Dish of the Week, 12th February 2019 – Sooji Chilla by Chef Supriya

Hello, Foodies and Buddies!

We’re thrilled to announce our newest Dish of the Week and it is this amazing Sooji Chilla by Chef Supriya!

What is Sooji Chilla you ask? Chef Supriya explains, “This dish is actually a simple pancake made of Rawa/Sooji. This is a very tasty and healthy food which can be served for breakfast, evening snacks and for kids’ lunch boxes also. It can be prepared within minutes with any topping of your choice.”

Sounds delicious! So, how exactly did Chef Supriya learn to make this dish?

“I learned this dish from my Mom, as she used to give me in my lunch box. It is one of my favourite dishes as it is very easy to make and my daughter also likes to have it,” Chef Supriya said with a smile.


Chef Supriya was even kind enough to share the recipe for her delicious Sooji Chilla which you can find here:

• 2 Cup rawa/sooji
• 1/2 cup curd
• 1 and 1/2 tsp salt or as per the taste
• 2 cup water
• 4 tbsp onion, finely chopped
• 2 tbsp tomato, finely chopped
• 2 tbsp carrots, finely chopped
• 2 green chillies
• 1/2 tsp ginger paste
• 2 tsp coriander leaves, finely chopped
• oil for roasting chilla

• First in a large bowl mix rawa and curd
• Add salt and water
• Mix well without forming any lumps
• Now wait for 20 mins so that the rawa becomes soft
• Add all the veggies and mix well
• Add water if required to get thick flowing consistency of the batter
• Now grease the dosa pan with oil and spread a ladleful of batter thickly
• Pour a little oil around the edges
• Cook the chilla for 1 min and then flip over and press gently. Again put little oil around the edges
• Let the chilla gets roasted well from both the sides on medium flame
• Finally, serve the chilla with green chutney and sauce.

Pretty easy, right? Chef Supriya definitely agrees although she does point out one small challenge involved in making this dish.

She says, “The only challenge in preparing this dish is the proportion of curd we put. If a little more curd gets added then the chillas will stick on the tawa and it would be difficult to flip them over.”

We would like to thank Chef Supriya for her time and effort in sharing this awesome recipe with us and everyone here at FoodyBuddy wishes her 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, 5th February 2019 – Soulful Biryani by Chef Megha Shabu

Hello, Foodies and Buddies!

It’s Dish of the Week time and on this edition, we have a special Biryani courtesy of Chef Megha Shabu!

What is a Soulful Biryani? Chef Megha explained, “I have captioned it as Soulful Biryani because it has become synonymous with me in my circle. It kind of completes my presence in all the wonderful occasions we celebrate. My sister says she would travel from Bangalore to Hyderabad just to have my Biryani. And I’ve got comments saying my Biryani is heavenly and it makes my soul smile from deep within!”

Chef Megha also explained why the dish is special. She said with a big smile, “It’s very special because it made its way straight to my husband’s heart. Also, it is a dish which blends my mother’s and mother in law’s style. Most importantly, though, my daughters love it too.”

Calling it one of her favourite dishes, Chef Megha told us how she learned to make this dish. She said, “I never made Biryani before marriage but soon after I got married my mother in law taught me to make Biryani on Christmas 2002. Slowly I started blending with whatever I remembered of my mother’s style – she was an awesome cook. So here I am today with my much-appreciated style of Biryani. A blend of Kerala and Tamil style.”

Chef Megha was even kind enough to provide a full recipe for the dish.

Serves 8 to 10
• Skinless Chicken – 1.5 kgs
• Onion – 12 medium sized (sliced thinly and fries until brown)
• Ginger garlic paste – 4 tbsp
• Green chillies – 8 finely chopped
• Pudina – 1 cup finely chopped
• Lemon juice – 2 lemons
• Coriander leaves – 1 cup finely chopped
• Curd – ½ ltr
• Red chilly powder – 2 tbsp
• Turmeric powder – 1 tsp
• Garam masala – 1 tbsp
• Oil 2 tbsp
• Ghee – 4 tbsp
• Bay leaf – 2 to 3 medium sized
• Cinnamon – 2 (1 inch)
• Cardamom – 10 nos
• Cloves – 12 to 15
• Fennel Seeds – 1 ½ tbsp
• Salt to taste
• Water – 6
• Basmati Rice – 1 kg

Step 1: mix together ingredients 1 to 11 along with some salt and let it marinate for 4 hours.
Step 2: Heat oil and ghee in a thick bottom vessel and ingredients 14 to 18
Step 3: Once the whole garam masala starts changing colour add the marinated chicken cook for 5 minutes add tomatoes and cook for another 10 min on low flame.
Step 4: Add water to the above and bring it to boil.
Step 5: Add in the rice along with some salt.
Step 6: Once the rice starts boiling simmer the flame and cook it completely covered for another 15 to 20 minutes. Uncover and slightly
Loosen the rice with the help of a fork.
Enjoy the hot Biryani along with Raitha

1)while the marinated chicken is getting cooked clean and soak rice for 12 minutes and drain off the water completely.


