Thursday, October 10, 2013

Invitations to write Guest Post

Hello and a very warm welcome to our fellow food bloggers. We would like to invite you all to write a Guest Post for Hobby Chef.

There are few instructions we would like to mention so that no confusion occurs later on.

  1. Any food blogger can send us a post to publish on Hobby Chef and if it meets our requirement we will be happy to publish it along with a short introduction of the blogger with a link to their blog at the end of each post.
  2. We would publish posts related only to cooking tutorials and food product reviews.
  3. The guest bloggers can put the same post on their own blogs also with a link back to Hobby Chef (if they wish to).
  4. We would accept posts from only good bloggers and not from commercial websites, SEO companies looking for links, or blogs made solely for affiliate links.
  5. Please do not submit posts copied from the internet. If found so we won’t be able to publish the same.
  6. Last but not the least all the posts will be subjected to moderates approval.
  7. You can send your entries at

Feel free to ask any questions in the comments below and I will be more than happy to answer them. Best of Luck and Happy Blogging!

Sunday, October 6, 2013

Turn your Hobby into money printing machine

Hello and welcome people. Hobby Chef recently completed its 2nd Anniversary. I like to thanks  all the wonderful people out there who have supported me and also acted as critics at times. On our 2nd Anniversary I would like to invite all the creative people out there to contribute to my blog as writers. It is also an opportunity to earn some money from your love for food and cooking.

If you have read this far then must be thinking How to get started? Here is what I need from you to get you started:

  • Some creativity
  • A tasty food recipe or
  • Cooking tutorials or
  • A food product to review

Basically the idea is to write up an blog article which can be either food recipe / cooking tutorial or a food product that you have personally used and like to share your experience with the fellow readers. Simple isn’t it? Yes but there are few rules to the game.


  • We will pay Rs. 100/- per article to our writers.
  • Once the article is posted you will have an account balance of Rs.100 with us and it will be transferred to your respective bank account using NEFT once it reaches Rs.500.
  • In short you need to have 5 articles to get the money credited  into your account.


  1. There has to be three sections in the article namely Story, Ingredients and Method.
  2. There is no word limit for the recipe section to get started.
  3. Recipe should be written in points and not paragraph so that  it is easy to read. One can go through the posts that I have done on blog for a reference.
  4. There should be a picture demonstrating most of the steps of the recipe.
  5. Minimum of 5 pictures should be there in an article.
  6. Preference will be given to the recipes which have ingredients easily available in India otherwise you can mention the source to get the ingredients or alternatives.
  1. Article should have “story, price of product, ingredients, Demo if cooking is required, Pros and cons and the conclusion” sections.
  2. Story, Pros and cons and the conclusion section all together should have minimum of 300 word, for the other sections there is no word limit.
  3. An article should have at least 3 Pictures.
  4. Products which have limited reach will not be accepted. We want reviews on National and International brands only such that other people can also try them.
  5. Try to review products which cost more than Rs 100. Products below Rs. 100 will be subject to moderators approval.
  1. Avoid writing articles in SMS language and use proper English where ever possible(u, f9, 2mrw). You may refer English ingredients with their commonly used Hindi names for eg. Saffron (Kesar) etc.
  2. Pictures should be clear and self explanatory.
  3. Before writing any article please go to search option and see if the same article is already published, if yes then we will not accept the same, still if you have to add something to that you can always mention it in comments below.



  1. This is open only to people  holding Indian Bank Account  as of now.
  2. Hobby Chef will own the copyrights of the article and the images that you post to us so you are bound not to reproduce or re-sell the article in any form either online or offline.
  3. Please do not send us copied articles from the net, if found doing so the writer will not be allowed to write articles any further.
  4. We would terminate this contract if you are writing for a competitor blog.
  5. Articles will be reviewed and  edited if and when required.
  6. Hobby Chef will have all the rights to decide whether the article should be published or not.
  7. If you are a blogger yourself then we would like you to write a Guest Post for us.

Send your articles at along with the following details:-

Account Holder’s Name:
Account Number:
Bank Name:
IFSC Code:
Scanned Photo ID:

 Frequently asked questions ( FAQs)

  • I don’t have a Indian bank account, can I give account details of someone else? No, you cannot. In order to write on Hobby Chef, you should have your own Indian bank account.
  • I did not click pictures demonstrating the steps of recipe will that be published? No, as we want to keep all the posts in a standard format we won’t be able to publish the post.

