I have many readers who are vegans or vegetarians, and they would always request me to post more vegetarian dishes. So, today, we have Sala of Veggie Belly sharing this mushroom tikka masala recipe with us. Mushroom tikka masala is one of my favorite dishes when I have Indian buffet. The combination of fresh mushrooms and the treasure trove of exotic spices plus heavy cream is simply delicious. If you are a vegan or vegetarian, go check out Veggie Belly, a wonderful food blog packed with gorgeous food photography (click on the image above to view all the beautiful pictures) and tons of recipes. You will love it. I’ve been reading Rasa Malaysia for several years, and I am so thrilled to be guest posting here! This spicy restaurant style mushroom tikka masala is something I make when my husband and I want a tasty, special meal. Think of this as a vegetarian version of chicken tikka masala. You can smoke this curry using this method, for an extra special touch… (Click Page 2 for the Mushroom Tikka Masala Recipe)
Mushroom Tikka Masala
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Aloo Gobi Recipe
It’s amazing how social media has transformed communications—meeting new friends, discovering food blogs, or simply hanging out. I discovered Food Wanderings through Twitter and met Shulie Manick. Food Wanderings is a food blog with Mediterranean, Indian, vegetarian and vegan recipes, all graced with Shulie’s gorgeous food styling and photography. For this guest post, Food Wanderings share with us her Aloo Gobi recipe—a classic Indian recipe that is both healthy and delicious. If you are on Twitter, you can follow Shulie here. Aloo Gobi, potatoes and cauliflower, a traditional Northern Indian Punjabi dry curry dish is very popular across the entire Indian sub continent. There are a few ways of cooking this dish and restaurants adjust their method of cooking for last minute assembly. Some fry them first, but I prefer to let the dish cook on low/medium heat while it’s releasing its moisture and cooks in its own juices until the potatoes melt like butter, while the cauliflower still maintains some crunchiness. I favor the frying method when it comes to okra. I did not add the amchoor powder, mango powder (see optional section), as my mom always served a wedge of lemon or lime along any curry dish she cooked for that extra tanginess if desired. I want to take this opportunity to thank Bee for having me in her fabulous Rasa Malaysia space. I have been following Rasa Malaysia ever since I launched my site a couple years ago this winter. If it weren’t for Bee I would not have been introduced to Malaysian and other unfamiliar to my palate South Asian cuisines. I love the fact that she is a new mom to a baby boy as I sent mine off to college. These moments with your baby are so precious Bee! Enjoy! (Click on Page 2...
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Pakora Recipe
Do you love Indian buffet? If so, I am sure you have tried those perfectly fried vegetable pakoras. I always wonder how to make pakoras and am so excited that Sonia of My Creative Flavors is sharing her pakora recipe with us today. Sonia is a PhD in Psychology and a master Indian cook. Hailed from India, Sonia and her husband are now based in New Jersey. My Creative Flavors chronicles Sonia’s adventures in her kitchen; you will find many fusion Indian recipes, classic Indian dishes, and beautiful food photography on My Creative Flavors. Just look at these pakora pictures in this post, need I say more? Please welcome Sonia and remember to check out her site. This time of the year is all about fun, family and festivities. In these chilling winters, I just want to curl up in a cozy blanket and watch my all time favorite movies and enjoy hot cuppa chai with a platter of veggie pakoras. You bet its a great feeling—difficult to beat. What better than do what you like to do and get a chance to feature it on Bee’s fabulous site Rasa Malaysia. I have always been very fond of her easy to make and authentic recipes and look forward to her collection for all special occasions. I am really happy to do this feature and hope I will do justice to the high standards Bee sets for Rasa Malaysia. So today we are going to fry some mixed vegetables pakoras—one of the most popular Indian snacks. Pakoras always make a special place on the table as appetizers loved by family and in formal buffets too, across the globe. It’s an interesting way to add some spice and zing to the veggies once in a while and the hot combo is simply...
