Vaibhavi Kitchen
Budget Eats . Cost for two: ₹400
Kamothe, Panvel, Mumbai
. Store Timings
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
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
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
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