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.

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

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

Dish of the Week, 14th May 2019 – Dahi Bhalle by Chef Rekha (With Recipe)!

Hello, Foodies and Buddies!

Welcome to our Dish of the Week feature and, on this edition, we have a special dish to help you cool off for the summer – Dahi Bhalle by Chef Rekha!

In her own words, Chef Rekha described the dish. She said, “The dish is called Dahi Bhalle – one of the favoured dishes in North India when the Holi festival is around the corner. In fact, you can’t celebrate this festival in North India without this simple yet delectable delicacy.”

When asked about the significance of the dish, Chef Rekha said, “This dish holds a major significance for me as it happens to be the best dish you can treat your loved ones to during festivals. It’s also a really nice summer dish!”

She continued, “It’s my favourite dish and I generally get bulk order for Dahi Bhalle, and I can’t stop myself from preparing this dish even if it is on short notice too!”

We are sure that your buyers are most grateful for this, Chef Rekha 🙂

When asked about how she learned to make this dish, Chef Rekha replied, “I have learnt a lot of dishes from my Mother In Law and practice is the one thing which makes everyone perfect – and that includes me with the Dahi Bhalle!”

Chef Rekha was even kind enough to share a full recipe which you can find below:
Ingredients (Four Servings)
1 cup Urad Dal – Soaked for six hours
2 teaspoon of finely chopped and peeled Ginger
1/2 teaspoon of powdered Cumin
1 pinch of powdered Asafoetida
1 chopped Green Chilli
1 cup Yoghurt (Curd)
1 pinch of Sugar
1/2 teaspoon of Black Salt
1 tablespoon Green Chutney
1/2 tablespoon Tamarind Chutney
Pomegranate Seeds, and Coriander leaves for garnishing

Soak the urad dal for 6 hours and drain the water and then transfer to a grinder
Add asafoetida, ginger and green chillies and grind it to make a smooth batter
Add a little water if desired during grinding and keep it aside for 15 minutes
Take a deep frying pan and heat oil over a medium flame
Add a spoonful of the batter into the hot oil
Fry until the Bhalle become crisp and golden
Take a plate, put some paper towels or tissue papers to drain the excess oil
Then, drop these bhalle in a bowl of water for 15 minutes
Meanwhile, whisk the yoghurt and sugar in a bowl
Squeeze excess water from the bhalle and transfer them to a bowl
Pour the yoghurt mixture over the bhalle
Sprinkle cumin powder, black salt, sweet tamarind chutney and green chutney on top Garnish it with some freshly chopped coriander, green chillies, and pomegranate
Serve chilled

Chef Rekha stressed on the importance of the batter. She said, “The most important part of this dish is the proper consistency of the Urad Dal Batter for soft and fluffy Dahi Bhalle.”

Thank you so much for the detailed recipe as well as your valuable instructions, Chef Rekha 🙂

Finally, Chef Rekha listed which other dishes she was looking to make famous on FoodyBuddy.

“All my Paneer dishes are in heavy demand. A few of them are Paneer Bhurji, Reshmi Paneer, Paneer Lahori, Kadai Paneer, Shahi Paneer, as well as Chole Bhature with Amritsari Paneer Kulche, Vada Pav, Langar Halwa, and Suji Halwa. It’s a never-ending list,” she said with a fond smile.

Thank you so much for your time, Chef Rekha, and we 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


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

Dish of the Week, 19th March 2019 – Chocolava Cake by Chef Megha

Hello, Foodies and Buddies!

Welcome to our Dish of the Week column! On this edition, we have a truly spectacular dish from Chef Megha Shabu – Chocolava Cake!

What is a Chocolava Cake? Chef Megha explains, “Chocolate is an expression of childhood and this dish brings out the inner child. An explosion of rich molten Chocolate inside the goodness of a Chocolate Cake!”

It is also a dish which holds some special significance to Chef Megha. “It is very special because it got me closer to the children in my home and in my community. I feel loved when children come running to me just to say, ‘Megha aunty, the Chocolava was so yummy!’ I feel it has earned me a special place in their hearts. It is my way of expressing my love for children young and old,” she says with a fond smile.

Despite not being the biggest fan of chocolate, this dish is a favourite of Chef Megha’s. She says, “Although, I am not a big fan of chocolate, nevertheless, I end up digging into the rich dark molten chocolate to uplift my spirit!”

When quizzed on how Chef Megha learned to make this dish, she recalls, “I learnt this last year when along with two of my dearest friends Priya and Devika when a spark ignited in us to sell muffins in our community store. I remember how we would experiment with different types of cupcakes. Chocolava in my life birthed there and I have seen myself maturing with every trial. I am so grateful for my partners who always encouraged me. It was surely a great hit. In the midst of fun and laughter trials and errors, we found the perfect recipe to brighten up and bring a chocolaty smile in many little faces!”

Chef Megha even provided a full recipe for the cake which you can find here:

Dark Chocolate – 60 grams
Butter – 4 tbsp
Eggs – 2 nos
Powdered Sugar – 3 tbsp
Refined Flour – 1/4 cup
Cocoa Powder – ½ tbsp
Baking Powder –  ¼ tsp

Step 1: Grate or cut chocolate into small pieces and pour in hot melted butter. Mix well into a smooth consistency
Step2: Beat the eggs and sugar together in a separate bowl
Step 3: Pour in the butter-chocolate mix to the above
Step 4: Sieve in flour and baking powder into the above batter and fold it using the spatula until everything mixes well into a pouring consistency.
Step 5: Fill the mould up to ¾th.
Step 6: Bake them at 200 degrees in a preheated oven for 9 minutes
Tip: You can add a small piece of chocolate right in the middle of the mould before you put them in the oven. You can also try adding Bournville and Dairy Milk silk to get a heavenly taste!

We asked Chef Megha if there were any challenges associated with making this dish. “The greatest challenge is to keep my daughter and her friends away from stealing the batter before it goes into the oven. And also finding a place to hide the chocolates to avoid last-minute surprises,” she responds cheekily.

Chef Megha also tells us about other dishes she wants to make popular on FoodyBuddy. She says, “I am happy people love the taste of my dishes but few dishes I would like people to try is grilled chicken sandwiches and potato pops.”

Finally, Chef Megha says in closing, “Passion backed up by a ‘Love to Serve’ attitude brings great contentment. Every dish has a story which is inspiring and motivating. To all the Buddies who are striving to live up to their passion, there will be times when you get to low. Just remember the story which brought you where you are today, the love you have earned and the hearts you have won. I bet you will find a reason once again to do what you love. At least that’s what gives me a kick…My story and the lovely people of my community.”

What a lovely sentiment, Chef Megha, and thank you so much for sharing your story as well as your amazing recipe with us! We 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