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Sepankazhangu roast/ Taro Root roast
Sepankazhangu roast/ Taro Root roast

Before you jump to Sepankazhangu roast/ Taro Root roast recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Climb stairs. Instead of picking the elevator, climb the stairs to your floor. While this will be difficult to do if you live on or if your job is on a extremely high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. Even if you do live or work on one of the top floors, you can still get off of the elevator early and climb up the stairs the rest of the way. Most people will choose to be sluggish and take an elevator instead of opting for exercise on the stairs. That one flight of stairs—when taken a few times a day—can be just the extra boost that your system needs.

There are lots of things you can go after to become healthy. Extensive gym visits and narrowly defined diets are not always the solution. It is the little things you choose day after day that really help you with weight loss and becoming healthy. Being smart about the selections you make each day is a start. A proper amount of physical activity each day is also necessary. Don’t ignore that health isn’t only about simply how much you weigh. You really want your body to be strong too.

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

The ingredients needed to cook Sepankazhangu roast/ Taro Root roast:
  1. Use 250 gms sepankazhangu (taro root)
  2. You need 2 tablespoons oil
  3. Get 1 tsp mustard seeds
  4. You need 1 tsp red chilli powder
  5. Use 1/2 tsp asafoetida
  6. You need 1/2 tsp turmeric powder
  7. Use to taste salt
  8. Provide 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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