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Thursday, June 29, 2017

HOW TO MAKE Aloo 65 | Vegetarian food | Potato snacks

HOW TO MAKE Aloo 65 | Vegetarian food | Potato snacks


Potatoes - 2 or 3
Red chilly pwd - 1 ½ tsp
Coriander pwd - 1 ½ tsp
Garam masala pwd - 1 tsp
Ginger garlic paste - 1 tsp
Corn flour - 1 ½ tbsp
Maida flour - 1 ½ tbsp
Yoghurt - ¾ cup
Chopped garlic - 2 tsp
Split green chilly - 1 or 2
Curry leaves - a twig
Red food color - a pinch
Salt to taste
Oil to fry

How to cook Aloo 65?

Take Potatos, wash and cook until it is three-fourth done. wait upto cool and peel off the skin. Chop the potato into pieces.,Take a mixing bowl add 1 teaspoon red chilly powder, coriander powder and garam masala. Add ginger garlic paste, corn flour, maida, Add salt and mix well. Finally add yoghurt to it and make a thick paste.

Add Boiled Potato Pieces into the same bowl Mix well, so that the potato pieces are coated well with the Masala Mixer. Allow to rest for 5 mins.

Heat oil in a fry pan. Add masala coated potato to hot oil, .Fry to golden brown in medium flame.
Drain aside in a kitchen towel.

To prepare gravy, heat wok with 2 tbsp of oil. Add finely chopped garlic, split green chillies. Add fresh curry leaves and toss ahead. Add ½ cup of yoghurt, red chilly powder, salt.
Allow the mixture to boil for a minute. Now add the golden fried potatoes to this. Keep the flame in low medium and stir gently. Once the gravy turns dry, turn off the flame. Garnish with freshly chopped coriander leaves or mint leaves. 

Serve aloo 65 hot with some tomato sauce or green chutney & enjoy...

Ganesh 14 in one Quick Dicer Chopper

Sunday, August 9, 2015

Gulab Jamun Simple Tasty Sweets - Recipes

Gulab Jamun 



For the Jamun balls

Milk Powder – 1/2 cup

Maida (All purpose flour) – 2 tsp

Rava (Semolina) – 1 tsp

Baking Soda – 1/4 tsp

Milk – 2 tbsp

Lemon Juice – 1/2 tsp

Ghee or Butter – 1 tbsp
For the Sugar Syrup

Sugar – 1.5 cup

Water – 1.5 cup

Rose Essence (or rose water) – 1 tsp

Cardamom Powder – 1/4 tsp

Lemon Juice – 1 tsp


For making Sugar Syrup

1. Take the sugar and water in a sauce pan. Boil it.

2. Reduce the flame and let it simmer for about 5 minutes.

3. Add the lemon juice, rose essence and cardamom powder to the syrup.

4. Switch off.
For making Jamun Balls

1. In a mixing bowl, take the milk powder, maida, baking soda and rava. Combine it.

2. Add the lemon juice and butter/ghee and mix it well till you get a crumbly flour.

3. Add the milk and mix it. The dough may appear to be very sticky.

4. Let it rest for about 5 minutes. By now most of the moisture is absorbed by the dough.

Tips : If you feel the dough feels dry, add a few drops of milk. The dough should be soft and moist. Only then you will get smooth balls without any cracks.

5. Divide it into equal portions. Make smooth balls with your palms. Make all the balls and keep it covered under a damp kitchen towel to prevent them from getting dried up.

6. Heat oil in a frying pan and fry on medium low heat till it becomes golden brown. It is important that you fry on low heat so that the balls are cooked through.

7. Put the fried jamun balls in the warm sugar syrup. Let it soak for 45 minutes to an hour. Yummy gulob jamun is ready.

You Can Mix This with Ice cream also combination superb


Saturday, August 8, 2015

Andhra Mirapakaya Bajji- Mirchi Bajji - Recipes

Andhra Mirapakaya Bajji  / Mirchi Bajji

Andhra Mirapakaya Bajji / Mirchi Bajji
Andhra Mirapakaya Bajji / Mirchi Bajji


For batter:

  • 12 Bajji Chillies (bajji mirapakayalu)
  • 1 cup besan (gram flour)
  • 2 table spoons rice powder
  • a pinch of soda bi carb
  • 1/2 tea spoon ajwain
  • 1 tea spoon salt (as per taste)
  • For filling:
  • 3 table spoons ground nuts
  • 2 table spoons sesame seeds
  • salt to taste
  • half lemon size tamarind soaked in warm water


Fry ground nuts and sesame seeds with out oil separately.   Remove the skin of the ground nuts.  Add salt and tamarind to the fried ground nuts and sesame and grind to fine paste.
Wash green chillies, drain and make slit length wise.  Remove the seeds.  Take each chilly and fill and gap with the stuffing and keep aside. (you can see in the above pic.)
Make a smooth but thick batter of gram flour by adding salt, ajwain, soda bi carb and sufficient water.
Heat sufficient oil for deep fry in a pan.  Now dip the stuffed green chillies in the batter and deep fry until golden brown.  Remove and drain on a kitchen paper.
Mirchi Bajji/Andhra Mirapakaya bajjilu /Mirchi ke pakore are ready…………Serve hot with tomato sauce.
Tip: Garnish with finely chopped onions and coriander for a difference…….enjoy……….

