Wednesday, May 6, 2020

Enjoy these Ramadan feast during this lockdown with your loved ones

Ramadan, the most auspicious time of the year, is here but with extended lockdown, the iftar parties this time will happen at homes.Like any other festival, Ramadan is incomplete without scrumptious food, desserts and beverages. To celebrate the spirit of iftar and Eid this season,Del Monte brings you the easiest and delectable recipes to make this Ramadan special for your family and for your loved ones.So, open your Roza – fast observed during Ramadan from dawn to dusk – by making these mouth-watering dishes.

  • ½ CUP Sugar
  • ½ CUP Water
  • 1+1/2 CUP Del Monte Blueberries
  • 1 TBP Lemon Zest
  • 2 Lemons
  • 1 CUP Chilled Water
  • 500 ML Club Soda
  • FEWIce Cubes

  • Combine the yummy Del Monte blueberries with sugar, water and lemon zest in a saucepan. 
  • Bring to a boil over medium heat and then simmer for 5-10 minutes until the sugar dissolves completely. Make sure the blueberries turn into a thick paste. 
  • Remove from the heat and let it chill for a while.  
  • Blend this blueberry mixture to a smooth puree. Looks like pure velvet, doesn’t it?  
  • Squeeze the lemons into a large pitcher. 
  • Combine the blueberry puree, lemon juice, water and stir well.
  • Add ice cubes, lemon wedges and fresh mint leaves in each serving glass.  
  • Fill the glass 3/4 with the blueberry lemonade.  
  • Pour some club soda to fill the remaining 1/4 of the glass. Stir to get that bubbly fizz.   
  • 1 TBSP Cooking Oil
  • 1 TBSP Garlic Chopped
  • 1 TBSP Green Chilli Chopped
  • 1 TBSP Ginger Chopped
  • 10 Gram Onion Chopped
  • 15 Gram Tomato (Chopped)
  • 15 Gram Capsicum (Chopped)
  • ¼ TBSP Lemon Juice
  • 1 TBSP Fresh Coriander Chopped
  • ½ TBSP Garam Masala Powder
  • ¼ TBSP Chaat Masala
  • ¼ TBSP Red Chilli Powder
  • 30 Gram Grated Mozzarella Cheese
  • 2 TBSP Butter
  • 2 TBSP Del Monte Eggless Mayonnaise
  • 1 TBSP Del Monte Pizza Pasta Sauce
  • Del Monte Tomato Ketchup
  • Salt And Pepper To Taste

  • Cut leftover chicken into small dice.
  • Heat oil in a pan, add chopped garlic, ginger, green chilli&saute on high flame for 30 seconds.
  • Add onion, tomato, capsicum and saute it for 4-5 minutes. Add garam masala powder, red chilli powder, add chicken, cook it for 2 minutes.
  • Add Pizza Pasta Sauce to it and saute it on low flame till the oil separates the masala.
  • Season it with salt & pepper, lemon juice and finish it with coriander.
  • Spread Eggless Mayonnaise on a leftover roti then place the Quesadilla mixture, chaat masala, grated mozzarella cheese on one half of the roti.
  • Fold another half of the roti, apply butter.
  • Toast both the sides of roti on a non-stick pan.
  • Serve it with Tomato Ketchup.


  • 2 TBSP Cooking Oil
  • ½ TBSP Mustard Seeds
  • ¼ Cup Whole Cumin
  • 1 TBSP Garlic Chopped
  • 1TBSP Green Chilli Chopped
  • 1 TBSP Ginger Chopped
  • 4-6 Cury Leaves
  • 2 TBSP Onion Chopped
  • 2 TBSP Capsicum Chopped
  • ¼ TBSP Red Chilli Powder
  • ¼ TBSP Garam Masala Powder
  • 1 TBSP Del Monte Pizza Pasta Sauce
  • 1 Cup Soaked Soya Kheema
  • 1 TBSP Fresh Coriander Chopped
  • 2 Roti
  • Salt To Taste
  • Turmeric
  • 2 TBSP Del Monte Eggless Mayonaise
  • 1 TBSP Del Monte Tomato Ketchup
  • In a non stick pan, heat oil. Add mustard seeds, let it crackle and add whole cumin, saute for 5 seconds, chopped ginger, chopped chili and saute further.
  • Add chopped onion, capsicum. Saute till soft.
  • Add powdered spices & mix it well. Add Delmonte Pizza Pasta Sauce & sprinkle water and mix well.
  • Add soaked soya kheema, mix it well, toss in between if possible. Cook it for 5 minutes. Adjust Seasonings & finish it with chopped coriander. Let it cool.
  • Make roti little warm, Apply mayonnaise from inside.
  • Put the soya kheema mixture in between the roti horizontally spreaded. Drizzle with some mayonnaise and little tomato ketchup. Rollit tight with the sides intact.
  • You can have it as it is or you can grill the roll as well in a pan.

