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Categories
Base Sauces and Gravies

Dahi Chicken

Print Product
 Dahi Chicken
Course Main Course
Cuisine Indian
Brands Knorr
Servings
people
Ingredients
Course Main Course
Cuisine Indian
Brands Knorr
Servings
people
Ingredients
Recipe Notes
  • Marinate the Chicken with 100 gm Hung Curd, Giner-Garlic paste, Haldi Powder, Jeera Powder, Red Chilli Powder.
  • Make oil hit at container and put Whole Garam Masala.
  • Sautee it for 10 secs, then put Sugar and sautee it again, then add Knorr Onion Tomato Base Gravy. After 5 mins add Chicken and Cook it in slow flame.
  • At last add Kasuri Methi. Finish with final seasoning and cover it. Afterwards add Garam Masala on top.
  • Serve it hot. Garnish can be done by Fresh Cream flavoured by Saffron.
Categories
Base Sauces and Gravies

Rahu Fish Kalia

Print Product
 Rahu Fish Kalia
Course Main Course
Cuisine Indian
Brands Knorr
Servings
people
Ingredients
Course Main Course
Cuisine Indian
Brands Knorr
Servings
people
Ingredients
Recipe Notes
  • After wash fish, marinate with salt and haldi powder and keep aside for 10 minutes.
  • Fry the fish until getting a golden brown colour.
  • Put Mustard oil in container and make it hot.
  • Step by step add Bay leaf and ginger garlic paste and cook it few minute.
  • Then add all other dry masala except garam masala.
  • Add some water and make a thick paste.
  • Now add Tomato Onion Base and cook for some time.
  • Add Curd and cook it continuously till oil comes out.
  • Now add fish in that and let masala coat the fish.
  • Add some water and get it to boil.
  • Seasoning with salt and sugar.
  • Serve it hot with garnish of Red chilli.
Categories
Base Sauces and Gravies

Dum Aloo Jaipuri

Print Product
 Dum Aloo Jaipuri
Course Main Course
Cuisine Indian
Brands Knorr
Servings
Ingredients
Course Main Course
Cuisine Indian
Brands Knorr
Servings
Ingredients
Recipe Notes
  • Hit Butter in a pan. Add Hot Spices. Add Ginger-Garlic Paste and Knorr Onion Tomato Base Gravy, sauté it for sometime on slow flame.
  • Add Haldi Powder and Red Chilli Powder and then add Cashew Paste and Hung Curd. Cook it for a few minutes.
  • Add Boiled Baby Potatoes after that and cook it with the masala. Add some water and cover it until the gravy mixes well with the potatoes.
  • Finish it with proper seasoning. Garnish with Anar Dana Powder and Coriander. Serve it hot.
Categories
Seasonings

Stir Fry Mustard Plant

Print Product
 Stir Fry Mustard Plant
Course Main Course
Cuisine Continental
Brands Brown & Polson, Knorr
Servings
people
Ingredients
Course Main Course
Cuisine Continental
Brands Brown & Polson, Knorr
Servings
people
Ingredients
Recipe Notes
  • Blanch Mushroom, sweet corn and tofu , drain and keep aside.
  • Heat oil in a wok and stir cook onions, carrot & mustard plantt till for 1-2 minute.
  • Add Knorr Aromat Seasoning Powder (dissolved in 500 ml water), oyster sauce and sesame oil, white pepper powder and Brown & Polson Cornflour dissoved in 50 ml water and stir fry for 1 minute till the mixture thickens a little bit. Serve hot.
Categories
Base Sauces and Gravies Seasonings

Veg Dumpling Soup

Print Product
 Veg Dumpling Soup
Course Appetizers and Starters
Cuisine Chinese
Brands Brown & Polson, Knorr
Servings
people
Ingredients
Course Appetizers and Starters
Cuisine Chinese
Brands Brown & Polson, Knorr
Servings
people
Ingredients
Recipe Notes
  • Heat Sesame Oil and stir fry Mushroom, Tofu, Water Chestnuts & Black Mushroom for a minute.
  • Add Knorr Aromat Seasoning Powder and Brown & Polson Cornflour dissolved in 50 ml water and cook till it thickens.
  • Remove from wok and use wonton skin to wrap this mixture in individual dumplings.
  • In another pot, bring 880 ml water to boil with Ginger, Spinach, Iceberg Lettuce and dumpling in it.
  • Reduce heat and simmer cook for 2-3 minutes till the dumpling gets done. Serve hot.
Categories
Seasonings

Vegetable Stir Fry

Print Product
 Vegetable Stir Fry
Course Main Course
Cuisine Chinese
Brands Knorr
Servings
Ingredients
Course Main Course
Cuisine Chinese
Brands Knorr
Servings
Ingredients
Recipe Notes
  • Blanch all the vegetables and keep aside. Heat Butter and Oil in a wok for 10 seconds and add Garlic and stir at medium heat for 15-20 seconds.
  • Add all the veggies in the wok and toss to mix well at high heat for a minute, add Tofu and lightly toss to blend well.
  • Add Knorr Aromat Seasoning Powder, Black Pepper, Oregano, Thyme & Soy Sauce and toss to mix well for 2-3 minutes on high heat and serve hot.
Categories
Seasonings

Mushroom Rissotto

Print Product
 Mushroom Rissotto
Course Main Course
Cuisine Continental, Italian
Brands Knorr
Servings
people
Ingredients
Course Main Course
Cuisine Continental, Italian
Brands Knorr
Servings
people
Ingredients
Recipe Notes
  • Heat Butter and Oil together in a heavy-bottomed pan on medium heat. Add Onion and Mushroom and stir cook at medium heat for 2-3 minutes.
  • Add Rice and stir well until coated with Butter and Oil.
  • Dissolve Knorr Aromat Seasoning Powder in 500 ml water and add half of it in the rice and stir cook till it gets absorbed by rice completely.
  • Continue to add remaining stock bit by bit and cook till the creamy texture is achieved. Finish by mixing in the Parmesan and serve in a large bowl garnished with sautéed Mushroom and Basil leaves. Serve hot with Crusty Bread.
Categories
Seasonings

Lemon Coriander Soup

Print Product
 Lemon Coriander Soup
Course Appetizers and Starters
Cuisine Chinese
Brands Knorr
Servings
people
Ingredients
Course Appetizers and Starters
Cuisine Chinese
Brands Knorr
Servings
people
Ingredients
Recipe Notes
  • Take water in a saucepan and add all the ingredients.
  • Bring to a boil and simmer for 1 minute.
  • Divide it into 4 serving bowls (220 ml each) and serve piping hot.