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Chicken Korma (Chicken in Rich Yogurt Curry)
For as long as I can remember, I have always been an avid admirer of Indian cooking, especially the amalgamation of spices involved in developing each unique curry. Procuring these spices from the local Indian grocery store always bring back fond memories of the “spice trips” mom and I used to take to the Little India in my hometown of Penang. The heady, robust fragrance of the variety of spices is inevitably what hits me first, sending images of juicy chunks of meat braising in a thick, rich, full-flavored curry to my brain as I try to hold back the drivel on the corner of my mouth while patiently awaiting mom to finish haggling with almost every shopkeeper along the street before my taste buds get to do the Bollywood boogie with the Chicken Korma and Squid Curry over a fluffy bed of basmati rice. Along with Chicken Tikka Masala and Butter Chicken, Korma is undoubtedly one of the more popular items that can be found on the menu of any authentic Indian restaurant. Korma, also spelled as Khurma or Kurma, is a milder form of curry and is distinguished from other curries by its rich gravy and smooth texture, mainly because of its heavy incorporation of yogurt as part of its main ingredients. Although it may seem like a complicated dish at first, what with all the different spices involved, Korma is actually not that difficult to master. The main thing is to tweak it to your fancy. Anyway, I hope you enjoy my take of this world-renowned dish of Indian origin – the Chicken Korma. It is definitely a “must try” dish for any gathering and I am highly confident that it will impress not only yourself, but also your friends and family as well. (Click Page 2...
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Tandoori Chicken
Indian cuisine is renowned far and wide for its rich flavors and generous use of bold spices. However there is one particular Indian dish that has gained prominence not just for its bold flavors but for its cooking method as well. And that is none other than the world-famous Tandoori Chicken. The name Tandoori Chicken is derived from the “Tandoor”, which is a cylindrical clay oven that was traditionally used to cook the chicken in at very high temperatures. This ingenious method of cooking is still widely practiced today. But of course with modern technological advances, gas and electric tandoori ovens are more efficient in getting the job done. However if you are preparing this dish in the comfort of your own home, you can still achieve amazing results with a BBQ grill or alternatively, broiling in a conventional oven. My personal preference is to pre-bake the chicken ahead of time to ensure it will be thoroughly cooked. Then give it a quick sear at high heat in the broiler for that charred taste and at the same time sealing in the flavor and tenderness. The other key factor to a truly amazing tasting Tandoori Chicken is the marination. The rich blend of spices gives the Tandoori Chicken its unique flavor but more importantly, it is the yogurt that helps to penetrate the spices into the meat and tenderize it at the same time. And the best part of it is, even when the meat hits the grill, it is the thick consistency of the yogurt that keeps the seasonings on the meat so no flavor is lost. (Click Page 2 for the Tandoori Chicken Recipe)
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Indian Chicken Curry
I meet a lot of interesting friends from my blog, especially my friends who live in Irvine, Orange County. Recently, I connected with Reem of Simply Reem. After many email exchanges, I finally met her in person. Reem is so sweet; she came to support my cooking demo at Macy’s and bought me a nice bouquet of flower. Simply Reem is a blog about cooking, home/garden and more. I simply adore Reem’s homey recipes on Indian cuisine. Today, she teaches us how to make Indian chicken curry with dried roasted spices, a family recipe that she learned from her mother. Enjoy and don’t forget to check out Simply Reem. I want to start by thanking Bee for giving me opportunity to share my recipe on Rasa Malaysia. Rasa Malaysia is an excellent blog which brought Asian food and cooking to a new platform. I have been a sincere follower and fan of Bee and her beautiful space even before I started my blog. Every craving of Asian food from Noodles to Laksa bought me here, a place where I could find it all and learn. It is truly an honor for me to be here today. Thanks Bee!! For me there are few things as reassuring as a bowl of hot steamy curry dish with some rice or bread. I remember no dinner in my parents home was complete without a curry dish; it always faithfully made its way to the dinner table in some form or the other. Every season has its own version of curry dishes to be enjoyed with your family and friends. Even though curries are a part of me but for a very long time I feared making one of my own. It wasn’t so much the procedure or precision that kept me from simmering...
