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These are absolutely delicious and flavorful sandwiches that are quick and easy to make. Tofu sandwiches are healthy and appropriate for Vegans, too. The Tofu provides a great source of protein, while the Hari Cilantro chutney brings in a unique ethnic flavor to the sandwich. These sandwiches make a great “to-go” lunch.

Recipe will make 2 sandwiches

Ingredients:

French rolls or sandwich rolls

4-¼ inch thick firm tofu slices (tofu usually comes in 16oz blocks soaked in water and each of these will make approx. 12 slices)

1 zucchini

slices of tomatoes

Few pieces of romaine lettuce

2 tablespoons olive oil

¼ cup Hari Cilantro Chutney

2 teaspoons sugar

About 1/8 teaspoon salt

Method

Prepare sandwich ingredients: Slice tofu into ¼” thickness and pat dry. Wash and remove ends of zucchini, then cut lengthwise into approx. ⅛” thick slices. Wash and slice tomatoes. Set aside.

Mix Hari Cilantro Chutney and sugar, set aside.

Generously grease a flat skillet and bring to medium heat. Add tofu and zucchini slices and lightly sprinkle with salt. Grill on both sides until they are light-brown in color. Remove from skillet and wipe skillet clean.

Slice rolls lengthwise through the center and lightly spread with olive oil on the inside portion. Place on medium-heat skillet to toast. Turn off the heat.

Assemble the sandwich over the skillet: Turn over the roll and lightly spread Hari Cilantro Chutney on the bottom half of the roll. Layer with lettuce followed by tofu slices. Spread tofu with more chutney. Layer with zucchini followed by tomatoes. Cover with the top half of the roll.

Variation

Yellow Squash, eggplant, or mushrooms also taste great in this sandwich

Peach phirni is a delicious creamy eggless pudding. Traditionally phirni is made with rice, milk and sugar. Adding peach gives a wonderful creamy smooth texture.

Reipe for 8

Ingredients

1/4 cup rice

3 cups of milk

3/4 cup sugar

1 15 oz can of unsweetened sliced peaches

1/2 teaspoon corn starch

1/8 teaspoon cardamom powder

For garnishing:

1 tablespoon sliced almonds

Few slices of canned peaches

Few mint leaves

Method

Wash rice and soaks it for fifteen minutes or more.

Drain the water and blend rice to a fine texture, adding just enough milk as needed to blend. Keep aside.

Drain the syrup from can peaches. Keep 4 slices of peach aside for garnish.

Puree the remaining peaches with corn starch. Keep aside.

Boil the milk on medium high heat and let it simmer until milk reduces to about 2 cups. After milk comes to boil it should take about 8 minutes.

Take about 1/4 cup of hot milk and mix it with rice paste.

Add rice solution to the boiling milk slowly and keep stirring continuously, making sure rice does not become in lumps and milk does not burn on the bottom of the pen.

Cook until milk has reduced to about half in volume and rice is cooked.

Next add the sugar and cardamom powder, cook for about 4 minutes on low medium heat. Turn off the heat.

just after turning off the heat add the peach puree gently with cooked rice.

Shift the phirni to the serving bowl and garnish with almond, and peach slices.

Let it sit in refrigerator for few hours. Serve chill

Variations

There are so many delicious variations to this dish! Instead of peaches try making this dish using fresh mango, guava, passion fruit puree.

Kulfi is an eggless Indian ice cream. This is a simple and delicious dessert made with milk and sugar. Kulfi is very popular with street vendors, especially in summer. This is an easy recipe to make and Kulfi is an absolute treat for both young and old.

This recipe will make 6-8

kulfi_indian_ice_creamIngredients:

4 cup milk

3/4 cup heavy cream

3/4 cup sugar

2 teaspoons corn starch

1/2 teaspoon agar-agar (sea weed works as a vegetarian gelatin)

1/4 teaspoon cardamoms crushed

Metho

In a heavy bottom pan over medium high heat boil the milk, heavy cream, and sugar together.

After milk comes to boil lower the heat to medium and let it boil for about 35 minutes, stir the milk occasionally and clean the sides preventing milk not to make a ring on sides. Because of cream, milk does not burn in bottom of the pan.

In a small bowl mix corn starch, agar-agar, and cardamom with 2 spoons of water really well making sure there are no lumps,

Add to the boiling milk mix it well, boil for about 3 minutes. Turn off the heat and mix the milk for about a minute.

Let it cool and pour into the molds, use Kulfi molds, Popsicle molds or small cups. I am using 3 oz plastic cups.

Freeze for about 5 hours, before Kulfi is ready to serve.

Suggestions

You can flavor Kulfi with saffron or vanilla and add the nuts of your choice.