RICE PAPER ROLLS

4 sheets of rice papers

Filling

Alfalfa sprouts

lettuce finely chopped

carrots grated

bell pepper thinly sliced

cucumber thinly sliced

basil or mint

Peanut sauce

2 tablespoons peanut butter

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 tablspoon sesame oil

1 tablespoon gochujang sauce or saracha sauce

little water as needed ( approx 2 tablespoons)

In a bowl whisk all the above ingredients, whisk until well combine. Add little water at a time until desired consistency.

Fill shallow tray with warm water. Place the rice paper in the warm water for about 30 seconds or until sort and translucent. Gently lift from the water and place on the board. Wipe extra water with kitchen towel and place alfalfa sprouts over the edge,top with vegetables. Fold the sides/ edge inward then tightly roll the rice paper all the way to the end. Serve the rice paper rolls with peanut sauce on the side.

Note Dont soak rice paper for too long in the water, it will break. You can customize these rolls with what ever vegitables you like.

MALAI MESUB

Mehsoob is a Raksha bandhan tradition in my parent’s home. This delicious sweet is made either with besan or purely from nuts such as cashews and oodles of home made ghee is one of my favourites. This tradition in our home was started by my bhabhi Nayna who without fail makes this each Raksha bandhan. This time, as I have her recipe I thought I’d give this decadent buttery mithai a try and share the recipe with you all. Enjoy this mithai and sweeten the bond of love with your siblings.Thank you Naynabhabhi. Kotecha.

1 cup fresh malai heaped

1/2 cup sugar

Place malai and sugar in a heavy botom pan and mix until well combined. Cook on a low to medium heat stirring continuously on the same direction for approximately 15 minus. The mixture will look frothy and color will change too. ( make sure you are mixing in the same direction ) Turn the heat off and pour the mixture in a greased tray. Let cool for about 10 minutes, cut into squares. Enjoy!

KULFI

Boil the milk stirring continuously, and let simmer for few minutes. while milk is simmering, add the sugar in the skillet and caramelize on medium heat. Dont mix, once the sugar starts to melt from the sides, hold the skillet high from the heat and swirl around. Once almost melted then mix with spatula,keep on low heat and let caramelize. (do not over caramalize) Turn the heat off and stir the mixture in the milk,mix well.Simmer for 2 to 3 minutes and slowly add the corn slury to the milk, whisking continuous until the mixture thickens. Let cool just little, add greated mawa, and whisk with blender until well blended. Add nuts of your choice and pour into the molds and freez over night.Remove from the freezer 5 minutes before serving. Enjoy very refreshing, delicious,sweet and creamy kulfi for hot summer day

This is a shout out to my friend Bhavna Thakrar, who is a very good cook shared this kulfi recipe. Thank you so much Bhavna for sharing the delicious kulfi recipe.

1 litre whole milk ( set aside 1/2 cup for later use )

3 table spoons corn flour ( mix with 1/2 cup milk and prepare slury)

few strands of saffron

few strands of saffron

3/4 cup sugar

1/2 cup grated mawa

handful chopped nuts of your choice ( almond and pistachios)