Ranch Salad

Ingredients:

• 1 Bottle hidden valley ranch dressing
• 2-3 Cups rotini pasta
• 2 Cucumbers, chopped
• 2 Tomatoes, chopped
• 1 Green pepper, chopped
• 1 Small red onion, chopped
• 1 tbsp Salad seasoning

How to make Ranch Salad:

• Cook pasta properly.
• Drain and rinse under cold water till noodles are cold.
• Place cold noodles into a bowl.
• Pour the Ranch dressing over and coat noodles.
• Add chopped pepper, red onion, cucumbers and tomatoes.
• Combine salad seasoning and mix properly.
• Place it into refrigerator till time to serve.

Roti Canai

Ingredients:

• 10 oz Plain flour
• 1/2 Cup water
• 1/2 Cup ghee
• Salt to taste

How to make Roti Canai:

• Sieve flour and salt into a bowl.
• Add ghee and water and knead till the dough smooth.
• Let the dough rest for about 2 to 3 hours to soften.
• Make small balls from the dough, oil the work top with ghee and work each ball into a very thin sheet.
• First flatten with oiled palms, now thin it again by pulling the edges.
• Sprinkle the dough sheet with 1 tsp ghee and fold in edges, shape it into a square.
• Now sprinkle a little flour and roll out slightly.
•Preheat the griddle or pan, grease it well with ghee.
• When hot, put roti on, cook for about 2 to3 minutes until golden brown.
• Lift roti with a spatula, grease the griddle with ghee, and cook the other side.
• Roti Canai is ready to serve.

Besan Paratha

Ingredients:

• ½ cup Besan (Gram Flour)
• ½ cup Atta
• 1-1/2 tsp Red Chili Powder
• 1/2 tsp Turmeric Powder
• 4 pinches Asafetida
• 1/2 tsp Cumin seeds
• 1 tbsp Coriander Leaves (finely chopped)
• 1 medium-sized Onion (finely chopped)
• Salt to taste
• Ghee to shallow fry

How to make Besan Paratha:

• Mix all the ingredients except ghee in a bowl and knead it into soft dough using warm water.
• Cover the dough with a muslin cloth and leave it for 15 minutes.
• After the desired time period, divide the dough into equal portions and roll out each portion into a small circle.
• Now apply a little ghee in the center of each circle and fold all the adjoining sides.
• Roll out the above into a bigger circle and place it on a heated griddle.
• Once paratha is cooked on one side, turn it over; apply ghee on the cooked side.
• Now allow to cook the other side and repeat the same process till both sides are properly cooked.
• Put off the flame and serve Besan Paratha with curd or pickle.

Flauta

Ingredients:

• 1 Cup cooked chicken, diced
• 8 Thin corn tortillas
• 1/2 Cup chicken broth
• 1/2 Cup green chilies, chopped
• 1/2 Cup onion, chopped
• 2 tsp Flour
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 3 tbsp Milk
• 1/2 Cup sour cream
• 2 tbsp Butter
• Corn oil for frying

How to make Flauta:

• Heat butter in a skillet and fry chicken, onion, and green chilies in it.
• Combine flour and half of the chicken broth with it, mix well.
• Cook it till thick and bubbly and should absorb most of the liquid.
• Add chicken broth, if required.
• Add salt and pepper to it.
• Place one tbsp of the chicken mixture in each tortilla and roll up.
• Close it with the toothpicks.
• Fry tortilla in the corn oil till golden brown.
• Serve Chicken Flautas with sour cream heated with milk.

Handi Kebab

Ingredients:

• 500 gms Mutton, cubed
• 1 Ginger
• 2 Garlic flakes
• 3 Onions (medium)
• 1/2 Cup raw papaya
• 1 tsp White pepper
• 1 tsp Coriander seed (roasted)
• 1/2 tsp Red chilli powder
• 1/2 Cup oil
• Fresh coriander leaves

How to make Handi Kebab:

• Grind ginger, garlic and papaya to make a paste.
• Chop the onions.
• Mix ginger garlic paste, papaya paste, white pepper, roasted coriander and red chilli powder.
• Marinate the mutton in this mixture for a night.
• Heat the oil and fry chopped onions till they turn golden brown.
• Add marinated mutton and water.
• Put it over the heat till it gets cooked.
• Adorn with fresh coriander leaves.

Semolina Cake

Ingredients:

• 1/2 cup Blanched Almonds
• 1-1/2 tsp Baking Powder
• 3 cup Superfine Sugar
• 7 tbsp Unsalted Butter
• 1 tsp Vanilla Extract
• 1 tsp Lemon Juice
• 2 cups Semolina
• 2 Medium Eggs
• 3/4 cup Yogurt
• 2 cups Water

How to make Semolina Cake:

• Preheat the oven to 375°F.
• Take a large bowl; beat the butter, sugar and vanilla until light and fluffy.
• Add in eggs and beat well. Gradually add in semolina and baking powder.
• Add the yogurt and mix well until the batter is smooth.
• Pour the batter into a greased 12-inch round oven proof pan. Bake for about 20 minutes.
• Remove the cake from the oven. Cut the cake into diamond shapes and place an almond in the center of each piece.
• Put the cake again in the oven for 10-15 minutes.
• In the meantime, make sugar syrup by adding water and sugar in a saucepan and bring it to a boil.
• Now add the lemon juice and reduce the heat. Simmer for 10 minutes, then remove from heat and allow to cool.
• Now pour the sugar syrup over the hot cake.
• Let the cake cool. Semolina Cake is ready to eat.

Prawn Fajitas

Ingredients:

• 200 gm Medium peeled green king prawns
• 8 Flour tortillas
• 1 tbsp Fresh lime juice
• 1-1/2 tbsp Fresh coriander, coarsely chopped
• 1/2 Cup sour cream
• 1 tbsp Olive oil
• 1 Small red onion, halved, thinly sliced
• 1/2 Green capsicum, deseeded, thinly sliced
• 1 Large vine-ripened tomato, finely chopped
• 1/2 Red capsicum, deseeded, thinly sliced
• 1/2 tsp Ground cumin
• 1/2 tsp Mild paprika
• 1/2 tsp Ground coriander
• 1 Large avocado, peeled and chopped

How to make Prawn Fajitas:

• Preheat the oven to 180 degrees C.
• Wrap the tortillas in foil and put it in the preheated oven for about 10 minutes till heated through.
• Remove it from the oven.
• Combine the sour cream, lime juice and fresh coriander in a small bowl, mix well.
• Meanwhile, heat half the oil in a large non-stick frying pan on medium-high flame.
• Add the onion, red and green capsicum and cook, for about 2-3 minutes till onion softens, keep stirring.
• Place it to a bowl.
• Take a pan and heat rest of the oil in the pan over high flame.
• Add the prawns and cook, for about 1-2 minutes till prawns curl and change the colour.
• Combine the onion mixture, tomato, cumin, ground coriander and paprika to the prawns and cook for about 1-2 minutes till aromatic.
• Remove it from the fire.
• Divide the prawn mixture equally among the tortillas.
• Top it with the avocado and a dollop of sour-cream mixture.
• Now fold in half or roll up the tortillas and serve it.