Locked down at home, explore your culinary side. Ease stress and win the hearts of your kids.

The lockdown may be posing some challenges, but it has given a wonderful opportunity to bring out the creative self in you. And more importantly, give your kids the most precious gifts of their lives - your love and what better way than to explore your culinary side to tug at their heartstrings. It is perhaps the best time for you to experiment tasty and healthy recipes with your kids to utilize the extra time. Del Monte India brings you recipes that you can try at home which will help you bond a little more with your kids during these challenging times.


Carrot Corn Pancake

Ingredients-

·         1 Cup, Carrot, Peeled And Grated

·         ¾ Cup, Corn, Blanched

·         1 Cup, Whole Wheat Flour

·         1/3 Cup, Onions, Finely Chopped

·         5 TBSP Del Monte Sandwich Spread

·         ¼ Cup, Coriander Leaves, Finely Chopped

·         1/3 Cup, Yoghurt, Whisked

·         3 Medium Sized Eggs

·         1 TBSP Baking Powder   

·         ¼ TBSP Baking Soda

·         ½ TBSP Green Chillies (Finely Chopped)

·         Butter As Required

·         Salt & Pepper To Taste

Method-

·         In a large bowl, add eggs, yoghurt and sandwich spread. Combine well. Add carrots, onions, chilies, corn and season with Salt and pepper. Mix well.

·         In another bowl, add flour, baking soda and baking powder. Mix well.

·         Now add the dry flour mixture to the veggie-spread mixture. Mix to form a thick pancake batter. The batter should be of thick creamy consistency. Add coriander leaves and mix well.

·         Heat flat griddle or pan. Grease it with little butter.

·         Pour a ladle full of pan cake batter and cook for a couple of minutes. Gently flip to cook on the other side for another 2 to 3 minutes. Take the pancake off the heat. Repeat the same for the rest of the batter.

·         Serve hot with Del monte mint mayonnaise along the side.
Classic Greek Salad

Ingredients-

·         1 Large Head Of Romaine Lettuce

·         1 English Cucumber (Sliced)

·         1 Cup Cherry Tomatoes (Cut In Half)

·         ¼ Cup Pitted Del Monte Black Olives

·         ¼ Cup Pitted Del Monte Green Olives

·         1/3 Cup Feta Cheese (Crumbled)

·         ¼ Cup Red Onion (Thinly Sliced)

·         1 Garlic Clove (Minced)

·         ¼ Cup Del Monte Extra Virgin Olive Oil

·         1 Lemon (For Lemon Juice)

·         1 TSP Dried/Fresh Oregano

·         1-2 TBSP Salt & Freshly Ground Pepper To Taste

Method-

·         Prepare the salad dressing first by combining Del Monte extra virgin olive oil, lemon juice, oregano, salt, pepper, and garlic. Whisk together and keep in the fridge for 15 minutes so the flavors blend.

·         Meanwhile, place lettuce, vegetables, and olives in a large salad bowl.

·         Just before serving, shake/whisk the dressing and pour it over the salad.

·         Sprinkle feta cheese and lightly toss again.

·         Serve immediately.

Over Night Coconut Milk Oats with Fruit Cocktail
 

Ingredients-  

·         1 CUP Instant Oats

·         1 CUP  Coconut Milk

·         1/2 TSP Vanilla Extract

·         1 CUP Water          

·         2 TBSP Honey

·         1/2 CUP Del Monte Fruit Cocktail

Method-

·         Firstly add oats, coconut milk, vanilla extract and water in a bowl.

·         Then mix them well and keep it in the fridge overnight.

·         Next morning remove the bowl from the refrigerator.

·         Drizzle honey on top of it.      

·         Time for the star ingredient to take over the bowl, garnish the dish with Del Monte Fruit Cocktail.

Blueberry Cup Cakes

Ingredients-

·         2 CUPS All Purpose Flour (Maida)

·         2 TSP Baking Powder                   

·         1 TBSP Lemon Zest

·         1 + 1/2 CUP Castor Sugar

·         1 CUP Butter          

·         2 Eggs

·         1 TBSP Fresh Lemon Juice

·         ¼ CUP Milk                     

·         ¼  CUP Del Monte Dried Blueberries

Method-

·         Start by lightly brushing your cupcake pan with oil/ butter and dust it with some all-purpose flour. Line it with parchment paper, and preheat your oven to 180C.

·         While the oven warms up, begin with the cupcake batter. In a medium-sized  bowl, combine the all-purpose flour, lemon zest and baking powder. Whisk them together to finish making the dry mix.

·         Now for the wet mix, take another large bowl, and beat sugar and butter until the mixture becomes light and fluffy. Add a dash of lemon juice. Continue by adding the eggs, one by one, mixing them well after each addition.

·         Blend the dry ingredients with the wet ingredients with milk, in three batches. Be careful not to overmix.

