We know you can’t stop obsessing over chocolate, be it milky or dark or nutty. And not only kids, even adults can’t keep their hands off this delightful offering. So, let’s indulge in some delectable chocolate based desserts on July 7, when the world will come together and celebrate Chocolate Day. Del Monte brings you delicious recipes with a twist to treat your loved ones and satisfy your own taste buds this Chocolate day.

   CRANBERRY BROWNIES

INGREDIENTS-

• ¾ Cup, All-Purpose Flour, Sifted
• ½ Cup, Cocoa Powder, Sifted
• ¾ Cup, Brown Sugar
• 3 Medium Sized Eggs
• TBSP Vanilla Essence
• 100 Gram Butter
• ½ Cup, Del Monte Dried Cranberries
• 50 Grams, Dark Chocolate, Chopped

METHOD-

• Begin by preheating the oven at 180 degrees centigrade. Take an 8*8 inch square pan and line it with parchment paper.
• While the oven preheats, melt the chocolate and butter together in the microwave for a couple of minutes. Carefully take out the molten ingredients and whisk them well.
• Add a dash of sweetness with sugar and mix. Then add the eggs, one at a time. Finally, pour in the teaspoonful of vanilla essence and stir everything together.
• Fold in the flour and cocoa powder and pour the mixture into the lined pan.
• Now for the game-changer! Add the scrumptious Del Monte Dried Cranberries to the mix and level the batter evenly to give it a perfect texture.
• Bake the brownies for 20 to 25 minutes or until skewers come out clean.
• Let it cool before cutting the brownies.

-Drizzle some more chocolate on them and your homemade delights are ready to be relished!

 CHOCOLATE PRUNE BANANA MUFFIN

INGREDIENTS-

• 1½ Cup All-Purpose Flour
• 2 Ripened Big Bananas (Mashed)
• Cup Del Monte Prunes
• 175 G Dark Chocolate
• ½ Cup Butter At Room Temperature
• Eggs
• ½ Cup Sugar
• TBSP Vanilla Essence
• TBSP Baking Powder
• ½ TBSP Baking Soda
• ¼ TBSP Salt

METHOD-

• Preheat the oven at 170 degrees C.
• Sift together flour, salt, baking powder and soda.
• Cream together butter and sugar. Add 1 egg and beat until incorporated well. Add another egg and beat again. Add vanilla essence and mix. Now add melted chocolate and mix.
• Add flour mixture in 3 batches and fold it until mixed. Add chopped prunes and fold.
• Fill the muffin pans, lined with the muffin liners. Bake them in the preheated oven for 18 to 20 minutes or until skewers come out clean

 OLIVE CHOCOLATE TRUFFLES

INGREDIENTS-

• 175 G Del Monte Olives
• 300 G   Dark Chocolate
• 3 TBSP Butter
• ½ CUP Cream
• 1 TSP Lemon Zest
• SOME Unsweetened Cocoa Powder

METHOD-

• Let’s start by heating the chocolate and cream together, in a double boiler until it melts.
• Then take the mixture off the heat and whisk well to smooth out any lumps.
• Add some butter to the chocolate and cream mixture with a little bit of lemon zest to give it a subtle zing.
• Now mix all the ingredients well.
• It’s time for hero of the show to make an appearance! Add the Del Monte olives to the mixture and fold it in.
• Cover the chocolate mixture and let it sit in the refrigerator for a couple hours. We know the wait is hard.
• Once the mixture is set, scoop out a spoonful and roll it into a small lemon sized ball. Make these delicious chocolate balls out of the whole mixture.
• Refrigerate the prepared truffles for another hour. The wait is almost over, promise!
• Once chilled dust the truffles with cocoa powder.

 COCONUT CRANBERRY CHOCOLATE FUDGE

INGREDIENTS-

• 400 GM Condensed Milk
• 300 GM White Chocolate
• 100 GM Desiccated Coconut
• 130 GM Del Monte Dried Cranberries
• 50 GM Dried Almonds, Finely Sliced
• PINCH Of Salt

METHOD-

• Layer a baking pan or any square pan with a parchment paper and keep it aside. Remember to leave enough paper on the edges so that you can pull the fudge out easily once it is set.
• Spread the desiccated coconut out onto a pan and toast it till it turns golden brown.
• Pour condensed milk into a saucepan and add finely chopped white chocolate. Turn the heat on medium and cook the milk until the chocolate melts.
• Keep stirring to avoid it from burning. It would be a shame to have to restart after coming this far. Once it’s done, switch off the heat and mix the toasted coconut, salt and almonds with our star ingredient, Del Monte Dried Cranberries.
• Give it a stir and then pour the mixture into the prepared baking pan.
• Let it set in the refrigerator for 4 hrs and if it’s still not set, leave it overnight. Then cut it into bite-sized squares and store it in an air-tight jar in the refrigerator.
  

