Monday, May 24, 2021

Recipe of Award-winning Sepankazhangu roast/ Taro Root roast Very Easy

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Sepankazhangu roast/ Taro Root roast

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We hope you got insight from reading it, now let's go back to sepankazhangu roast/ taro root roast recipe. You can have sepankazhangu roast/ taro root roast using 8 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Sepankazhangu roast/ Taro Root roast:

  1. You need 250 gms of sepankazhangu (taro root).
  2. You need 2 tablespoons of oil.
  3. Provide 1 tsp of mustard seeds.
  4. You need 1 tsp of red chilli powder.
  5. Provide 1/2 tsp of asafoetida.
  6. You need 1/2 tsp of turmeric powder.
  7. Use to taste of salt.
  8. Provide 3 cups of water.

Instructions to make Sepankazhangu roast/ Taro Root roast:

  1. Wash the vegetable thoroughly under cold water. Arrange them in a rice cooker basket..
  2. Full the bottom part of the rice cooker with water and set the mode to "White Rice". Wait to finish cooking..
  3. Once cooked, wash off the tubers again and press gently to peel off the skin. Now, the inside texture is very mushy..
  4. Run it under cold water again now. Let it dry. Meanwhile, toss a pan with oil and add all spices needed for it. When the seeds start sputtering; toss in the tubers and mix well..
  5. Let it cook on medium high flame..
  6. Note: Running under cold water after peeling is optional. Personally, I do it to ensure that it stops cooking the root and any allergen on it is washed off or reduced to a good extent. You can skip this just direct peel and start to sauté..

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Sharing cooking knowledge and recipes. I'm not a professional chef but cooking is my hobby. The way I use to be with the people I love and improve myself everyday.


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