Vaibhavi Kitchen

Bangda Fry [1 Piece, Medium]

Bangda Fry [1 Piece, Medium] Bangda fish in English is called Mackerel fish. It is very popular in the coastal part of India mainly Maharashtra, Goa, Banglore, and other coastal parts. Mackerel fish fry recipe Indian style is very easy. You can read the full recipe with step-by-step instructions, how to fry bangda fish on a Tawa with spices. Bangda fish is full of meats and has bones that can easily be removed. It has a distinct flavor, is very tasty, and is easily digestible. Ingredients 1 Indian Mackerel (bangda) fish. 2 teaspoon ginger-garlic paste. 1 teaspoon red chili powder(paprika) 1 teaspoon Cumin powder. 1/2 teaspoon Coriander powder. 1/3 teaspoon Turmeric powder. 1 teaspoon lemon juice. 3 - 4 Curry leaves. 1/3 teaspoon salt. 3 teaspoon Cooking oil ( olive oil )

₹150 ₹142

Dal Tadka

₹123

Pomfret Tawa Fried [1 Medium Size]

Tawa Fry Crispy Pomfret Recipe is tender inside & crispy outside served with a spicy chutney. It is a perfect starter or a side dish for your main course. It is easy to make and is healthy too. Just marinate it with the masala and fry it on the taw and you have your delicious fish ready. Serve Tawa Fry Crispy Pomfret along with Dhaniya Pudina Chutney or any other chutney of your choice for your house parties or a weekend dinner. You can also serve it as a side dish with your meal. Ingredients 1Pomfret fish, medium-sized 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Black pepper powder 1 teaspoon Lemon juice 2 tablespoons Hung Curd (Greek Yogurt) 8 Curry leaves, finely chopped 2 tablespoon Coriander (Dhania) Leaves, finely chopped 2 teaspoon Red Chilli powder 1/2 teaspoon Fennel Powder 2 tablespoon Butter (Salted) , melted Salt, as per your taste

₹300

Bangada Fried [1 Medium Size]

Bangda fish in English is called Mackerel fish. It is very popular in the coastal part of India mainly Maharashtra, Goa, Banglore, and other coastal parts. Mackerel fish fry recipe Indian style is very easy. You can read the full recipe with step-by-step instructions, how to fry bangda fish on a Tawa with spices. Bangda fish is full of meats and has bones that can easily be removed. It has a distinct flavor, is very tasty, and is easily digestible. There are many recipes out there for mackerel fish but my personal favorite is the shallow Tawa fry one. In this recipe, you can fry the full fish quite comfortably. With very few ingredients you can prepare it at home and enjoy your meal. It goes well with both Rotis and Rice. Ingredients 1 Indian Mackerel (bangda) fish. 2 teaspoon ginger-garlic paste. 1 teaspoon red chili powder(paprika) 1 teaspoon Cumin powder. 1/2 teaspoon Coriander powder. 1/3 teaspoon Turmeric powder. 1 teaspoon lemon juice. 3 - 4 Curry leaves. 1/3 teaspoon salt. 3 teaspoon Cooking oil ( olive oil ) Preparation First, cut all the fins and tails of the fish. Then cut head along with the eyes. Remove all the inner organs and with the help of fingertips clean the inner belly from any dirt. Wash them finely 3 to 4 times. Make 3 to 4 deep long incisions on both sides of the fish.f If using curry leaves then fry them and cool down.

₹220

Prawns Koliwada Masala

A quick and easy prawn curry recipe that uses very few, very basic ingredients to make delicious Mangalorean style prawns masala (known as sungata phanna upkari in Konkani cuisine). a close up shot of a serving kadai full of Mangalorean prawns curry This prawn curry recipe is one I got from my mom. Because this one was a childhood favorite of mine, and she made it pretty frequently. It’s a dry-ish curry, more masala than curry, that uses very few, very basic ingredients. We call it sungata phanna upkari at home. Because in konkani.. prawns = sungata, and in konkani cusine.. upkari is a stir fry of sorts, like this batata upkari (potato stir fry), and phanna means tadka, but in this curry, it refers to adding of roasted onions. Hence the name – sungata phanna upkari. But don’t be fooled by the simple and basic ingredients, because this authentic konkani style (or mangalorean style) prawns masala curry still tastes divine. Ingredients 10 - medium-sized prawns Ingredients 1½ pounds prawns / shrimp raw, de-veined, tail off For Marination 1½ teaspoon salt ¾ teaspoon turmeric powder (haldi) For Curry ¼ cup oil 4 cup finely chopped onion ½-¾ teaspoon salt 1½ tablespoon kashmiri chilli powder 1 teaspoon red chilli powder 1 tablespoon tamarind extract 1 cup water

₹300

Bombil Tawa Fried [1 Medium Size]

