Tomato broth with spicy paparh noodles (Paparh shorba) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 235) by Yamuna Devi

  • red peppers
  • coriander leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute pine nuts for sliced blanched almonds, unsalted butter for ghee, panir whey for vegetable stock, pappadams for black pepper paparhs, and basil or parsley for coriander leaves.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Savory rice and green pea pilaf (Masala hari matar pulau)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pine nuts for sliced blanched almonds, unsalted butter for ghee, panir whey for vegetable stock, pappadams for black pepper paparhs, and basil or parsley for coriander leaves.

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