| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Pasta & pas, Indian | 8 | Servings |
INGREDIENTS
| —dough— | ||
| 1 | c | Whole wheat flour |
| 2 | ts | Vegetable oil |
| Salt; to taste -stuffing— | ||
| 2 | c | Mixed boiled vegetables; finely chopped |
| (green beans; carrots, cauliflower, peas) | ||
| 50 | g | Paneer |
| 1 | md | Onion; chopped |
| 1 | ts | Chili powder |
| 2 | ts | Vegetable oil |
| Salt; to taste -sauce— | ||
| 1 | c | Tomato gravy -topping— |
| 2 | tb | Paneer; grated |
INSTRUCTIONS
For the dough: 1. Mix the flour, oil and salt. Add water and prepare a soft dough. 2. Keep the dough aside for 1 hour. For the stuffing: 1. Heat the oil and fry the onion for l/2 minute. 2. Add the remaining ingredients and cook for 1 minute. How to proceed: 1. Roll out the dough into small thin rounds of 100 to 125 mm. diameter. 2. Boil the water in a vessel and add 1 tablespoon of oil. 3. Drop one round of dough at a time into the boiling water, cook for l/2 minute and remove. 4. Repeat for the remaining rounds. 5. Fill each round with 1 tablespoon of the stuffing and roll up like a pancake. 6. Arrange the cannelloni on a greased baking dish and pour hot tomato gravy on top. 7. Sprinkle the paneer on top. 8. Bake in a hot oven at 200¡ C for 10 minutes. Recipe by: Ron West Posted to Bakery-Shoppe Digest V1 #491 by Ron West <ronwest@bigfoot.net> on Jan 7, 1998
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