Chocolate Cranberry Nut Clusters

INGREDIENTS-

• 75g DEL MONTE dried cranberries
• 50g walnuts
• 50g almonds
• 200g dark chocolate
   
  METHOD-
   
• Chop the walnuts and almonds.
• Melt the chocolate in a large heat proof bowl in a microwave for one minute. Stir until smooth.
• Add the dried cranberries and chopped nuts to the melted chocolate. Stir well so that all the fruit
• and nuts are coated with chocolate.
• Lightly grease a baking tray or plate.
• Drop teaspoonfuls of the chocolate mix on the tray. Chill for 15-20 minutes until set.
• Once set, take off tray and store in a cool place

Unable to invite your friends over or go out to celebrate Eid. Don’t let lockdown dampen your spirits, treat your palate with delicious and lip-smacking recipes that will add a modern twist to your festive celebrations. Del Monte brings you new innovative recipes to help you overcome lockdown blues. So, what are you waiting for, lets get started.

Grilled Cilantro Citrus Chicken with Spicy Cranberry Sauce

 

 

Ingredients:-

For spicy cranberry sauce:

• 150 grams, Del Monte cranberries
• 3 to 4 nos, garlic cloves
• 2 nos, green chillies
• 1 teaspoon, red chili powder/flakes
• 3 tablespoons, lemon juice
• 1 teaspoon, lemon zest
• 1 tablespoon, butter
• ½ tablespoon, sugar
• 2½ cup of water

For Grilled Cilantro Citrus Chicken:

• 4 boneless chicken breasts
• 2 tablespoons, melted butter
• 1½ tablespoons, minced garlic
• 3 tablespoons, lemon juice
• 3 tablespoons, orange juice
• ½ tablespoon, lemon zest
• 1 teaspoon, minced green chilies
• ½ cup, cilantro(coriander leaves), finely chopped
• Salt and pepper to taste

Method:-

For Spicy Cranberry Sauce:

• Soak the cranberries in 1½ cup of hot water.  Cover and keep it aside for 1½ to 2 hours.
• Add soaked cranberries,  green chilies, garlic into a blender and blend it to a fine paste. Transfer the cranberry paste into a wide bottom pan. 
• Add another cup of hot water, red chili flakes, lemon juice, lemon zest and a tablespoon of butter.  Bring it to a boil. 
• Cook until it reaches the sauce consistency.
• Add sugar and mix well. 
• Cook for another couple of minutes and take it off the heat.  Keep it aside.

For Grilled Cilantro Citrus Chicken:

• In a bowl, combine melted butter, lemon juice, lemon zest, garlic, orange juice, green chili, cilantro, salt and pepper to taste and mix well.
• Add the chicken breasts to the prepared marinade, cover and keep it aside for 30 minutes.
• Heat grill pan.  Coat the pan with butter and grill the marinated chicken breasts from both the sides until nicely brown and done.  Take it off the pan.
• To serve, place the grilled chicken on the platter.  Top it with the spicy cranberry sauce and serve it along with the roasted veggies and some more cranberry sauce on the side.

NOTE:  The consistency of the sauce is totally your choice to keep it too thick or free flowing.  If you prefer to preserve this sauce then add ½ tablespoon of vinegar along with the sugar and cook it for 3 to 4 minutes.  Cool and transfer it to a clean airtight jar and preserve it under refrigeration easily for 3 weeks.

 

Tandoori Chicken Taquito

 

Ingredients:-

• 200 grams chicken breast
• 5 tablespoons of Delmonte tandoori mayo
• 4 whole wheat roti Juice of half lime
• 1 teaspoon pepper powder
• Salt to taste
• Lettuce leaves a few

 

Method:-

• Wash chicken breast and pat dry in a kitchen towel.  Cut into thin strips. Add salt and pepper powder  andDelmonte tandoori mayo to marinate the chicken and let it side for 15 minutes in fridge.
• Heat oven at 170 degree centigrade.  Place the chicken strips on a baking tray lined with aluminium foil. Bake in oven for about 7 minutes on one side, then ip them and bake the other side for about 7 to 9 minutes. Remove from oven once cooked.
• Place a few lettuce leaves on a roti. Place the tandoori chicken pieces, roll it tight. 
• Serve immediately.

Pineapple Ginger Lemonade

Ingredients:-

• 1 can Del Monte Pineapple tid-bits
• Juice of 2 large lemons
• 1 inch ginger piece, grated
• ¼ cup mint leaves
• Ice cubes as needed
• 4 cups of water

 

Method:-

• Add Del Monte pineapple tid-bits along with syrup, few mint leaves, ginger, and lemon juice into a blender.
• Blend it well for 30-40 seconds.
• Add sugar if needed.
• Transfer the blended pineapple lemon mix into a pitcher.
• Add water and mix
• Take serving glasses and put ice cubes in to it.
• Pour the drink and serve.

 

Fruit Cocktail Fluff

 

 

Ingredients

 

• Cream Cheese - 100 g
• Heavy Whipping Cream - 1/4 cup
• Marshmallows - 1/4 cup
• Del Monte Fruit Cocktail - 1 cup

 

Method

 

• Whip the heavy whipping cream until stiff peak form.
• Add cream cheese and whisk until nicely combined.
• Add Marshmallows and Del Monte Fruit Cocktail and mix well.
• Refrigerate for a few hours.
• Serve chilled.

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.