🫙 From the Spice Rack
Gingered Tomato Broth with Pappadam Noodles
5 ea 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 ea Ripe tomatoes, peeled, - see...
maineasy
Ingredients8 items
Ingredients
- 5ea 5" plain pappadams
- 12lg spinach leaves
- 1tb peanut oil
- 1ts cumin seeds
- 11/2 tb ginger, grated
- 1ts jalapeno pepper, minced
- 1/4ts turmeric
- 3ea ripe tomatoes, peeled,
Directions
- 1
5 ea 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 Tu
- 2
Stack spinach leaves, roll them into a tight log, & cut into 1/8" chiffonade
- 3
Heat oil over moderate heat
- 4
Add cumin seeds, ginger & jalapeno, fry till seeds darken slightly
- 5
Stir in turmeric & tomato & cook about 4 to 5 minutes
- 6
Add stock & bring to a boil
- 7
Reduce heat, cover & simmer for 15 minutes
- 8
Just before serving, add noodles & spinach & simmer for a bare minute