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Gingered Tomato Broth With Pappadam Noodles


5” plain pappadam
Spinach leaves
12 large
Peanut oil
1 tbsp
Cumin seeds
1 tbsp
Ginger – grated
1 ½ tbsp
Jalapeno pepper – minced
 1 tbsp
¼ tsp
Ripe tomatoes – peeled, seeded & diced 
5 cup
Salt & pepper

Cilantro – chopped
2 tbsp

Using scissors, cut pappadams into 1" wide noodles. Stack spinach leaves, roll them into a tight log, and cut into 1/8" chiffonade. Heat oil over moderate heat. Add cumin seeds, ginger and jalapeno, fry until 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.