Ingredients-

• 130Grams Dried Cranberries
• 1 Cup Milk
• ½ Cup Honey
• 1 Cup Yogurt
• ½ Cup Chia Seeda
• Dried Cranberries For Topping
  
• Method-

• Blend together dried cranberries, milk and honey till smooth.
• In a bowl add yogurt and the blended cranberry mixture. Whisk together till smooth and creamy. Add chia seeds and mix well. Refrigerate for two hours. The pudding should thicken up as the chia seeds absorb the liquid.
• To serve, divide in bowls and top with more cranberries.

Ingredients-

For the compote:

• Dried Blueberries: 200 gms
• Water: 1 cup
• Sugar: 1/4 cup
• Zest of 1 Lemon
  
  For the biscuit layer:

• Biscuits: 8-10
• Melted Butter: 3 tbsp
  
  For the cheesecake batter:

• Heavy Cream: 3/4 cup (cold)
• Zest of 1 lemon
• Icing Sugar: 1/2 cup
• Vanilla: 1 tbsp
• Cream Cheese: 225 gms (at room temperature)
   
• Method

• Start by making the blueberry compote. In a pan, add dried blueberries, water, sugar and zest of one lemon.
• Mix well and bring it to a boil. Simmer for 15 – 20 minutes till the coyote thickens up and the blueberries are soft. Set aside to cool.
• Add biscuits to a food processor and pulse till the biscuits resemble bread crumbs. Add butter and pulse a few more times. Remove the biscuit crumbs and set aside.
• To make the cheesecake batter, add heavy cream to a bowl. Whip the cream till soft peaks form. Add lemon zest, icing sugar and vanilla and whip again till everything is combined. Add cream cheese, and whip till the batter is smooth and creamy.
• Chill the cream cheese batter for up to two hours.
• To assemble the mini cheesecakes, start by filling a piping bag with the cream cheesecake batter.
• In a glass or jar, add two tablespoons biscuit crumbs. Pipe in the cheesecake batter, and add a tablespoon or two of the blueberry compote. Top with more cheesecake batter and blueberry compote till the glass is full. Repeat this process for the other glasses as well. Serve immediately or refrigerate till ready to serve.

Ingredients-

• 1 + ½ cup milk
• 3 tsp powdered gelatine
• ½ cup castor sugar
• 1 + ½ cup heavy cream
• 1 canDelMonte Fruit Fiesta, drained
  
   Method-

• Pour the milk in a sauce pan. Sprinkle gelatine on it evenly and let it rest for 5 minutes.
• Bring the sauce pan over low heat and let the gelatine dissolve. Do not boil the mixture.
• Once the gelatine has dissolved, add the sugar and let that melt as well.
• Bring the mixture off heat and mix in the cream.
• Lightly grease a glass bowl/ ramekins. Spread the fruit fiesta in an even layer.
• Pour the cream mixture over it and let it set in the fridge over-night.

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 heatproof 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

Ingredients- 

• 2 Egg Whites 
• 1 TSP Lemon Juice 
• 1 CUP Caster Sugar 
• 1 CUP Del Monte Cherries 
• 1/2 CUP Granulated Sugar 
• 1 CUP Whipped Cream 

Method- 

• Start off by beating the egg whites along with lemon juice in an electric mixer on high speed. Keep going until the mixture doubles in volume.  
• With the mixer on high speed, add the castor sugar, 1 tablespoon at a time. Keeping beating until stiff peaks resembling snow-capped mountains are formed. Ta-da! The mix for the meringue is ready. 
• Pipe the meringue on a lined baking sheet in swirls to make meringue kisses. Bake these at 100 degrees C for an hour. 
• Now it’s time to prepare the main topping. Blend the delightful Del Monte Cherries with granulated sugar and cook it in a saucepan, over medium heat. Let it cool for a while.  
• Time to plate up! Take out your favourite dessert glasses, fill it with layers of whipped cream, cherries and crushed meringue kisses and serve. 

