Gingered Tomato Broth with Pappadam Noodles

5 Servings

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Gingered Tomato Broth with Pappadam Noodles Ingredients

5 5" plain pappadams	1/4 ts Turmeric
12 lg Spinach leaves	3 Ripe tomatoes, peeled,
1 tb Peanut oil	5 c Stock
1 ts Cumin seeds	Salt & pepper
1 1/2 tb Ginger, grated	2 tb Cilantro, chopped
1 ts Jalapeno pepper, minced

Instructions for Gingered Tomato Broth with Pappadam Noodles

Using scissors, cut pappadams into 1" wide noodles. Stack spinach leaves, roll them into a tight log, & cut into 1/8" chiffonade. Heat oil over moderate heat. Add cumin seeds, ginger & jalapeno, fry till seeds darken slightly. Stir in turmeric & tomato & cook about 4 to 5 minutes. Add stock & bring to a boil. Reduce heat, cover & simmer for 15 minutes. Season. Just before serving, add noodles & spinach & simmer for a bare minute. Ladle into warmed bowls & garnish with cilantro. Variations: In place of spinach use 1 cup blanched peas, snow peas, zucchini or asparagus slivers. Yamuna Devi, "Yamunas Table" From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Uncategorized