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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  • Moong daal 1/ 2 cup
  • Channa daal 1 cup
  • Ghee 2 tbsp
  • Whole red chili 3-4
  • Mustard seeds 1 tsp
  • Cumin seeds 1 tsp
  • Curry patta 5-6
  • Ginger/garlic 1 +1 tsp
  • Green chilies 1 tbsp
  • Chicken soupstock 20 gm
  • Gur (Brown Sugar) 2 tbsp
  • Imly pulp ¼ cup
  • Tarka
  • Ghee 2 tbsp
  • Curry patta 5-6
  • Green chili 2-3

method

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  • Boil daal with enough water.
  • Heat ghee adds gin/gar.
  • Then add all things except gur, soupstock and imly
  • Add in daal
  • Cook for 10 min.
  • Then add remaining three ingredients.
  • Cook again 2 min
  • Now prepare tarka
  • Serve with chapatti”

INGREDIENTS

  • Moong daal 1/ 2 cup
  • Channa daal 1 cup
  • Ghee 2 tbsp
  • Whole red chili 3-4
  • Mustard seeds 1 tsp
  • Cumin seeds 1 tsp
  • Curry patta 5-6
  • Ginger/garlic 1 +1 tsp
  • Green chilies 1 tbsp
  • Chicken soupstock 20 gm
  • Gur (Brown Sugar) 2 tbsp
  • Imly pulp ¼ cup
  • Tarka
  • Ghee 2 tbsp
  • Curry patta 5-6
  • Green chili 2-3


method

  • Boil daal with enough water.
  • Heat ghee adds gin/gar.
  • Then add all things except gur, soupstock and imly
  • Add in daal
  • Cook for 10 min.
  • Then add remaining three ingredients.
  • Cook again 2 min
  • Now prepare tarka
  • Serve with chapatti”

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