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Categories
Base Sauces and Gravies

Balsamic Hunters Gravy

Print Product
 Balsamic Hunters Gravy
Course Main Course
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Course Main Course
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Recipe Notes
  • Put Butter in a pan, sauté Onions and Mushrooms until soft. Add Kissan Tomato Paste and cook out until stuck to pan.
  • Deglaze with Balsamic Vinegar and add Sugar to sweeten.
  • Prepare Knorr Demi-Glace Sauce Powder with water, once thick add to Balsamic mixture.
  • Finish with Fresh Herbs.
Categories
Base Sauces and Gravies

Classic Roast Chicken with Demi-Glace

Print Product
 Classic Roast Chicken with Demi-Glace
Course Main Course
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Course Main Course
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Recipe Notes

Roast:

Preheat oven to 230°C. Rub the Chicken Roast with the oil and 6g Knorr Demi-Glace Sauce Powder, sear on hot grill.

Place on a wire rack in a shallow baking tray and bake for 20 minutes, then reduce oven to 150°C and bake again for 20 minutes until a meat thermometer reads 68-74°C. Set aside to rest for at least 20 minutes before carving.

 

Gravy:

Place 1L water into a large pot and heat, whisk in the Knorr Demi-Glace Base and bring to boil stirring continuously. Pour off the Chicken Juices collected in a roasting pan, skim the fat and add remaining juice to gravy. Reduce heat and simmer for a further 2 minutes.

 

Plating:

Slice the Chicken Sauce with gravy, put some sauce in the Yorkshire, and scatter the Zucchini, and Carrots.

Categories
Base Sauces and Gravies

Paneer Lababdar

Print Product
 Paneer Lababdar
Course Main Course
Cuisine Indian
Brands Knorr
Servings
Ingredients
Course Main Course
Cuisine Indian
Brands Knorr
Servings
Ingredients
Recipe Notes
  • Heat oil in a pan. Add Ginger-Garlic Paste, Red Chilli Powder, Coriander Powder, Jeera Powder and quickly add Knorr OTBS Gravy, sauté for a while. Add chopped chilli post that.
  • Add Knorr Makhni Gravy NONG, Paneer, Garam Masala, Kasuri Methi, Honey, Cream, Butter. Give it a nice boil.
  • Garnish with chopped coriander.
  • Serve Hot with Naan or Roti.
Categories
Base Sauces and Gravies

Kadhai Paneer

Print Product
 Kadhai Paneer
Course Main Course
Cuisine Indian
Brands Knorr
Servings
portion
Ingredients
Course Main Course
Cuisine Indian
Brands Knorr
Servings
portion
Ingredients
Recipe Notes
  • Heat oil in a Pan, add Kadhai Masala for tempering when hot, add Ginger and Garlic over low flame and cook it for a while, also add Cube of Onion, Capsicum and cook for a minute.
  • Add the Paneer Cubes, Red Chilli Powder, Coriander Powder, Turmeric Powder and mix well.
  • Now add the OTBS Gravy and cook it for few minutes. Check the seasoning and adjust accordingly.
  • Finish with adding Cream. Garnish with Coriander Leaves.
Categories
Ketchup & Dressings

Schezwan Sauce

Print Product
 Schezwan Sauce
Course Appetizers and Starters, Main Course
Cuisine Chinese
Brands Kissan
Servings
Ingredients
Course Appetizers and Starters, Main Course
Cuisine Chinese
Brands Kissan
Servings
Ingredients
Recipe Notes

For Sauce Maker

  • Heat water in a vessel, add water, sugar, melt it on high flame.
  • Add Kissan Sauce Maker, whisk slowly, boil it for 15 minuters.
  • Cool and store it in a container.