·         It’s time to add the special touch to the cupcakes. Using a spatula, fold the Del Monte Dried Blueberries into the batter. Be careful not to squish the blueberries too hard.

·         Finally, pour the batter into the cupcake pan and bake at 180 degrees C,  until a toothpick inserted into the centre of the cake comes out clean. This will take about 20-30 minutes.
Cranberry Lemon Rice Pilaf

Ingredients-

·         1 PACK Del Monte Dried Cranberries

·         3 CUPS Cooked Rice

·         1 TSP Garlic

·         1/2 TBSP Green Chilies

·         2 TBSP Lemon Juice

·         1 TSP   Lemon Zest

·         ½ CUP  Finely Sliced Onions

·         1 TSP Garam Masala Powder

·         2 TBSP                Oil   

·         1 TBSP Ghee

·         SOME  Salt to Taste

·         1+ ½ INCH Cinnamon Stick

·         1 TSP   Cumin Seeds

·         6B lack Peppercorns

·         1 Bay Leaf

·         3-4 Green Cardamoms

Method-

·         Let’s start by heating ghee and oil together in a pan. Add all the dried whole spices and allow it to crackle for few seconds. Add garlic and fry for a few seconds then add sliced onions and fry until they are golden brown.

·         Now add green chilies, lemon zest and cranberries, sauté for 2 minutes. Season with salt.

·         Add rice and gently mix it in. Cook until all ingredients are mixed well.

·         Serve hot with any curries, tikka or tandoori of your choice.

With Baisakhi just around the corner, we would like to share some of special recipes for this festival and I'm sure you guys will definitely try this out during this lockdown period so lets Recreate some delightful delicacies straight from the house of Celebrity Chef Ranveer Brar 

Atte Ka Halwa

1.      Atte Ka Halwa

Preparation Time: 5mins

Cooking Time: 40mins

Serves: 2

Category: Dessert

Ingredients:

¼ Cup Ghee

¾ Cup Wheat Flour

½ Cup Water

½ Cup Sugar

1 tbsp Almonds, chopped

1 tbsp Pistachios, chopped

Process:

·         In a pan heat ghee. Add wheat flour and cook on low flame for good 15-20mins or till fat separates.

·         Then add water and cook till all the water is absorbed.

·         Add sugar and cook for few more minutes.

·         Lastly add almonds and pistachios and turn off the flame.

·         Serve hot or cold.

Gur Ke Chawal

2.      Gur Ke Chawal

Prep time: 10 minutes

Cooking time: 25 minutes

Serves: 2

Ingredients:

1 cup Long grain Basmati Rice, soaked

1 tbsp Ghee

3-4 Cloves

2-3 Green Cardamoms, slightly crushed

1 tsp Fennel

¼ cup Dry Coconut, sliced

¼ cup Raisins

¼ cup Almonds, chopped

¼ cup Cashew nuts, halved

A pinch of Saffron

¾ cup Jaggery, grated

 Process:

·         Heat ghee in a Non-stick pot and add in cloves, cardamom pods, fennel seeds and stir fry for 30 seconds until it releases its flavours. 

·         Now add in the sliced coconut and raisins, almonds, cashew nuts and cook for another minute on medium flame.

·         Now drain the soaked rice, rinse well and add it to the pot and sauté for 2-3 minutes.

·         Add in 1 cup of warm water and saffron. Cook till three forth done.

·         Now in another pan add jaggery and melt it by adding one cup of water. Allow it to Melt completely and add it to the rice. Do not stir, cover with a lid and cook for another 5-6 minutes on very low flame.

·         Once cooked remove and serve hot immediately.

Moong dal halwa

3.      Moong dal halwa

Preparation time: 15 minutes

Cooking time: 1 hour

Serves: 2

Course: Dessert

Cuisine: North Indian

Ingredients:

¼ cup Ghee

1½ cup Moong dal, soaked, paste

1 cup Milk

2 tbsp Saffron Infused water

¼ tsp Cardamom Powder

1 cup Hot Water

3 tbsp Ghee

1 cup Sugar

For Garnish

Pistachios

Almonds

Silver vark

Process:

·         Melt ghee in a non stick pan. Add the ground moong dal paste. Stir well

·         Keep on stirring the halwa on a low to medium flame. The raw aroma of the moong lentils should go away completely.

·         Meanwhile, take another pan of water and bring to a boil.

·         Now add milk to the cooked dal mixture and cook till all the milk is absorbed by the dal.

·         Add saffron infused water and mix well. Add cardamom powder and hot water mix well (The mixture sizzles so be careful while adding hot water mixture).

·         Now add in the ghee and sugar and stir well. Cook on low flame and string with frequent intervals.

·         The liquid should get absorbed and now you will see the ghee getting separated.

·         Lastly add chopped pistachios. Serve moong dal ka halwa hot.

