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Categories
Seasonings

Vegetable Kofta

Print Product
 Vegetable Kofta
Course Appetizers and Starters
Cuisine Indian
Brands Knorr
Servings
Ingredients
Course Appetizers and Starters
Cuisine Indian
Brands Knorr
Servings
Ingredients
Recipe Notes
  • For making Kofta:
  • Keep the potatoes and green peas boiled. Grate the cauliflower, carrots, paneer and bottle gourd. Now add to the grated veggies the chopped green chillies, mashed potatoes and greens peas. For binding add the gram flour and season the mix with salt, cardamom powder, coriander powder and cumin powder. Mix everything together well.
  • Take some refined oil for frying, Heat it in a kadhai and add the prepared kofta balls to fry.
  • For making the gravy: Blend onion, fresh tomatoes and cashew together to a fine paste. Also prepare ginger garlic paste.
  • In a vessel, heat oil, add the whole spices and let them splutter. Now add the onion-tomato paste add let it cook. Once it is considerably reduced add ginger garlic paste.
  • Now add the powdered spices such as coriander, turmeric and red chilli powder and cook the masala till starts leaving oil.
  • Add a cup of water and let the gravy simmer. Once everything comes together add Indian aromat masala and adjust seasoning with salt.
  • At this stage add toasted and crushed kasuri methi and cooking cream.
  • Add the kofta to the gravy and let absorb the flavour. Finish it with fresh coriander leaves. Serve immediately.
  • Chef's Tip: You can roast the potatoes with skin instead of boiling to have better binding as it leeches considerably less water.
Categories
Seasonings

Mushroom Masala

Print Product
 Mushroom Masala
Course Appetizers and Starters
Cuisine Indian
Brands Kissan
Servings
Ingredients
Course Appetizers and Starters
Cuisine Indian
Brands Kissan
Servings
Ingredients
Recipe Notes
  • Keep the onion paste, fresh tomato paste and ginger garlic paste ready by blending them separately with a little bit of oil.
  • Wash thoroughly the button mushrooms and cut them into quarters.
  • Heat oil in a kadhai, add all the whole spices such as cumin seeds, cardamom, cinnamon and bay leaf. Let the spices splutter.
  • Now add the onion paste and let it reduce. Once the onion paste is 70 percent cooked, add ginger garlic paste.
  • Once this masala starts getting brown, its time to add fresh tomato paste and let it cook.
  • At this stage add the powdered spices such as coriander powder, turmeric and red chilli. Cook the masala till it starts leaving oil.
  • Now add the mushrooms and green peas, let them cook. They will leech out water, allow them to soften.
  • At this stage add a cup of water and let the gravy simmer. Once everything comes together, add two teaspoons of Knorr aromat masala and adjust the seasoning by adding salt.
  • Finish the dish with toasted and crushed kasuri methi. Also add in a cream to add to the richness.
  • Top it up with fresh coriander leaves and serve.
Categories
Seasonings

Awadhi Murgh Biryani

Print Product
 Awadhi Murgh Biryani
Course Appetizers and Starters
Cuisine Indian
Brands Knorr
Servings
Ingredients
Course Appetizers and Starters
Cuisine Indian
Brands Knorr
Servings
Ingredients
Recipe Notes
  • Finely slice the onions and fry them in refined oil. Once done keep it aside
  • For Biryani Masala: Rose petals, Khus ki Jar, Stone Flower, dry ginger, coriander seeds, cloves, cinnamon, star anise, nutmeg, green cardamom, black pepper, mace, fennel. Dry roast all the spices and grind them to a fine masala.
  • In a vessel, Prepare the marinade by adding marinade mix, hung curd, ginger garlic paste, corinader leaves, green chilli slit, mint leaves, yellow chilli powder, one and a half teaspoon Awadhi garam masala, fried onions and lemon juice.
  • Add in the pieces of chicken in the marinade and let it rest for a minimum of two hours.
  • Soak the basmati rice for a minimum one hour.
  • Now cook the rice in a pot of boil water with bay leaf, caraway seeds, salt, cinnamon, cardamom and lemon juice added to it. Cook the rice till its 70 % done.
  • Simultaneously, Take a lagan, add ghee caraway seeds, bay leaf and the marinated chicken. Let it cook till its juices start sealing. Now add the layer of rice on top.
  • Garnish the layer with fried onion, cardamom powder, saffron milk, melted ghee, corinader, mint and slit green chilli. Add in a dash of kewra and rose water.
  • Seal the pot with foil and ensure its sealed properly on all sides. Cook it at high flame for 3-5 minutes. Once the air fills up and foil rises. Reduce the flame to low and let it cook for another 15-20 minutes.
  • Serve it with burani raita and some shorba.
  • Chef's Tip: Toast the saffron strands lightly and crush them. Then add it to warm milk or water. You will get more prominent colour.
Categories
Seasonings

