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Healthy environment for self esteem conveys messages of heat, loving, and caring by bodily signature, meeting the survival needs of food, clothing and shelter, and providing a sense of equilibrium and order in life.
A healthy atmosphere for self esteem should provide acceptance. It will recognize that other people see each other as worthy people who possess a unique set of personality traits, skills, skills, and competencies making them unique. Acceptance enables people to create relationships with others, yet maintain healthy boundaries of individuality within themselves.
At the healthy atmosphere for self esteem ought to be good communicating, everybody should be heard and reacted to in a healthy manner so that healthy problem solving can be possible. Suitable giving and receiving of feedback is encouraged and rewarded.
That recognition and approval shouldn’t be based upon the condition that they must conform to a prescribed standard of behaviour or behavior. This is unhealthy. Unconditional recognition and acceptance supplied in the form of service enables people to achieve their greatest potential.
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We hope you got benefit from reading it, now let’s go back to tomato rasam recipe. To make tomato rasam you need 16 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Tomato Rasam:
- Take 4 tomatoes chopped
- Take 1 tbsp oil
- You need 2 springs curry leaves
- Prepare 1 dry red chilli
- Take 1 tsp garlic chopped
- Prepare 1/2 tsp pepper corns
- You need 1 tsp cumin seeds
- Get to taste salt
- Use 1/2 tsp turmeric powder
- Provide 1/2 tsp tamarind paste
- Provide 4 cup water
- Use 1 tbsp ghee
- Prepare 1/2 tsp mustard seeds
- Prepare 1/4 tsp asafoetida (hing)
- Take 1 tbsp rasam powder
- Take 1 tbsp coriander leaves, chopped
Steps to make Tomato Rasam:
- Heat oil & temper with dry red chilli, cumin seeds & peppercorns. Saute for a few seconds. Then add the garlic and 1 sprig curry leaves. Stir fry till the garlic changes colour.
- Now add the chopped tomatoes, salt, turmeric powder & tamarind paste.
- Mix everything well and them add the water.
- Pressure cook for 3 whistles.
- When cool, blend into a puree and strain. keep aside.
- Heat ghee & temper with mustard seeds. After it stops spluttering, - add asafoetida, rasam powder & remaining curry leaves. Saute for a few sec.
- Add the prepared rasam and bring it to a boil. Simmer for 2-3 minutes.
- Switch off the flame and garnish with coriander leaves.
- Serve hot as an appetizer, with hot steamed rice or as a soup.
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