A recipe for Gingered Tomato Broth with Pappadam Noodles. Follow the simple recipe instructions for Gingered Tomato Broth with Pappadam Noodles shared by other home cooking experts.
Ingredients
5 ea. 5 plain pappadams12 lg. Spinach leaves
1 Tbs. Peanut oil
1 Tsp. Cumin seeds
1 1/2 Tbs. Ginger grated
1 Tsp. Jalapeno pepper minced
1/4 Tsp. Turmeric
3 ea. Ripe tomatoes peeled, seeded and diced
5 c. Stock
Salt and pepper
2 Tbs. Cilantro chopped
Directions
Using scissors cut pappadams into 1" wide noodles. Stack spinach leaves roll them into a tight log and cut into 1/8" chiffonier. Heat oil over moderate heat. Add cumin seeds ginger and Jalapeno fry till seeds darken slightly. Stir in turmeric and tomato and cook about 4 to 5 minutes. Add stock and bring to a boil. Reduce heat cover and simmer for 15 minutes. Season. Just before serving add noodles and spinach and simmer for a bare minute. Ladle into warmed bowls and garnish with cilantro. Variations: In place of spinach use 1 cup blanched peas snow peas zucchini or asparagus slivers. Yamuna Devi "Yamuna's Table".
