Распечатать
E-mail
 |
Инструкции
Spicy pan-fried taro roots, nice crispy and coated in spices, with hint of tanginess to it which I am so fond of and how I wish I could replicate the smoky flavours of roasted taro roots or kochu as we call it in Bengali. Taro roots are monsoon produce but in my home these were never bought during monsoon because of me as I was sensitive or allergic to this roots. The monsoon rains makes it more allergic and I could not eat it because of constant itching at my throat and even in hands. Though the roots are water-loving but I guess when it comes to the taste, water is still the bad choice.
So winter become the season to enjoy the taro roots at my home, the dry season and probably will have less water content in the roots. Winter…
View Full Recipe at saffronstreaks… a food and…
%3C/p%3E%3Cp%3EWash%20and%20boil%20the%20taro%20roots%20till%20just%20cooked%20through.%20Peel%20the%20taro%20roots%20and%20rub%20the%20taro%20roots%20well%20with%20salt%20and%20turmeric.%20Let%20it%20sit%20for%2010-%2015%20minutes.%20In%20a%20pan%20heat%20the%20oil,%20temper%20it%20with%20mustard%20seeds,%20dry%20red%20chillies,%20ajwain%20seeds%20and%20curry%20leaves.%20Add%20the%20garlic%20cloves%20and%20roast%20it%20for%20couple%20of%20minutes%20till%20it%20attains%20a%20beautiful%20brown%20hue.%20Add%20the%20taro%20roots%20and%20fry%20on%20medium%20heat.%20Sprinkle%20the%20chickpea%20flour%20or%20besan%20over%20it,%20keep%20sauteing%20it.%20In%20a%20small%20bowl%20mix%20the%20grated%20ginger,%20all%20the%20spices%20and%20tamarind%20paste%20and%20blend%20it%20well.%20Add%20this%20to%20the%20taro%20roots%20and%20keep%20frying%20it.%20Check%20for%20salt%20and%20seasonings.%20Cover,%20lower%20the%20heat%20to%20minimum%20and%20steam%20cook%20till%20done.%20Stir%20in%20a%20spoonful%20of%20ghee%20over%20it,%20if%20using%20and%20serve%20hot%20with%20roti%20or%20paratha.%20%203.2.2885%3C/p%3E%3Cp%3EHappy%20Holidays%3C/p%3E%3Cp%3ESukanya%3C/p%3E){kind=link}