House of Knorr Recipes
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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • Green Chilli (big) 8 to 10
  • Oil
  • Onion 1 medium
  • Ginger (grated) 6 to 8
  • Curry patta 1 teaspoon
  • Crushed chili 1 teaspoon
  • Coriander Seeds (crushed) 1 teaspoon
  • Annar Dana (crushed) 1 teaspoon
  • Turmeric powder 1/4 teaspoon
  • Chana dal (boiled) 1/2 cup
  • Water
  • Knorr chicken soupstock 10gm
  • Fresh coriander
  • Mozrella +cheddar cheese 1/2 cup
  • All purpose flour
  • Bread crumbs
  • Oil

method

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  • Slit open the green chili and keep aside.
  • In a frying pan heat oil and cook onion till translucent.
  • To this add, ginger and curry patta and all the spices and cook for few minutes.
  • Now add boiled chana dal and water and knorr chicken cubes and cook till water dries out (you can mash the dal if desire).
  • Let it cool.
  • Once its cooled add fresh coriander and cheese and mix it well with the hand.
  • Stuff the chilies with the dal mixture and keep aside.
  • In a bowl make a thin batter using all-purpose flour and water.
  • Dip the chilies the better and coat with the bread crumbs ( you can freeze at this stage).
  • Deep fry in medium hot oil till light golden in color.

INGREDIENTS

  • Green Chilli (big) 8 to 10
  • Oil
  • Onion 1 medium
  • Ginger (grated) 6 to 8
  • Curry patta 1 teaspoon
  • Crushed chili 1 teaspoon
  • Coriander Seeds (crushed) 1 teaspoon
  • Annar Dana (crushed) 1 teaspoon
  • Turmeric powder 1/4 teaspoon
  • Chana dal (boiled) 1/2 cup
  • Water
  • Knorr chicken soupstock 10gm
  • Fresh coriander
  • Mozrella +cheddar cheese 1/2 cup
  • All purpose flour
  • Bread crumbs
  • Oil


method

  • Slit open the green chili and keep aside.
  • In a frying pan heat oil and cook onion till translucent.
  • To this add, ginger and curry patta and all the spices and cook for few minutes.
  • Now add boiled chana dal and water and knorr chicken cubes and cook till water dries out (you can mash the dal if desire).
  • Let it cool.
  • Once its cooled add fresh coriander and cheese and mix it well with the hand.
  • Stuff the chilies with the dal mixture and keep aside.
  • In a bowl make a thin batter using all-purpose flour and water.
  • Dip the chilies the better and coat with the bread crumbs ( you can freeze at this stage).
  • Deep fry in medium hot oil till light golden in color.

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