Dine & WineLiving

Wondering what to Cook for Kids during Quarantine?

 Quick & Healthy Picks

Locked down at home, explore your culinary side. Ease stress and win the hearts of your kids.

The lockdown may be posing some challenges, but it has given a wonderful opportunity to bring out the creative self in you. And more importantly, give your kids the most precious gifts of their lives – your love and what better way than to explore your culinary side to tug at their heartstrings. It is perhaps the best time for you to experiment tasty and healthy recipes with your kids to utilize the extra time. Del Monte India brings you recipes that you can try at home which will help you bond a little more with your kids during these challenging times.


Carrot Corn Pancake



  • 1 Cup, Carrot, Peeled And Grated
  • ¾ Cup, Corn, Blanched
  • 1 Cup, Whole Wheat Flour
  • 1/3 Cup, Onions, Finely Chopped
  • 5 TBSP Del Monte Sandwich Spread
  • ¼ Cup, Coriander Leaves, Finely Chopped
  • 1/3 Cup, Yoghurt, Whisked
  • 3 Medium Sized Eggs
  • 1 TBSP Baking Powder
  • ¼ TBSP Baking Soda
  • ½ TBSP Green Chillies (Finely Chopped)
  • Butter As Required
  • Salt & Pepper To Taste


  • In a large bowl, add eggs, yoghurt and sandwich spread. Combine well. Add carrots, onions, chilies, corn and season with Salt and pepper. Mix well.
  • In another bowl, add flour, baking soda and baking powder. Mix well.
  • Now add the dry flour mixture to the veggie-spread mixture. Mix to form a thick pancake batter. The batter should be of thick creamy consistency. Add coriander leaves and mix well.
  • Heat flat griddle or pan. Grease it with little butter.
  • Pour a ladle full of pan cake batter and cook for a couple of minutes. Gently flip to cook on the other side for another 2 to 3 minutes. Take the pancake off the heat. Repeat the same for the rest of the batter.
  • Serve hot with Del monte mint mayonnaise along the side.

Classic Greek Salad


  • 1 Large Head Of Romaine Lettuce
  • 1 English Cucumber (Sliced)
  • 1 Cup Cherry Tomatoes (Cut In Half)
  • ¼ Cup Pitted Del Monte Black Olives
  • ¼ Cup Pitted Del Monte Green Olives
  • 1/3 Cup Feta Cheese (Crumbled)
  • ¼ Cup Red Onion (Thinly Sliced)
  • 1 Garlic Clove (Minced)
  • ¼ Cup Del Monte Extra Virgin Olive Oil
  • 1 Lemon (For Lemon Juice)
  • 1 TSP Dried/Fresh Oregano
  • 1-2 TBSP Salt & Freshly Ground Pepper To Taste



  • Prepare the salad dressing first by combining Del Monte extra virgin olive oil, lemon juice, oregano, salt, pepper, and garlic. Whisk together and keep in the fridge for 15 minutes so the flavors blend.
  • Meanwhile, place lettuce, vegetables, and olives in a large salad bowl.
  • Just before serving, shake/whisk the dressing and pour it over the salad.
  • Sprinkle feta cheese and lightly toss again.
  • Serve immediately.


Over Night Coconut Milk Oats with Fruit Cocktail


  • 1 CUP Instant Oats
  • 1 CUP  Coconut Milk
  • 1/2 TSP Vanilla Extract
  • 1 CUP Water
  • 2 TBSP Honey
  • 1/2 CUP Del Monte Fruit Cocktail



  • Firstly add oats, coconut milk, vanilla extract and water in a bowl.
  • Then mix them well and keep it in the fridge overnight.
  • Next morning remove the bowl from the refrigerator.
  • Drizzle honey on top of it.
  • Time for the star ingredient to take over the bowl, garnish the dish with Del Monte Fruit Cocktail.


Blueberry Cup Cakes



  • 2 CUPS All Purpose Flour (Maida)
  • 2 TSP Baking Powder                   
  • 1 TBSP Lemon Zest
  • 1 + 1/2 CUP Castor Sugar
  • 1 CUP Butter
  • 2 Eggs
  • 1 TBSP Fresh Lemon Juice
  • ¼ CUP Milk                     
  • ¼  CUP Del Monte Dried Blueberries



  • Start by lightly brushing your cupcake pan with oil/ butter and dust it with some all-purpose flour. Line it with parchment paper, and preheat your oven to 180C.
  • While the oven warms up, begin with the cupcake batter. In a medium-sized  bowl, combine the all-purpose flour, lemon zest and baking powder. Whisk them together to finish making the dry mix.
  • Now for the wet mix, take another large bowl, and beat sugar and butter until the mixture becomes light and fluffy. Add a dash of lemon juice. Continue by adding the eggs, one by one, mixing them well after each addition.
  • Blend the dry ingredients with the wet ingredients with milk, in three batches. Be careful not to overmix.
  • It’s time to add the special touch to the cupcakes. Using a spatula, fold the Del Monte Dried Blueberries into the batter. Be careful not to squish the blueberries too hard.
  • Finally, pour the batter into the cupcake pan and bake at 180 degrees C,  until a toothpick inserted into the centre of the cake comes out clean. This will take about 20-30 minutes.

Cranberry Lemon Rice Pilaf


  • 1 PACK Del Monte Dried Cranberries
  • 3 CUPS Cooked Rice
  • 1 TSP Garlic
  • 1/2 TBSP Green Chilies
  • 2 TBSP Lemon Juice
  • 1 TSP   Lemon Zest
  • ½ CUP  Finely Sliced Onions
  • 1 TSP Garam Masala Powder
  • 2 TBSP                Oil
  • 1 TBSP Ghee
  • SOME  Salt to Taste
  • 1+ ½ INCH Cinnamon Stick
  • 1 TSP   Cumin Seeds
  • 6B lack Peppercorns
  • 1 Bay Leaf
  • 3-4 Green Cardamoms



  • Let’s start by heating ghee and oil together in a pan. Add all the dried whole spices and allow it to crackle for few seconds. Add garlic and fry for a few seconds then add sliced onions and fry until they are golden brown.
  • Now add green chilies, lemon zest and cranberries, sauté for 2 minutes. Season with salt.
  • Add rice and gently mix it in. Cook until all ingredients are mixed well.
  • Serve hot with any curries, tikka or tandoori of your choice.


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