CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains |
|
Soups, Appetizers, Vegetables |
5 |
Servings |
INGREDIENTS
5 |
|
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 |
|
Ripe tomatoes, peeled, seeded & diced |
5 |
c |
Stock |
|
|
Salt & pepper |
2 |
tb |
Cilantro, chopped |
INSTRUCTIONS
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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