*  Exported from  MasterCook  *
 
                GINGERED TOMATO BROTH WITH PAPPADAM NOODLES
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Soups                            Appetizers
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       ea           5″ plain pappadams
   12       lg           Spinach leaves
    1       tb           Peanut oil
    1       t            Cumin seeds
    1 1/2   tb           Ginger, grated
    1       t            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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