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Tomato Soup Recipe TOMATO SOUP the classic tomato soup with a dash of indian spices. thick and hearty classic thick tomato soup pairs perfectly with a grilled cheese sandwich or freshly fried croutons. For a creamy texture, add ¼ cup of milk to your tomato soup. HOW TO MAKE TOMATO SOUP • Mix the entire packet of ready made tomato soup in 600 ml (4 cups) of water and stir so that no lumps are formed. • Place on stove and bring to a boil, stirring continuously. Simmer for 3 minutes. FOR TOMATO SOUP FOLLOW THE LINK BELOW http://www.knorr.in/product/detail/474667/knorr-classic-thick-tomato-soup
Chicken Manchurian Recipe fried chicken cooked with fresh, crisp capsicum and delicate green spring onion in a sauce with generous amounts of ginger, garlic, pepper and soy sauce. How to make chicken manchurian recipe INGREDIENTS 250 g boneless chicken, cubed,1 packet ready made chinesemanchurian,450 ml water,1 spring onion,1 cup of cornflour,1 capsicum/ bell pepper, cubed, Oil for deep-frying Method • Coat the cubed chicken in the cornflour, and deep fry until cooked. • Sauté the capsicum in a wok or frying pan. • Add the water and the entire contents of ready made chinesemanchurian. Allow the sauce to come to a boil, then lower the heat and let simmer for 2-3 minutes. • Add in the fried chicken and cook for another minute until the sauce has thickened. • Garnish with chopped spring onion and serve with Chinese fried rice or noodles. For Chicken Manchurian Recipe follow the link below http://www.knorr.in/recipes/detail/9572/1/chicken-manchurian-recipe
DalMakhani Recipe A delicacy of Punjab, this rich, creamy DalMakhani mix will make cooking this Punjabi favourite easy as… well, dalmakhani! How to cook dalMakhani • Cook 100 gm (1 cup) of soaked, whole uraddal in a pressure cooker. Once cooked, drain the dal and mash it to a paste. • Add 300 ml (2 cups) of water, 45gms of butter and the entire contents of ready made dalmakhanimasalato the dal in the pressure cooker. • Cook the dalmakhani for another two whistles, lower the flame and let simmer for another 20 minutes. For dalmakhani follow the link below http://www.knorr.in/product/detail/467487/knorr-easy-to-cook-dal-makhani
ChanaMasala Recipe How to cook chanamasala • Soak 1 ½ cups of white chanaa in water for 6-7 hours. Drain the water the chanaa has soaked in. • Cook the drained chanaa in a pressure cooker with 375 ml (2 ½ cups) of water, 1 tbsp of oil and the entire contents of chana. • Cook on a high fire for 2 whistles, then lower the fire and cook for 30 minutes. For chanamasala follow the link below http://www.knorr.in/product/detail/467496/knorr-easy-to-cook-punjabi-chana-masala
PaneerTikkaMasala Recipe How to cook paneertikkamasala Ingedients : 1/ 2 packet of ready made paneertikkarmasala ,100 ml water,150 gm Paneer cut into cube shape,10 gm butter,20 ml cream,100 gm curd,10 ml mustard oil,40 gm onion (cubes),20 gm tomato (cubes),20 gm capsicum (cubes),20 gm ginger garlic paste,25 gm cashew nut Cooking method • First, marinate the paneer with ginger garlic paste, Indian masala, mustard oil and curd and mix weland put this in the oven for 15 minutes. • Keep aside once the paneer is cooked. • A variation in this can be Kashmiri Paneertikkamasala where the paneer is stuffed with dry fruits and then grilled. • Now, melt butter in a vessel and add the remaining ginger garlic paste and sauté till the oil separates from the masala. • Add the onion, tomato, capsicum cubes. • When the masala starts to cook, add the paneer butter masaladiluted in water and cook further for 10 minutes. • Now, add the cashew paste and simmer for 10 minutes. For paneertikkamasala follow the link belowhttp://www.knorr.in/recipes/detail/17913/1/paneer-tikka-masala