• Ingredients- 

• 10-12 Button Mushrooms,Cleaned,Stems Removed 
• ½ Carrot ,Peeled And Grated 
• 2-3 TBSP Del Monte Mint Mayo and 1 TBSP Chopped Onion 
• Garlic Clove Crushed 
• 2-3 TBSP Roasted, Crushed Groundnuts 
• ½ TBSP Crushed Black Pepper 
• TBSP Del Monte Olive Oil 
• Salt To Taste 

Method- 

• To begin making Mushrooms Stuffed with Carrots and Del Monte Mint Mayo, first preheat the oven to 190-degree celsius. 
• Lightly grease a mini muffin pan or baking sheet with a few drops of oil and chop the mushroom stems. 
• Now In a small pan heat the oil. Add garlic, onion and sauté for a few seconds. Add the carrots and chopped mushroom stem. Sprinkle some salt and sauté for 1 minute or until the vegetable sweat. Take it off the heat. 
• Add black pepper and Del Monte Mint Mayo. Mix well. 
• Using a spoon fill the mushroom caps with the carrot-mayo mixture. Sprinkle crushed groundnuts over it. 
• Bake for 10-12 minutes until the mushrooms are cooked and the filling slightly browns. You can alternatively pan fry the mushrooms using little oil. 

Ingredients- 

• 4 Big Potatoes 
• ¼ Cup DelMonte Mint Mayonnaise 
• 3 TBSP Grated Cheese 
• 1 TBSP Red Chili Powder 
• 1 TBSP Oregano 
• 2 TBSP Coriander Leaves (Finely Chopped) 
• 1 TBSP Coriander Powder 
• ¾ TBSP Dry Mango Powder 
• 1 TBSP Cornstarch 
• Salt To Taste 
• Bread Crumbs For Coating 
• Oil For Deep Frying 

Method-  

• Boil potatoes, peel the skin and grate into a bowl. 
• Add red chilli powder, cumin powder, dry mango powder, coriander powder, coriander leaves, oregano, and salt to taste. Mix well. 
• Mix cornstarch with 1 teaspoon water, whisk well to ensure no lumps are present. Keep aside. 
• Take a portion of the potatoes, roll into balls. Make a small hole in the middle. Spoon in Del Monte Mint Mayonnaise and then top it with grated cheese. Take another small portion of the potato mix and cover the mayonnaise stuffed potato balls. Seal well and make sure mayonnaise does not ooze out. Flatten slightly into a disc. 
• Whisk the cornstarch once again, dip the cutlets in the corn starch, coat well with bread crumbs, keep aside. Repeat this for the remaining mix.  
• Heat oil for deep frying. Once the oil turns hot, carefully drop a few cutlets at a time. Fry on medium heat until cutlets turn crunchy and golden brown on all sides. Remove from oil and place on kitchen paper. 
• Serve hot with mint chutney or tomato ketchup. 

Recipe for Paneer Satay recipe with Tandoori Mayo

Ingredients-  

• 400 Grams Cottage Cheese (Homemade Paneer) 
• 4 TBSP Del Monte Tandoori Mayo 
• 2 TBSP Peanuts, Coarsely Pounded 
• 1 TBSP Lemon Juice 
• 2 TBSP Olive Oil 
• Salt To Taste 

Method-  

• Cut paneer into long slices measuring around 4”x 1”inches and keep aside. 
• In a mixing bowl add Del Monte Tandoori Mayo along with salt, lemon juice, some crushed peanuts and oil. Mix all together with a spoon to make a paste. 
• Take paneer slices and coat them well with the prepare mayo mix from all sides. 
• Place the coated paneer slices on a plate, cling wrap and marinade for minimum 30 mins before cooking. 
• Heat a grill pan or a non stick pan and grease it with some oil or butter. 
• Take mini bamboo skewers and insert into the paneer piece from one end. 
• Place the skewers on the grill pan and grill from all sides. 
• Collect the grilled paneer satay and plate them well on a serving plate. 
• Sprinkle some crushed peanuts on top and serve hot with tomato ketchup or any of your favorite dip.