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Gingered tomato broth with pappadam noodles
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| Artist: |
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| Categories: |
Appetizers, Noodles, Pastas & Noodles, Soups & Stews, Tomatoes, Vegetables |
| Yield: |
5 |
| Rating: |
0 |
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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 & diced | | 5
| cup | Stock | | | Salt & pepper | | 2
| tbsp | Cilantro, chopped |
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Procedures:
| 1 | Using scissors, cut pappadams into 1" wide noodles. | | 2 | Stack spinach leaves, roll them into a tight log, & cut into 1/8" chiffonade. | | 3 | Heat oil over moderate heat. | | 4 | Add cumin seeds, ginger & jalapeno, fry till seeds darken slightly. | | 5 | Stir in turmeric & tomato & cook about 4 to 5 minutes. | | 6 | Add stock & bring to a boil. | | 7 | Reduce heat, cover & simmer for 15 minutes. | | 8 | Season. | | 9 | Just before serving, add noodles & spinach & simmer for a bare minute. | | 10 | Ladle into warmed bowls & garnish with cilantro. | | 11 | Variations: in place of spinach use 1 cup blanched peas, snow peas, zucchini or asparagus slivers. | | 12 | Yamuna devi, "yamuna"s table |
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