Monthly Archives: January 2015

Mithi Sev


  • 2                 cup water
  • 1                 cup sugar
  • pinch          yellow colouring
  • 1/2              cup butter
  • 8                 oz sev (Fine Vermicelli, Misco brand)
  • 1                 tbsp golden raisins, (optional)
  • 20               strands saffron
  • 1/2              tsp crushed cardamom seeds
  • 1/4              tsp grated nutmeg
  • 1/2              cup evaporated milk

For Garnish

  • 2                 tbsp slivered almonds and pistachio


  1. Preheat the oven to 300 degree.
  2. Boil water, sugaar and food colouring to a light syrup, for about 5 minutes till the sugar has melted.
  3. In a medium saucepan melt the butter, add the broken vermicelli and saute in butter on medium heat, stirring until golden brown in colour.
  4. Add the raisins andd cook for a minute till the raisin pops.
  5. Add the light syrup, saffron, cardamom seeds and nutmeg to the vermicelli.
  6. Continue cooking on low heat until almost all the water has evaporated, about 10 minutes.
  7. Add evaporated milk and cook in the oven for about 10 minutes.
  8. Garnish with almonds and pistachios.
  9. Serve with Papadum, kebabs or samosa.

Thai Crunch Salad with Peanut Dressing

Thai Crunch Salad

  • 1/4             cup creamy peanut butter
  • 2                 tbsp unseasoned rice vinegar
  • 2                 tbsp fresh lime juice, from one lime
  • 3                 tbsp vegetable oil
  • 1                 tbsp soy sauce
  • 2                 tbsp honey
  • 2-1/2         tbsp sugar
  • 2                 garlic cloves, roughly chopped
  • 1                 1″ square piece fresh ginger, peeled and roughly chopped
  • 1                 tsp salt
  • 1/4             tsp crushed red pepper flakes
  • 2                  tbsp fresh cilantro leaves

For the Salad

  • 4                  cups chopped Napa cabbage or shredded coleslaw mix
  • 1                  cup prepared shredded carrots
  • 1                  red bell pepper, thinly sliced into bite-sized pieces
  • 1                  small English cucumber, halved lengthwise, seeded and thinly sliced
  • 1                  cup cooked and shelled edamame
  • 2                  medium scallions, thinly sliced
  • 1/2              cup loosely packed chopped fresh cilantro


  1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth.
  2. Add the cilantro and blend for a few seconds until the cilantro is finely chopped.
  3. Refrigerate until ready to serve.

For the salad,

  1. Combine all of the ingredients in a large bowl and toss to combine.
  2. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.