1. Prepare the vegetables of your choice (Potatoes, Capsicum, Cauliflower, Peas, Carrots, or any of your favourite combinations) sauteing with Onion Puree, Garlic Paste, Ginger Paste or Tomatoes, Green Chillies in the regular way usually done in ghee/oil as you normally do. Add 1 or 1 and 1/2 tablespoon of Sabzi Masala Mix to 500-600 gm of cooked vegetables. Stir vegetables on low flame for 3 minutes. Keep it covered for at least 5 minutes, so that the flavour and aroma of Sabzi masala is retained. Serve warm with rice/bread (roti/naan). | 2. Â Heat one by two cup ghee. Add 6-7 tbsp. onion paste + 3 tbsp. tomato puree + 1 tbsp. ginger paste + 1 tbsp. garlic paste and fry for 5 mins. Add 1 cup (150 gm) yoghurt and cook till ghee separates. Add Kohinoor Kashmiri Meat Masala and fry. Add one by two glass water + 500g meat & cook on low flame until done. | 3. Marinate for 4-6 hrs: 500-600 gm chicken + 1 cup yoghurt + 4-5 tsp. lemon juice + 1 sachet Kohinoor Amritsari Tandoori Chicken Masala. Preheat oven to 375 Degree F/190 Degree C for 40 minutes. | 4. Mix Kohinoor Punjabi Butter Chicken Masala + lemon juice + 2 tbsp. ginger-garlic paste + 500g chicken and marinate for 30 mins. Prepare tomato puree (1kg tomatoes + water). Stir fry marinated chicken in 3-4 tbsp. oil. Add the puree. Cook until done.