https://www.facebook.com/715253954999657/

World on Plates, Butwal (2026)

06/08/2025

✨ Juicy, Flavor-Packed Kebab Magic ✨

There’s something irresistible about the smoky aroma and sizzling sound of freshly grilled kebabs. Tender, juicy, and loaded with spices, each bite is a burst of flavor that instantly takes you to a street food paradise. Whether it’s served with warm naan, fresh salad, or a drizzle of mint chutney, kebabs are pure comfort on a plate.

🍢 Ingredients:

500g minced meat (chicken, lamb, or beef)

1 medium onion (finely chopped)

2–3 garlic cloves (minced)

1 tsp ginger paste

1–2 green chilies (finely chopped)

2 tbsp fresh coriander leaves (chopped)

1 tsp cumin powder

1 tsp coriander powder

1 tsp paprika or red chili powder

1 tsp garam masala

Salt to taste

2 tbsp oil or melted butter (for grilling)

💡 Cooking Tip:
Marinate the mixture for at least 30 minutes for deeper flavor. Grill or pan-fry until golden brown and fully cooked.

"📽️world on plates
👉️ Follow@ world on Plates for daily Food And Drinks Post
❤️ Like & share with your Friends

ً streetfood

World on Plates

17/07/2025

🔥 Paneer Tikka – The King of Veg Starters! 🔥

If you’re craving something smoky, spicy, and mouth-wateringly delicious—Paneer Tikka is your go-to dish! This North Indian favorite is made from soft chunks of paneer (Indian cottage cheese) marinated in a spiced yogurt mixture and grilled to perfection. It’s not just a snack—it’s an experience!

✨ What Makes Paneer Tikka So Special?
This dish is loved for its balance of flavors—tangy, spicy, and smoky—and the satisfying texture of grilled paneer and veggies. It’s perfect as a starter, party snack, or even as a wrap filling!

🥘 Ingredients:

250g paneer (cubed)

1/2 cup thick yogurt (curd)

1 tbsp ginger-garlic paste

1 tsp red chili powder

1/2 tsp turmeric powder

1 tsp garam masala

1 tsp chaat masala

1 tbsp lemon juice

1 tbsp mustard oil

Salt to taste

Sliced capsicum, onion, tomato (optional for skewers)

Skewers or toothpicks for grilling

🔥 How to Cook:

1. Mix all the spices with yogurt and mustard oil to make the marinade.

2. Add paneer cubes and veggies, coat well, and marinate for at least 30 minutes.

3. Grill on a pan, in the oven, or on a tandoor until charred and smoky.

4. Serve hot with mint chutney and lemon wedges.

🧠 Tip: For extra flavor, smoke the marinated paneer with a piece of hot charcoal before grilling. It adds an authentic tandoori aroma!

📸 Don’t forget to snap a pic before you dig in! Paneer Tikka is not just food—it’s art on a skewer! 🎨🍢

👉 What’s your favorite way to eat paneer tikka? As a snack, in a wrap, or with naan?

13/07/2025

🍛 1. Brown Onion Gravy (Base Gravy)

Best for: Chicken Curry, Mutton Curry, Paneer Butter Masala

Ingredients:

3 large onions (sliced)

2 tomatoes (chopped)

1 tbsp ginger-garlic paste

1 tsp turmeric

1 tsp cumin seeds

2 tsp red chili powder

2 tsp coriander powder

Salt to taste

3 tbsp oil

Water as needed

Instructions:

1. Heat oil and sauté cumin seeds.

2. Add onions and cook until golden brown.

3. Add ginger-garlic paste, cook till raw smell is gone.

4. Add tomatoes, turmeric, chili, and coriander powder.

5. Cook till soft, blend into a smooth paste.

6. Use as base for any Indian-style curry.

🍅 2. Tomato-Based Gravy

Best for: Shahi Paneer, Butter Chicken, Veg Kofta

Ingredients:

4 ripe tomatoes (blanched and pureed)

1 onion (chopped)

1 tbsp ginger-garlic paste

1 tsp garam masala

2 tsp kasuri methi

2 tbsp cream

1 tbsp butter

1 tsp sugar

Salt to taste

Instructions:

1. Heat butter, sauté onions and ginger-garlic paste.

2. Add tomato puree, cook till oil separates.

3. Add garam masala, kasuri methi, salt, and sugar.

4. Stir in cream and simmer.

🟠 3. Yellow Gravy (Cashew-Based)

