- 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
- 2 tbsp slivered almonds and pistachio
- Preheat the oven to 300 degree.
- Boil water, sugaar and food colouring to a light syrup, for about 5 minutes till the sugar has melted.
- In a medium saucepan melt the butter, add the broken vermicelli and saute in buteer on medium heat until golden brown in colour.
- Add the raisins andd cook for a minute till the raisin pops.
- Add the light syrup, saffron, cardamom seeds and nutmeg to the vermicelli.
- Continue cooking on low heat until almost all the water has evaporated, about 10 minutes.
- Add evaporated milk and cook in the oven for about 0 minutes.
- Garnish with almonds and pistachios.
- Serve with Papadum, kebabs or samosa.
- 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
- For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth.
- Add the cilantro and blend for a few seconds until the cilantro is finely chopped.
- Refrigerate until ready to serve.
For the salad,
- Combine all of the ingredients in a large bowl and toss to combine.
- 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.