  • 1 Egg White, Lightly Beaten
  • 1-2 Green Chilies, Chopped
  • 5 TBSP Del Monte Tandoori Mayo
  • 500 Grams Boneless Chicken, Cut Into Bite Sized Pieces
  • 100 Grams Cheddar Cheese, Grated
  • ¼ Cup Coriander Leaves, Chopped Finely
  • 1 Lemon Juice
  • 1 TBSP Olive Oil
  • Crushed Cornflakes
  • Salt & Pepper To Taste
  • In a large bowl, add all the ingredients and mix well.
  • Cover and refrigerate for 20 minutes.
  • Preheat the oven at 200 degrees.
  • Take out the marinated chicken and coat the pieces with crushed cornflakes.
  • Place the coated chicken evenly keeping little gap between each pieces on baking tray.
  • Bake the chicken for 20-25 minutes or until golden and crisp.
  • Once done, carefully take them out and rest it for couple of minutes.
  • Now, they are ready to serve.
  • Serve them hot and crisp with Del monte ketchup or Del Monte Mint mayo.
  • 300 Ml Heavy Whipped Cream
  • 4 TBSP Thick Yogurt
  • 3 TBSP Icing Sugar
  • 1 Pack Del Monte Blueberries
  • 5 TBSP Sugar
  • ½ Cup Water
  • 1 TBSP Lemon Zest
  • 1 Lemon (Juice & Zest)
  • Let the blueberry sauce steal the show! Add all the ingredients for the sauce in a pan and bring it to a boil. Simmer it until it reaches a medium thick consistency.
  • Take it off the heat and allow it to cool completely.
  • Once that’s done, start with the yogurt mix. Whip the cream and add some icing sugar to it until stiff peaks rise up. Then, add the lemon zest and the yogurt and mix well.
  • Take out two-thirds of the sauce mixture (reserving 1/3 for topping) and add it to the creamy yogurt mixture. Lightly swirl it with the spoon to make ripples. The fool mix is done!
  • Gently scoop out the mix into serving glasses. Top it with the sauce and chill it for an hour before serving.
  • 30 Gram Crackers
  • 8 TBSP Unsalted Butter
  • ½ Cup Sugar
  • ½ Cup Cream Cheese
  • 1 Cup Heavy Whipping Cream
  • 1 Can Delmonte Pineapple Slices
  • ½ Cup Toasted Unsweetened Coconut Flakes
  • For the crust: In a bowl crumble graham crackers and butter until it resembles breadcrumbs texture. Keep aside.
  • For the pineapple Filling: Chop Delmonte pineapple slices into smaller pieces. Heat pineapple pieces with a saucepan. Cook for about 15 minutes constantly stirring until it turns into a jam-like consistency. Allow it to cool completely.
  • In a bowl whip the cold whipping cream until stiff peaks form.
  • whisk together cream cheese and sugar. Transfer this content into a piping bag.
  • Fill the small dessert jars, first, fill the bottom of the jar with the buttery crackers crust. Press it to make an even flat surface. Spoon in 1 ½ to 2 tablespoon spoons of pineapple mix. Pip in some whipped cream. Repeat a second layer. Finally on top pip cream cheese layer and sprinkle some toasted coconut pieces.
  • Serve immediately or serve chilled after refrigeration.

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