Dish of the Week, 23rd April 2019 – Veg Kebabs by Chef Geeta (With Recipe!)

Hello, Foodies and Buddies!

Our Dish of the Week column returns for a special edition featuring these delicious Veg Kebabs by Chef Geeta! Not just that, we also have a full recipe for you to try out at home 🙂

Chef Geeta is one of the most famous home chefs on FoodyBuddy and a large part of her fame comes from these amazing kebabs.

She described today’s dish to us saying, “The dish is delicious Veg Kebabs. I do Seekh Kebabs, Bhutteyan de Kebab, Masoor ke Kebab, Harabhara Kebab, Dahi Kebab and Veg Meljol Kebab. Here we will be discussing the Veg Meljol Kebabs!”

Being a vegetarian, this dish holds some special significance for Chef Geeta.

She says with a fond smile, “If you thought vegetarian Kebabs only had to do with paneer, you are in for a huge surprise and you’re missing out on a lot right now. This dish holds great significance in terms of feeling good. A number of non-vegetarian people who have tried these have responded saying that if this is how good veg food can taste then why would one want non-veg food?”

Chef Geeta says that the dish is a favourite of her friends, family, and through FoodyBuddy, now also her neighbours! In fact, they are so in demand that she only generally does them for bulk party orders.

So, how did Chef Geeta learn to make such lip-smackingly delicious Kebabs? She answers, “I have always loved exploring new cooking methods. I remember enjoying my first barbecue so much that I immediately fell in love with it. I believe that the taste of vegetables is enhanced quite a lot when they are not cooked too much. Whenever I got the chance, I used to observe professional chefs in restaurants barbecuing and making different Kebabs and ask them different tricks that they swear by and used to try these at home for our next parties!

She continues with a laugh, “Hosting people at home has always been in my genes and people have frequently come home with the main agenda of trying out food from my kitchen. Little did they realise that many a time they have been the guinea pigs for my new recipes. So with time and practice, I learnt to do various versions of Kebabs. I love experimenting and coming up with new Kebabs even now!”

Chef Geeta’s generosity knows no bounds as she also gives us a full recipe to share with all of you:

Serving Size: 5 people – around 20 Kebabs

The ingredients can be split into three main parts:
1. Vegetables
2. Binding agent
3. Herbs and spices

Feel free to use any veggies that you have at home. Here are my personal recommendations:
Cabbage and/or Cauliflower – 100 gms (Total)
Carrot – 2, small sized
Peas- 1/2 cup
Beetroot- 1/2 (This brings an amazing colour and a mildly sweet taste to the Kebabs)

Besan – 5 Tablespoons or as required – The consistency of kababs shouldn’t be too dry as while rolling, it will stick to the hands a bit
Cashew Nuts – 10 to 12, powdered
Boiled Potato – 2, medium sized
You can also use bread crumbs or corn flour. The taste is great with any combination.

Herbs and spices
Ginger – 1 inch
Garlic – 4 to 5 cloves
Mint Leaves – 10 to 15, fresh and crushed or chopped very finely
Cardamom – 3 to 4, crushed into powder
Garam Masala – 1 teaspoon
Salt – as required

Oil for brushing and cooking  the vegetables
Paneer – 50 gms (optional)

1) Roast the Besan Flour and Cashew Nut Powder separately and keep these aside to cool down.
2) Rinse and cut all the vegetables.
3) In a mixer grinder or food processor add all the veggies and mince them. Use the pulse option and do these carefully just for 1-2 seconds at a time till everything is minced properly. It shouldn’t be a paste.
4) In a pan, add 1 tablespoon of oil, ginger-garlic paste and saute them till their raw smell goes away.
5) Add the minced veggies and saute them for one minute. This is done to get rid of excess moisture. You can skip this step if you find the mixture not too moist.
6) Now in a bowl, add the cooked veggies as well as the remaining herbs and spices.
7) Now with the help of binding agents, one by one, bring the mixture together. The mixture should be light. Though it should come together well, it will be a bit sticky.
8) Now make Kebabs out of the mixture into the desired shape. Don’t put oil on your hands even though the paste might feel a bit sticky. Just remember to not make very thick Kebabs as they have to be cooked properly from the inside as well.
9)Rub oil on a tray beforehand and arrange all the kebabs on the tray. Put the tray in the refrigerator for half an hour for kebabs to set. You can also do this beforehand if preparing for a party. Then the only part remaining will be the cooking.
10) Take the Kebabs out of the fridge around 40 minutes before serving.
11) You can either choose to pan fry, bake, or barbecue the Kebabs.
12.a) If pan frying, keep the flame at medium and Add the Kebabs in small batches. Keep turning them till they turn golden brown uniformly.
12.b) If baking, preheat the Oven at 180 degrees Celsius and grill the Kebabs for 30 minutes. Take them out halfway through to turn and brush them with very little oil.
12.c) If barbecuing, make sure the heat is not too much otherwise outer layer will burn soon. Keep turning them till the outer layer is nice and dry. Brush them with very little oil in between.
13) Serve the Kebabs with Mint & Coriander Spicy and Tangy Chutney along with cut Onion Rings!

