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Gingered Tomato Broth With Pappadam Noodles Recipe
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5 ea 5" plain pappadams 12 lg Spinach leaves 1 tb Peanut oil 1 ts Cumin seeds 1 1/2 tb Ginger, grated 1 ts Jalapeno pepper, minced 1/4 ts Turmeric 3 ea Ripe tomatoes, peeled, - seeded & diced 5 c Stock Salt & pepper 2 tb 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. Yamuna Devi, "Yamuna's Table"
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