Dish of the Week – Mee Goreng by Chef Meena

Hello Foodies and Buddies,

In this column of Dish of the Week, we are back with a spicy Malaysian noodle dish – Mee Goreng by Chef Meena. Originating from Indonesia, the dish is most commonly had in Malaysia and Singapore.


She Meena tells “My aunt runs a restaurant in Malaysia, and I learnt this dish from her when I visited there for the first time. I used to prepare it there in her restaurant. We could find the dish in every street of Malaysia, even if we go to remote villages over there.”

She gets the main ingredients of the dish – noddle and soy sauce from Malaysia, hence she is able to maintain the authentic taste. Another thing to be noted is that the noodles should be cooked with care. If it is overcooked then the taste will not be nice.

Chef Meena’s customers are really happy with the dish and her customer’s testimonials always mention that it tastes original just as they had in Singapore/Malaysia. She is very happy with the reviews. 🙂



  • Noodles – 1 pack
  • Dry red chilli and garlic (soak in hot water and grind it to make a fine paste)
  • Crushed garlic pods – 3 
  • Onion – 1
  • Sliced cabbage –  1 cup
  • Capsicum and carrot slices – 1 cup
  • Sprouted green moong dal – 3 tsp
  • Tomato ketchup – 1 tsp
  • Soya sauce (thicker one) – 1 tsp
  • Mustard leaves or spinach
  • Soya paneer(tofu)
  • Salt to taste

Note: If you are a non-vegetarian you can add egg omelette slices or fish fries or chicken pieces along with the veggies.


  • Cook the noodles in boiling water for 2 mins and strain the excess water.
  • Add 2 tsp of chilli and garlic paste, salt and mix in the noodles thoroughly.
  • Heat the pan and add 3 TSP of oil. Saute onions and veggies in the oil for 2 mins with a pinch of salt and add tomato ketchup and soy sauce.
  • Saute it for a minute and add the marinated noodles now.
  • Fry the noodles along with the veggies for 3 mins
  • Deep fry the tofu in oil and add to the noodles and also add chopped Mustard leaves and switch off the flame.
  • Top it with sliced green chillies.

Dish is ready to serve.  🙂

Chef Meena is looking forward to making many mouth-watering Asian delicacies famous on FoodyBuddy, such as Kway Teow, Nasi Li Ma and Nasi veg Goreng. She also expressed his gratitude to the FoodyBuddy team for keeping her busy all the time and for customer testimonials that always fill her up with energy.


We are glad to have great Chefs like you onboard and we wish you good luck on your journey ahead. Keep shining!

If you would like FoodyBuddy to be launched in your apartment community, please contact us by clicking here!

Dish of the Week – Lemon Chicken by Chef Tapas

Hello Foodies and Buddies,

We are back in this New Year with a dish that can be relished by all Chicken lovers – Lemon Chicken by Chef Tapas. It’s a Chinese chicken starter with an irresistibly sticky, sweet and sour sauce.


Chef Tapas mentions that the first time he prepared the dish, it tasted so delicious that he remembers the first bite even today. 😀 It is his go-to dish every weekend.

It a self-taught dish that he tried as a variation of Chilly Chicken. The biggest challenge with the dish according to him is cutting the chicken tenders and frying them perfectly so that it doesn’t turn out hard or chewy.


PREP: 30 Mins
COOK: 10 Mins
TOTAL: 40 Mins
SERVES: 2 People


For Chicken:

  • 250 gms of boneless chicken cut into 1-inch pieces

  • 1 large egg

  • 2 tablespoons soy sauce

  • 1 tablespoon curd

  • 3 tablespoons water

  • 1 tablespoon salt

  • Oil for frying

For Sauce:

  • 2 tablespoons oil

  • 2 tablespoons ginger garlic paste

  • 1/2 cup chicken stock or broth

  • 2 tablespoons soy sauce

  • 2 tablespoons Red chili sauce

  • Juice of 1 lemon (about 3-4 tablespoons)

  • 1 tablespoon sugar

  • Black pepper powder

  • Salt to taste

  • 1 cup Capsicums cubes (Green & Red)

  • 1 cup Onion petals

  • Thinly sliced green chilies

  • Thinly sliced spring onions (Green to garnish & White for cooking)


For the Chicken:

1st round of marinate –  Cut boneless chicken into 1-inch pieces (against the grain). Take a large shallow bowl add curd, salt & water (1:3) ration. Add chicken cubes, mix well and allow to marinate for 20 minutes (max 2 hrs), covered.

