Vegan Chicken 555 reimagines a beloved South Indian street-style appetizer. Crisp golden tofu is coated in a richly spiced sauce infused with fennel, ginger, garlic, coriander, and peppers,  and enough heat to make you reach for seconds (and maybe a cold drink).  gluten free, nut free. soy free option.

This is another one in my series creating vegan versions of these amazing, meat-heavy, regional Indian appetizers. There’s just so much variety in all of these super delicious snacks and appetizers, and sometimes you don’t find those flavors and that spice in the vegetarian appetizers.

You can use this recipe with tofu, soy curls, chickpea tofu, chickpeas, or vegetables, like cauliflower. Basically, you coat your protein or vegetables of choice with this amazing, flavorful batter, and either pan fry or bake it. 

Then, we make this easy, spicy, and delicious sauce mixture. It’s kind of a dry sauce, and you toss the crisped tofu “chicken” in it. Oh my god, it’s so incredibly delicious and also pretty spicy!

You can adjust the spice level to your preference. There are four kinds of chilies in this tofu 555: Kashmiri chili powder in the batter, and green chilies, cayenne, and red pepper flakes in the sauce. To get the flavor with less heat, reduce any or all of those. The combination of peppers adds a ton of flavor, so you definitely want to use some of each, even if you don’t use the full amounts. You can use a milder green chili to manage the heat, too,  if you prefer.

Basically, adjust the heat based on your preference, but definitely try this vegan chicken 555. It’s just so fabulously delicious!

Tofu 555 is great on its own or in crunchy salads with juicy fruits like apples, pears, or mangoes, or with roasted or fresh vegetables. A cucumber salad with a simple lime, salt, and pepper dressing also pairs wonderfully with this Indian appetizer. Or, you can make wraps with lettuce, creamy dressing, and fresh green chilis or pickled jalapeños. 

No matter how you serve it, you have got to try vegan chicken 555!

Why You’ll Love Chicken 555

• crispy tofu in thick, spicy sauce with flavors of fennel, ginger, garlic, coriander, and 4 kinds of peppers
• easily adjust the heat to your preference
• use your plant based protein or use veggies of choice.
• naturally gluten-free and nut-free with easy soy-free option

Continue reading: Vegan Chicken 555 Appetizer

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High protein and fiber. Mix everything right in the pan meal, this Sheet pan roasted veggies and beans with Creamy Lemon Yogurt sauce, has amazing flavor and texture! Wrap it, bowl it, swipe with bread! So good! Gluten-free, options for soyfree, Nutfree

This is an easy, refreshing, spring and summer meal that you can put together within minutes. You make this amazingly refreshing lemon yogurt sauce and pair it with savory roasted veggies and crispy, crunchy beans that have been tossed in spices like paprika, coriander, black pepper, and garlic. They are crisp on the outside and tender on the inside.

The warm veggies and the cooling yogurt sauce are just fabulous together.

This is a veggie-heavy recipe rich in fiber, with over 14 grams per serving. It contains 15 to 25 grams of protein per serving, depending on the garnishes and non-dairy yogurt used. The protein in these sheet pan roasted vegetables comes from the beans, yogurt, sesame or hemp seeds, and even the vegetables. For an even more filling meal, serve with whole grain flatbread, pita, or naan.

You can pair them with the sauce in any way you like. You can put the sauce on a plate, top it with the roasted veggies, then top with some seeds and sprouts and a good squeeze of lemon juice. 

Or make a wrap with pita bread or naan bread. Just warm the bread, add the yogurt sauce, the roasted veggies, some more sauce, sprouts, cucumber, and a squeeze of lemon, then serve.

Sheet pan veggies and beans are absolutely delicious any which way you serve it. You can even make small tacos out of it!

Why You’ll Love Sheet Pan Veggies and Beans

• super easy 1-pan meal celebrates delicious spring and summer veggies
• tender-crisp roasted vegetables with crunchy roasted white beans
• creamy, vibrant, 1-bowl lemon yogurt sauce
• naturally gluten-free, soy-free, and nut-free

Continue reading: Sheet Pan Veggies and Beans with Lemon Yogurt Sauce

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Tofu majestic is a vegan version of the popular South Indian starter, chicken majestic. Spicy, crispy tofu in a thick, spicy sauce is an absolutely delicious starter or side! You can easily control the heat, if you don’t like your food too spicy. (Options for gluten-free, soy-free, and nut-free)

Chicken majestic is pretty popular in restaurants in the state of Andhra Pradesh, and especially in the city of Hyderabad. It is a spicy, crispy chicken dish that is usually fried or pan-fried and tossed in a thick, delicious, spicy sauce. It has elements from indo Chinese cuisine and the combination with South Indian flavors makes it a finger licking can’t stop good appetizer!

It is served as-is as a starter with a side of chutneys or a side salad. You can also add it to wraps or serve with rice. It is absolutely mindblowingly delectable and delicious. The tofu is crisped with some cornstarch and rice flour and some spices. Then tossed in a thick sauce to coat. If you want to keep these crisp, toss and serve immediately!

