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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 Techniques To Live Green And also Save Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That has fully changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living more environmentally friendly we won’t be able to resolve the problems of the environment. This needs to happen soon and living in methods more friendly to the environment should become an objective for every individual family. The cooking area is a good place to begin saving energy by going a lot more green.

A lot of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can easily minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

From the above it ought to be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living is not really that hard. Mostly, all it requires is a little common sense.

We hope you got benefit from reading it, now let’s go back to sepankazhangu roast/ taro root roast recipe. To cook sepankazhangu roast/ taro root roast you need 8 ingredients and 6 steps. Here is how you cook that.

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

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