Bombil is also known as Bombay Duck owing to the fact that its presence is found in and around the waters of Bombay (Mumbai). For the benefit of those who reside outside of Mumbai, let me clarify Upfront-Bombay Duck is not a duck but a fish. It is definitely one of the most popular fishes for Mumbaikars. Particularly during monsoon seasons when fishing is stopped in seawater of the west coast, Mumbaikars prefer buying a dried version of this lizardfish. During summers the sight of Bombil suspended with a rope tied across poles to dry up is far too common if you happen to be in Mumbai. If you stay in the vicinity to areas where the fishes are put to dry up, then this activity could prove to be a torturous exercise on your olfactory senses. The fish is high in moisture content and when dried it loses all its moisture and it appears like a small stick. So if you are familiar with Mumbai slang, this explains why a thin person is referred in Mumbai parlance as Sukka Bombil (dried Bombay Duck) INGREDIENTS 1 Medium sized=700gms Fresh Bombay Duck-Bombil 1-tsp Turmeric Powder 1 Lemon Juice 3 Green Chilies 7-8 Cloves of Garlic 1-inch Ginger root Cooking Oil ¾ Cup=150 gms Semolina (Bombay Rava) ½ Cup=75 gms Rice flour (can be replaced with Wheat Flour or Sorghum Flour) 4-tbsp Malvani Masala (or 3 tbsp Kashmiri red Chili Powder + 1-tbsp Garam Masala Powder) Salt

₹220

Surmai Fish Tawa Fried [1 Medium Size]

Surmai Tawa Fry Surmai or seer fish has been my first choice. It is a clean fish, and if you are an occasional eater of fish then possibly this should be your preference along with Pomfret of course. However, pomfret takes a beating when it comes to cost and may cost anywhere up to 1000 rupees in the city of Pune, whereas Surmai may come for half the price. Surmai is a fleshy fish, has minimal bones and hence occasional fish eaters can eat it without getting too cautious. INGREDIENTS 1 fillet of Surmai First Marination: Juice of 1 lime 1 tsp turmeric powder ½ tsp salt 1 medium-sized onion cut into cubes 1 tbsp red chili (byadagi) powder 1 tbsp ginger-garlic paste 1 and ½ tsp cumin seeds 1 and ½ tsp black peppercorn 10-12 curry leaves 1 tbsp coriander seeds 1 and ½ tsp salt Cooking Oil

₹200

PrawnsTawa Fry [12 Pieces, Medium]

PrawnsTawa Fry [12 Pieces, Medium]

₹250

Chicken Lollipop Dry

Full [Up To 8 Medium Fried Chicken Lollipop ] A hot and spicy appetizer made with drummettes or whole chicken wings. I make chicken appetizers often at home and it is our most preferred way to enjoy chicken. We try to cut down on eating fried appetizers in restaurants as we do not know the quality of oil and other ingredients used. Most times they are loaded with MSG & food color as well. INGREDIENTS (US CUP = 240ML ) ½ kg chicken drummettes (or 1 lb) oil as needed for frying marination 1 ¼ tablespoon Ginger garlic paste or mince or ½ tsp each of powder ¼ to ½ red chili powder or paprika (adjust) or red chili sauce ½ teaspoon any spice powder or garam masala 1/8 teaspoon salt 4 tablespoon cornstarch (white corn flour) or (2 tbsp rice flour) seasoning for chicken lollipop 1 small onion finely chopped ¾ tablespoon ginger minced ¾ tablespoon garlic minced 1 teaspoon soya sauce 1 teaspoon vinegar 1 tablespoon red chili sauce or red chili paste or any hot sauce 1 teaspoon sugar ¼ teaspoon salt ½ cup water garnishing (optional) 2 tablespoon chopped celery or spring onions

₹140

Chicken Chilli Dry

Full [Up To 12 Medium Fried Chicken ] Chilli chicken is one of the most popular Indo-Chinese style chicken appetizers or starters that is served in Indo-Chinese restaurants. Vegetarian alternates are made with paneer, mushroom, potato and tofu. Chilli chicken is a sweet, spicy & slightly sour crispy appetizer made with chicken, bell peppers, garlic, chilli sauce & soya sauce. This crisp fried saucy chilli chicken recipe is hands down the best that you can make at home. There are so many ways this chicken appetizer is made. The recipe shared on this post is my own which has been much loved by my friends & family. To make the best Chinese chilli chicken, boneless cubes are marinated in soya sauce, chilli sauce and pepper. Then deep-fried until crisp. Later they are seasoned again in flavorful sauces. This chilli chicken has a burst of flavours & tastes delicious. These tender bites taste mildly hot, sweet and sour. INGREDIENTS (US CUP = 240ML ) ▢¼ cup Oil or more for deep frying for frying chilli chicken 250 grams chicken boneless cubes (½ lb) 1 ½ teaspoon red chilli sauce (sweet & spicy, less spicy kind) 1 ½ teaspoon soya sauce (naturally brewed) ¼ teaspoon pepper powder (crushed pepper) 2 to 3 tablespoons cornstarch (white corn flour) 1½ to 2 tablespoons all-purpose flour (maida) (optional) ¼ teaspoon red chilli powder (optional) or paprika or red chilli paste 1/8 teaspoon salt or as needed 1 egg white (use only as needed) or 2 tbsps water (refer notes) Seasoning for chilli chicken 1 tablespoon soya sauce (naturally brewed) 2 tablespoons red chilli sauce (adjust to taste) (sweet and spicy) 2 tablespoons tomato ketchup ½ teaspoon red chilli powder (optional) or paprika or red chilli paste ¼ teaspoon pepper powder ¾ to 1 teaspoon vinegar (any or apple cider) ½ to 1 teaspoon sugar 2 to 3 tablespoons water Other ingredients (veggies) 1½ tbsp oil 1 medium onion thinly sliced or cubed 1 tablespoon garlic fine chopped ¼ to ½ cup bell pepper (capsicum) – cubed 1 to 2 green chillies slit and deseeded (optional) 1 sprig spring onion or scallions chopped (optional) 1 to 3 tablespoon Spring onion greens for garnish

₹150