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Before you jump to Sepankazhangu roast/ Taro Root roast recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are nowadays being given more attention than ever before and there are a number of reasons why this is so. There are a number of health conditions linked with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. There are more and more campaigns to try to get us to adopt a healthier lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. People typically believe that healthy diets require a lot of work and will significantly alter the way they live and eat. It is possible, however, to make some simple changes that can start to make a good impact on our daily eating habits.
One way to address this to start seeing some results is to realize that you do not have to change everything straightaway or that you should entirely eliminate certain foods from your diet. It’s not a bad idea if you want to make considerable changes, but the most vital thing is to bit by bit switch to making healthier eating selections. Eventually, you will find that you actually prefer to eat healthy foods after you have eaten that way for some time. As with many other habits, change happens over a period of time and when a new way of eating becomes part of who you are, you are not going to feel the need to return to your old diet.
Therefore, it should be fairly obvious that it’s not difficult to add healthy eating to your daily lifestyle.
We hope you got benefit 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 cook it.
The ingredients needed to make Sepankazhangu roast/ Taro Root roast:
- Get 250 gms sepankazhangu (taro root)
- Use 2 tablespoons oil
- Get 1 tsp mustard seeds
- You need 1 tsp red chilli powder
- Prepare 1/2 tsp asafoetida
- Take 1/2 tsp turmeric powder
- Prepare to taste salt
- Provide 3 cups water
Instructions to make Sepankazhangu roast/ Taro Root roast:
- Wash the vegetable thoroughly under cold water. Arrange them in a rice cooker basket.
- Full the bottom part of the rice cooker with water and set the mode to "White Rice". Wait to finish cooking.
- Once cooked, wash off the tubers again and press gently to peel off the skin. Now, the inside texture is very mushy.
- 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.
- Let it cook on medium high flame.
- 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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