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.
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.
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
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.
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.
Tata Starbucks Private Limited has opened two stores in India operated entirely by women. The first store is located in the heart of Delhi city at Shivaji Stadium, while the second, Commerz II, Mumbai, is located along the Western Express Highway, in the heart of Goregaon.
Today, women make up 28 percent of Tata Starbucks workforce.