Indian Fried Ricevegan Recipes

Steps:

• Whisk together the chili powder, paprika, coriander, cumin, turmeric, garam masala, black pepper and 2 tablespoons salt in a large bowl. Stir in the yogurt, garlic and ginger and mix well. Add the chicken and coat each piece thoroughly with the yogurt mixture. Cover and marinate for at least 1 hour and up to 4 hours.
• When ready to cook, heat a large, heavy pot filled with 2 inches of oil to 350 degrees F. Set a wire rack over a rimmed baking sheet.
• Meanwhile, whisk together the semolina and rice flour in a large bowl. Remove the chicken from the marinade and dredge each piece in the flour mixture until completely coated.
• Working in batches to avoid crowding the pan, fry the chicken in the oil until golden and cooked through, 4 to 5 minutes, adjusting the heat to keep the temperature of the oil between 325 and 350 degrees F. Transfer the chicken to the rack with tongs to drain.
• Place the chicken on a platter, sprinkle with salt if desired, and garnish with lemon wedges and cilantro. Serve hot with Cilantro-Yogurt Chutney.
• Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should be the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and add more lime juice and/or salt, if needed. Makes 1 cup.

Steps:

• Heat the oil over medium heat in a large saute pan. Test the oil by adding one cumin seed. If it pops right away, the oil is ready. Add the cumin seeds to the oil. Once they start to sizzle or pop, add the carrots and cauliflower to the pan, and stir fry until the cauliflower starts to brown a bit and soften, about 7 minutes.
• Add the peas, bell pepper, and ginger and stir to combine. Continue cooking until all the veggies begin to soften but remain crisp, about 5 minutes. Add the cooked rice, lemon juice, coriander, turmeric, cayenne, and garam masala and toss to combine.
• Add the water, and cook for about 5 minutes longer, stirring frequently.
• Add salt to taste, and remove from heat.
• Garnish with cilantro or parsley and serve. Enjoy!

Steps:

• Heat oil in a large wok over high heat. When the oil begins to smoke, add the mustard seeds, covering the wok with a lid or spatter screen. After the seeds stop sputtering, add the cabbage. Add the turmeric, garlic, salt and cayenne and toss well.
• Reduce the heat to medium and stir occasionally until crisp-tender. (The original recipe suggests you cover and steam the cabbage for 5 minutes but I don't have a cover so just mixed it around for 5 to 10 minutes.) Serve hot.