Friday, July 17, 2015




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How to make Chicken lollipop - Recipes

How to make Chicken lollipop - Recipes

Chicken Lollipop

How to Prepare Chicken Lollipop
How to Prepare Chicken Lollipop

Chicken lollipop happens to be a very famous appetizer in all Indian restaurants. The very name, the way they look, the taste and everything about it makes it an appealing dish, no wonder why it is so popular. These are so easy to grab and nibble on too. Following is a recipe that tastes so much similar to the restaurant style. Since I did not get lollipop cut pieces I had to cut them myself, it was my first time but I guess I got it close to right! Both my hands were busy and it was difficult for me to capture the chopping part, so I’ll do it next time with someone along to help me capture it. If you do not get lollipop chicken pieces from the market just grab a few chicken wings and cut them into lollipops, there are lots of posts and articles about it on the internet that’ll help. Just refer such tutorials and try your hands on them, you might have a little struggle if you are doing it for the first time but do not give up as there’s nothing you can’t do! Now lets see how to prepare this super delicious lollipop recipe.
Serves one platter

Total Preparation Time – 20 minutes


  1. Chicken lollipop pieces – 5
  2. Red chilli powder – 2 teaspoons to 1 tablespoon (as per spice tolerance)
  3. Cumin powder – 1.5 teaspoons
  4. Maida / Corn starch – 1 tablespoon
  5. Ginger garlic paste – 2 teaspoons
  6. Tomato sauce – 1 tablespoon (or tomato sauce – 2 tsp & red chilli sauce – 1 tsp)
  7. Soy sauce – 2 teaspoon
  8. Vinegar – 1/2 tsp
  9. Salt – 1/4 teaspoon (or as per taste)
  10. Oil – To deep fry the pieces


  • Take a an and mix all the ingredients except chicken and oil. Mix well to form a thick paste. Do not add water.
  • If you get chicken lollipop from the butcher shop well and good, you can use it directly in the recipe, if not just take some chicken wing pieces and cut them into lollipops.  I had to chop wings into lollipops the same way. It is not very easy but at the same time not very hard too. After that wash the fish pieces well in water, drain water completely.
  • Now add them to the bowl with the prepared masala and mix well. Rub the masala all over the chicken pieces and set aside for 5 minutes. (You can put the marinated pieces into a zip lock pouch and freeze until use. When using remove from freezer and let it come to room temperature. Then use)
  • Now place a frying pan on flame and pour enough oil to fry the pieces.
  • After the oil heats up, gently slide in the chicken pieces and fry both sides until the pieces seem cooked and turns reddish.
  • Remove from oil using a slotted spoon and serve hot!

  • TIP 1: Corn flour or maida gives crispiness to the fry and helps the masala adhere to the pieces well. If you don’t want any flour you can simply add the other masala ingredients and mix well, then apply over the chicken pieces, but make sure you don’t add any water to the masala.
    TIP 2: Instead of vinegar you can use lemon.TIP 3: Marinating time depends on your time availability, it can be anywhere between 15 minutes to overnight. If the marination time extends for more than 20 minutes make sure to refrigerate the pieces.

Monday, July 13, 2015

How to prepare Sev at Home - Recipes

How to prepare Sev at Home - Recipes


How to prepare Sev at Home


Bengal Gram Flour (Besan, Kadala Maavu) – 1 cup

Asafoetida – 1/4 tsp

Turmeric Powder – 1/4 tsp

Chilly Powder – 1/2 tsp (optional)

Salt – to taste

Water – as needed to make dough (app. 3-4 tblsp)

Oil – for deep frying

1. Mix the bengal gram flour, salt, asafoetida, turmeric powder and chilly powder together.

2. Add enough water and knead it to make a soft, sticky and gooey (but not watery) dough.

3. Add few drops of oil to your palms, to the dough and to the inside of the sev press to reduce the stickiness.

4. In the meantime, heat up the oil in a kadai to fry the sev.

5. Fill the dough into a idiyappam maker or sev press with the appropriate ‘sieve’  – the one with the smallest holes or with slighly bigger holes can be used.

Note :- For purposes like chaats, the thin sev is a must. For enjoying sev(omapodi) as a snack or for making mixtures, either one would do.

6. When the oil is hot enough, press out thin strands of the dough into the hot oil.

7. Deep fry till the sev turns crispy. Generally the sev is done when the vigourous bubbling of the oil subsides.

8. Remove from oil and place on a paper towel to remove excess oil.

9. Cool and store in a air tight container. This is a perfect snack by itself or can be used for making chaats and mixture.

– If you want to have sev(omapodi) as a snack by itself, you can add other flavourings in the dough like, ajwain or dried herb powder etc.

Thursday, May 7, 2015