurvedic purposes or drink bhang ki thandai for meditation/prayer....

Life has been full! We don’t just cook anymore! 9 years ago, I started this little website with just Dozer as my right-hand man, sharing recipes I created in my single-bench Ikea kitchen. Today, RecipeTin is a team of 10, including an actual professional real Chef who works alongside me every day (JB!). I have a foodbank, RecipeTin Meals, where we make over 100,000 homemade meals annually which we donate to the less fortunate....

Thinai|foxtail millet 1/2 cup Moong dal 1/4 cup Jeera | Cumin 1 tsp Whole pepper 1/2 tsp Turmeric powder A pinch Ginger a small piece Cashew nuts 5-6 Curry leaves few Oil 1 and 1/2 tsp Ghee 1 and 1/2 tsp Salt to taste Curry leaves few Add thinai and moong dal in a vessel and wash it twice. Add it to the pressure cooker and add 2 cups of water to this....

Summer is at its peak in many parts of the world. We prefer to spend a minimum of time in the kitchen and finish our work and come out. This tomato yogurt curry is a very simple and delicious gravy that pairs well with hot rice. The addition of tomato and yogurt in this recipe makes it perfect for summer. This is similar to mor kuzhambu but a very simple version of it....

I’m serving this tuna with a vibrant and fresh Sauce Vierge, a light French sauce that’s a modern classic for all the right reasons. Healthy, quick and easy, this Tuna Steak also makes for stunning presentation. Looks, taste, speed and elegance – this ticks all the boxes! Tuna Steak There’s a reason why tuna is so highly prized by the most elite restaurants around the world. The belly is sought after for its rich and fatty flesh, while the loins – which we’re using today – have a silky texture and a savoury, clean flavour that isn’t at all “fishy”....

INGREDIENTS: YIELDS 4 SCOOPS Boil the milk in a saucepan, reserving 3 tblsps of milk aside. Mix the custard powder in the 3 tblsp of milk into a smooth paste without any lumps. Add this custard mixture to the boiled milk and keep the flame low. Stir it continuously for 2 minutes. The mixture will give a thick custard. Let it be like a dosa batter consistency. Add sugar to it and put off the flame....

Kulcha is one of the popular Indian flatbread next to naan, served in Indian restaurants. I have posted a plain kulcha recipe in Jeyashri’s kitchen. Also, I have tried Paneer kulcha once, when I was writing for a magazine. This Aloo kulcha recipe is a no onion no garlic recipe. I didn’t add onion in the potato stuffing. If needed you can add finely chopped onions. What is the difference between Naan and Kulcha Naan is made using yeast, whereas Kulcha is made by adding curd, warm milk and baking powder to the flour....

Arisi paruppu payasam is a vegan recipe, this is similar to sakkarai pongal but in a payasam form. The addition of coconut milk makes it more creamy and tasty. White peas sundal is made with a unique sundal podi. Usually, we add chana dal while making the sundal podi. But in this one, we are using toor dal, which gives a nice unique flavour. Also check out our other Navaratri Combo series...

Too. Hot. It’s just TOO HOT to cook! Apparently Sydney is “suffering” through a record breaking heat wave. Climate change. Tut, tut. So tonight (Sunday), as I’m writing up this post and America is gearing up for the single biggest football game of the year (Super Bowl Sunday!), there are two things going through my head: Yup! I’m off to Japan this week! It’s been too long since I’ve been to visit my relatives, get my Japanese food fix /ski fix, shopping galore / visit my relatives (oops, better fix my priorities 😉)....

Besan | Kadalai maavu | gram flour 1/2 cup Rice flour 1/2 cup Cumin seeds 1/2 tsp Butter 1/2 tblsp Hot oil 2 tsp Oil for deep frying Salt to taste Asafoetida 2 pinches Method: In a wide bowl add rice flour and besan. Add salt, cumin seeds and asafoetida. If you want red chili powder you can add now, as per your taste. I used store bought rice flour, you can use home made rice flour too....