Dear food lovers,
Welcome to the world of Sally's Recipes. Here we are not just sharing food recipes, But we shall be sharing experiences. There are cuisines of the world, there are recipes of every culture, but there are many creators who have the blessing to create their own recipes. In fact I feel every mother is a Chef. Every person in the Kitchen adds a flavor and even the aroma of their own to the recipe. Connoisseurs can identify the chef from the aroma, they can identify the herbs and the spices and even the variant of spices and there are those true admirers who care a hang for what goes in they just enjoy the orgasms their taste buds give them.
So we shall focus a lot on the taste buds and also on the details of what goes in it. My son is one such connoisseur. A true foodie, however has no interest in what goes in it. I am most blessed as everyday I get a statement of "Ma, next level, U must go for Master Chef". well I am a master chef already. thank you.
Coming to today's topic is the signature dish called Dosa Chicken.
The dish was invented with my past expeiences of eating Kheema Dosa at Indian Coffee House, Bhopal in the late 80's. I was born in 1964 and till 1978, I did not know what a dosa was. We came to Navi Mumbai in 1979 and there was a restaurant run by the shetty's which was the only decent restaurant called win win at vashi sector 6. A dosa was 25 paise then. Thus started my love for dosas. however once a person has eaten dosas in bangalore or south, one does not want to eat dosas served in the restaurants, unless it is like sarvana bhavan or in the south.
I started making dosas at home and to my great happiness, the family loves it. Then came the experience of eating neer dosa chicken in the early 90's at chembur. The neer dosa which would just melt in the mouth. My husband would love the kori roti, but I am fond of neer dosa. I have never tried making neer dosa as it requires a special tava. But I ventured into making normal dosa and serve with chicken. This has been a hit with everyone and requires nothing else along with it. I love making this dish and am never tired of it. The chicken gravy is my own recipe and the dosas are served along with.
I am soon planning to start serving it to entire strangers and become a part of hosting from home restaurant concept.
Please do feel free to book a meal. Only pet lovers would be welcome or those who are comfortable to eat while a lab is waiting for the bones.
with magical love Salma
Welcome to the world of Sally's Recipes. Here we are not just sharing food recipes, But we shall be sharing experiences. There are cuisines of the world, there are recipes of every culture, but there are many creators who have the blessing to create their own recipes. In fact I feel every mother is a Chef. Every person in the Kitchen adds a flavor and even the aroma of their own to the recipe. Connoisseurs can identify the chef from the aroma, they can identify the herbs and the spices and even the variant of spices and there are those true admirers who care a hang for what goes in they just enjoy the orgasms their taste buds give them.
So we shall focus a lot on the taste buds and also on the details of what goes in it. My son is one such connoisseur. A true foodie, however has no interest in what goes in it. I am most blessed as everyday I get a statement of "Ma, next level, U must go for Master Chef". well I am a master chef already. thank you.
Coming to today's topic is the signature dish called Dosa Chicken.
The dish was invented with my past expeiences of eating Kheema Dosa at Indian Coffee House, Bhopal in the late 80's. I was born in 1964 and till 1978, I did not know what a dosa was. We came to Navi Mumbai in 1979 and there was a restaurant run by the shetty's which was the only decent restaurant called win win at vashi sector 6. A dosa was 25 paise then. Thus started my love for dosas. however once a person has eaten dosas in bangalore or south, one does not want to eat dosas served in the restaurants, unless it is like sarvana bhavan or in the south.
I started making dosas at home and to my great happiness, the family loves it. Then came the experience of eating neer dosa chicken in the early 90's at chembur. The neer dosa which would just melt in the mouth. My husband would love the kori roti, but I am fond of neer dosa. I have never tried making neer dosa as it requires a special tava. But I ventured into making normal dosa and serve with chicken. This has been a hit with everyone and requires nothing else along with it. I love making this dish and am never tired of it. The chicken gravy is my own recipe and the dosas are served along with.
I am soon planning to start serving it to entire strangers and become a part of hosting from home restaurant concept.
Please do feel free to book a meal. Only pet lovers would be welcome or those who are comfortable to eat while a lab is waiting for the bones.
with magical love Salma
