Vaibhavi's Kitchen

Paneer Crispy

Full [Up To 12 Medium Fried Prices ] Paneer crispy is an Indo-Chinese starter of crispy fried paneer tossed in garlic-flavored little spicy, sweet, and sour sauce. Spring onion greens and sesame seeds make the crispy paneer even more appetizing. It is an easy party appetizer, starter, or evening snack recipe. You can do some pre-preparation for this easy paneer recipe like you can deep fry paneer after coating with dry flour and toss it with the sauce at the time of serving. Sauce making and tossing do not require much time and sauce preparation has to be done quickly and on high flame. You can use more cornflour to coat paneer if you want it to be crispier. INGREDIENTS For Frying Paneer 350 gm Paneer 1/4 tsp salt 1/2 tsp black pepper powder 1 tbsp all-purpose flour/maida/refined flour oil for shallow frying For making sauce 1 tbsp oil 6 cloves garlic 1 tsp ginger 1 tbsp white sesame seeds 1 tbsp white onion of spring onion 1.5 tbsp red chili sauce 2 tbsp tomato ketchup 1 tsp cornflour 1 tbsp water For making Paneer crispy 2 tbsp spring onion greens prepared fried paneer prepared sauce 1 tsp spring onion greens for garnishing 1/2 tsp roasted sesame seeds for garnishing

₹230

Mutton With Chapati Thali

1 Mutton Masala [4 Pieces]+1 Mutton Sukka [4 Pieces]+1 Bowl Rice+ 3 Chapati

₹350

Gobi Manchurian

Full [Up To 15 Medium Fried Prices ] Gobi Manchurian is a very popular Indian Chinese (also known as Indo-Chinese) dish. Typically Gobi Manchurian is deep-fried and becomes unhealthy to consume it often. But with this recipe, since it is steamed and baked and uses just 1 teaspoon oil, it becomes absolutely ok to enjoy. Cauliflower Manchurian is made by tossing crisp-fried cauliflower in slightly sour, sweet & hot Manchurian sauce. It can be served as a starter or as a side with noodles or fried rice. Ingredients Main Ingredients 1 Cauliflower (gobi), cut into florets of lemon size Gobi Manchurian Sauce 1/2 cup Spring Onion Greens, chopped 6 cloves Garlic, finely chopped 2 Green Chillies, finely chopped 2-inch ginger , finely chopped 2 tablespoons Cornflour 1/2 cup water, or vegetable stock 1/2 cup Homemade tomato puree 1 tablespoons Soy sauce 1 tablespoon Tomato Ketchup 1 tablespoon Red Chilli sauce, (Asian style) 1 teaspoon Oil 1 tablespoon Oil

₹190

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

Egg With Chapati Thali

Egg Gravy [2 Eggs]+1 Bowl Rice+3 Chapati

₹180

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

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

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