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Gingered Tomato Broth With Pappadam Noodles

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      Title: GINGERED TOMATO BROTH WITH PAPPADAM NOODLES
 Categories: Soups, Appetizers, Vegetables
      Yield: 5 Servings
 
      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,
           - 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"
 
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