Sajappam-Sweet

Gokulashtami is fast approaching. So I though i will write to you my garndmother's recipe for Sajappam.

Ingredients:

For the filling:

Jaggery 1.5 cups,

semolina fine - 3/4 cup

poppy seeds 1-2 tsps(optional)

grated coconut - 1 cup

3/4 cup water

cardamom powdered 1 tsp

oil to fry

For the outer shell:

Semolina 1 cup

Flour 1 cup

pinch of turmeric,

salt pinch

2 tbsps of hot oil water to mix

Procedure: Outer shell.

In a bowl add flour, semolina, salt, turmeric and hot oil, mix well.

Add water and mix it like roti dough.add oil on top and knead well for 5-10 mins until soft.

let it sit for 2 or more hours.

For the filling:

Add 1.5 cups of jaggery and add 3/4 cup water and let it boil.Let the jaggery melt.

Let it boil until you get a 1 string consistency.

You can smell the jaggery syrup.It is delicious sweet smell.

In a heavy bottom pan roast Semolina for 4-5 mins until the raw smell goes.

Add coconut and poppy seeds.

strain the jaggery syrup and add it to the above mixture.

Mix well.

Heat the mixture atleast for 5-7 minutes until it becomes 1 lump without sticking to the pan.

add cardamom powder mix well.

switch of the heat and let it cool well.

Method:

Make small balls of the filling.

Knead the outer shell dough.Make small balls of the outer shell.

Both will be of the same size.

flatten the outer shell and stuff the filling and cover it without any holes.

On a baking sheet add some oil and flatten the stuffed balls.

in the mean time heat the oil. it should be medium hot.

Rry all the sajappas until golden brown.

It is delicious.

you can store it in a airtight box after it is cool.

It keeps for a week to 10 days.

With the above mixture you can make 25-30 Sajappas depending on the size.

Avocado Pesto.

Ingredients:

3 Avocados

2 green chillies

2 cloves of garlic

2 tsp of lemon juice.

1 sprig of basil.

pepper powder to taste

salt to taste

1 small can of corn

1 packet of  cherry tomatoes chopped.

1 packet of spagetti or penne

cook according to the instructions on the packet.

cook it aldente.

For the pesto

Grind 2 cloves of garlic, grenchillies, basil leaves.

Once it is ground add the peeled avocadoes, lemonjuice,salt and pepper and pulse it.

Mix well

Zuccini/Courgette raita

I tried making Raita with Zuccini.
Ingredients:

2 tender Zuccinis grated
1 red pepper chopped
1 tsp oil
1/2 tsp mustard
1 tsp cumin
pinch of asafoetida,
1/2 tsp of turmeric
1/2 dry chilli(to taste)
salt to taste
1 tsp chopped fresh coriander.
2 cups plain yoghurt

Method
Heat 1 tsp of oil in a pan and crackle mustard,cumin, asafoetida,turmeric and add chilli.
Add the grated zuccini and the cubed red pepper. saute it on medium heat for 5-7 minutes.
Add salt.
Mix well.
Switch off the stove and let it cool.
once cooled you can add the yoghurt, mix well and garnish it with fresh coriander.
It is very yummy.

Option 2.
Once the veges are cooked, you can grind 1 green chilli, coriander,1 tbsp of grated coconut and add it to the raita.Mix well.
let it cool and mix it with yoghurt.
Garnish it with fresh chopped coriander
It can be eaten with rice or Rotis.