Dish of the Week, 30th July 2019 – Ribbon Pakoda by Chef Kiruthigha (With Recipe!)

Hello, Foodies and Buddies!

Welcome to our final Dish of the Week feature for the month of July and on this edition, we have delicious Ribbon Pakodas by Chef Kiruthigha including a full recipe!

What is a Ribbon Pakoda? “Ribbon Pakoda is a crispy snack prepared with Idli Rice and Fried Gram,” said Chef Kiruthigha.

Chef Kiruthigha also told us about the significance of this dish. She said, “This dish is close to my heart as it is one of my favourite from my mother’s kitchen. I used to pack this in big covers from home to my hostel during my college days.”

What a lovely memory that you have shared with us, ma’am 🙂

When asked if it was one her favourites, Chef Kiruthigha said, “Of course, yes! It is a tasty side dish for sambhar, rasam rice, and also good to munch during tea time.”

Chef Kiruthigha also told us how she learned to make this awesome dish. “My mother taught me the proportions, the frying technique and the consistency of the batter, etc. Nithya, one of my friends later gave me a few tips to make it better,” she explained to us.

Chef Kiruthigha was nice enough to share the full recipe for this dish with us which you can find below:

Ingredients
1) 4 cups of Idli Rice
2) 1 cup of Fried Gram Dal, powdered
3) 20 to 25 Red Chillies (adjust according to the required spice level)
4) 1 ladle of melted Butter (approx 40- 50 grams)
5) 3.5 tablespoons of Crystal Salt
6) 1 tablespoon of White Til (optional)

Preparation:
1) Soak the Idli Rice for around 3 hours along with the Red Chillies
2) Grind them in together in the wet grinder to a slightly coarse batter
3) Before taking it off from the grinder, add the salt and grind for another 5 minutes
4) In the meantime, powder the fried gram dal and sieve to get a fine powder
5) Mix the ground batter, white til, fried gram powder and melted butter
6) Heat a pan with oil for deep frying
7) Take a portion of the batter, fill in the murukku press with the flat nozzle and press it gently in the hot oil
8) Fry on both side till you see a nice golden colour and oil stops bubbling.
Tip: If the Ribbon Pakoda is too hard, add more melted butter, and if it is oily, add more batter. Butter can be replaced with hot oil too.

Recipe in Grid

Chef Kiruthigha assured us that the dish is easy to prepare after learning the proportion of ingredients properly!

We asked the Chef which other dishes she was looking to make famous on FoodyBuddy and she answered, “A few traditional and healthy dishes like More Kali (Rice Flour cooked and steamed with Buttermilk) and Millet-based Snacks. These are a few on my list!”

Finally, Chef Kiruthigha said in closing, ” I am very thankful to Foodybuddy for providing an awesome platform for chef-preneurs like us!”

Thank you, ma’am, for being such a great part of FoodyBuddy and for sharing this amazing recipe with us!

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 akash.c@foodybuddy.in

 

Dish of the Week, 23rd July 2019 – Dabeli by Chef Poonam Kabra

Hello, Foodies and Buddies!

It’s Dish of the Week time and we have Chef Poonam Kabra’s delicious Dabeli as our Dish in the spotlight this time around 🙂

If you don’t know what a Dabeli is, Chef Poonam explained, “Dabeli is Pav with sweet and spicy Potato Masala inside it!”

It is a dish which Chef Poonam loves and she explained the significance of the dish and how she learned to make it. She said, “I learned to make Dabeli when I was in college and made it in Rajasthan for my Brother-in-law’s Birthday Party. I learned to make it from my aunt whom I am very close to all the guests at the party were asking for more and loved it. It was a really very special moment for me when they came and complimented my Dabeli.”

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Chef Poonam was also nice enough to share the full recipe for Dabeli with us.

Ingredients

Filling:
1) Boiled and Mashed Potatoes
2) 2 to 3 Cloves
3) Cinnamon Powder
4) Oil
5) Basic Spices – Chilli Powder, Turmeric Powder, Garam Masala
6) Green Chillies
7) Shallow-Fried Peanuts
8) Sugar

For Garnishing:
1) Bhujiya (Sev)
2) Tamarind Chutney
3) Garlic Chutney
4) Coriander Leaves
5) Pomegranate
6) Chopped Onions

Preparation:
1) Take a little bit of oil and fry the spices
2) Add the Green Chillies
3) Then add boiled and mashed Potatoes
4) Add salt as per your taste and also add one small spoon of sugar
5) Now, the filling is ready
6) Take a Pav, cut it in half and apply both the chutneys then put filling in between
7) Also add the pomegranate, peanuts, and chopped onions which is very important for Dabeli
8) Now, add Sev and roast it in the pan with butter (You can also make Kacchi Dabeli without roasting it)
9) Serve hot

When asked about what other dishes if she was looking to make famous on FoodyBuddy, she said, ” I want to try one special type of fritters and Chhattisgarhi cuisine which I have never made for Foodies.”

