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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  • Masoor Dall 250gm
  • Water 1 liter
  • Chili powder 1 tbsp
  • Turmeric powder ½ tsp
  • Ginger and Garlic paste 1 tbsp each
  • Knorr tomatos puree 2 tbsp
  • Knorr chicken soupstock 2 soupstock
  • Rafhan corn oil ¼ cup
  • Salt 1 tsp
  • Green chilies 6-8 no
  • Cumin seeds 1 tsp for garnish
  • Red chili pods 8-10 no for garnish
  • Garlic cloves (sliced) 4-5 no for garnish
  • Curry leaves 6-8 leaves for garnish
  • Knorr lime seasoning 2 tbsp as per direction
  • Tamarind extracts 2 tbsp

method

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  • Wash and soak daal then boil daal with ginger and garlic paste, chili powder, salt, turmeric powder and green chili.
  • When daal is tender enough add knorr chicken soupstock, tomato puree, tamarind extract and knorr lime juice and cook till thick and tender. Blend daal until smooth.
  • Adjust seasoning, in an another pan heat oil until very hot then add all garnish ingredients then pour over on daal and cover.
  • Stuffed chili goes well.
  • Serve as required.

INGREDIENTS

  • Masoor Dall 250gm
  • Water 1 liter
  • Chili powder 1 tbsp
  • Turmeric powder ½ tsp
  • Ginger and Garlic paste 1 tbsp each
  • Knorr tomatos puree 2 tbsp
  • Knorr chicken soupstock 2 soupstock
  • Rafhan corn oil ¼ cup
  • Salt 1 tsp
  • Green chilies 6-8 no
  • Cumin seeds 1 tsp for garnish
  • Red chili pods 8-10 no for garnish
  • Garlic cloves (sliced) 4-5 no for garnish
  • Curry leaves 6-8 leaves for garnish
  • Knorr lime seasoning 2 tbsp as per direction
  • Tamarind extracts 2 tbsp


method

  • Wash and soak daal then boil daal with ginger and garlic paste, chili powder, salt, turmeric powder and green chili.
  • When daal is tender enough add knorr chicken soupstock, tomato puree, tamarind extract and knorr lime juice and cook till thick and tender. Blend daal until smooth.
  • Adjust seasoning, in an another pan heat oil until very hot then add all garnish ingredients then pour over on daal and cover.
  • Stuffed chili goes well.
  • Serve as required.

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