For Schezwan Sauce

  • Heat oil in a pan and add garlic, ginger and celery. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the ginger garlic.
  • Add the minced onions and let them cook on a low flame. In the meanwhile, discard most of the water used to soak the chilies and grind the chilies with two tablespoons of water into a paste.
  • Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup made Kissan Sauce Maker , sugar, salt and 1/4 cup water.
  • Bring this to a boil and simmer till the sauce thickens. Oil should have separated, and there should be some oil floating on top.
  • Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to 15 days.
Categories
Ketchup & Dressings

Sweet and Sour Chicken

Print Product
 Sweet and Sour Chicken
Course Main Course
Cuisine Continental
Brands Kissan
Servings
Ingredients
Course Main Course
Cuisine Continental
Brands Kissan
Servings
Ingredients
Recipe Notes
  • Whisk cornstarch, pepper, and 1 & 1/2 tsp. salt in a large bowl. Pat chicken dry and cut into 1" chunks. Add to cornstarch mixture and toss to coat.
  • Heat 2 Tbsp. oil in a large nonstick skillet over high. Add half of chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
  • Meanwhile, stir vinegar, honey, pineapple juice, Kissan Sauce Dip, soy sauce, brown sugar, garlic, and remaining 1/4 tsp. salt in a medium bowl.
  • Transfer cooked chicken to a plate or bowl. Heat remaining 2 Tbsp. oil in skillet and cook remaining chicken, turning occasionally, 3 minutes. Add onion and pepper and cook, stirring occasionally, until vegetables are softened and chicken is cooked through, about 2 minutes more. Add sauce to skillet along with pineapple chunks and first batch of chicken. Toss well to coat in sauce and continue to cook until sauce is reduced and thickened, 1–2 minutes more.
  • Divide chicken mixture among plates and top with scallion. Serve with rice alongside.
Categories
Base Sauces and Gravies Ketchup & Dressings Seasonings

Fried Vegetables in Hot and Sweet Sauce

Print Product
 Fried Vegetables in Hot and Sweet Sauce
Course Main Course
Cuisine Continental
Brands Brown & Polson, Kissan, Knorr
Servings
Ingredients
Course Main Course
Cuisine Continental
Brands Brown & Polson, Kissan, Knorr
Servings
Ingredients
Recipe Notes

Hot and Sweet Sauce

Heat oil in a pan fry ginger garlic and green chilli paste. Add grated onion and fry for 2 mins. Add half cup prepared tomato base sauce prepared with Kissan Sauce Maker. Add water, pepper and chilli powder. Stir well and bring to boil and from heat. Leave to cool and use as required.

Fried Vegetables in Hot and Sweet Sauce

  • Mix the vegetables and both kinds of flour along with Knorr Aromat Seasoning Powder and black pepper. Shape the mixture into flat dumpling and shallow fry in hot oil until crisp.
  • Heat a little oil in a wok add the prepared dumplings, add hot & sweet sauce, gently toss and add spring onion. Serve hot garnished with julienned onion, cabbage & carrots.
Categories
Base Sauces and Gravies

Dal Makhani

Print Product
 Dal Makhani
Course Main Course
Cuisine Indian
Brands Kissan
Servings
cup
Ingredients
Course Main Course
Cuisine Indian
Brands Kissan
Servings
cup
Ingredients
Recipe Notes

Preparation for Dal Makhani

  • Soak the dals overnight in enough water for 8 to 9 hours or overnight. Later drain them well.
  • Rinse the lentils a couple of times in water.
  • Drain again and then add them in a pressure cooker. Add 3 cups water and stir well.
  • Pressure cook for 18 to 20 whistles on a high flame, till all the dals have cooked thoroughly and softened. If they are not cooked, then add about 1/2 cup water again and pressure cook for 4 to 5 whistles more. The urad dal should melt in the mouth and should not give any bite or resistance when eaten. You can also just mash the urad dal with a spoon or with your fingers to check the doneness. The same rule applies for rajma too. Keep the cooked beans aside.
  • In a blender or mixer jar, take chopped tomatoes. 2 large tomatoes or 200 grams of tomatoes, chopped.
  • Blend to a smooth puree. Keep aside. You can also use ready 1 cup tomato puree instead of blending the tomatoes. No need to blanch the tomatoes while pureeing.

