Kathal (Jackfruit) ki sabzi is a flavorful and hearty dish that captures the essence of traditional cooking. Its bold spices and rich texture make it a true comfort food classic.
Written Recipe (+video)
For South Indians, dosa-making may feel absolutely effortless, but as a North Indian, achieving that perfect crisp texture always seemed quite challenging to me.
This wonderful yellow moong dal dosa recipe truly came to my rescue - skipping the hassle of overnight fermentation and requiring just 1.5–2 hours instead.
It turned out to be an incredible deal, delivering beautifully crisp, delicious, and wholesome dosas with much less effort.
Written Recipe (+video)
https://blessmyfoodbypayal.com/quick-yellow-moong-dal-dosa-recipe/
Soft, hearty, and naturally gluten-free, these lentil burger buns are a wholesome twist on classic bread - protein-rich, nourishing, and perfect for crafting healthier burgers without compromising taste or texture.
Written Recipe (+video)
https://blessmyfoodbypayal.com/lentil-burger-buns-vegan-gluten-free/
Baingan bharta is a classic, but adding green peas takes it to another level. The subtle sweetness of matar beautifully complements the smoky roasted eggplant, enhancing every bite. This simple twist brings more texture, flavor, and freshness to your everyday bharta.
Written Recipe (+video)
https://blessmyfoodbypayal.com/matar-baingan-bharta-recipe-dhaba-style/
Rich, moist, and deeply chocolatey, this one bowl vegan chocolate cake is the kind of dessert that feels perfect for Mother’s Day celebrations. A beautiful homemade treat for honoring the sweetest women in our lives, and a delicious reminder that special days deserve extraordinary cake.
Written Recipe (+video)
https://blessmyfoodbypayal.com/one-bowl-vegan-chocolate-cake-with-rich-chocolate-glaze/
Bold, fiery, and irresistibly flavorful - chili garlic noodles bring together heat and comfort in every bite. A quick stir-fry that satisfies spicy cravings and lifts up any dull day instantly.
Written Recipe (Video included)
https://blessmyfoodbypayal.com/chilli-garlic-noodles-recipe/
I was starving and had to use a plastic fork which I know is not vegan - I’m sorry
ft. vegan poke bowl
Enjoy the vibrant flavors of Orange Baked Tofu - a tangy, zesty, and healthy treat made with fresh orange juice. Bursting with refreshing citrus notes, this baked tofu is a delightful addition to any meal, perfect for lunch, dinner, or a wholesome snack.
Written Recipe (+video)
https://blessmyfoodbypayal.com/oven-baked-orange-tofu-with-fresh-orange-juice/
Decided to go vegan. I’ve been vegetarian for a few years now, but over time have lost the desire to eat eggs and dairy. Here are a few dishes from this week🌱
Sushi bowl with heart of palm “crab” & miso ginger dressing
Sofritas & black bean tacos with cilantro lime sauce
Tofu & veggie stuffed cabbage dumplings with dirty rice
Vegan Honey Chili Potato is a delightful twist on the classic Indian-Chinese appetizer. Made with crispy potato strips glazed in a sweet and spicy sauce, it uses plant-based honey alternative to retain its signature flavors. Perfectly balancing sweetness and heat, this vegan-friendly dish is a crowd-pleaser at any gathering!
Written Recipe (+video)
https://blessmyfoodbypayal.com/vegan-honey-chili-potato-recipe/
Yesterday I tried to make some vegan "salmon" from tofu!
Ofcourse it doesnt REALLY taste like salmon, but it was tasty and the illusion was pretty good. It's also cheap and pretty easy to make!
Recipe: recipe for the salmon
Fragrant, fluffy, and beautifully spiced, matar pulao is a comforting Indian rice dish where sweet green peas blend perfectly with aromatic basmati rice for a simple yet delicious meal.
Written recipe (video included) 👇
https://blessmyfoodbypayal.com/green-peas-pulao-recipe-matar-pulao-recipe/
There is a small town called Maddur in Karnataka, famous for its iconic snack, Maddur Vada, which is named after the town itself. First created at the Maddur railway station, this crispy onion-filled delicacy became a beloved Karnataka specialty, cherished for its unique flavor and irresistible crunch.
Written Recipe (+video)
https://blessmyfoodbypayal.com/maddur-vada-recipe-air-fryer-deep-fried/
One of the finest drinks I have ever tasted, this Plum Mocktail or Aloo Bukhara Sherbet is pure refreshment. Try it while fresh plums are still in season!
Written recipe (+video)
All measurements are british metric.
INGREDIENTS
1 medium cauliflower, washed and cut into medium-small florets
1 can of chickpeas - drained and washed
1 TBS vegan Chicken style stock powder
2 tsp Onion powder
1 tsp Garlic powder
1 medium brown onion - peeled and diced
6 medium large cloves garlic (or 1 full bulb), peeled and minced
½ inch fresh ginger, outer skin removed, finely grated
½-1 medium sized green jalapeño, diced (if preferred, remove seeds for less spiciness)
½ tsp mustard seeds
1 Tbs cooking oil
Coconut cream for serving (optional)
For the Sauce: 3 medium tomatoes, quartered 1 medium red capsicum 1/2 cup fresh coriander, loosely packed (optional) ¾ cup full fat coconut milk
Spices: ¾ tsp garam masala ½ tsp ground coriander ¼ tsp ground turmeric ½ tsp ground cinnamon ½ tsp salt chilli powder, as needed for spice (optional)
Prepare the sauce: In a large pan, heat 1 Tbs cooking oil on medium heat. Add in the mustard seeds and allow them to fry for roughly 30 seconds until they sizzle and start popping. Immediately add in the remaining spices, ginger, jalapeño (if using), and chopped onion. Cook for a few minutes until fragrant and the onion starts to become translucent, add in the garlic and cook for a further 2-3 minutes, adding water if needed to deglaze the pan, then turn off the heat and add to a blender, along with the capsicum, tomatoes and coconut milk. Blend on high until completely pureed into a smooth sauce. Add the chickpeas to the pan. Pour the sauce over the chickpeas, mix to combine. Cook with lid on, on medium heat until you achieve a gentle simmer, or until the chickpeas become tender. Add the cauliflower, mix well to submerge, cover and cook over medium heat for 10 minutes, then remove the lid and cook until the cauliflower becomes tender and the sauce slightly thickens. Season with additional salt if preferred. Serve hot with some fresh cooked rice, and an optional drizzle of coconut cream. Additionally if you have any Naan bread, serve with that on the side.
No eggs, no condensed milk, no cooking, no ice cream machine - just pure mango magic transformed into a creamy, refreshing homemade ice cream that’s simple, delicious, and irresistible.
WRITTEN RECIPE (video included) :