When asked on what the most challenging part of making the dish was, Chef Megha replied with a laugh, “Even though I have been making this for years cutting onions in large quantities always feel challenging!”

We asked Chef Megha what other dishes she was looking to make famous on FoodyBuddy and she said, “There are lots of them but I’ll be happy to get my Sambhar and Aviyal on the Hit List. Although they sound simple they are the most comforting food. Also, the Pasta Salad is one of my most promising dishes which I want people to really try.”

Finally, Chef Megha said in closing, “The name FoodyBuddy has a real meaning in my life. Food has helped me to win hearts and gotten me closer to the people of my community. I feel I am sharing love when I share what I cook wholeheartedly. Foodybuddy has given me that wonderful opportunity to explore my passion and bring us closer. And I am so grateful for the overwhelming love I have received from so many Foodies and Buddies!”

Thank you, ma’am, for being such an integral part of the FoodyBuddy family 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, 22nd January 2019 -Quesadillas by Chef Sneha

Hello, Foodies and Buddies!

We have a special edition of Dish of the Week this time around featuring Quesadillas by Chef Sneha!

What exactly is a Quesadilla?

“A quesadilla is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes chicken, beans, vegetables, and spices, and then cooked on a griddle,” described Chef Sneha.

Chef Sneha described the importance of good salsa. She said, “I feel a good salsa is what makes quesadillas tastier and the most important ingredient in a quesadilla is cheese!”

Chef Sneha also listed out the most important ingredients of a Quesadilla.

Salsa – Tomatoes, onions, garlic, green chillies, coriander, lemon, cumin
Filling– Onion, garlic, bell peppers, chicken/beans, and cheese

We even have a full recipe for a Veg Quesadilla for you! Click Here to view the recipe courtesy of Cookie and Kate!

She continued, “Being a foodie I love to try new dishes in different cuisines and this is one of the dishes I’m hooked up on and my kids love it too!”

In closing, Chef Sneha said, “I would also like to introduce Italian dishes since it is my favourite cuisine and also Andhra-Kshatriya authentic dishes as I am a Kshatriyan!”

Thank you so much for your input, Chef Sneha, 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!

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, 8th January 2018 – Appam & Stew by Chef Rosemary

Hello, Foodies and Buddies!

We welcome you to the first Dish of the Week column of the new year featuring Chef Rosemary Dean’s famous Appam & Stew!

We asked Chef Rosemary about the dish and she said, “This is a traditional Kerala dish called by many names including Nool Appam, Idiyappam, Noolputtu, and of course, Appam. It is made with raw rice flour and eaten with a variety of accompaniments like Sweet Coconut Milk, Veg and Non-Veg Stew, Mutton Curry, Chicken Curry, and Egg Curry!”

Chef Rosemary described the significance of the dish, “It has been a childhood favourite that used to be made during special occasions like birthdays, Easter, Christmas and New Years. And it continues to be a favourite of mine and my family even today!”

It is this deep connection with the dish that helped Chef Rosemary learn how to make it. She said, “I learnt the dish from the best teacher, my mom. I have watched her make it all my life and always thought it was complicated but only when I tried my hand at it, assisting her, I realised how simple it was.”

Chef Rosemary even gave us a full recipe for her traditional Appam and Stew.

Take ground rice flour
Add hot water with salt in it
Don’t let it boil but at the stage just before, knead it while its warm
The water to flour ratio needs to be decided while one does this so that the dough isn’t sticky.
The consistency needs to be like Atta Dough after it has been kneaded.
Then you need to put the dough into the contraption used to make chakli
Finally, steam it in an Idly Maker.

The stew is made by boiling veggies that consist of potatoes, carrots, and green peas
Once the veggies are cooked, take a vessel with oil add chopped onions and a few whole masalas like clove, cinnamon, and cardamom
Once translucent, add the cooked veggies, and coconut milk – the second extract
End it with the first extract and fresh curry leaves!


When asked about the most challenging part of making this dish, Chef Rosemary said, “The appam is kneaded using hot water so the key things are the temperature of the water, the quantity of water.”

