Saag Wali Daal

Ingredients:
Channa daal 250 gms
Onion 1
Knorr Chicken Cubes 1
Tomatoes (boiled and finely chopped) 3
Spinach 1 bunch
Green chili 3-4
Dried red chili 4-5
Ghee ¼ cup
Garlic (chopped) 4-5
Cinnamon 2-3 pieces
Turmeric 1 tsp
Garam masala 1 tsp
Red chili powder 1 tsp
Cumin powder 1 tsp
Mustard seeds ½ tsp
Oil 3 tbsp
Salt as per taste

Method:

Soak the daal in water for 2 hours.
In a pan heat ghee and add onion, green chili, cinnamon and cook till onion becomes light brown.
Reduce the heat and add turmeric, garam masala and mix.
Now add the daal, cumin powder, red chili powder, Knorr Chicken Cubes and salt.
When all the ingredients are mixed, add the boiled chopped tomatoes.
Cook it for 2-3 minutes and then add 1 glass of water and let it cook with a lid on.
Now in another pan, add oil, garlic, mustard seeds and dried red chilies, divided into 2 pieces and cook for 2 minutes. As soon as the garlic turns red, add finely chopped spinach to it. Cook it well and then take it off the heat.

Now check the daal. Let it cook till the water dries up and the daal becomes soft.
When the daal is cooked, add the spinach mixture to it and mix it well.
Serve hot.

Shimla Pulao

Ingredients:
• Rice 1/2kg
• Onions 2
• Capsicum 3-4
• Green Chilies 4-5
• Butter 1/2 bowl
• Garlic 1/2 bowl
• Knorr Chicken cubes 1 packet
• Fennel seeds 1tbsp
• Coriander 1tbsp
• Cumin seeds 1tbsp
• Muslin cloth small piece
• Salt to taste

Method:

Soak 1/2kg of rice. Heat Clarified butter in a pan and add 3-4 cloves of garlic to it. When the garlic cloves turn golden add 2 onions,4-5 green chilies,1 packet of knorr chicken cubes and 3-4 capsicum and cook on medium heat. Pack In the muslin cloth, place 1 tbsp of fennel seeds and 1tbsp of coriander and add the pouch and 1-1 ¾ cups of water to the mixture. When the water almost comes to a boil add salt and rice to it. When the rice boils check the quantity of water in it and steam it for 8-10 minutes. Tasty shimla Pulao is ready to serve.

Masoor ki Daal

Ingredients:
Masoor daal 2 cups
Knorr Chicken Cubes 1 packet
Oil ¼ cups
Salt 1 tsp
Chili powder 1 tbsp
Turmeric ½ tsp
Curry leaves few leaves
Water 1 liter

Method:

Soak daal in water for 2 hours. Drain the water. In a pot on stove, add daal, water, chilli powder, salt, turmeric and Knorr Chicken Cubes. Bring it to a boil. Then let it cook on low heat for half an hour or till the daal is tender. Heat oil in another pan. Add curry leaves and cook for 10 seconds. Put this on the daal and serve.

Mix Vegetable Pulao

Ingredients:
Rice (soaked in water for half an hour) 2 cups
Knorr Chicken Cubes 1 packet
Oil ¼ cup
Salt 1 tsp
Carrots (cubed) 1 cup
Green peas 1 cup
Capsicum (cubed) 1 cup
Onion (chopped) 1 cup
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Whole spices 2 tbsp
Water 1 liter
Potatoes (cubed) 1 cup

Method:
Heat oil in a pan. Fry onions, ginger and garlic for 10 minutes. Add Knorr ChickenCubes, whole spices, salt and water and bring it to a boil. Let it simmer on slow heat for 15 minutes. Now add green peas, potatoes and carrots and cook for 5 minutes. Strain rice and add them to the stock along with capsicum. Cook for another 5 minutes. Cover it with the lid and let it cook on low heat for 15 minutes. Uncover, mix and serve.

Masalay Daar Chanay Ki Daal

Ingredients:
• Gram (Soaked or an hour) 200 gram
• Onion(finely chopped) 2
• Knorr Chicken cubes 1 packet
• Ginger (finely chopped) 2 tbsp
• Garlic(finely chopped) 2 tbsp
• Red chili powder 1tsp
• Coriander powder 1 tsp
• Turmeric powder 1/2tsp
• Salt 1tsp
• All spice powder 1/2tsp
• Oil 1/2cup
• Tomatoes (finely chopped) 2
• Green chilies(sliced from the middle) 3

Method:

In a pan heat ½ cup of oil. Add 2 finely chopped onions to the oil and fry till golden. Add 2tbsp finely chopped ginger and 2 tbsp of finely chopped garlic. Cook for 1 minute and add 1 tsp of red chili powder, 1 tsp of coriander powder, 1/2 tsp of turmeric powder and 2 tomatoes, finely chopped. Cook for 10 minutes till the oil separates. To this, add previously soaked gram, 1 tsp of salt, 1 packet of Knorr Chicken Cubes and 2 cups of water and cook till it comes to a boil. Cover with a lid and cook or another 20 minutes. Lastly, garnish with 1 tsp of all spice powder sliced green chilies and finely chopped coriander and serve.

Nawabi Anday ki Biryani

Ingredients:
• Yogurt 1 cup
• Knorr Chicken cubes 1 packet
• Potatoes (chopped) 2
• Tomatoes (chopped) 3
• Boiled eggs 6
• Green chilies (whole) 8
• Boiled rice 1/ 2 kg
• Coriander (chopped) ½ bunch
• Oil ½ cup
• Green peas ½ cup
• Fried onions ½ cup
• All spices (whole ) 1 tbsp
• Ginger garlic paste 2 tbsp
• Mint leaves (chopped) 2 tbsp
• Kewara 1 tsp
• Saffron powder pinch
• Red chili powder 2 tsp
• Coriander powder 2 tsp
• Turmeric powder ½ tsp
• Cumin powder 1 ½ tsp
• All Spice powder 1 tsp

Method:

Heat ½ cup oil and add 1 tbsp of all spices (whole), ½ cup fried onions, 2 tbsp ginger garlic paste and fry. Add 2 chopped potatoes, ½ cup boiled green peas and 1 cup yogurt. Cover with a lid and cook till the vegetables are tender. To this add 6 boiled eggs. In another pan, spread half of the boiled rice. Top it with the egg and potato mixture. Now, top it with ½ a bunch of chopped coriander leaves, 8 green chilies (whole),1 packet Knorr Chicken Cubes and 2 tbsp of Mint leaves. Add sliced tomatoes to it. Spread the rest of the remaining boiled rice. Mix 1tbps Kewara and ¼ tbps saffron powder and spread it on the Biryani. Steam it for 15 minutes and serve.