2nd round of marinate – Drain excess water, whisk egg white, soy sauce, Maida (all-purpose flour) & Corn starch. Add in chicken, mix well so that chicken pieces coat evenly. Allow to marinate for 10 minutes.

Heat oil in a large wok, pan or skillet over medium-high heat. When oil is hot, fry chicken in batches in a single layer for about 5-6 minutes, turning halfway during cooking, until golden and cooked through.

Drain on a plate lined with a paper towel. Discard the oil and wipe wok/pan over with a paper towel.

For the sauce:

In the same wok, pan or skillet heat 2 tablespoons oil over medium-high heat. Sauté the onions, capsicum, green chili,  garlic & ginger paste until fragrant (about 30 seconds).  Add stock, soy sauce, red chili sauce, sugar. Whisk, bring to a simmer until the sugar dissolves and stir until thickened. Toss chicken in the sauce until evenly coated (about 2 minutes). Flame off, add in the lemon juice.

Garnish with spring onions(green) and serve.  🙂


Chef Tapas is looking forward to making many mouth-watering dishes famous on FoodyBuddy, such as Pav Bhaji, Noodles, Veg Ball Manchurian, etc. He also expressed his gratitude to the FoodyBuddy team for immense support towards home chefs like him.

We are glad to have great Chefs like you on board, Tapas and we wish you good luck on your journey ahead. Keep Rocking!

If you would like FoodyBuddy to be launched in your apartment community, please contact us by clicking here!

Dish of the Week – Banana whole wheat cupcakes by Chef Gautami

Hello Foodies and Buddies,

In today’s dish of the week section, we have a healthy yet delicious dessert – Banana whole wheat cupcakes by Chef Gautami.


The cupcakes are made with Banana, whole wheat flour & oats, and offer a wholesome yet delicious alternative to traditional common flour cupcakes. Chef Gautami mentions that this was the cupcake that she tried and it has been her favorite ever since.

The Chef was searching for a healthy cupcake recipe that she found online and customized it a little according to her preferences and the outcome was great.

Chef Gautami says that the Cupcakes taste best when you use ripe bananas and the biggest challenge, in fact, is to find perfectly ripe bananas.




  • Ripe banana – 1
  • Wheat flour – 90 gms
  • Oats – 45 gms
  • Sugar – 75 gms
  • Baking powder – 1 tsp
  • Baking soda – 1/2 tsp
  • Milk – 120 ml
  • Salt – a pinch
  • Vanilla essence – 1 tsp
  • Oil – 3 tbsp
  • Cinnamon powder – 1/2 tsp


  • Mash the banana, add sugar to it and mix well.
  • Add oats to it and mix well.
  • Mix all the dry ingredients (wheat flour, baking powder, baking soda, salt & cinnamon powder) and add it to banana sugar mixture, mix well.
  • Add milk, vanilla essence and oil to it, mix well.
  • Grease the cupcakes mold with oil or ghee and add the batter to it.
  • Preheat the oven to 200 degrees
  • Bake the cupcakes for 15 minutes
  • Once done, let it cool for 10 mins and then unmould it.

Cupcakes are ready to serve! 🙂

Chef Gautami is also planning to make delicious Dates Jaggery cupcakes as famous as her delicious Banana whole wheat cupcakes on FoodyBuddy.

We wish you all the best Chef. Keep Rocking!

If you would like FoodyBuddy to be launched in your apartment community, please contact us by clicking here!

