| 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
A Message from our Provider:
“Buy into the firm foundation – Jesus!”