Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Tomato Rasam
 
 
Prepration: 5 mins.
Cooking: 11 mins.
Serves 2 Cal/Ser 103
 
Ingredients
3 tomatoes – chopped
1 tsp ready-made rasam powder
a pinch of turmeric (haldi), ½ tsp chopped garlic
1 tbsp jaggery (gur), 1 tsp salt
1 tsp lemon juice or to taste
¼ tsp crushed black pepper
TEMPERING
1 tbsp oil, a few curry leaves
1 tsp mustard seeds (rai)
½ tsp cumin seeds (jeera)
a pinch of asafeotida (hing)
 
Method
1. Cover and microwave tomatoes, 2½ cups water, rasam powder, haldi, garlic, salt and jaggery together for 7 minutes. Cool and puree. Strain puree.
2. In a small bowl, put all the ingredients of tempering & microwave covered for 2 minutes.
3. Add the tempering & also ¼ tsp crushed pepper to the tomato puree & microwave for 2 minutes.
4. Add lemon juice. Serve with papad.