Chef Geeta also explains the major challenges associated with making these heavenly Kebabs. She says, “There are two challenges while preparing this dish. One, a good Kebab has to hold together nicely and yet has to be soft and adequately moist while eating so reaching to the right moisture content with all the vegetables is the key. Two, the consistency of veggies has to be right. They can’t be mashed. You should be able to feel the veggies while eating but, at the same time, they shouldn’t stand out individually in the Kebab. So mincing them to the right consistency is what one learns with practice!”

Thank you so much for such a detailed explanation, Chef!

And finally, Chef Geeta says in closing, “Kebabs are the best way of letting the kids also enjoy vegetables. Be creative and use different combinations of veggies and you can see anyone enjoying these without making faces. You can even make Kebab Rolls by putting sauces of choice in the centre of chapatis or parathas. Add raw cut onions and salad leaves. place a Kebab in the centre, roll it up, and here you go!”

Word of wisdom from a Kebab connoisseur! Thank you for being such an awesome part of FoodyBuddy, Chef Geeta, and we would like to wish you all the happiness and success in the world going forward 🙂

If you would like to be a Home Chef on FoodyBuddy, please register by clicking here!

FoodyBudy is always looking for unique dishes to be featured as a Dish of the Week. If you would like your dish to be featured, please do write to us at

Dish of the Week, 9th April 2019 – Hing Kachori by Anjana Nath (With Recipe)!

Hello, Foodies and Buddies!

Our Dish of the Week column returns and, on this edition, we have Chef Anjana Nath’s amazing Hing Kachori!

We asked Chef Anjana what the dish was exactly and she answered, “The dish is called Hing Kachori which is Urad Dal Stuffed Poori.”

“This is my favourite breakfast. Kolkata is famous for its many reasons and one of them is food. In a few famous joints, you get this Hing Kachori which is just mind-blowing and heavenly. Discerning Bengalis have embraced this as the most favourite Sunday breakfast,” explained Chef Anjana, calling it one of her favourite dishes.

There is also some great history with regards to how Chef Anjana learned to make this tasty breakfast treat. “As a kid, I learned to make Hing Kachori from my Nana who used to own a sweetmeat shop.”

Chef Anjana even shared a full recipe for the dish:

For the Dough:
Maida (All purpose flour) – 3/4 cup
Atta (Wheat Flour) – 1/2 cup
Rawa (Semolina) – 1/2 tablespoon
Oil – 2 tablespoons
Salt – 1/4 teaspoon
Sugar – 2 pinches
Hing (Asafoetida) – 1/2 teaspoon
Water – 1/2 cup

For the Filling:
Urad Dal – 1 cup soaked overnight
Ginger – 1″
Green Chillies – 2
*Grind all these three ingredients together.*
Oil – 1/4cup (4 tablespoons)
Fennel seeds powder – 1 teaspoon
Hing – 1/2 teaspoon
Salt – 1/4 teaspoon

In a wok heat oil and add fennel seeds powder and the ground dal, mix them well and cook for 2-3mins.
While stirring constantly, add the Hing, Salt and Turmeric Powder (optional) and cook until it leaves oil. Your filling is ready.
Now to make the kachoris. Make small balls from the dough, around 30 grams each and put the filling of 10 grams.
Flatten the dough and make a circle.
Deep-fry in hot oil.
Crispy Kachori is ready, serve it hot with Aloo Sabzi and Mirchi Achar.

Thank you so much for the detailed recipe, ma’am!

We asked Chef Anjana if there are any challenges with this dish. She responded with a smile, “Not exactly, however when I activate this dish I get a request for approximately 30 servings which is not a challenge though!”

In closing, Chef Anjana had some wise words about dishes and their popularity. She said, “A chef can prepare a dish but to make it famous, it’s in the hand of Foodies.”

Well said, ma’am!

Thank you for being such an amazing part of FoodyBuddy and for sharing the story behind this awesome dish. We would like to wish you all the very best going forward 🙂

If you would like to be a Home Chef on FoodyBuddy, please register by clicking here!