Dish of the Week – Eggless Whole Wheat Waffles by Chef Kavita

Hello Foodies and Buddies,

With Christmas just around the corner, we decided to pick a famous European dessert – Eggless Whole Wheat Waffle topped with Chocolate sauce and Choco-chips by Chef Kavita Arvind. Sound delicious, doesn’t it 😀


The dish is not just a favourite at her home but also loved by the little foodies of her apartment. The recipe is a kid-friendly one that can instantly satisfy the sweet cravings of kids and adults alike without compromising much on the health quotient.

Chef Kavita mentions – “It’s really a wonderful feeling when kids come home and ask me to post waffles on the app and I ensure that I definitely make them once a week!

Kavita decided to learn the art of making waffles at home when she realised that her daughters love it so much! Their love for waffles made her learn this wonderful recipe. As she wasn’t keen on using refined flour (Maida) and eggs, she started trying different variations without eggs using whole wheat flour till she got the perfect soft and fluffy waffles. They were an instant hit with everyone who tasted it.

These waffles can be made and served within 30 minutes. They can also be served with honey or jam, but Kavita loves serving them with a rich topping of dark Chocolate sauce and Choco- chips that is irresistible!


Preparation Time: 15 minutes
Baking Time: 10 minutes
Yields 6 waffles


Whole wheat flour – 1 cup
Baking Powder –  1 tsp
Baking Soda –  ½ tsp
Salt – a pinch
Cocoa powder – 1 tsp
Powdered Sugar –  ½ cup
Melted Butter – 2 Tbsp
Curds –  ¼ cup
Vanilla essence –  ½ tsp
Milk – 1 to 1 ½ cups


Sift all the dry ingredients except sugar. Take a mixing bowl and combine the sieved flour with sugar and mix well. Now add the melted butter, curds and vanilla essence, and mix. Start adding milk slowly and keep mixing till the desired consistency is achieved. The batter should be slightly thick with a pouring consistency. Grease the waffle mould with butter and pour the batter into it.

Bake in a preheated oven at 200 degrees for 10 minutes. Remove and let them cool on a wire rack.
Pour chocolate sauce on the waffle and garnish with a handful of choco chips.

Voila! Waffle is ready to serve!

Just like waffles, Chef Kavita is also planning to make Eggless doughnuts and Whipped cream cakes a favourite dish of foodies on FoodyBuddy! We wish you all the best Chef. Keep Rocking!

If you would like FoodyBuddy to be launched in your apartment community, please contact us by clicking here!

Dish of the Week, 13th December 2019 – Daal-Bati & Churma by Chef Shweta

Hello Foodies and Buddies,

Today we have a very special dish from Rajasthan – Daal Bati and Churma by Chef Shweta Nanavaty.

Rajasthani Daal Bati is a traditional dish from Rajasthan that is generally served along with a sweet dish called Churma. We all are familiar with the preparation of Daal while Bati is something unique. These are whole wheat bread rolls traditionally cooked over charcoal, but don’t worry, oven or tandoor works perfectly well too. 🙂 Churma, the dessert, is also prepared with whole wheat, ghee, and sugar (or jaggery). Sumptuous Isn’t it?

shweta nanavaty

The dish is Chef Shweta’s signature dish on Foodybuddy. Much loved by all the foodies around her, she receives “dish request” for this dish from multiple foodies across all apartments. Chef Shweta learned this dish from her mother and the dish is always her first choice when it comes to having something good on a leisurely weekend.


The biggest challenge with the dish according to her is that it requires sufficient time for cooking. Chef Shweta shared an elaborate step by step recipe that will help you prepare authentic Daal-Bati and Churma.


