Two easy recipes to enjoy restaurant cuisine at home


If home cooking bores you, here’s one way to tantalize your taste buds.

Here are two easy recipes from Yatin Wadkar, co-founder and business owner at Angrezi Dhaba. These are dishes that you can easily find in restaurants, as starters for your meal. Check them.

Koliwada Fish

Enjoy it with any dips or chutney of your choice. (Photo: Angrezi Dhaba)


  • 200 g boneless pieces of fish
  • Salt to taste
  • 2-3 tablespoons of lime juice
  • 2 tablespoons of ginger garlic paste
  • 1.5 teaspoon ground red pepper
  • 1.5 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ¼ teaspoon ajwain (carambola seeds)
  • ¼ teaspoon orange or red food coloring (optional)
  • 2 teaspoons of chopped coriander leaves
  • 2 chopped green peppers
  • 50 g besan
  • 20g of rice flour
  • 1 tablespoon of cornstarch
  • ½ teaspoon garam masala powder
  • ½ teaspoon of chaat masala

For Chutney

  • 2 tablespoons of chopped mint leaves
  • 3 tablespoons of chopped coriander leaves
  • 2-3 green peppers
  • ½ teaspoon of cumin seeds
  • 2 tablespoons of chopped onions
  • Juice of one lime
  • Salt to taste
  • ½ teaspoon of black salt
  • ½ inch piece of ginger


* Cut the fish into medium sized pieces.

* In a bowl, add all the ingredients, except the fish, as well as the required amount of water and make the marinade. Make sure to adjust the seasoning to your liking.

* Add the fish to the marinade and keep it aside for at least an hour. For a more dense flavor, you can do this step a day in advance and store it in the refrigerator.

* Then pour in your usual cooking oil and fry the fish until it is crisp on the outside.

* Serve hot with a mint and coriander chutney.

* In a mixing bowl, add all the ingredients mentioned for the chutney and mix finely with water. Adjust the heat and salt accordingly.

Fried noodles

The crispy texture will make you want to ask for more! (Photo: Angrezi Dhaba)


  • 250 g of boiled noodles
  • 250 g of seasonal vegetables of your choice (carrots, beans, broccoli, peppers, mushrooms, Chinese cabbage, baby corn, American corn, zucchini)
  • 50 g pieces of sliced ​​chicken breast
  • 40 ml of oil for sauce
  • 60 ml pan-fried noodle oil
  • 25 g of chopped ginger
  • 35 g of chopped garlic
  • ½ chopped onion
  • 4-5 chopped green peppers
  • 1 ½ tablespoon chopped celery stalks
  • 40 g of oyster sauce
  • 10 cl of soy sauce
  • 30 g of red pepper paste
  • Salt to taste
  • ½ teaspoon white pepper powder
  • 1 teaspoon of powdered chicken broth
  • tsp of sugar
  • 1 tablespoon of cornstarch
  • 1 tablespoon chopped coriander leaves
  • 2 tablespoons of young green onion leaves


* In a non-stick pan, start heating the oil and add the noodles to the pan. Stir until crisp on the outside and set aside so that excess oil is completely drained.

* Now in the same pan, heat 40 ml of oil. Now add the chopped onions, ginger, garlic, green peppers and celery. Sauté for a few minutes over high heat, then add the mixed vegetables and chicken. Sauté until the chicken is cooked through.

* Then add all the sauces and seasonings and finally add the broth, and adjust the consistency with cornstarch.

* Take a serving plate, arrange the pan-fried noodles and top with the prepared sauce. Serve hot garnished with chopped cilantro and spring onions.

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