Making ready Beetroot_tomato_rasam/saaru safely

It is essential to arrange food safely to help cease harmful micro organism from spreading and rising. You can take some steps to assist shield yourself and your loved ones from the unfold of harmful bacteria.
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Wash your arms

Your arms can simply unfold micro organism around the kitchen and onto food. It's necessary to at all times wash your fingers thoroughly with soap and heat water:

before beginning to prepare meals
after touching raw food similar to meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets

Do not forget to dry your palms thoroughly as properly, as a result of moist hands unfold bacteria extra easily.
Preserve worktops clean

Before you start preparing meals, it’s important worktops, kitchen utensils and chopping boards are clear. In the event that they’ve been touched by uncooked meat, poultry, eggs or greens you'll want to scrub them thoroughly.

It is best to change dish cloths and tea towels usually to avoid any micro organism rising on the fabric.


Beetroot_tomato_rasam/saaru
Beetroot_tomato_rasam/saaru

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We hope you got insight from reading it, now let’s go back to beetroot_tomato_rasam/saaru recipe. To make beetroot_tomato_rasam/saaru you only need 16 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Beetroot_tomato_rasam/saaru:
  1. Prepare big size Beetroots (washed, peeled and chopped/diced)
  2. You need byedgi chillies
  3. Provide black pepper corns
  4. Prepare coriander seeds
  5. Take cumin seeds
  6. Get asafoetida
  7. Use marble size tamarind
  8. Get Jaggery
  9. Get fresh grated coconut
  10. Use curry leaves
  11. Take virgin coconut oil
  12. Take medium size tomato
  13. Provide mustard seeds
  14. Provide Pink salt
  15. You need Water as required
  16. Take fenugreek seeds
Instructions to make Beetroot_tomato_rasam/saaru:
  1. Wash,peel and chop beetroot in cubes,add to pressure cooker by pouring one glass of water to it and take 1 whistle and keep aside to cool
  2. Take a pan/kadhai,add 1tsp oil, mustard 1/4t sp cumin, coriander, black pepper corns,red byedgi chillies,1/2 tsp mustard,fenugreek, tomato and saute on low flame for a minute and keep aside to cool
  3. After cooled add d sauted mixture to a blender and add 2-3 tbspn of grated coconut and add d boiled cubes of beetroots without water.
  4. Blend to a smooth paste…if require then add little water.
  5. Now,Take a kadhai,add d previous boiled beetroot water and keep for boiling,add tamarind, jaggery and some amount of water..adjust d consistency as u prefer.
  6. Add d ground paste and mix well. Salt to taste. Cook on medium flame for 5-7minutes.
  7. Now take a tadka pan,add 1tsp oil, mustard,cumin, asafoetida and curry leaves off d flame. Add d tempering onto d saar and mix.
  8. Serve this beetroot saar/rasam wdh hot steaming rice,pickle and papad.

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