Recipe – Daal Baat and Churma

Daal baati churma.jpg


For Dal
  • 1/4cup chana dal (split gram)
  • 1/4 cup toor dal
  • 1/4 cup moong dal (split with skin)
  • 1/4 cup urad dal (split black lentil with skin)
  • 1/4 teaspoon turmeric (haldi)
  • 2 teaspoon ginger grated
  • 1-1/2 teaspoons salt
  • 1 teaspoon coriander powder (dhania powder)
  • 2 teaspoon mango powder (amchoor powder)
  • 1/2 teaspoon garam masala
For seasoning
  • 3 tablespoons clarified butter (ghee)
  • 1 teaspoon cumin seeds
  • 1/8 teaspoon asafoetida (hing)
  • 1/2 teaspoon chili powder
  • 2 dried red chili broken in pieces
For Bati
  • 1 cup whole wheat flour (roti ka atta)
  • 1/4 cup fine sooji (semolina)
  • 1/8 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup clarified butter (ghee)
  • 1/2 cup milk use as needed
For Churma
  • 1/2 cup Whole Wheat Flour (atta)
  • 2 tablespoons Rava (semolina/sooji)
  • 2 tablespoons Ghee or Oil (for dough)
  • Milk or Water, as needed to bind the dough
  • 3 tablespoons Melted Ghee (for churma)
  • 1/4 cup powdered Sugar
  • 2 tablespoons chopped Dry-fruits- for garnishing
For serving
  • About 1/4 cup hot clarified butter (ghee)


  • Combine all dals, wash changing water a few times. In a pressure cooker add dal with 4 cups of water, salt, turmeric, coriander powder, and ginger, cook on medium-high.
  • After the pressure cooker starts steaming lower the heat to medium and cook for about eight minutes. Turn off the heat; wait until all the steam has escaped before opening the cooker.
  • Dal should be soft and mushy, same consistency as pourable batter, if needed add hot water. The consistency of the dal will thicken over time.
  • Add garam masala and amchoor, mix it well.
  • Heat ghee in a small saucepan for seasoning; after ghee is moderately hot add cumin seeds as they crack add asafoetida, red chilies, and red chili powder.  Stir for a few seconds. To prevent the spices from burning, you may add 1 teaspoon of water.  Pour spiced Chaunk over daal. Mix it well and let it simmer for two to three minutes.

Dal is ready!!

Bati Preparation
  • Preheat the oven to 350 degrees F. You can use gas tandoor as a substitute.
  • In a mixing bowl mix all the dry ingredients together, flour, sooji, salt, and baking soda. Add the ghee and mix with fingers, add the milk as need to make firm dough, knead the dough well. Set aside for about 10 minutes.
  • Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball and will have cracks all over; this will help them to cook all the way through. Arrange the Batis over cookie sheet about one inch apart and place the pan on middle oven rack and bake at 350 degrees F in a preheated oven for 25 minutes. Turn them over and bake for another 30 minutes until Batis are golden brown all around.
  • Break one Bati from one side to make sure they have cooked through.
Note: You can prepare Bati (aka Baati or Batti) in two different ways, 1. Either deep fry them in ghee or 2. Bake them in the oven. You can choose either of the ways to prepare it but both require the dough to be bind in the same way.
Churma Preparation
  1. In a mixing bowl -take wheat flour, Rava and ghee, add water to form a stiff dough. Make patties with your palms with an indentation at the center.
  2. Heat oil (you can use ghee too) and deep fry the patties in hot oil till golden brown. Turn over and cook for even cooking, cook in low medium flame. Drain in tissue paper and set aside to cool down.
  3. Once it is completely cool, break them into small pieces and grind it using a mixer. Grind it a little coarse. I did it in batches as I used my small mixie jar. Collect the mixture in a bowl, add powdered sugar and cardamom powder and mix well.
  4. Chop almonds lengthwise add it along with ghee and give a quick mix.
How to Serve
  • Break the Bati into two pieces and pour about one teaspoon of hot melted ghee over and serve with a bowl of hot dal.
  • If you have baked the Baaties earlier heat the Baaties in oven for about 10 minutes.

Enjoy! 😀

Chef Shweta is looking forward to making her Pure Vegetarian and Vegan traditional and continental dishes famous on Foodybuddy. We wish you all the best Chef. Keep Rocking!

If you would like FoodyBuddy to be launched in your apartment community, please contact us by clicking here!