Feel free to ask anymore questions in the comments below and I will be more than happy to answer them. Best of Luck and Happy Blogging!

Wednesday, August 7, 2013

Moments to cherish “Falooda Mix”

This is the first ever PRODUCT REVIEW post from me.. I love make up so I keep surfing makeup blogs and videos.. there ppl post reviews about the makeup products available in  market.. so I thought why don’t I do the same with food products….

We went for the normal grocery shopping (which I just loooovvvee doing) and Vikas saw this ready mix pack of Falooda… there were 2-3 flavours in it but we chose rose flavour to try…

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So presenting you the demo and review of the product…


It comes in a transparent see through pack therefore the content can be seen without even opening the pack…

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Rs. 65 for 200 gms.


Sugar, Vermicelli, Dextrose edible Maize starch, Sabja seeds, Cashew nuts & Raisins…

For more details see the pic below…

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  • Boil 1 ltr milk with one  glass water.

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  • Add 200 gms of ready-mix falooda pack.

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  • Boil for 10 – 15 mins till the mixture becomes thick…

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  • Serve chilled preferably with Ice – Cream…

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  • PROS:-
  1. Easy to make as you just have to mix pack in milk and boil.
  2. Pocket friendly.
  3. Available in many flvours.
  4. Flavour wasn’t artificial.
  • CONS:-
  1. Taste was too sweet for me.
  2. Can be easily make without ready mix just boil vermicelli, sugar in milk add flavours of your choice… one can add sugar as per taste.
  3. Contains preservatives…


One can definitely try this if in hurry and likes there desserts a bit more sweeter… and yes its easy to make so ppl who are not interested in cooking much and make lovely dessert by serving it with ice-cream….

Monday, February 18, 2013

Malai Soya Chaap

Just while window shopping in Modern Bazaar in DLF Phase 1 Gurgaon I saw these lovely chaaps and bought li’l quantity to try out first… yes there are n number of ways to prepare this awesome thing but I choose to make malai chaap as earlier I bought fresh cream to make sour cream so thought  that can be used in this preparation as well…  and the result was quiet gud..

This quantity will serve 2 ppl…



Soya Chaap: 250 gms or 5 pieces
Onion: 1 Small
Tomato: 2 Small
Oil: 2-3 Tbsp
Butter: 1 Tsp
Cumin Seeds: a pinch
Cashew nuts: 4-5
Sugar: 2 Tsp
Salt: To Taste
Red chilly pwder: To Taste
Coriander Powder: 1 Tbsp
Garam Masala: 1/4 Tsp
Aamchur(Dry mango pwder): 1/4 Tsp
Kasoori Methi(Dry fenugreek Leaves): 1 Tbsp
Water: 1 – 1 1/2 Cup
Fresh Cream: 2-3 Tbsp



  • Soak soya chaaps in hot slated water for 10-15 mins…
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  • Heat oil in a pan and add cumin seeds once it crackles add roughly chopped onions and cook till light brown.
  • Then add cashew nuts and fry along with onions 2-3 mins..
  • Add roughly chopped tomatoes mix well then add all the spices & cook till oil separates..
  • Let it cool down first then grind it to a fine paste…
  • Heat butter in a pan and add the ground paste, water & sugar…
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  • Cook it for 15 mins or till the bubbles on the sauce turns into oil droplets…
  • Add soya chaaps…
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  • Cook for another 7-8 mins till soya chaaps absorbs all the flavours of gravy..
  • Switch off the flame let it cool down little bit then add cream & cook again for 2-3 mins..
  • Serve hot with Roti, Naan or Paranthas…. 
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Friday, July 20, 2012

Banana Chocochip Muffins

This was the bestest muffin or cake I ever tasted… and it was proved by all means, as my brother who make faces for whatever I make also liked it so much that he had 2 of them in a single breath..

Not just the taste even colour and texture was so gudd that I was super impressed by myself… oopsss I don’t usualy boast about myself but today I think it’s a guudd excuse…… hehhehehehe..

