| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Appetizers, Soups, Vegetables |
5 |
Servings |
INGREDIENTS
| 5 |
|
5" plain pappadams |
| 12 |
|
Spinach leaves |
| 1 |
T |
Peanut oil |
| 1 |
t |
Cumin seeds |
| 1 1/2 |
T |
Ginger, grated |
| 1 |
t |
Jalapeno pepper, minced |
| 1/4 |
t |
Turmeric |
| 3 |
|
Ripe tomatoes, peeled |
|
|
seeded & diced |
| 5 |
c |
Stock |
|
|
Salt & pepper |
| 2 |
T |
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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