Tofu majestic is definitely hot with 4 heat elements in it, there’s green chilies, Kashmiri chili powder, black pepper and sambal oelek! It can get hotter depending on the green chilies that you use. To manage the heat, use milder green chilies and use less of the black pepper and Kashmiri chili powder.

I like to serve this with a side salad of onion and cucumber. It’s kind of like quick pickled onion with Indian spices called laccha pyaza. See the recipe notes for instructions for making the crispy, vibrant laccha onions. You can also serve with chutneys of choice or a creamy dip on the side to mellow the heat.

Why You’ll Love Tofu Majestic

• flavorful, crunchy, battered tofu in a thick, spicy sauce
• bake or pan fry the tofu
• versatile! Serve on its own, with chutney or creamy dipping sauce, with a fresh salad, or as wraps
• easy to make gluten-free, nut-free, and even soy-free.

Continue reading: Tofu Majestic (Vegan Chicken Majestic)

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Tofu Koliwada is a plant-based version of the popular regional Indian appetizer. It’s like a tofu nugget with tons of fiery heat and so delicious served with green chutney or other of choice. It’s super delicious, crispy and packs flavor! (gluten free and nut-free with soy-free options)

I’ve been veganizing a bunch of decadent, meat-based Indian curries on the blog for a while, and I decided to switch gears. I wanted to explore these regional Indian starters and appetizers, which are just so flavorful —especially some of the meat-based ones. They’re pretty wild, with a lot of different sauces, flavors, and spices.

So welcome to veganizing some amazing appetizers! Let’s start with this delectable koliwada.

Koliwada is a popular crispy appetizer in Indian restaurants, especially around Mumbai city. It’s usually made with prawns ,is fried, and has a signature flavor. It originated with influences from Mumbai coastal cuisine and Punjabi cuisine.

The story goes that a man had moved down to an area close to Mumbai near Koliwada and created this dish, which became super popular.

Koliwada is usually made with prawns, shrimp, or chicken, but we’re using tofu. If you don’t want to use tofu, you can use an alternate protein of your choice.

It is usually served with a green chutney that is slightly different than the usual. It has onion tomato and tamarind and is vibrant and spicy sour with a hint of sweet!

Basically, all of the flavor is in the batter, the spices. It’s kind of like tofu nuggets or crispy fried chicken, but Indian, with tons and tons of heat. Serve it with the vibrant cilantro-mint chutney listed below or with Schezwan chutney, tamarind chutney, or mango chutney.

Why You’ll Love Koliwada

• crispy, super spicy tofu with adjustable heat
• delicious as a side or make it a meal by adding to a wrap or salad
• incredible mint chutney for dipping comes together in the blender
• versatile recipe – use dry coating or a batter, bake or pan fry!
• naturally gluten-free and nut-free with soy-free options

Continue reading: Tofu Koliwada (Indian Spicy Crispy Tofu) with Cilantro-Mint Chutney

The post Tofu Koliwada (Indian Spicy Crispy Tofu) with Cilantro-Mint Chutney appeared first on Vegan Richa.

Table of content

• About coriander leaves
• Production.
• Nutrition benefits.
• Uses of Coriander Leaves.
• Coriander market view.

ABOUT CORIANDER LEAVES.

Coriander is an all-season herb that belongs to the Apiaceae family. It is an aromatic flowering plant sometimes referred to as cilantro, Chinese parsley, or even dhania in the Indian subcontinent. 

The whole of the plant is edible. Although the parts most frequently used are the fresh leaves and the dried seeds as a herb or spices respectively. 

Because the leaves and seeds have various flavors, scents, and qualities. They are employed in very different ways and at different phases of the cooking process.

You get more detailed information related to coriander leaves or their benefits from one of the best restaurants in Myanmar “Corriander Leaf”.

Production:

Choose the optimum season and location to grow cilantro or dhania. These plants don’t fare well in cold or harsh weather. In a temperate area, late April is the ideal time to plant cilantro. It grows best during the colder, drier seasons of the year, like fall, in more tropical climates.

Field preparation:

Form beds and canals and fine-tooth the main field (for irrigated crops). Place the separated seeds 20 x 15 cm apart. The seeds will begin to sprout in 8 to 15 days.

For crops that will be grown using rainwater, presowing seed hardening treatment. It is done with potassium dihydrogen phosphate at 10g/lit of water for 16 hours. Azospirillum should be applied to seeds in three packets per hectare. To manage the wilt disease, seeds must be treated with 4 g/kg of Trichoderma viride.

Seed Treatment:

Soak the seeds in water for 12 hours. Treat the seeds with Azospirillum at 1.5 kg /ha. For better crop establishment + Trichoderma viride at 50 kg/ha to control wilt disease.

Pre-sowing seed hardening treatment with Potassium Dihydrogen Phosphate at 10 g/lit of water. For 16 hours is to be done for the rainfed crop.

Manuring:

Basal:

FYM 10 t/ha; 10 kg N, 40 kg P and 20 kg K for rainfed and irrigated crops.