Best for: Korma, Malai Kofta, Navratan Korma

Ingredients:

15 cashews (soaked)

2 onions (sliced)

1 tbsp ginger-garlic paste

1/2 cup milk or cream

1 tsp white pepper powder

Salt to taste

2 tbsp ghee

Instructions:

1. Boil onions and cashews till soft, then blend to a smooth paste.

2. Heat ghee, add ginger-garlic paste.

3. Add cashew-onion paste, cook gently.

4. Stir in cream/milk and pepper.

5. Simmer till thick.

🌶 4. Green Gravy (Spinach & Herbs)

Best for: Palak Paneer, Hara Bhara Kabab, Hariyali Chicken

Ingredients:

2 cups spinach (blanched)

1/2 cup coriander & mint leaves

1 green chili

1 onion

1 tbsp ginger-garlic paste

1 tsp cumin

Salt to taste

2 tbsp oil or ghee

Instructions:

1. Blend spinach, herbs, green chili into a smooth paste.

2. Sauté cumin, onion, ginger-garlic in oil.

3. Add green puree, cook till oil separates.

4. Season with salt and finish with a little cream if desired.

"📽️world on plates
👉️ Follow@ world on Plates for daily Food And Drinks Post
❤️ Like & share with your Friends

ً streetfood

World on Plates

13/07/2025

🍍🥢 “Serving up birthday joy with every sweet and sour bite — because celebrations taste better with stir-fried love!” 🎉🍗

🍍🎉 Sweet & Sour Birthday Chicken Stir-Fry (Quick & Festive)

🕒 Ready in: 25 minutes

🍽️ Serves: 2–3 people

🎂 Mood: Tangy, colorful, fun!

🛒 Ingredients:

300g boneless chicken (bite-sized)

1 cup bell peppers (red, green, yellow, chopped)

1/2 cup pineapple chunks (fresh or canned)

1 small onion (sliced)

2 tbsp ketchup

1.5 tbsp vinegar (white or rice vinegar)

2 tbsp soy sauce

1 tbsp sugar

1 tbsp cornflour + 2 tbsp water (slurry)

Salt & pepper to taste

1 tbsp oil (vegetable or sesame)

🍳 Quick Cooking Steps:

1. Cook Chicken:

Heat oil in a pan. Sauté chicken with a pinch of salt and pepper until golden and cooked through. Set aside.

2. Stir-Fry Veggies:

In the same pan, stir-fry onions and bell peppers for 2 minutes (keep them crunchy).

3. Add Sweet & Sour Sauce:

Add ketchup, soy sauce, vinegar, sugar, and 2–3 tbsp water.

Add pineapple chunks and let it simmer for 2 minutes.

4. Thicken Sauce:

Mix cornflour with water, pour into the pan, stir until the sauce thickens.

5. Combine Everything:

Add cooked chicken back in, stir well to coat.

6. Serve Hot:

Garnish with sesame seeds or green onions.

Serve with rice or noodles.

🥳 Birthday Vibe Tip:

Decorate the plate with extra pineapple rings and colorful bell peppers. Add a mini flag or candle for fun!

"📽️world on plates
👉️ Follow@ world on Plates for daily Food And Drinks Post
❤️ Like & share with your Friends

ً streetfood

World on Plates
on plates

11/07/2025

🔥 Tandoori Roti – The Rustic Charm of Clay Oven Bread! 🍂

There’s something magical about the smoky aroma of tandoori roti.
Baked in a blazing hot clay oven, puffed to perfection with those beautiful brown blisters — it’s not just bread, it’s tradition served on a plate.

Whether it's paired with creamy butter chicken or spicy dal fry, tandoori roti always brings warmth and a homely touch to every meal. No fancy fluff — just earthy, wholesome goodness in every bite.