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Chicken Tikka Masala Pizza
I’ll be very honest. I’m quite possibly the worst baker in the whole world. I can’t follow baking instructions, no patience, always too hungry and can’t wait for hours to devour the baked goods, and that’s why I hardly attempt to bake. But recently, I’ve started to have a second thought about baking, thanks to my shiny new double oven gas range from KitchenAid which inspires and motivates to learn baking every time I set my eyes on the ovens. So this past week, I asked my friend A to come bake with me. We decided to make an Asian-style pizza and came up with the idea of Chicken Tikka Masala Pizza. Chicken Tikka Masala (check out the recipe by What’s for Lunch Honey) is a delicious Indian recipe and makes a killer topping for the pizza. The exotic tastes of the spices and the chicken paired beautifully with the cheesy pizza. It was scrumptious and we couldn’t stop eating it. Here is my Chicken Tikka Masala Pizza recipe, using a store-bought pizza crust. The ingredients list is lengthy and the method is long, but I assure you that the end result is rewarding. (Click Page 2 for the Chicken Tikka Masala Pizza Recipe)
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Nihari (Indian Beef Stew)
Fall is the season for hearty stews so I invited my friend Reem at Simply Reem back for a fabulous beef stew recipe. Nihari is a beef stew popular in the northern region of India, Pakistan, and Bangladesh. Nothing tastes better than aromatic and spice-laden beef stew where the meat is so tender it falls off the bone. If you love spices in your cooking, hop over to Simply Reem for more delicious recipes. You can also check out her Indian chicken curry recipe. Thank you Bee, for giving me an opportunity once again to share a recipe on your wonderful blog. I know you liked this Nihari, or beef shank stew and hopefully the readers on Rasa Malaysia will like it too. The best way to celebrate and welcome Fall/Winter is with a bowl of hot slow cooked beef stew, comforting and assuring in the chilly evenings or a fleeting sun-kissed fall afternoon. Although in the current fast-paced lifestyle, slow cooking is not something we look forward to, but fall is the season to enjoy the pleasure of warmth and fill the home with the aromas of wonderful spices. Today I am sharing with you all a very delicious and traditional slow cooked Beef Shank Stew, also known as Nihari. Traditionally this beef stew is cooked slowly over night and eaten as breakfast in early chilly mornings but you can enjoy it over lunch or dinner. This is a spicy stew with wonderful flavors and aromas of different spices, which give the much needed warmth in cold season. The best part about Nihari is that it is not at all difficult to prepare and makes a perfect cook-ahead item as the flavors develop with time. You may also choose to make it with lamb, chicken or even other cut...
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Cardamom Chicken (Masala Murgh)
Growing up in Malaysia, I was exposed to Indian cuisine since I was little. Both my late parents loved Indian food…their favorite food in the world was nasi kandar, or Indian rice plates made popular by Indian-Muslim in Penang. At home, my mother loved cooking Indian curry: chicken curry, Indian squid curry, or seafood curry. Everyone in the family enjoys a good pot of fiery hot and spice-laden curry; as the smell and aroma of Indian curry wafting out of the kitchen, we knew that lunch and dinner would be excellent. I also love Indian flat breads, such as naan and roti canai. My father would always pack a slice or two of sweet roti canai for me as a snack or late night supper. Indian food was a staple in our family, and Indian food is also the ultimate favorite for Mr. Rasa Malaysia. Even though I grew up with Indian food and surrounded by people who love it, I am not an experienced cook when it comes to Indian cuisine. I will be very honest, I still get fennel seeds and cumin seeds mixed up sometimes as they look so similar (in my eyes). So when Shubhra Ramineni, the author of Entice with Spice contacted me, I was excited to check out the cookbook. This Cardamom Chicken or Masala Murgh picture and recipe caught my eyes when I read through the book. This is the kind of chicken my parents and I would order at our favorite nasi kandar restaurant in Penang: bright red-orange chicken cooked to tender perfection in a blend of spices. I can almost smell the aroma and savor the flavor of the cardamom chicken from the picture, and I have no doubt that it is tantalizing in taste. If you wish to check out the...