Posting some pics of the muffin below… the recipe will follow in some time…

  • To show you the texture from inside…


  • This is how it looked like when taken out of the oven…


  • Another view…


Thursday, July 19, 2012

Vanilla & Nuts Muffins

Woowwww.. making muffins is much more easier than eating ‘em… don’t trust me!!!!!! then please go ahead and try this recipe… you’ll lovvvvvvvvvvvvvvvvvvvvvvvvvveeeeeeeeeeeeee it… It’s a Vanilla muffin recipe but one can add nuts of their own choice or choco-chips…. etc etc…to make some variation to the original recipe… like I added almonds and raisins but I think walnuts would also taste really gud…

This quantity will make around 12 muffins…



Dry Ingredients:
Maida (Refined flour): 1 1/4 Cups + 2 Tbsp
Castor Sugar: 1/2 Cup
Baking Powder: 1 Tsp
Baking Soda: 1/2 Tsp
Nut/Chocochips/Tuttifruity: 1/4 Cup (optional)
Wet Ingredients
Butter or Oil: 1/4 cup
Milk: 3/4 Cup (Cold)
Vanilla Essence: 1 Tsp
White Vinegar: 1 1/2 Tsp


  • Combine all the wet ingredients in a Jug and keep aside.
  • Mix with a wire Wisk all the dry ingredients.
  • Combine both wet and dry ingredients take care not to over mix it.
  • Pour in muffin moulds and bake at 180 – 200 degrees (depending on you oven) for 15- 20 mins.
  • And its doneeeee……… Smile

Straight from the oven….




Monday, July 9, 2012

Yogurt Cake with Chocolate Glaze

Yes I have made cake with curd before but never in Microwave ( in the same mode which we heat food) so this was the first time…. and it came out really gud... it had very soft and gluee texture which I really liked… and above all was baked in just 6 mins… too good for a person like me who has zero patience…. if baked in convection mode or OTG it would have take 40 mins… so happy meeeeeee…..

I served it with chocolate glaze… same which is topped on doughnuts… and sprinkled some colourful sugar dots to make it more tempting (though my brother didn’t like it butttt I don’t care…. hehhehehe)


  • Just out of microwave….


  • With chocolate glaze and sugar dotsssss….


  • Taken a bite…


  • Closer view….


Friday, July 6, 2012

Keema Matar (Vegetarian)

This dish is made with minced meat and peas originally but to make a vegetarian version I substituted minced meat with Soya Granule… It came out really gud and was very easy to make… had it with homemade curd and thin chapatis….. mmmmmm tasted so guuudddd…. and vikas has asked me to  make stuff parantha with the little bit which is left…

This quantity will serve 2 ppl…



Soya Granules: 1/2 Cup
Water: 1/2  Cup
Milk: 1/2 Cup
Boiled/Frozen Peas: 1/2 Cup
Chopped Onions: 1 1/2 Medium
Chopped Tomato: 2 Medium
Chopped Garlic: 4-5 Cloves
Oil: 2-3 Tbsp
Red Chilly Powder: to taste
Salt: to taste
Garam Masala Powder: 1/2 Tsp
Dry mango powder (amchur): 1/2 Tsp


  • Mix water and milk in a bowl and soak soya granules in it for 10 – 15 mins.


  • Heat oil in a pan, add chopped onions and cook till golden brown.


  • Add garlic and fry for 1/2 min.
  • Then add garam masala and red chilly powder and again fry for 1/2 min.
  • Now add chopped tomatoes and cook for 4-5 mins on low flame.


  • When the tomatoes are done add soya granules.


