Recipe for Gingered Tomato Broth With Pappadam Noodles


5 each 5 plain pappadams
12 large spinach leaves
1 tablespoon peanut oil
1 teaspoon cumin seeds
1 1/2 tablespoon ginger, grated
1 teaspoon jalapeno pepper, minced
1/4 teaspoon turmeric
3 each ripe tomatoes, peeled, - seeded & d; iced
5 cup stock
1 salt & pepper
2 tablespoon cilantro, chopped


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.

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