Gingered Tomato Broth With Pappadam Noodles Recipe
Yield: 5 ServingsRecipe by luhu.jp
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
Directions:
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, "Yamunas Table"
Source from luhu.jp
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, "Yamunas Table"
Source from luhu.jp