  • Cook till the water and milk is completely evaporated… continue cooking for 2-3 mins after that so that granules are fried nicely.
  • Then add peas, salt and amchur powder mix well and cook for another 2-3 mins.
  • Serve hot… with chapati…


Tuesday, June 5, 2012

Cheese Stuffed Broccoli Kofta/Balls

I have made koftas with many other veggies but not with broccoli so it was quiet exciting for me to try this one….. and it came out really gud… yes it’s a rich dish so make it for your special occasions…

This quantity will serve 2-3 ppl…



For Koftas:-
Broccoli: 1 Small
Potato: 1 Medium Boiled
Black Pepper Powder: to taste
Salt: to taste
Garam Masala: 1/4 tsp
Aamchur Powder: 1/4 tsp
Cheese Slice/cube: 1
Cornflour: 1 Tbsp
Baking Powder: 1 Big Pinch
oil : to fry
For Gravy-
Onion: 2 Medium
Ginger: 1/2 Inch
Oil: 2-3 Tbsp
Cumin Seeds: 1/2 Tsp
Asafetida: a pinch
Cashews: 10-12
Curd: 3 Tbsp
Kasoori Methi: 1 Tbsp
Garam Masala: 1/2 Tsp
Amchur Powder: 1/4 Tsp
Salt: to taste
Red Chilly Powder: to taste
Milk: 1/2 Cup
Water: 1 Cup



For Koftas:

  • Grate broccoli  finely along with the tender stems.
  • Heat oil in a pan, add broccoli and cook for 2-3 mins.
  • Mash boiled potatoes and broccoli together.
  • Add rest of the ingredients under koftas and mix well, check seasoning and adjust if required.
  • Make balls/koftas with this mixture, stuffing cheese in between.
  • Heat oil in a wok and deep fry the koftas

For Gravy:-.

  • Grind onion & ginger to make  a fine paste and keep aside.
  • Grind cashews  and curd to make a fine paste and keep aside.
  • Heat oil in a pan add cumin seeds when it crackles add asafetida and onion paste.
  • Cook this till oil separates then remove from fire and add cashews paste.
  • Cook this till nicely thick.
  • Add spices, kasoori methi and cook for 2 mins more.
  • Remove from fire again and add milk & water.
  • Bring back to fire and cook till the gravy has nice & smooth consistency.

For Serving:-

  • At the time of serving arrange koftas in serving bowl pour hot gravy over it and serve hot with Indian bread of your choice…


Tuesday, May 15, 2012

Grilled Aubergine & Cheese Sandwich

I know aubergine or eggplant or brinjal  or baingan is not everyone’s favorite… even I hated it in my childhood but now-a-dayss I really like it specially the grilled one.. It tastes so very good in pizzas, pastas… and sandwiches… if you have any more ideas to use grilled eggplant then plzzzz lemme know…. I would just love to try that…..but as of now plzz try this s/w its really gud…



Aubergine (Brinjal): 2 nos. Long ones
Tomato: 1/2 Big
Chesse Slices: 2 Nos.
Bread : 2 Slices
Mixed Herbs: 1 Tbsp
Salt & Pepper: to taste
Butter/oil: 2-3 Tbsp
Tomato Ketchup: to serve


  • Slice the aubergine thinly, apply salt and keep side for 10 mins.


  • Wash it nicely after that…
  • Apply butter/oil, salt, pepper, herbs and rub nicely all over.


  • Keep aside for 5 mins…
  • Heat a pan and grill the slices nicely till done.. ( one can do it in oven also)


  • Meanwhile cut the corners of the bread and toast it till crisp.


  • Also deseed & slice the tomatoes as shown in pic.


  • Take toasted bread and place grilled aubergine over it.


  • Then place the cheese slice, tomato strips and sprinkle seasoning & herbs over it.


  • Grill it in preheated oven at 180 degree Celsius for 10 mins or till the cheese melts..


  • Serve hot with tomato ketchup…


Thursday, May 10, 2012

Fried Egg in Bread

What to do when you are hungry n have just one egg & a slice of bread left in your fridge… this is what happened with me today… so I made this easy fried egg in bread… its as simple and easy  as a fried egg but just a li’l different in appearance that doesn't make it boring…



Egg: 1 No.
Bread: 1 Slice
Oil: 1/2 Tsp
Salt: to taste
Pepper: to taste
Tomato Ketchup for garnish


  • Cut circle from bread with the help of a cookie cutter or lid of a round box.


  • Heat oil in a pan.


  • Put bread slice in the pan and crack an egg in the center.


  • Cover with lid and cook till its set.


  • If you like can serve it at this stage also but I like to cook a little from the other side as well… so I flipped it very carefully…


  • Take out carefully from the pan, sprinkle salt an pepper over it and eat… if you like, add ketchup also… .. I don’t …did just for the pic.