FoodyBudy is always looking for unique dishes to be featured as a Dish of the Week. If you would like your dish to be featured, please do write to us at

Chef of the Week, 5th April 2019 – Rimjhim Jain

Hello, Foodies and Buddies!

It’s our first Chef of the Week column for April and we have Chef Rimjhim Jain in the spotlight!

Chef Rimjhim explained to us how she got started on FoodyBuddy. She said, ” I always wanted to open a kitchen but couldn’t do so because of a lack of resources and bandwidth, but I heard about Foody buddy from my neighbour and it sounded very fascinating to me. I downloaded the app and started selling!”

Having sold over 1000 meals during her time on the platform, we asked Chef Rimjhim what keeps her inspired and she answered, “Cooking is my passion and after seeing the good response from the people who are buying from me, I was even more motivated.”

Chef Rimjhim specialises in North Indian food and said that her most popular dishes are Matar Paneer, Poha, and Chole Bhature!

Chef Rimjhin also said, “The thing I remember about my interaction with Foodies is the praising my cooking and this motivates me more!”

She also had some very simple advice for new Buddies. She said, “This is a great platform just start and keep moving!” Great advice, ma’am 🙂

And in closing, Chef Rimjhim said, “Foodybuddy has become my habit and I will keep carrying the habit to future!”

Thank you so much for being such an awesome part of FoodyBuddy, ma’am, and all the very best to you going forward 🙂

If you would like to be a Home Chef on FoodyBuddy, please register by clicking here!

Marvellous March Winners Announced!

Hello, Foodies and Buddies!

We are delighted to announce the winners of our Marvellous March contest! Congrats to the 140 Chefs who have won this amazing Traditional Vase Stand Table Clock!

Marvellous March Monthly Contest Winners

We also have a special Aromatic April Contest with two categories of prizes up for grabs! The details of this contest will be announced on the Buddy Challenges section of the app so keep an eye out for that 😀

A great way to win these monthly prizes is to take part in our weekly Hall of Fame Buddy Challenges on the FoodyBuddy App where you can win Buddy Credits! Remember to check your emails for all the details about this week’s Hall of Fame Buddy Challenge!

We also have all the winners from last week’s Hall of Fame contest which you can find here:

Screenshot 2019-04-01 at 1.02.15 PM

Congrats to our very many winners and we hope you have an Amazing April 🙂

If you would like to be a Home Chef on FoodyBuddy, please register by clicking here!

Chef of the Week, 29th March 2019 – Sakshi Garg

Hello,  Foodies and Buddies!

We’re back for our final Chef of the Week feature for the month of March and this time, it is Chef Sakshi Garg who takes her rightful place in the spotlight.

Chef Sakshi had this to say at the start of this interview.

“First, A big ‘Thank You’ to all the Foodies and Buddies. Because of you all, I am happily able to cross 1000 Meals Milestone! My inspiration is my Foodies and their lovely motivating comments which helps me keep going!”

Chef Sakshi then told us about how she got her start on the FoodyBuddy app. She said, “I remember, someone shared about FoodyBuddy in the apartment WhatsApp group. I was on a family vacation, but the message struck me. I knew instantly, this was something meant for me. I starred that message and after a few months when I had some time to think it through, I contacted the FoodyBuddy team. The fact that FoodyBuddy is a great platform where we can order fresh, hygienic, delicious home cooked reasonable food as per our taste is awesome!”

“Being an IT Professional and living into such a stressful environment daily, it gives me immense pleasure to cook and experiment with new dishes and giving a healthy twist to the same without compromising taste.”

“As they say, ‘Health is Wealth,’ so no matter whatever we are eating, our likes and dislikes we cannot ignore the healthy part for maintaining ourselves.”

What a lovely, well-thought-out response!

We then asked about Chef Sakshi’s inspiration having sold over 1000 Meals on FoodyBuddy.

“Basically , being new to this community , I did not have many friends but since I started serving on FoodyBuddy, I am to make healthy and yummy relationships with so many foodies and now I can proudly say that I have friends of all ages starting from 3-year-old kids to even 60 plus age elderly people. This really motivates me to cook with Love and Passion as this is one of the secret ingredients of my dishes,” she replied with a big smile.

She continued, “Secondly, The testimonials on the app and their lovely comments shared with me personally from my foodies is the biggest motivation. I agree I feel exhausted on most of the days, but a smile just comes out of nowhere when I see the lovely compliments from them. The satisfaction that I get by delivering hot and healthy food on time and big smiles on their faces gets me ticking.

Some parents always used to thank me for preparing dishes in such a way that the healthy ingredients are hidden inside. And the fact that their kids loved those dishes and ask for them, again and again, feels like an achievement. And being a mother, I can also understand the fact that how happy the parents feel when their kids are enjoying food nicely and finishing their meals without complaints or putting any extra efforts in feeding them.”

