Soak in the colors of these delightful recipes this Holi

Holi brings in picturesque moment with vibrant colours and celebrations around the corner. Get drenched in the colorful spirit of the festival with loved ones with colours, music and good food. No Indian festival is complete without indulging in some finger-licking food and drinks that makes us look forward to them every year.  This year bring in the Holi festivities with some toothsome recipes. Try these Holi recipes from Del Monte and get ready for compliments if guests are coming at your home

Peach Paneer Grill

Ingredients:

• 300 grams, paneer, cut into batons
• ½ cup, Del Monte peach halves, syrup drained completely
• 2 tablespoons, peanuts, roasted
• 1 teaspoon, ginger paste
• 1 teaspoon, garlic paste
• 1 teaspoon green chilli paste
• 1 teaspoon garam masala powder
• 1 teaspoon cumin powder
• ½ tablespoon, lemon juice
• salt and pepper to taste
• Oil as needed
• For peach chutney:
• ½ cup, Del Monte Peach halves, syrup drained
• ½ cup coriander leaves, tightly packed
• 3 cloves of garlics
• Juice of 2 lemons
• 4 green chilies
• Salt to taste

Method:

• Blend together peach and peanuts to a smooth paste
• In a bowl. Add, blended peach peanut mixture, lemon juice, ginger paste, garlic paste, green chilli paste, garam masala powder, cumin powder, 2 teaspoon oil. Season with salt and pepper. Mix well.
• Add paneer batons and mix well. Cover and keep it aside for 15 minutes.
• Heat the grill pan, brush it with little oil. Fry the marinated paneer (along with the marinade) from all the side until just brown. I cooked for 3 minutes only over all. Too muck cooking of paneer will make it chewy, so avoid over cooking.
• Peachy paneer grill is ready to be served

To make chutney:

• Blend all the ingredients mentioned under chutney until smooth.
• Serve peachy paneer grill with peach chutney and onion rings.

CHERRY ROSEMARY COOLER

Ingredients:

• 1 can Delmonte cherries, drained + 1 cup syrup from the can
• 1 cup coconut water
• 2 cups soda
• 5-6 sprigs of rosemary

Method:

• In a saucepan set over medium heat, bring the cherries and syrup to a boil. Cook until the cherries begin to break down. Bring it off the heat and let it cool. You can sieve the mixture, if you like.
• Top with coconut water and soda. Mix well.
• Add rosemary and crushed ice.

Cranberry Coconut Laddoo

Preparation time: 30 minutes plus refrigeration

Servings:  makes 22-24 Laddoos

Ingredients:

• ½ cup, Del Monte Dried Cranberries
• 2 tablespoons, Almonds, roughly chopped
• 2 tablespoons, Pistachios, roughly chopped
• 3 ¼ cups, Dried Coconut, shredded or coconut powder,
• ¾ cup, Full Fat Milk
• 1/3 cup, Khoya/Mawa
• ½ to ¾ cup Sugar (or as per your requirement)
• 2 tablespoons Ghee
• 1 teaspoon Cardamom Powder
• Desiccated Coconut Powder to roll Laddoos, as needed

Method:

• In a heavy bottom pan or kadhai, heat 1 tablespoon of ghee.
  Add cranberries, almonds and pistachios and fry lightly until nuts turn just golden. Take it off the heat and transfer onto a plate.
• In the same pan, add coconut, milk and mix.
  Cook for couple of minutes.
  Add sugar, khoya and mix. Cook until everything is mixed well and the mixture is dry and aromatic (around 4-5 minutes). Do not burn.
• Add cranberries, roasted nuts and cardamom powder and mix. Cook for another half a minute.
  Take the laddoo mixture off the heat and cool until just warm and not too hot.
• Take a small amount of mixture onto your palm and start making the laddoos depending upon the size you prefer to make. Repeat the same for all the mixture.
• Once done, roll each laddoo into coconut powder and keep.
• Refrigerate it for an hour and serve. Theses laddoos are best stored for 4-5 days under refrigeration.