🍞 Ingredients:
– 2 cups whole wheat flour
– ½ cup yogurt
– Salt to taste
– Warm water (to knead)
– Ghee or butter (for brushing)

Rolled with love, baked with fire, and served with memories

"📽️world on plates
👉️ Follow@ world on Plates for daily Food And Drinks Post
❤️ Like & share with your Friends

ً streetfood

on plates

10/07/2025

Naan has a royal history that dates back to the Mughal Empire in India. Originating from Persia (modern-day Iran), the word "naan" simply means "bread" in Persian. When it was introduced to India by the Mughals, it quickly became a favorite in royal kitchens, often baked in clay ovens (tandoors) and served with rich curries. Over centuries, naan evolved with local flavors – butter naan, garlic naan, cheese naan – and became a global favorite!
👇️
"Soft, fluffy, and straight from the tandoor!🔥 Naan isn’t just bread – it’s a journey through time, from ancient Persia to your plate. Whether paired with spicy curry or enjoyed with melted butter, naan is always a warm hug for your tastebuds. 💛

🥣 Basic Naan Ingredients

2 cups all-purpose flour

1 tsp sugar

1 tsp salt

1/2 tsp baking powder

2 tbsp plain yogurt

2 tbsp oil

1/2 cup warm water (adjust as needed)

Optional: garlic, butter, coriander for topping

"📽️world on plates
👉️ Follow@ world on Plates for daily Food And Drinks Post
❤️ Like & share with your Friends

ً streetfood

World on Plates

07/07/2025

“Crispy. Juicy. Golden Perfection. 🍗✨ One bite and you're hooked! This ain’t just chicken… it’s CRUNCH therapy! 😍💥 ”

📜 History

Crispy fried chicken, as we know and love today, has deep Southern American roots. Enslaved Africans in the American South blended West African deep-frying techniques with Scottish pan-fried chicken traditions, creating a dish that’s flavorful, golden, and crunchy. Over the years, this humble dish became a soul food icon — now loved across the globe with regional twists from Korea to Nashville!

🍽️ Ingredients:

1 kg chicken (with skin or boneless)

2 cups buttermilk (for marination)

2 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper (optional)

Salt and black pepper (to taste)

2 cups all-purpose flour

Oil for deep frying

"📽️world on plates

👉️ Follow@ world on Plates for daily Food And Drinks Post
❤️ Like & share with your Friends

ً streetfood

on plates

07/07/2025

The spicy story behind Chicken 65

Birthplace & year: Most food historians trace Chicken 65 to Hotel Buhari in Chennai, 1965, where founder A. M. Buhari wanted a fiery, bite-sized bar snack to pair with beer.

Why “65”? The menu number was 65 that year—but diners soon spun other legends: 65 red chilies; chicken from 65-day-old birds; even 65 rupees a plate! Whatever the truth, the catchy name stuck.

Rise to fame: Its crisp, crimson crust—thanks to Kashmiri chili, rice flour, and a yogurt-based marinade—made it an instant hit across Indian military canteens, highway dhabas, and eventually worldwide menus.

Classic Chicken 65 recipe (serves 4)

Ingredient Quantity

Boneless chicken thighs, bite-sized 500 g
Thick yogurt (dahi/curd) 3 Tbsp
Ginger-garlic paste 2 tsp
Kashmiri red-chili powder 1 Tbsp
Hot red-chili powder 1 tsp (adjust heat)
Turmeric ¼ tsp
Coriander powder 1 tsp
Garam masala ½ tsp
Lemon juice 1 Tbsp
Rice flour 2 Tbsp
Corn-starch 1 Tbsp
Egg (lightly beaten) 1
Salt to taste
Oil for deep-frying

Final tempering
– Curry leaves 2 sprigs
– Slit green chilies 4–5
– Chopped garlic 4 cloves

Steps

1. Marinate – In a bowl whisk yogurt, spices, lemon juice, salt, egg, rice flour, and corn-starch into a thick paste. Coat chicken pieces, cover, and chill 30 min (up to 8 h).

2. Fry – Heat oil to 180 °C. Fry chicken in small batches 3–4 min until deep red and crisp. Drain on a rack.

3. Temper – Remove most of the oil, leaving 1 Tbsp. Add garlic, curry leaves, and green chilies; sizzle 30 sec. Toss fried chicken back in for a glossy coating.

4. Serve hot with a squeeze of lime and raw onion rings.

> “Born in ’65, still setting tongues ablaze! 🔥 Chicken 65 is our crispy love letter from Chennai—juicy bites, riot of spice, gone in 6-5-4-3-2-1… 💥 Which team are you: bone-in or boneless? Tell me below!”

FoodLove

Happy posting—and enjoy the crunch! 😋

World on Plates

06/08/2025

17/07/2025

13/07/2025

13/07/2025

11/07/2025

10/07/2025

07/07/2025

07/07/2025

Address

Website

Alerts

Shortcuts

Share

Category