And in closing, Chef Poonam said, “Loving the way people are responding to my dishes. Thanks for the love and testimonials!”

Thank you so much, ma’am, for being such an awesome chef and for sharing this recipe with us 🙂

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 akash.c@foodybuddy.in

Dish of the Week, 16th July 2019 – Whole Wheat Jaggery Cake by Chef Sunita Gadapu

Hello, Foodies and Buddies!

Dish of the Week is back and on this edition, we have Chef Sunita Gadapu’s famous Whole Wheat Jaggery Cake which is the perfect combination of delicious and healthy!

If you are wondering what the dish is exactly, Chef Sunita explained, “This is a tea cake made with multigrain atta and jaggery as it’s main ingredients. The cake goes well with tea/coffee/milk or as an all-day snack.”

The healthy aspect of this dish is what holds a special significance for Chef Sunita. She said with a smile, “This cake helped me to let people know that a healthy cake isn’t a myth. There were many people who couldn’t believe that a cake without refined sugar and maida can be tasty. I received an overwhelming response from everyone, especially the Moms. They were happy that the kids are liking this healthy cake. One of my patrons rightly said ‘Tummy bhi khush and Mummy bhi khush'”

Chef Sunita also called this one of her favourite dishes and said she can eat a whole loaf guilt-free!

We asked Chef Sunita how she learned to make this dish and she said, “With increasing awareness on the side effects of using refined flour, sugar, etc in our diet, I wanted to try a cake which has jaggery. I wasn’t sure how the cake would turn out as jaggery has a sticky nature, unlike sugar. Nevertheless, I did try making the cake with jaggery, multigrain atta and threw in some nuts and voila, it came out to be yummy!  I would like to give the credit of this push to use jaggery in my cake to my father and my neighbour uncle who are the health ambassadors around me!”

Chef Sunita described how to make this special Dish. She said, “After a few permutations and combinations, I could arrive at the final recipe. The recipe includes mixing an equal quantity of atta, jaggery, milk and half the quantity of oil/butter.  You should mix it with pieces of desired nuts and bake it at 180 degrees Celsius for 25-30 minutes.”

She also warned us about the challenges associated with this dish. She said, “It’s a myth that we should keep mixing the cake batter for a long time to get a softer cake. But over-whisking the batter would give a chewy cake and not a soft one. So the right amount of mixing of ingredients is the key here.”

When quizzed on what other dishes she was looking to make famous on FoodyBuddy, Chef Sunita said, “I love baking and I would like to introduce more and more healthy items which are tasty. Another dish which is going well from my menu is the Ragi-Atta-Jaggery cookies. These work as a nice accompaniment with a cuppa and are a good snack for kids.”

Here are some of Chef Sunita amazing baked creations:

MyCreations

And in closing, Chef Sunita said, “I am very happy to be associated with the FoodyBuddy platform since it gives me immense self-gratification by making healthy meals for the Foodies. It is helping me to take my passion for baking to the next level.”

Thank you so much for being such a pioneer of healthy desserts on the FoodyBuddy App, Chef Sunita, and 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 akash.c@foodybuddy.in

 

Dish of the Week, 25th June 2019 – Detox Quinoa Salad by Chef Geeta

Hello, Foodies and Buddies!

It’s our final Dish of the Week column for the month of June and we have Chef Geeta’s amazing and innovative Detox Quinoa Salad including a full recipe!

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What is this Detox Quinoa Salad you ask? Chef Geeta explains, “The dish is named Detox Quinoa salad and is a cold salad. The salad is so colourful that I have seen foodies opening their container lid, again and again, to see the colour and appreciate it!”

Chef Geeta also tells us about her connection with this dish. “I had never eaten quinoa until I visited Europe a couple of years ago. I was on a backpacking trip around Europe and was stuck in a bad traffic jam once on the highway. At the fuel station superstore, I was searching for some vegetarian food which was filling yet economical because I was both on a budget and really hungry. “Apart from all the junk, I found a Quinoa Cold Salad pack while my fellow travellers sympathised with me for being a vegetarian. I bought it despite not being sure of taste since I love trying new food in new places.

