Tuesday, May 18, 2010

Chepankilangu roast/ Taro root roast

The credit to this recipe goes to chefinyou. This is a fabulous site and I have tried quite a few recipes from there. It always turns out good and her recipes are very unique. When I saw this recipe I fell in love with it because she has used very little oil. I cooked mine using about 1 tsp oil and that for a chepankilangu roast to me is pretty good. The one thing I might modify the next time is to chop the the taro root once I boil it. I think that would spread the masala evenly throughout the dish. This is my take on the original recipe...

- 10 taro root
- 1 tsp chilli powder
- 1 tsp turmeric powder
- bit of hing
- 1 tsp oil

1. Boil the taro root and remove the skin. I microwaved it for 10-15 minutes and then pealed its skin. Check the consistency every 5 minutes so you don't overcook the taro root.
2. In an bowl add the oil then the turmeric powder, chili powder, hing and salt. Mix the boiled taro root in this masala. Let it sit for at least 30 minutes.
3. Take a baking sheet and line it with aluminum foil. Spray some oil. Place the taro root on it so that they don't touch each other
4. Turn on the oven to broil. I turned mine on to 500 degree. Now cook for 25-30 minutes.
5. Remove it and you are ready with your roast. I did not bother to do the last few steps in the original recipe as the roast was yummy as it is is.


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