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	<title>Rasa Malaysia &#187; Indian Recipes</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Indian Chicken Curry</title>
		<link>http://rasamalaysia.com/indian-chicken-curry/</link>
		<comments>http://rasamalaysia.com/indian-chicken-curry/#comments</comments>
		<pubDate>Mon, 14 May 2012 19:32:28 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15260</guid>
		<description><![CDATA[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&#8217;s and bought me a nice bouquet of flower. Simply Reem is a blog about cooking, home/garden and more. I simply adore Reem&#8217;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&#8217;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...<br /><br /><div><img src="/images/homepage/indianchickencurry_slide.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
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		<item>
		<title>Tandoori Chicken</title>
		<link>http://rasamalaysia.com/tandoori-chicken/</link>
		<comments>http://rasamalaysia.com/tandoori-chicken/#comments</comments>
		<pubDate>Mon, 09 Apr 2012 16:24:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Broil/Grill]]></category>
		<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14341</guid>
		<description><![CDATA[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 &#8220;Tandoor&#8221;, 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)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/04/tandoori-chicken-hp.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
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		<item>
		<title>Chicken Korma (Chicken in Rich Yogurt Curry)</title>
		<link>http://rasamalaysia.com/chicken-korma/</link>
		<comments>http://rasamalaysia.com/chicken-korma/#comments</comments>
		<pubDate>Wed, 08 Feb 2012 16:40:13 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Curry]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13732</guid>
		<description><![CDATA[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 &#8220;spice trips&#8221; 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 &#8211; the Chicken Korma. It is definitely a &#8220;must try&#8221; 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...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/02/korma_chicken_hp.jpg"/></div>]]></description>
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		<slash:comments>32</slash:comments>
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		<item>
		<title>Pakora Recipe</title>
		<link>http://rasamalaysia.com/pakora-recipe/</link>
		<comments>http://rasamalaysia.com/pakora-recipe/#comments</comments>
		<pubDate>Tue, 20 Dec 2011 22:44:28 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12981</guid>
		<description><![CDATA[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&#8217;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&#8217;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&#8217;s an interesting way to add some spice and zing to the veggies once in a while and the hot combo is simply...<br /><br /><div><img src="/images/homepage/veggiepakora_slide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/pakora-recipe/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Aloo Gobi Recipe</title>
		<link>http://rasamalaysia.com/aloo-gobi-recipe/</link>
		<comments>http://rasamalaysia.com/aloo-gobi-recipe/#comments</comments>
		<pubDate>Wed, 28 Sep 2011 20:52:59 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11822</guid>
		<description><![CDATA[It&#8217;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&#8217;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...<br /><br /><div><img src="/images/homepage/aloogobi_slide.jpg"/></div>]]></description>
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		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Mushroom Tikka Masala</title>
		<link>http://rasamalaysia.com/mushroom-tikka-masala/</link>
		<comments>http://rasamalaysia.com/mushroom-tikka-masala/#comments</comments>
		<pubDate>Sun, 26 Jun 2011 17:06:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Mushrooms]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9032</guid>
		<description><![CDATA[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&#8217;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&#8230; (Click Page 2 for the Mushroom Tikka Masala Recipe)]]></description>
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		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Mango Chutney</title>
		<link>http://rasamalaysia.com/mango-chutney/</link>
		<comments>http://rasamalaysia.com/mango-chutney/#comments</comments>
		<pubDate>Mon, 21 Mar 2011 15:39:01 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mango]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8294</guid>
		<description><![CDATA[For the longest time, I don&#8217;t quite get the idea of chutney and I certainly have no idea how to make it. That&#8217;s the reason why I have invited Kulsum of Journey Kitchen to share her Mango Chutney recipe with me. Journey Kitchen is another Indian blog that I have discovered recently; there are just so much to learn from the blog about Indian cuisine and also Bohra cuisine. Please welcome Journey Kitchen to Rasa Malaysia. When Bee suggested chutney for this guest post, I was elated. I can handle chutney I thought to myself. But when she suggested mango chutney, I was a bit hesitating at first. Not because I didn&#8217;t have a recipe but because it is my mom&#8217;s recipe. My mom is not very comfortable about sharing her recipes online. Don&#8217;t get her wrong, she loves sharing in general but she never got &#8220;internet&#8221;. After a bit explaining about our lovely &#8220;food blogger&#8217;s community&#8221; she almost came in terms with it but it took a little more than just explaining (read emotional blackmailing and reminder of some sentimental childhood stories)&#8230; Chutney&#8217;s form an inevitable part of Indian&#8217;s daily meal whether its breakfast, lunch or dinner.  They come in all forms and differ in taste and texture depending on the ingredients used and cooking method. Chutneys can be made with fruits, herbs, vegetables or combination of them. Unlike pickles (which is another great condiment to have), chutney are much easier to make and generally made fresh and last for few days to weeks. Three important elements for most chutney is sweet, sour and spicy (others are salty and spicy). It is this balance of flavors that I think has made Indian chutneys worldwide phenomena. The sweet element is often introduced by using fruits like mango in our case, dry fruits,...]]></description>
