Tomato Rasam Recipe -- How to make Tomato Rasam

Hi thank you friends and viewers, today I will post how to make tomato rasam recipe.


Rasam is a thin concoction of tamarind and other ingredients. It is best the source for digestion. Every South Indian household make rasam almost on a daily basis. The recipes may vary.
Tomato rasam is a very simple, easy and tasty dish to make. This is the season for nice juicy and tangy tomatoes. To make the best use of them, I prefer to make every recipe with them like Chutney, Tomato Chutney, Dal (Pappu), Avakaya, Puree, Tomato Soup, Tomato Masala Curry, Tomato curry and Chaaru. This recipe I picked from one of my friend, her mother is very famous in making different kinds of rasams.

Methi Chaman Recipe - How to make Methi Chaman

Hi friends,
Thank you friends and viewers. Today I am posting how to make Methi Chaman recipe.

Methi Chaman is the best accompaniment for roti, Naan, Kulcha and it goes very well even with jeera rice. We get abundant fenugreek leaves during the months of December and January. I prefer to use it as frequently as possible. Methi Parathas, Methi leaves Curry, Dal with Methi leaves are among the recipes made with methi leaves.

Methi Chaman Recipe -- How to make Mathi Chaman
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 15 Mins
Servings: 4 People

Methi chaman is the best accompaniment for roti, made with added spices.

Ingredients:

• 2 Cups Methi Leaves
• 1/2 Cup Palak
• 2 Medium Size Onion
• 1 Tablespoon Oil
• 1 Tablespoon Butter
• Salt to Taste
• 1 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Aamchur Powder
• 1 Teaspoon Garam Masala
• 1 Teaspoon Coriander Powder
• 2 to 3 Cloves
• 2 to 3" Cinnamon Sticks
• 1 Bay Leaf
• 1 Tablespoon Fresh Cream
• 1 Cup Grated Paneer

Procedure:

1. Discard methi leaves and palak from the stems.
2. Boil water and add methi and palak into it. Blanch them.
3. Pour it in colander and drain excess water. Let it cool completely
4. Add green chillies and the blanched leaves into blender jar.
5. Make a smooth paste of it.
6. Heat oil and butter in a thick bottomed pan.
7. Add cloves, cinnamon stick, bay leaves and anise flower and saute them till they splutter.
8. Add oinons and fry them till translucent.
9. Add turmeric powder, aamchur powder, red chilli powder, garam masala and coriander powder. Mix them well.
10. Add ground methi palak paste. Mix it well and allow it to cook.
11. Let this thicken.
12. Add fresh cream and grated paneer.
13. Serve methi chaman with roti.

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