“It ended up that not only me but everyone in my group loved it so much. Even the friends who had bought cold stored non-veg food preferred this better and we ended up buying all the packets available there!”

“And that taste always lingered with me and so in India tried this at a number of places but they just didn’t do justice to my memories of that epic meal in Europe. I finally got onto it myself, and after trying different versions of it, I landed on this recipe. This is my top favourite recipe for quinoa salads now and I hope of other Foodies too. I have to have this crisp and delicious salad once a week at least!”

What an inspiring story about your love for this amazing dish, Chef Geeta 🙂

Chef Geeta told us that she uses a famous recipe by Cookie and Kate and wanted to give due credit to the original author and so you can find the full recipe here: https://cookieandkate.com/best-quinoa-salad-recipe/

Chef Geeta provided a little bit of insight into perfecting this recipe. She said, “The only challenge is to get the quinoa cooked right. You can’t have it mashy and you can’t have it even a little bit uncooked. It has to be properly cooked and yet grainy in structure.”

We also asked Chef Geeta what other items she wants to make famous on FoodyBuddy and she said with a laugh, “Ironically, the dishes I want to make famous on Foodybuddy are the ones I have been able to put up the least on the app. The reason being other regular dishes being in demand so much that I don’t get the time to do these regularly. Not many people are open to trying a variety of taste and then reordering those.”

She continued, “I love exploring Indian regional heritage recipes – especially of healthy beverages like Rabdi, Sudka, Solkadhi, Kaanji, Thandai, and so on. We have such a rich culture of healthy and nutritious recipes which are amazing in taste. I remember having different beverages ready at home all the time according to the season during my childhood.”

And finally, she said in closing, “Never compromise on the quality of food because of taste. That might just mean that one needs to try out the preparation one more time before getting it right. Quality and taste are not opposed to each other but rather go hand in hand.  Be open to new tastes and age-old recipes!”

That is really good advice, ma’am, and we want to thank you for taking the time to share your experiences and cooking with the FoodyBuddy family!

Wishing 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 akash.c@foodybuddy.in

Dish of the Week, 11th June 2019 – Coconut Barfi by Chef Shalini (With Recipe)!

Hello, Foodies and Buddies!

Welcome to our Dish of the Week column where we have a very special Indian dessert for you! Introducing delicious Coconut Barfi by Chef Shalini.

It is an Indian sweet dish with coconuts as the hero ingredient and has impressed many a buyer of Chef Shalini’s. The dish also holds a special family significance for our chef.

“My daughter loves this sweet so much and so I make it frequently, It is a favourite dish for my husband and for me as well,” she explains with a fond smile!

 

When asked about how she learned to make this amazing dish, Chef Shalini responded, “Actually, one of my friend’s mother used to make this sweet and I have learnt from her.”

Chef Shalini was also generous enough to provide us with a full recipe for the dish.

Recipe:
1) 4 cups of coconut powder
2) 3 cups of milk
3) 1 tablespoon of ghee
4) 2 cups of sugar (as per your taste)
5) 2 tablespoons of cream (optional)
6) 1/4 tablespoon of cardamom powder

Preparation:
1)Firstly take 4 cups of freshly grated coconut into a blender, and blend coarsely
2) Take a pan and put it to heat on a medium flame
3) add 1 tablespoon of ghee, 4 cups of coconut powder, 3 cups of milk and 2 cups of sugar to the pan.
4) Mix well on medium flame until the sugar dissolves completely
5) Keep stirring till the mixture starts to thicken then add 2 tablespoons of cream. This should take about 20 minutes.
6) After that, the mixture will start to separate from the pan .
7) Now add the cardamom powder and mix well.
8) Transfer the prepared dough into a greased plate.
9) Allow it to set for 1-2 hours then cut into pieces
10) You can store it in an airtight container for a week in the refrigerator

 

Chef Shalini advised caution while preparing the dish. She said, “You should be very careful when all the ingredients come together and mixture starts to separate from the pan. Then immediately turn off the gas otherwise or taste will completely change!”

In closing, Chef Shalini told us about what other dishes she was looking forward to making famous on FoodyBuddy. She said, “Almond Ladoo, Paneer Butter Masala, Kadai Paneer, Aloo Matar Dry, Mango Shake, Suji Halwa, and Besan Cheela!”

We are sure that all these dishes will become amazingly popular soon, ma’am! We wish you all the very best and thank you so much for sharing this recipe with us 🙂

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 akash.c@foodybuddy.in