Umami Cauliflower and Brussel Sprouts

Print Product
 Umami Cauliflower and Brussel Sprouts
Course Main Course
Cuisine Continental
Servings
Ingredients
Course Main Course
Cuisine Continental
Servings
Ingredients
Recipe Notes
  • Shallow fry the Cauliflower Florets first, then the Brussel Sprouts. Shallow fry them separately, as the Brussels Sprouts will cook faster.
  • Toss the vegetables together in a bowl with the dried Chillies and add Knorr Aromat Seasoning Powder. Season with Salt and Pepper.
  • Serve in a bowl and sprinkle with Black Sesame seeds.

Grilled Cheese with Caramelized Onions

Print Product
 Grilled Cheese with Caramelized Onions
Course Appetizers and Starters
Cuisine Continental
Brands Best Foods
Servings
Ingredients
Course Appetizers and Starters
Cuisine Continental
Brands Best Foods
Servings
Ingredients
Recipe Notes

Prepare the Caramelized Onions

 

  • Heat a heavy-bottomed saucepan over medium heat. Add in Onions and 1 tbsp Olive oil. Cook for 1 minute until heated through, then turn the heat down to low and add in 1/4 cup water, remaining Olive Oil, and salt. Cook, stirring occasionally, for 1 hour.
  • The Onions will go from White to translucent, and finally will begin to turn golden brown. If the Onions are looking dry, add 1-2 additional tbsp of water, as necessary. Once Onions have reached a nice medium golden brown color, remove from heat and allow to cool slightly. They can be stored for up to 1 week in the fridge.

Prepare the Grilled Cheese

 

  • Heat a skillet over medium heat. Spread Mayonnaise over both slices of bread, then spread Mustard Sauce over the opposite side of one of the slices.
  • Place both slices, Mayonnaise side down, onto skillet. Dollop the Mustard on a slice of bread with Caramelized Onions and sprinkle on a few leaves of fresh Thyme. Carefully place grated Gruyere over the other slice. Cook for 2-3 minutes, until Cheese is melted completely. Press Sandwich together and serve with sliced Tomatoes and Shredded Cabbage.
Categories
Base Sauces and Gravies Seasonings

Chettinad Chicken Biryani

Print Product
 Chettinad Chicken Biryani
Course Main Course
Cuisine Indian
Brands Knorr
Servings
portions
Ingredients
Course Main Course
Cuisine Indian
Brands Knorr
Servings
portions
Ingredients
Recipe Notes
  • Par boil rice and season it with Knorr Rostip Powder and keep aside and let it cool down. Ideally spread it on a plate so that the grains do not stick to each other.
  • In a deep bottomed vessel, add Ghee and allow it to heat. Now add Cinnamon, Cardamom, Clove, Green Chilies, Curry Leaves, Ginger Garlic Paste, and cook on low flame till the spices leave a fragrance. Now add the Knorr Onion Tomato Gravy and cook.
  • Add the Turmeric, salt, Tomatoes, Coriander, and Fennel Powder and cook on low flame for 10 minutes. Keep stirring continuously so that the spices are cooked well.
  • Now, mix in the Red Chilli Powder, Yoghurt, and Knorr Rostip Seasoning instead of salt and cook till the oil starts separating from the mixture.
  • Remove the spice mixture from the fire and allow it to cool. Grind to a fine paste. Now put back the spice paste in the vessel. Mix in the Chicken Pieces and cook on low flame till the spices were almost dried up and the meat is thoroughly cooked.
  • Now add the parboiled rice to the Chicken. Add Coconut Milk and cook covered on low flame till the moisture is absorbed and rice is cooked. Add chopped mint leaves and garnishing as per your choice. Serve hot with raita and salad.
Categories
Seasonings

