Baked Taro Roast (Seppakezhangu)

This is a great alternative for fried taro curries. This recipe only requires a little bit of oil and a few household spices.

Ingredients:
-10 small taros
-1 tbs oil
-mustard seeds
-jeera seeds
-water (enough to boil)
- 1 tbs. chenna basin flour
- 1 tbs. rice flower
Ingredients to taste or preference:
-1 1/2 tsp. chili powder
-1/2 tsp. turmeric powder
-1/2 tsp. amchur powder
-salt
-1/2 tsp. aesofotida

Procedure:
1. Boil the taros and peel their skin off afterwards.
2. Cut them into 1 centimeter width slices and keep them aside.
3. In a bakeware dish, mix all the spices, oil, flours, and salt.
4. Coat all taro pieces with the mixture and slightly drizzle a little bit of oil on top.
5. Keep the oven preheated at 400 degrees for 5 mins. Then put the coated taro into the oven for 30 mins.
6. Broil for 7-10 minutes.
7. Your spiced, baked taro curry is ready.

Tomato Rice

Ingredients:

2 large tomatoes diced
Onion – 1 sliced
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom
1 tsp red chili powder
Cinnamon - 1 stick
Clove- 2
Green chili – 2
Mint leaves - handful
Cashew - 10
Cilantro – to garnish
Salt to taste
1 tsp garam masala powder.
1 tblsp ghee
2 cup water
Preparation:

• Heat ghee in a heavy bottom vessel
• Put in the whole black cardamom, cinnamon, cloves .
• Now add onion and saute for a minute with mint leaves, chili and then add cut tomatoes.
• Now add the dry spices, salt and saute.
• Put in the rice and mix well.
• Finally add the water and cook covered till done.
• Roast cashews in ghee and garnish with cilantro
• Serve hot