Gingered Tomato Broth With Pappadam Noodles Recipe
Recipe Ingredients
5 each 5 plain pappadams
12 large spinach leaves
1 tbsp peanut oil
1 tsp cumin seeds
1 1/2 tbsp ginger, grated
1 tsp jalapeno pepper, minced
1/4 tsp turmeric
3 each ripe tomatoes, peeled, seeded & di, ced
5 cup stock
1 salt & pepper
2 tbsp cilantro, chopped
Recipe Preparation
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, "Yamuna's Table"
Servings: 5
Back to Vegetable Recipes
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Gingered Tomato Broth With Pappadam Noodles Recipe Category
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