Making Dal Makhani

  • In a pan, now heat the butter.
  • Add the whole spices - 1/2 tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/bay leaf.
  • Saute till the spices become aromatic.
  • Then add 1/2 cup finely chopped onions.
  • Stir and saute the onions on a low flame often till they become light golden.
  • Then add 2 tsp ginger garlic paste. Stir again and saute till the raw aroma of ginger-garlic goes away.
  • Add 1 tsp chopped green chilies and stir for a minute.
  • Then add the tomato puree and stir again.
  • Add 1/2 tsp red chilli powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.
  • Stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides.
  • Then add the cooked urad dal and rajma beans along with the stock. Also add 1 cup water or as required.

Slow Cooking Dal Makhani

  • Stir very well and simmer the dal makhani uncovered on a low flame.
  • Keep on stirring often, so that the lentils don't get stuck to the bottom of the pan.
  • Once it has begun to thicken, add salt as required.
  • Stir very well and continue to simmer on a low flame. When simmering you can add more water if the gravy looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes. I kept it for about an overall 25 minutes on a low flame. Do keep on stirring at intervals.
  • When the gravy has thickened enough, then add 1/4 to 1/3 cup cream. Dal makhani is not too thick or too thin. It has a medium consistency.
  • Stir the cream very well. Then switch off the flame.
  • Now add 1/4 tsp kasuri methi, crushed. Stir again. Cover and keep the dal makhani aside, if you are proceeding to the dhungar method. Or else you can serve dal makhni straight away.

Dhungar Method for Dal Makhani

  • Heat a small piece of charcoal on flame till it becomes red hot. With the help of tongs, keep on turning the charcoal piece so that it evenly burns.
  • Keep the red hot charcoal in a small bowl.
  • Pour 1/2 teaspoon oil on the charcoal.
  • Immediately keep this bowl on top of the dal makhani.
  • Cover for a minute and allow the charcoal to infuse its smoke in the dal makhni.
  • Serve punjabi dal makhani garnished with chopped coriander leaves and a few teaspoons of cream with naan, tandoori roti, chapatis or steamed rice.
Categories
Base Sauces and Gravies

Tomato Soup

Print Product
 Tomato Soup
Course Appetizers and Starters
Cuisine Continental
Brands Kissan
Servings
Ingredients
Course Appetizers and Starters
Cuisine Continental
Brands Kissan
Servings
Ingredients
Recipe Notes
  • Gather your ingredients.
  • Chop garlic. Set aside.
  • Warm oil in a large saucepan over medium-high heat.
  • Add your chopped onion. Stir often, until onion is softened.
  • Add garlic and cook until slightly softened and fragrant, about 1 minute.
  • Stir in flour to blend, about 1 minute.
  • Add tomato puree and chicken broth to saucepan. Turn the burner to high and bring to a boil. Stir constantly until thickened. It takes a few minute
  • Carefully transfer soup to a blender or bowl and puree until smooth.
  • Return soup to saucepan. Stir in the cream and cook over low heat for 3 to 5 minutes, until heated all the way through.
  • Season with salt and pepper and add croutons for texture.
Categories
Ketchup & Dressings

Rich and Creamy Mashed Cauliflower

Print Product
 Mashed Cauliflower
Course Desserts
Cuisine Continental
Brands Best Foods
Servings
Ingredients
Course Desserts
Cuisine Continental
Brands Best Foods
Servings
Ingredients
Recipe Notes
  • In 3-quart saucepot, bring water to a boil. Add cauliflower and garlic and cook covered 15 minutes or until florets are tender; drain.
  • In food processor or blender, process cauliflower, garlic, Best Foods Real Mayonnaise and salt until creamy, scraping down sides as needed. Stir in basil and serve immediately.