Hyderabadi Chicken Dum Biryani

Print Product
 Hyderabadi Chicken Dum Biryani
Course Main Course
Cuisine Indian
Brands Knorr
Servings
portions
Ingredients
Course Main Course
Cuisine Indian
Brands Knorr
Servings
portions
Ingredients
Recipe Notes
  • First task, create a powder of all the spices (Cardamom, Cloves, Cinnamon Stick, Star Anise, Bay Leaf, Biryani Phool, Shah Jeera, Maze).
  • In a bowl, add chicken pieces and add grounded Masala, Chilli Powder, Ginger-Garlic Paste, Turmeric Powder, Salt, Coriander Powder, Curd, Chopped Mint Leaves, Coriander Leaves, Green Chillies, Knorr Lime Seasoning Powder, Oil, Knorr Chicken Seasoning Powder (5 g), mix it well, and place it in the refrigerator overnight.
  • Heat water in a vessel and once it comes to a boil, add Oil, Salt, Shahi Jeera, Bay Leaf, Knorr Chicken Seasoning Powder (5 g).
  • Once the mixture comes to a boil, add Basmati Rice (soak the rice for 1 hour before cooking) and cook the rice till 75% is completed.
  • Then in another vessel, add a layer of marinated Chicken and add this layer of rice as well.
  • Sprinkle Fried Onions, and add dissolved Saffron strands in milk, then add Ghee (optional), Kewra water, Rose Water and place a lid on the vessel and cover the lid with sticky dough for dum.
  • First, cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 minutes and switch off the flame.
  • After 40 minutes this is ready to open the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.
Categories
Base Sauces and Gravies

Paneer Makhani

Print Product
 Paneer Makhani
Course Main Course
Cuisine Indian
Brands Knorr
Servings
portion
Ingredients
Course Main Course
Cuisine Indian
Brands Knorr
Servings
portion
Ingredients
Recipe Notes
  • Heat Pan, melt the Butter and Ginger-Garlic Paste over low heat.
  • Now add Deghi Mirch and then pour the Knorr Makhani Gravy and allow it to reach boiling point.
  • Adjust the seasoning by Salt and Sugar.
  • Add the Paneer Cubes, Kasoori Methi, and Cream.
Categories
Seasonings

Chicken Devilled Noodles

Print Product
 Chicken Devilled Noodles
Course Main Course
Cuisine Chinese, Continental
Brands Knorr
Servings
people
Ingredients
Course Main Course
Cuisine Chinese, Continental
Brands Knorr
Servings
people
Ingredients
Recipe Notes
  • Heat the Sunflower Oil in a wok, and when hot, stir-fry the Ginger, Chillies, Mushrooms and Turmeric for a few seconds. Cook for less than 1 minute. Add the Capsicum, carrots and cook for another minute, then add the cooked chicken, and stir well to combine.
  • Add the noodles, and stir-fry well, for 2 minutes, then season with the chillies, Knorr Rostip Seasoning Powder, Soy Sauce, Barbecue Sauce, Oyster Sauce and Vinegar. Stir to combine.
  • Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with sesame oil. Sprinkle over the spring onions, and serve immediately.
Categories
Base Sauces and Gravies

Tawa Wala Chicken

Print Product
 Tawa Wala Chicken
Course Main Course
Cuisine Indian
Brands Knorr
Servings
people
Ingredients
Course Main Course
Cuisine Indian
Brands Knorr
Servings
people
Ingredients
Recipe Notes
  • Marinate Chicken with Ginger-Garlic paste, Red Chilli Powder, Haldi Powder, Jeera Powder, Garam Masala Powder, little Oil and Hung Curd. Keep it for 45 min.
  • Shallow Fry the Chicken on Tawa. Next add Oil in container and add Whole Hot Spices. Then add Onion Tomato Base Gravy and cook it. Add Poppy seeds paste. Lastly add Chicken that was shallow fried.
  • Check the seasoning. Add some water and cook it for 10 mins.
  • When Chicken is cooked inside the gravy, garnish with Coriander and Serve it hot.