GINGERED TOMATO BROTH WITH PAPPADAM NOODLES

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”