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Vegetable Kofta

Print Product
 Vegetable Kofta
Course Main Course
Cuisine Indian
Brands Knorr
Servings
Ingredients
Course Main Course
Cuisine Indian
Brands Knorr
Servings
Ingredients
Recipe Notes
  • Coarsely mince the veggies in a grinder and squeeze the veggies once to take out excess water. Add grated paneer, mashed boiled potato, gram flour, cumin powder, coriander powder, red chilli, cardamom powder, chopped green chilli and salt. Mix everything together well. Check the binding and roll it into small balls and fry it.
  • Now heat the oil in a vessel, add cumin seeds, Chopped green chilli, ginger garlic paste, coriander powder, red chilli powder, turmeric./li>
  • Quickly add the makhni gravy and mix everything well.
  • Now add the white gravy, mix well. Add some water to thin down the consistency.
  • While the gravy simmers add the aromat masala and adjust the salt if required.
  • When the gravy starts leaving oil, add the kofta, finish with some toasted and crushed kasuri methi.
  • Garnish with fresh coriander leaves and serve with any Indian bread.
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Vegetable Frankie

Print Product
 Vegetable Frankie
Course Appetizers and Starters
Cuisine Indian
Brands Knorr
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Ingredients
Course Appetizers and Starters
Cuisine Indian
Brands Knorr
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Servings
Ingredients
Recipe Notes
  • For making the dough: Take the wholewheat flour in a bowl, add salt and knead it with water. Let the dough rest for 10-15 minutes.
  • For Making Veggie Masala: Heat oil in a pan, add finely chopped garlic, chopped green chillies, sliced onion and sauté. Now toss in the juliennes of carrot, capsicum, bell peppers, shredded cabbage and boiled corn kernels. Add the powdered spices such as coriander powder, red chilli powder and aromat masala. Adjust the seasoning with salt if required.
  • Now divide the dough into 40gm balls and roll out the dough into a roundel.
  • Cook the flat bread on a flat tawa from both sides and brush it with very little oil.
  • Once the wrap bread is cooked, spread the Kissan tomato ketch up evenly. Stuff it with vegetable mix, grate some paneer and mozzarella cheese. Gratinate it so that the cheese melts and roll the Frankie.
  • Serve it with Tomato ketchup/ Mayonnaise or a mint chutney.
  • Chef's Tip: For the stuffing lightly toss the vegetables so that it stays crispy and crunchy.
Categories
Seasonings

Railway Mutton Curry

Print Product
 Railway Mutton Curry
Course Main Course
Cuisine Indian
Brands Knorr
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Ingredients
Course Main Course
Cuisine Indian
Brands Knorr
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Servings
Ingredients
Recipe Notes
  • Marinate the processed lamb barrah boti with salt, turmeric, kashmiri chilli powder, ginger garlic paste and lemon juice. Marinate overnight.
  • Fry the potato wedges in mustard oil lightly. Do not give it too much colour.
  • Heat mustard oil in a vessel, add cumin seeds, bay leaf, black cardamom, cinnamon and cloves. Let them Splutter.
  • Now add the onion paste and let it cook, followed by ginger garlic paste and slit green chilli.
  • Let this masala turn golden brown. Now add the fresh tomato puree followed by coriander powder, turmeric and red chilli powder. Cook till it starts leaving oil.
  • Now add the marinated pieces of mutton and mix everything well.
  • Add the lamb stock and let it cook for almost 1 hour. If the meat is not chewy and leaves the bone easily then it is ready.
  • Add the Knorr Indian aromat masala and adjust the seasoning with salt if required.
  • Now add the fried wedges of potato into the curry and let it simmer.
  • Finish the curry with some coriander leaves and serve with some ghee bhaat.
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Seasonings

Paneer Masala

Print Product
 Paneer Masala
Course Appetizers and Starters
Cuisine Indian
Brands Knorr
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Ingredients
Course Appetizers and Starters
Cuisine Indian
Brands Knorr
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Servings
Ingredients
Recipe Notes
  • Heat oil in a kadhai, add cumin seeds, sauté chopped onions and chopped green chilli followed by ginger garlic paste and cook it till starts turning golden brown.
  • Now add tomato puree followed by turmeric, coriander powder and red chilli powder.
  • Cook the masala till it starts leaving oil. Add water and let the gravy simmer.
  • Once everything starts coming together add the Knorr Indian Aromat masala and adjust the seasoning with salt if required.
  • At this stage add paneer cubes and let them absorb the flavours.
  • Now add some toasted and crushed kasuri methi, finish with cream and coriander leaves.
Categories
Seasonings

Mangalorean Prawn Gassi

Print Product
 Mangalorean Prawn Gassi
Course Main Course
Cuisine Indian
Brands Knorr
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Ingredients
Course Main Course
Cuisine Indian
Brands Knorr
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Servings
Ingredients
Recipe Notes
  • Heat coconut oil in a pan, Start with mustard seeds, curry leaves, green chilli slit.
  • Add the sliced shallot onions and sauté them well.
  • Now add the ginger garlic paste and cook it well.
  • At this stage add the red chilli paste, coriander powder, turmeric powder and aromat masala.
  • Now add the coconut milk and let the gravy simmer.
  • Once the flavours come together add the prawns. Check for salt.
  • Now add the tamarind/ kokum water and let it simmer. Finish with fresh coriander.
  • Serve with an appam or a dosa.
  • Tips- For making chilli paste, deseed the Kashmiri chillies and boil them in water. Once they get soften, strain it from water and grind to a smooth paste. You can the paste it some oil or use without cooking as well.
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Seasonings