We also quizzed Chef Rosemary on what other dishes she is looking to make famous on FoodyBuddy and she said, “I have been experimenting with millets for a while now and love how they are so simple and tasty they along with being healthy. So, Millets Adai which is my special recipe is something I would like everyone to try!”

We are sure they will, ma’am 🙂

Finally, Chef Rosemary had this to say. “Cooking is my new found pleasure thanks to FoodyBuddy!”

Thank you so much for your amazing inputs 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!

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, 18th December 2018 – Egg Shakshouka by Chef Lalit Goyal

Hello, Foodies and Buddies!

It’s time for our Dish of the Week column and we have an eggetarian’s dream with this Egg Shakshouka courtesy of Chef Lalit Goyal!

What is Egg Shakshouka you ask? “Egg Shakshouka is basically eggs poached in a sauce of tomatoes, some chilli peppers (optional), onions, and garlic. A healthy and delicious option for egg lovers and can be served as snacks and main course. It can be served with bread of choice,” explained Chef Lalit.

This is a dish which holds a special place in Chef Lalit’s heart. He said, “It reminds me of the time when I was eggetarian and I used to try out different egg dishes for my wife and myself. My wife Charu has strong taste buds that helped me to refine the dish over a period.”

Chef Lalit also told us what makes this dish one of his favourites. He said, “As a Chef, yes, this is my favourite dish because each serving makes me happy and I spend more and more time to make it yummy and healthy. Charu does the tasting and constantly provides feedback.”

We also asked Chef Lalit how he learned to make this dish and he replied, “I constantly browse the internet in search of unique dishes all over the world. It was then that I came to know about an egg dish famous in the Middle East. I prepared this very next day, but the taste was not up to the mark. So, we have listed down the gaps and created our own flavour for the dish. And what followed was a lip-smacking Egg Shakshouka. The taste was further enhanced over the period after getting more feedback.”

Chef Lalit was also generous enough to share a full recipe with us and here it is:

Ingredients for 2 servings

-> 3 teaspoons olive oil

-> 3 medium to large Tomatoes, roughly chopped

-> 1 medium to large onion, finely chopped

-> 4-5 garlic cloves, minced

-> 1 green bell pepper (In addition red bell pepper can also be used)

-> 1/2 green chilli, minced (Optional)

-> 1 teaspoon paprika, or to taste

-> 1/2 teaspoon red chilli powder

-> 3/4 teaspoon salt (or as per taste)

-> 1/2 teaspoon cumin powder

-> Oregano (optional; for garnishing)

-> Crushed black pepper (optional; for garnishing)

-> Fresh coriander leaves (for garnishing)

The Preparation

-> Heat the olive oil in a pan over medium heat  

-> Stir the onion, garlic, green chilli and bell pepper; cook for 5 minutes until the onion has softened and turned translucent.   

-> Add the diced tomatoes. Making diced tomatoes (use fully ripped and sweet tomatoes, not the sour ones) is a process of removing tomato skin and soften the tomatoes.

-> Add salt, red chilli powder, cumin powder. Simmer and cover for about 20 minutes.  

-> Check for the tomato sauce consistency

-> Add Paprika; stir and cover the pan for 5 mins  

-> Crack an egg in a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs.   

-> Sprinkle salt on egg yolks (Optional).

-> Cover the lid for around 4 minutes in low to medium flame.

-> Wait until the yolks and whites get firm. Avoid hardening.

-> Garnish with oregano, crushed black pepper, and coriander leaves.

-> Remove the eggs with a slotted spoon and plate it.

-> Serve with choice of bread.

And Chef Lalit also told us what are the major challenges associated with this dish. He said, “There are certain challenges. A perfect tomato sauce is the heart of the dish. Making that is time-consuming and is quite a process. Next is to poach the eggs properly in the sauce.”

We asked Chef Lalit what other dishes he was looking forward to making famous on FoodyBuddy and he replied, ” I am a tomato lover. So, I try out different dishes with the combination of tomatoes. One of my recent preparation is “Egg Stuffed Tomatoes” which is perfect for evening snacks. In addition, I am introducing a range of fresh and pure juices. Will keep you updated on my new inventions on healthy juices!”

That sounds awesome, Chef Lalit, we are looking forward to it 🙂

Finally, Chef Lalit had this to say in closing, “I would like to thank Foodybuddy for this amazing concept. Sometime back, my wife introduced the app to me when she was out of town. I found it helpful to get homely food from the best buddies in my apartment. Then I thought of trying out my skills on cooking, and people loved it. Today, I have a lot of friends in my apartment just because of Foodybuddy.”

Thank you so much for your kind words, Chef Lalit, and we really appreciate your dedication to providing delicious food on our platform 🙂

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