Semiya Javarisi Payasam

Roasted Semiya/vermicili - 1/2 cup

Javarisi - 3 tablsp

Coconut milk - 1 1/2 cup

Jaggery - 3/4 cup

Cashews and raisins for garnishing

Water 1 cup

Ghee - 3 to 4 tablsp

Method

Add ghee in a pan and roast cashews and raisins.

Now add the roasted vermicili and sago/javarisi. 

Sauté for a min and add one cup water.

Allow it to boil for 5 min or until the semiya and Javarisi is soft.

Meanwhile add jaggery in another pan with little water and boil until the jaggery is dissolved. Turn off the heat and filter the jaggery water and keep.

Add this jaggery water to the semiya. Boil for around 15min. in slow to medium flame.

Turn off the flame and add coconut milk to it.

Mix gently and serve hot or cold.

Note :

If the you don't have roasted semiya, dry roast it before adding.

Spinach Ricotta Lasagne

Tomato Salsa Sauce

Tomatoes - 2 medium size
Chopped onion - 1 small
Garlic cloves - 3 to 4
ginger - 1/2 inch
Green chilies 2 to 3
garam masala powder - 1 tsp
olive oil - 2 tsp
salt as per taste
water 1/2 cup

In a blender/mixer add tomatoes, garlic, green chilies, ginger, garam masala and make puree.
In a cooker add olive oil , chopped onions along with salt and saute well
Add the puree and giving a good mix.
Add 1/2 cup water.
Close the cooker and keep for 3 whistles in medium flame.
Quick tomato salsa is ready.I make it little watery, you can reduce the water quantity as per your choice.Also you could add assorted grated vegetables along with the puree before keeping whistle.

Ricotta & Spinach

Chopped Spinach - 1 bunch
garlic cloves - 2 to 3
ricotta  - 1 cup
pepper powder - 2 tsp
salt as per taste

Add chopped spinach in a bowl. Make sure they are not wet or watery.
Add chopped garlic, pepper powder , salt along with ricotta cheeese.
Mix them together to form a stuffing.

Lasagna sheets - 9

Cook the lasagna sheets in boiling water with pinch of salt and oil as per cover time instructions.
If you are using bake ready lasagna skip this step.

Method : ( layering )
Preheat oven to 350 degree F
Take a baking pan and coat the bottom the pan with a layer of Tomato salsa sause.
Now place 3 lasagne sheets to cover the base.
Above that layer spinach ricotta stuffing.
Now add Parmesan or mozzarella cheese layer.

Repeat the above method 3 times for different layers.

Top it with cheese.

Cover the top with aluminium foil.
Bake it for 45 min, remove the aluminium foil and bake for 15 min for the top layer to brown.
Remove from oven and serve hot by slicing after 15 min.