NEW DELHI,05.03.21-Let’s celebrate to honor the achievements of women in various fields. Make your Women’s day special by treating your loved one with easy to cook, heavenly, lip-smacking recipes by Del Monte which will help you to thank them in a special way. We are sure, these recipes will leave the taste buds craving for more.

1.MAC and CHEESE IN MUG with DEL MONTE CLASSIC MAYO
Ingredients
• ½ cup Macaroni (Elbow shaped, durum wheat)
• ¼ cup Milk (Full fat, preferable)
• 3-4 tbsp Water
• 3-4 tbsp Del Monte Classic Mayonnaise
• ¼ cup Mozzarella Cheese
• 2 tbsp Cheddar Cheese (optional)
• 1 tbsp Cooking Oil
Seasoning
• To taste Salt
• Sprinkle of Black Pepper
• Sprinkle of Chilli Flakes (more if your prefer spicy)
• ¼ tsp Ginger Powder
• ¼ tsp Onion Powder
• 1 tsp Fresh Basil (Chopped)
• ¼ tsp Dried Parsley (optional)
Method
• Boil the Macaroni- In your favourite big mug, add the Macaroni, Milk, Water, Salt and Oil. Microwave it first for 30 seconds. Mix well. Microwave again for 30 seconds. The macaroni should double in size as it boils and covers the cup at least ¾. Give it a good mix. You can microwave it for additional 30 seconds if it’s still not cooked through.
• Add Del Monte Classic Mayo- Once the Macaroni is cooked, add in Del Monte Classic Mayo along with seasoning- pepper, ref chilli flakes, garlic powder, onion powder and dried parsley. Mix well.
• Add the Cheese- Add half grated mozzarella cheese on top. Give it a mix. Now add the remaining mozzarella cheese on top alongwith some cheddar. This will form the cheesy crust on top once baked.
• Microwave – At full power, microwave for first 1 minute. If the cheese does not look set on top, microwave for another 30 seconds. Make sure not to burn the cheese on top.
• Serving- Serve the Mac n cheese in the mug topped with some Oregano, Chilli Flakes, extra drizzle of Del Monte Classic Mayo and fresh basil leaves. Toast some Multi grain bread on the sides with butter to make it a wholesome meal.

2.CHICKEN BURRITO BOWL with DEL MONTE GARLIC MAYO

Ingredients
• 1 cup Boneless Chicken (cubes of 1-2 inch)
• 1 cup Boiled Rice
• ½ cup Boiled Rajma (Black Beans)
• 2 tbsp Cooking Oil (preferably Olive Oil)
Vegetables
• ½ cup Boiled Corns
• ½ cup Bell Peppers (Red/Yellow/Green) sliced
• 4-5 Cabbage/lettuce Leaves
• ½ cup Tomatoes (cubes of ½ inch)
Seasoning
• To taste Salt
• ¼ tsp Black Pepper
• ¼ tsp Chilli Flakes (more if your prefer spicy)
• 2 tsp Garlic Powder
• 2 tsp Oregano/Pizza Seasoning
• 2 tsp Cumin Powder
Sauces
• 2 tbsp Del Monte Garlic Mayonnaise
• 2 tbsp Pizza Pasta Sauce
• 2 tsp Sriracha/Peri Peri/spicy sauce (optional)
• 2 tbsp Hummus (optional)
Method
• Prepare the chicken- Season the chicken with salt, red chilli powder & lime and let it rest for at least 1 hour. In a sauce pan/ grill pan heat some oil. Now, grill the chicken until it’s well-cooked from all sides, by flipping it in between. Cut the chicken into slices once done.
• To know if the chicken is cooked- The colour of the chicken should be a medium brown on all sides and using a fork try pulling it apart, it should cut easily.
• Prepare the Rajma/Black beans- In a bowl mix together the boiled black beans/rajma with 1 tsp each of Cumin Powder, Lemon Juice, Garlic Powder and Oregano. Add pinch of pepper, salt and chilli flakes. Add Del Monte Garlic Mayonnaise, Pizza-pasta sauce and 1 tsp of the spice sauce- Sriracha/Peri Peri. Mix well.
• Preparing Vegetables- Slice the bell peppers, chop in ½ inch cubes the tomato, tear apart the lettuce/cabbage to make leaves smaller. You can choose to mix them in a bowl with some oil, salt and pepper or keep them separate to make a beautiful Buddha bowl look.
• Plating the Burrito Bowl- Take a medium-large sized bowl and at the bottom add a layer of rice, covering half the bowl. Now on top of it, visually divide the space and add each item next to each other. Start with the prepared black beans/rajma, place the boiled corns next to it, place the chopped vegetables, add in tbsp. of hummus and lastly add the grilled chicken slices. Sprinkle some oregano, cumin powder and pepper on top.
Top with some extra serving of Del Monte Garlic Mayonnaise and some fresh basil/coriander.

3.POTATO TORNADO with DEL MONTE GARLIC MAYO

Ingredients
• Vegetables
o 4 mediums sized potatoes
• Dressing & Spices
o 3 tsp Del Monte Garlic Mayo
o 1 ½ tsp Cumin powder
o ¾ tsp Red Chilly Powder
o ¼ tsp Black Pepper
o ½ tsp Ginger Paste
o 3 tsp Cornflour
o 4 tbsp Melted Butter
o Salt to taste
• Topping/Condiment (Optional)
o 2-3 tsp Chopped Coriander
o Green Chutney
o Sliced Veggies- Cucumber & Carrots
o Oregano for sprinkling
• Equipment Required
o Skewers- any kind for the potatoes to go in
o Flat Non Stick Frying Pan to Shallow Fry Potatoes.

Method
1. Prepare Dressing- In a bowl mix together all the ingredients listed under dressing & spices above- Del Monte Garlic Mayo, salt, chilly powder, pepper, cumin powder, ginger paste, melted butter and cornflour.
2. Prepare the Potatoes- Wash and peel the skin of potatoes. Insert the skewer lengthwise from the middle of the potato. With a sharp knife, start slicing the potato from one end. Don’t slice it till the middle to cut the piece away, slice until its slightly at the middle and keep rotating the potato as move along slicing to create a spiral slice.
Carefully open the half joined slices to create an open spiral on the skewer.
3. Dress the potatoes- Usinga brush or spoon, coat the spiralled potatoes generously with the dressing prepared on all the sides.
4. Shallow Fry- Heat a flat saucepan with some cooking oil (enough to just cover the base of pan) and place each of the potato tornado in the heated oil. Keep rotating the spiral to evenly cook the potatoes on all sides until it takes a crispy, brown colour.
5. Serve- Serve hot and crispy with some green chutney, extra Del Monte Garlic Mayo on top, sprinkle of some fresh coriander and dried oregano and couple it with sliced veggies like cucumber and carrot for the perfect evening party snack.