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		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Butter Chicken</title>
		<link>http://rasamalaysia.com/butter-chicken/</link>
		<comments>http://rasamalaysia.com/butter-chicken/#comments</comments>
		<pubDate>Sun, 06 Mar 2011 16:00:24 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Curry]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8279</guid>
		<description><![CDATA[I am sure you all remember Sukaina from Lick My Spoon who recently shared her naan recipe with us. Today, she is sharing yet another popular Indian recipe that we all love&#8211;butter chicken. Butter chicken is often served at Indian buffet restaurants and it&#8217;s easily my favorite Indian dish. I always ask for an extra serving of naan to sop up the creamy and rich sauce of butter chicken. Thanks to Lick My Spoon for her butter chicken recipe. Enjoy! After my naan post recently, I thought it would only be fair to share a butter chicken recipe with you. After all, you can&#8217;t have one without the other. I can&#8217;t tell you the number of times I have gone to an Indian restaurant where my other half ordered a butter chicken and begged, &#8221;Can you make this at home?&#8217; I had no choice but to learn how to make this. So I turned to the best chef I know when it comes to Indian cooking- my mom. She has this wonderful knack of trying a meal at a restaurant and then replicating it at home. I slightly modified her recipe by adding a few more spices&#8230; I once read somewhere that butter chicken was created when a hungry man walked into an Indian restaurant and they had no curry left. The chef decided to whip up a quick meal by throwing a tandoori chicken into a simple gravy of butter, tomatoes and a few spices. And thus, butter chicken was born. Also known as murgh makhani, this is curry not for the faint hearted- literally! Originating from Mughlai cuisine, it has lashings of butter (duh!) and cream to give it that dreamy, creamy texture. This is one dish where skimping on these two essential ingredients is not recommended. What...]]></description>
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		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Naan</title>
		<link>http://rasamalaysia.com/naan-recipe/</link>
		<comments>http://rasamalaysia.com/naan-recipe/#comments</comments>
		<pubDate>Mon, 21 Feb 2011 11:09:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Flour]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8232</guid>
		<description><![CDATA[I&#8217;ve been eating lots of Indian food since I got home in Penang and it dawned to me that I don&#8217;t have some of the most basic Indian recipes on Rasa Malaysia, such as naan—the much loved fluffy Indian bread. I am so glad that Lick My Spoon&#8216;s Sukaina is willing to write a guest post on Rasa Malaysia and shares her naan recipe. Lick My Spoon is a very new food blog (started Oct 2010), but it&#8217;s already graced with many wonderful Indian and dessert recipes and beautiful food photography. Please welcome Lick My Spoon and stay tuned for the follow up of this naan recipe, which is butter chicken. Yummy! When Bee agreed to let me guest post here, I felt like I had won the Oscar&#8217;s of the blogging world. I used to follow Bee even before I started a blog myself, stumbling here when I was looking for Kung Pao chicken recipe. Never in my wildest dreams did I think I&#8217;d be sharing her space&#8230; Bee requested a recipe for naan and I was super excited to share this easy recipe which yields great results every time. Naan really needs no introduction. If you&#8217;ve delved in Indian cuisine before, you WILL have eaten naan. After all, it&#8217;s the quintessential Indian food. But the greatest misconception about naan is that most people think it&#8217;s difficult to duplicate the same soft, pillowy results at home without a tandoor- a traditional clay oven where temperatures reach nearly 500 degrees Centigrade, allowing the naan bread to be cooked within a matter of minutes. The trick to getting a soft and fluffy naan is to make sure you use a heavy bottomed skillet which is very hot. Make sure you cover the naan with a lid to get those sought after bubbles on the...]]></description>
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		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Samosa Recipe</title>
		<link>http://rasamalaysia.com/samosa-recipe/</link>
		<comments>http://rasamalaysia.com/samosa-recipe/#comments</comments>
		<pubDate>Tue, 08 Feb 2011 04:38:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8202</guid>
		<description><![CDATA[Greetings from Penang! I am very happy that Prerna of Indian Simmer is guest posting today as I have always loved Indian cuisine and one particular recipe that I wanted to learn is Samosa—a bite-sized parcel of spiced potatoes encased in a crispy shell. Prerna moved to the US five years ago and started Indian Simmer last year to share her love and passion in Indian cooking with a simple goal—making Indian food more approachable and appealing to all. Indian Simmer is graced with mouthwatering and authentic Indian recipes and her food photography is pure perfection. I am just so glad that now I have another great Indian cooking blog to refer to. Please welcome Indian Simmer to Rasa Malaysia and do check it out. It&#8217;s a gem and I am very sure that you will love it. I have to admit, when Bee asked me if I would be able to share the recipe for Samosa on her blog, I was a bit worried. Not because I had never made it before but because I wanted to it be perfect enough for me to share it with everyone. I decided to reach out to the best Indian food chef that I know of and get some help. So I made an SOS call to my mom. She gave me some really important tips and also a lot of courage to do this and do this right&#8230; Growing up it was a treat when guests would visit us for evening tea. I and my brother knew that Papa (our dad) would hand us a ten rupee bill and we would run over to the shop at the corner of the street to get some fresh out of the fryer samosas for everyone! Samosa is probably the most popular snack you...]]></description>
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		<slash:comments>33</slash:comments>
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