Here are some of the testimonials Chef Sakshi was talking about:


We then asked about Chef Sakshi’s favourite dishes to prepare and she said,” I specialise in North Indian, Italian, Chinese, Desserts, Baking, and the list goes on. Personally, I love to cook everything with a healthy twist and that’s what translates into the taste. Veg Hakka Noodles, Non-Fried/ Baked snacks, Kadhi Chawal, Punjabi Chole, all kind of Paneer curries, Stuffed parathas, Pizza ’s, Cheesy Pasta, Baking Cakes and Muffins, and Desserts are my favourites amongst many other dishes which I specialise in.”

“I also get personal requests for food from my foodies as per their taste which I really love to cook cause I always want them to enjoy and feel like every bite is worth having,” she concluded.

Chef Sakshi also told us about the dishes which her buyers most like to order.

It would be very hard to filter it down, but I would say Paneer Pav Bhaji, Veg Hakka Noodles, Paneer Butter Masala, Cheese Sandwiches, Palak Paneer Corn, Veg Pulav, Schezwan Paneer Fried Rice, Punjabi Chole, Veg Cheese Pizza, Baked Snacks like Kababs, Samosas, Cutlets, and Desserts like Rabdi, Ladoos, Shahi Tukda, and Fruit Custard amongst many others are mostly liked by my Foodies so much,” said Chef Sakshi.

Chef Sakshi’s buyers clearly love her food and she even described a few memorable interactions with her Foodies.

She said, “I have got a few nick names from my foodies. I have got tags like #Chef4HealthyFood, #HealthQueen, etc. These are not just names, but like an award for all the hard work that I put in. I remember a few special interactions with my foodies and would love to share them.”

“Once I received a late-night call, somewhere around 10ish. It was beyond my usual hours, but the person on the other side was sick and requested for food as she was not willing to order from outside in her condition. I was happy to stretch myself and serve her as per her taste. Later, she personally came to my place to thank me for the other day.”

“Few other incidents include, when foodies tell me that their kids have become my fans and that they are happy to replace the outside junk food for them with my healthy version, or when a foodie went to her hometown instructing her husband to order regularly from me and not to eat outside food, or simply when they say that all my dishes are ‘yummy and delicious as usual’.”

Chef Sakshi also had some words of wisdom for new Buddies on the FoodyBuddy App.

“Being regular and just cooking with full passion and love is the most important tip.”

“Another important tip would be to customize dishes as per the Foodie’s requirement and especially to get to know if the dish is for themselves or for kids or both. The challenge then is to adjust different requirements that too if it’s the same dish for so many at the same time without compromising taste.

And finally, don’t let yourself down, if things are going slow. As it takes, some time to get going and when it does, you will enjoy every moment of it.”

Great advice, Chef Sakshi!

We quizzed Chef Sakshi about her future plans and she said, “Now, as FoodyBuddy is also one of the members of my family, I would love to serve and surprise myself and the foodies with same passion and dedication.  Also, going forward I do not want it to be limited to only a few communities to which I am serving right now. Love to serve all the Foodies who want to enjoy delicious, hygienic homemade food even at offices and outside apartment communities!”

And finally, Chef Sakshi had some closing words. She said, “I really feel blessed to be a part of this wonderful platform and opportunity into my life to move one step forward. As I said, delivering fresh, healthy, hot and tasty food on time is always been very challenging for me so, first of all, I wanna thanks my Mom for sharing her natural talent and skills and teaching me how to manage time effectively as lifetime lesson.

“Also, I would like to thank my loving and supportive husband who is always there by my side and the confidence which I gained from him just take me to another level. Even after spending a full hectic day at the office when he returns back home and offers to help me in the kitchen, packing the food nicely and even fully prepared to deliver food on time, just keeps me going on and on with full dedication and happiness. Thanks a ton, my dear hubby for all your support and encouragement and helps me to cross all the hurdles smoothly in life.

A big thank you to all the Foodies once again for their love and support!  I would again take up this opportunity to thank you all at FoodyBuddy. Your team has started a nice platform and the amount of work that goes in from your end is commendable where Foodies, as well as Buddies, can enjoy and live a healthy lifestyle without impacting much of their personal as well as professional life.”

Thank you so much for such kind and loving words, ma’am, and everyone here at FoodyBuddy wishes you all the very best going forward. You are such an important part of the FoodyBuddy family and our success is only possible because of your awesome work!

If you would like to be a Home Chef on FoodyBuddy, please register by clicking here!