Top dressing:

Top dressing may be done at 10 kg N/ha 30 days after sowing for the irrigated crop only.

Irrigation:

First irrigation should be given immediately after sowing. The second on the third day and subsequent irrigations at 7-10 days interval.

After cultivation:

A pre-emergence spray of herbicide Fluchloralin 700 ml in 500 lit/ha.  Thinning is done 30 days after sowing. Subsequent weeding is done as and when necessary. Leave 2 plants per hill. Spray  250 ppm one month after sowing for inducing drought tolerance in rainfed crops

METHODS:-

• (0.3 m) away, 1/4 inch (0.6 cm) apart, and 6 to 8 inches (15.2 to 20.3 cm) apart. Make careful to water cilantro seeds often since they require a lot of moisture to sprout. Each week, they require roughly an inch of water. They ought to start growing in two to three weeks.
• You may treat the seedlings with compost or organic fertilizer after they are about 2 inches (5.1 cm) tall. You only need approximately 1/4 of a cup of fertilizer for every 25 feet (7.6 m) of growing space, so be cautious not to over fertilize.
• When the seedlings are 2 to 3 inches (5.1 to 7.6 cm) tall, trim them out to prevent the cilantro plants from being too crowded. Remove the lesser plants, leaving the strongest ones to expand, and space each plant 8 to 10 inches (20.3 to 25.4 cm) apart. The smaller plants can be consumed and used in cooking.
• When the stems are between 4 and 6 inches (10.2 to 15.2 cm) tall, or when the plant is close to the ground, you can harvest cilantro by snipping off individual leaves and stems from the plant’s base. Use the young, fresh shoots for cooking rather than the more mature, fern-like leaves, which have a harsh taste. To avoid weakening the plant, don’t remove more than one-third of the leaves at once. 
• The plant will continue to grow for at least two or three more cycles after the leaves have been picked.

NUTRITION BENEFITS OF CORIANDER

• 92% of raw coriander leaves are water, 4% are carbs, 2% are protein, and less than 1% are fats.  
• Compared to the fresh stems or leaves, coriander seeds have a distinct nutritional composition.
•  In a 100-gram (3+12 oz) reference quantity, leaves include a considerable amount of nutritional minerals and are especially high in vitamins A, C, and K.  
• Despite having lesser vitamin content than other foods, seeds are a good source of dietary fiber, calcium, selenium, iron, magnesium, and manganese.

USES OF CORIANDER

Although all parts of the plant are edible and the roots are a key component of Thai cuisine. The fresh leaves and dried seeds are the sections that are most frequently utilized in cooking. Every cuisine in the world uses coriander.

• Leaves

Fresh leaves are frequently used as a garnish and are nutritional. They are used for soup, fish, and meat dishes as well as a component in chutneys, salads, salsa, and guacamole. Coriander leaves are frequently used raw or added to the meal right before serving because heat decreases their flavor.

• Seeds

When the seeds are crushed, they have a citrusy lemon flavor.

Both the entire dried seeds and the pulverized form of coriander are frequently seen. The flavor, fragrance, and pungency of the seeds are enhanced by roasting or heating them in a dry pan. It is better to grind coriander seed right away because it quickly loses flavor after being stored. Garam masala and Indian curries frequently use pulverized fruits. Cumin as a thickening in a combination known as dhania jeera. Coriander seed is a spice in these dishes. Dhania dal, or roasted coriander seeds, is a snack food.

• Roots

The taste of coriander roots is richer and more potent than that of the leaves. And they are used in many Asian foods, particularly Thai soups and curry pastes.

You can get more detailed information and more coriander leaf uses from Coriander Leaf, a classy and best restaurant in Myanmar.

Read more: Authentic types of Indian food.

Coriander market view

• By 2027, the market for coriander produce is anticipated to grow to $4.1 billion. Additionally, it is anticipated to expand at a CAGR of 10.1% from 2022 to 2027.
• Coriander leaves or Cilantro are mostly used in the food preparation of products like salads, soups and meals like curries and masalas. It is also useful in treating nausea, diarrhea, intestinal gas, constipation and irritable bowel syndrome (IBS).

• It is also employed in the cosmetic industry owing to its anti-inflammatory, anti-bacterial and anti-fungal properties which are driving the market growth. The use of Apiaceae family products like coriander in food, medicine and cosmetics attracts global market companies as a result of its functional properties and they develop various products to meet customer needs.

• Geographically, the Asia-Pacific Coriander Produce Market commanded a significant market share in 2021 due to the presence of India, a country that leads the globe in coriander production, and the region’s extensive area under cultivation.

• Due to the rising demand from American and European nations, the coriander produce market is expected to grow. According to data on 79 nations’ foreign commerce, “Seeds of coriander” exports to the world totaled $196 million in 2020. The risk of infection from eating raw, unprocessed coriander leaves as well as rigorous regulations on coriander production and supply may, however, restrain market expansion throughout the projection period of 2022–2027.

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