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Chapati (Indian Flat Bread)
I am so glad that my friend Simply Reem is back to share a very popular Indian flat bread or “chapati” recipe with us. I came to know Reem last year and since then we have become good friends. In one of our many meetings, Reem made me some homemade chapati and I was instantly hooked on the soft, fluffy wheat bread. Reem promised to share her chapati recipe, and I can’t be happier. By the way, if you haven’t visited Simply Reem recently, do check it out as it’s refreshed with a brand new design with new contents. Anyway, chapati is a staple in India and it’s made of really simple ingredients: wheat flour and water. The difference between a great piece of chapati and regular tasting chapati lies in techniques, and in the chapati recipe below, Reem outlined the exact techniques to make your homemade chapati soft, light, airy, and fluffy. She even took some step-by-step photos to share with us. You can eat these chapati as is, with some butter (my favorite), or with chutney, daal, curry, etc. I will have to ask Reem to share her chutney and daal recipes with us one day. Enjoy! (Click Page 2 for the Chapati Recipe)
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Chicken Vindaloo
I don’t cook Indian food that much but I always have requests from readers on popular Indian recipes on Rasa Malaysia. Recently, someone requested for chicken vindaloo recipe and I immediately reached out to my good friend Simply Reem to share her recipe. So here it is, the chicken vindaloo recipe, from a talented cook and photographer Reem. I have tasted Reem‘s Indian food on many occasions and she is an EXCELLENT cook. I have never tasted better home-cooked Indian meals. Enjoy! Vindaloo is a spicy Indian curry from the region of Goa. The Portuguese brought the dish very similar to this to India leading to the origin of Vindaloo. The name Vindaloo is itself derived from the Portuguese dish that was known as “Carne de Vinha d’Alhos” that literary means a dish made of meat usually pork cooked with wine. Slowly the locals of Goa added their touch of spices and blends to the Portuguese dish and replaced the wine with the vinegar and finally the beautiful hot Vindaloo curry was created and is now a pride of Goan/Indian Cuisine. Often the restaurant regards this dish as fiery hot and has potatoes added to it. This is a spicy curry but not necessarily a fiery hot one. Also potatoes are not included in traditional preparation of Vindaloo. Even though the word aloo means a potato in Hindi but it doesn’t means potatoes here in the name of the dish Vindaloo. The reason potatoes became a part of the dish was merely it increased the quantity of the dish keeping it cost effective as meat is an expensive ingredient and also it made the curry a little thicker. As this dish started to gain popularity among the different regions of India, people started using different form of meat such as...
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Butter Chicken
Butter Chicken- a delicious and easy recipe for a full-flavored Indian butter chicken that will make you want to lick your plate clean!
The post Butter Chicken appeared first on Rasa Malaysia.
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Tandoori Chicken
Tandoori Chicken - the best homemade oven-baked tandoori chicken recipe ever! Tender, moist, juicy and a zillion times better than Indian buffets!
The post Tandoori Chicken appeared first on Rasa Malaysia.
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Chicken Tikka Masala
Chicken Tikka Masala - rich and creamy chicken tikka masala recipe with spicy tomato sauce. Easy and much better than Indian restaurants.
The post Chicken Tikka Masala appeared first on Rasa Malaysia.
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Tandoori Shrimp
Tandoori Shrimp - perfectly marinated and grilled Indian Tandoori shrimp skewers. Super easy recipe that yields the most delicious shrimp ever!
The post Tandoori Shrimp appeared first on Rasa Malaysia.
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Homemade Naan
Naan - the easiest homemade Indian naan recipe that you can make on skillet. Fluff and soft naan that tastes like Indian restaurants.
The post Homemade Naan appeared first on Rasa Malaysia.
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Easy Samosa
Easy Samosa - Samosa is an Indian deep-fried appetizer filled with spiced potatoes. Fail-proof samosa recipe, so good.
The post Easy Samosa appeared first on Rasa Malaysia.
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Cheesy Garlic Naan
Homemade naan topped with garlic and cheddar cheese. Cheesy, buttery, garlicky naan that you can't stop eating!
The post Cheesy Garlic Naan appeared first on Rasa Malaysia.
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Chapati (Indian Flat Bread)
Chapati is a popular Indian flat bread made with wheat flour. Easy chapati recipe that everyone can make at home that produces fluffy chapati.
The post Chapati (Indian Flat Bread) appeared first on Rasa Malaysia.
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Chicken Vindaloo
Chicken vindaloo is a popular Indian curry with vinegar and spices. Easy chicken vindaloo recipe that originated from Portugal.
The post Chicken Vindaloo appeared first on Rasa Malaysia.
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More Pages to Explore .....