Chicken Korma

Print Product
 Chicken Korma
Course Main Course
Cuisine Indian
Brands Knorr
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Ingredients
Course Main Course
Cuisine Indian
Brands Knorr
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Servings
Ingredients
Recipe Notes
  • Marinate the pieces of processed chicken with hung curd, gg paste, salt, lemon juice and turmeric. Let the chicken marinate for two hours.
  • Now take oil in a vessel, add all the whole spices and let them infuse in the oil.
  • Now add the marinated chicken and cook. Add ginger garlic paste and green chillies.
  • Once the juices of chicken are sealed add the powdered spices such coriander, yellow chilli, red chilli. Add some water to avoid the masala from burning.
  • At this stage add the brown onion paste and mix. Followed by Knorr white gravy.
  • Thin down the consistency with water and let the chicken cook.
  • Now add the cardamom powder and aromat masala. Check the seasoning for salt.
  • Check the chicken if it cooked. Once you see the oil coming on top, that’s the indication that gravy is ready.
  • Finish the gravy with some kewra water and coriander leaves. Add a dash of ghee for some extra flavour.
  • Tips- For making Brown onion paste- fry the onions till golden brown. Grind to a smooth paste with the help of water.
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Seasonings

Chicken Malai Tikka Quiche

Print Product
 Chicken Malai Tikka Quiche
Course Appetizers and Starters
Cuisine Indian
Brands Knorr
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Ingredients
Course Appetizers and Starters
Cuisine Indian
Brands Knorr
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Servings
Ingredients
Recipe Notes

For Chicken Malai Tikka

  • Take two tablespoons of marinade mix and add the hung curd to it.
  • Add ginger-garlic paste and smoked mustard oil to the marinade mix.
  • Now add the chicken steaks and let it rest for two hours.
  • Keep the one inch dices of bell pepper, onion and capsicum ready.
  • Skewer the marinated chicken and the vegetables.
  • Cook it in a tandoor/griddle pan/grill.

 

For Custard

  • Add an egg, skimmed milk, low fat cream, salt and black pepper in a bowl.
  • Whisk the mixture well and strain in case of any lumps.
  • Add parsley for seasoning and mix well.

 

For Quiche

  • Add malai chicken tikka, chopped bell pepper and capsicum to a casserole.
  • Add grated cheddar cheese along with custard on top.
  • Bake it in a preheated oven for 25-30 mins at 160° C.
  • Check if it is cooked by poking a knife in the centre. If it's runny, it needs to be cooked more.
  • Sprinkle some freshly chopped parsley on top and serve.
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Seasonings

Vegetable Masala Pulao

Print Product
 Vegetable Masala Pulao
Course Main Course
Cuisine Indian
Brands Knorr
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Ingredients
Course Main Course
Cuisine Indian
Brands Knorr
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Servings
Ingredients
Recipe Notes
  • Soak the basmati rice in water for an hour.
  • Heat oil In a pot, Add all the whole spices and allow it to infuse in the oil.
  • Sauté sliced onion, followed by ginger garlic paste, slit green chilli. Let the masala cook.
  • Now add the tomato puree followed by the powdered spices such as coriander powder, turmeric red chilli powder and Knorr aromat masala.
  • Add in the processed vegetables and let them cook. Now add the yoghurt and mix vigorously.
  • Add the measured quantity of water in the pot and let it come to boil.
  • At this stage add the soaked basmati rice and check the salt. Cover the pulao with a lid.
  • Let the pulao cook on medium to slow flame.
  • Check the pulao and finish it with mint and coriander leaves.
  • Serve with boondi raita and coriander chutney.
Categories
Seasonings

Andhra Fish Curry

Print Product
 Andhra Fish Curry
Course Main Course
Cuisine Indian
Brands Knorr
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Ingredients
Course Main Course
Cuisine Indian
Brands Knorr
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Servings
Ingredients
Recipe Notes
  • Marinate the fish with ginger garlic paste, turmeric, salt, red chilli powder, chopped curry leaves and lemon juice for half an hour.
  • Heat Oil in a vessel, Add mustard seeds, Whole red chilli, curry leaves and asafoetida.
  • Now add the sliced onions and cook till they turn golden brown followed by ginger garlic paste.
  • Add this stage add fresh tomato puree turmeric, coriander powder and red chilli powder. Cook the masala till starts leaving oil.
  • Now add the tamarind pulp to the masala and let it cook.
  • Add the water and let the gravy simmer.
  • In the meantime, pan sear the fish till its 80% cooked
  • Add it to the curry and allow it to absorb flavours.
  • Finish with fresh coriander leaves and serve some rice steam rice along.
Categories
Seasonings

Navratan Korma

Print Product
 Navratan Korma
Course Main Course
Cuisine Indian
Brands Knorr
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Ingredients
Course Main Course
Cuisine Indian
Brands Knorr
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Servings
Ingredients
Recipe Notes
  • Heat Refined Oil in a kadhai, start with all the whole spices, followed by ginger paste, chopped green chillies.
  • Now add all the vegetables and sauté it lightly.
  • At this stage add the powdered spices such as coriander powder, red chilli powder, turmeric.
  • Now add the Knorr white gravy and mix everything together well. Add the aromat powder and adjust the seasoning with salt.
  • Thin down the consistency with water if required. Now add some cardamom powder. Balance the sweetness with a dash of honey.(optional)
  • Now add the paneer cubes and some saffron water. Let the gravy simmer.
  • Lightly fry the nuts and raisins in two teaspoons of ghee.
  • Now some nuts with ghee in the gravy.
  • Finish the dish with remaining nuts and coriander leaves