Indian Gazpacho
INGREDIENTS:
1/3 c Besan (chick pea) flour 4 Hot green chilies
1/4 c Mashed tofu 1/4 c Cilantro
3/4 c Water 1 sl Ginger (1/2")
3 -to 2 tb Chopped onion
4 tb Margarine 1/2 ts Salt; to taste
2 -to 4 sl Bread *
1/3 c Besan (chick pea) flour 4 Hot green chilies
1/4 c Mashed tofu 1/4 c Cilantro
3/4 c Water 1 sl Ginger (1/2")
3 -to 2 tb Chopped onion
4 tb Margarine 1/2 ts Salt; to taste
2 -to 4 sl Bread *
* (I like sourdough, and I recommend not using a really dark type.)
Put everything but the bread and margarine into the blender/food processor/ other implement of destruction and blend until the herbs are medium chooped. Pour the resulting batter into a wide shallow dish. (She says it'll keep three days covered in the frig, if you plan meals that far ahead. I don't.)
Melt the margarine in a big skillet or frying pan. Soak one slice of bread at a time in the batter until pretty gloppy, then toss into the skillet and fry until the bottom is medium brown, then flip and cook about another minute.
Serve right off the stove.
Put everything but the bread and margarine into the blender/food processor/ other implement of destruction and blend until the herbs are medium chooped. Pour the resulting batter into a wide shallow dish. (She says it'll keep three days covered in the frig, if you plan meals that far ahead. I don't.)
Melt the margarine in a big skillet or frying pan. Soak one slice of bread at a time in the batter until pretty gloppy, then toss into the skillet and fry until the bottom is medium brown, then flip and cook about another minute.
Serve right off the stove.