Sweet Potato Halwa

4.      Shakarkandi Halwa / Sweet Potato Halwa

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves: 1

Ingredients:

3-4 tbsp Ghee

12-15 Cashews/ halved

2 Large Sweet potato/ grated

¼ cup Milk

2 tbsp Sugar

3-4 Kesar strands

¼ tsp Cardamom powder

4-5 Rose petals

For Garnish

3-4 Rose petals

Process:

·         In a pan, add ghee, cashews and roast well till golden brown and keep it aside.

·         In the same pan, add grated sweet potato and cook till soft in texture.

·         Add milk, sugar, kesar strands, cardamom powder, rose petals and mix well.

·         Cook till the mixture turns soft.

·         Garnish with rose petals, serve hot.

Lauki Halwa

5.      Lauki Halwa

Preparation Time: 10mins

Cooking Time: 25mins

Serves: 2

Ingredients:

2 tbsp Ghee

2 Cups Dudhi/Bottle gourd, grated

1 Cup full fat milk

½ Cup Sugar

½ tsp Cardamom Powder

6-8 Cashew nuts, chopped & ghee roasted

6-8 Almonds, chopped & ghee roasted

Process:

●        In a kadai, heat ghee on medium flame. Add grated dudhi and sauté for 7 minutes.

●        Add milk, bring it to boil and then put it on simmer.  Keep stirring at intervals.

●        When the milk has reduced to minimum, add cardamom powder and sugar. Cook further till desired consistency.

●        Add cashew nuts and almonds. Mix well. Serve hot or cooled.

Makhane Ki Kheer

6.      Makhane Ki Kheer

Preparation Time: 15mins

Cooking Time: 25mins

Serves: 4

Ingredients:

2 tbsp Ghee

2 ½  Cups Makhana/Foxnuts

6-8 Cashew Nuts, halved

1 litre Full fat Milk

½ Tsp Cardamom Powder

6-7 tbsp Sugar

Saffron, Few strands

For Garnish

1 tbsp Pistachios, chopped

Process:

●        Heat ghee in a pan. Add makhana  and roast until it absorbs all the ghee.

●        Divide the makhan in two parts. Crush half the quantity of makhana and reserve the rest. keep them aside.

●        Heat ghee in a pan. Add in cashew nuts  and cook for around 4-5 minutes or until it turns golden brown in colour. Remove from flame and keep aside.

●        Add the crushed part to the milk, followed by the whole makhana.

●        Boil the milk then turn the flame to medium low. Simmer the milk until it reduces to 3/4th of its quantity.

●        Keep stirring the milk constantly. When the makhana has turned soft, add sugar, saffron and cardamom powder. Mix well and cook for 4-5 minutes. Switch off the flame.

●        Serve the makhana kheer hot or chilled.

Pindi Chana

7.      Pindi Chana

Prep time: 2 hours

Cooking time: 50 minutes

Serves: 4   

Category: Main course

Ingredients:

2 cups Dried Chickpeas, washed and soaked for 2 hours

1 tsp Baking soda

Salt

For Potli mix

3 Black Cardamom pods

1 inch Cinnamon stick

3-4 Cloves

1 inch Ginger, peeled and crushed

1 tsp Tea leaves

Other Ingredients:

½ tsp Turmeric powder

1 tsp Red chilli powder

1 tsp Cumin powder

1 tsp Coriander powder

1 ½ tsp Anardana powder

1 tsp Raw Mango powder

2 tsp Oil

1 tsp Cumin seeds

1 tsp Ajwain seeds

2 tsp Ginger, juliennes

2 Green chilles, chopped

2 tbsp Kasuri methi

1 tsp Black salt

Fresh Coriander leaves, for garnish

2 tsp Oil Accompaniments

1 Lemon, cut into wedges

1 inch Ginger piece, cut into juliennes

½ cup Onion, cut into rings

1 Green chilli, slit

Process:

●        Take a heavy bottom pot and add the soaked chickpeas to it.

●        Add in water, salt and baking soda. 

●        Take a muslin cloth and add the ingredients mentioned under potli mix except the oil. Secure it with a sting to make a potli. Add this potli to the chickpeas and cover with a lid and cook for 25 minutes until the chickpeas become tender.

●        Open the lid and remove the potli. Add all the powdered masalas like turmeric powder, red chilli powder, cumin powder, coriander powder, anardana powder and raw mango powder. Let the masalas cook along with the chickpeas.

●        Meanwhile take a pan and make the tempering for the chana. Heat oil in a pan and add cumin seeds and ajwain to it. Let it splutter and add ginger and chopped green chillies to it. Take this tadka and add it to the chickpeas.

●        Add little water to retain some moisture. Add kasuri methi and black salt and mix everything together.

●        Cover with a lid and cook it for 10 minutes so it infuses all the flavours.

●        Turn off the flame and garnish with coriander leaves and serve along with the mentioned accompaniments.