| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bawarch3 |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Plainflour |
| 2 |
T |
Oil or butter |
|
|
Water |
| 1 |
T |
Oil |
| 1 |
c |
Cheese grated |
| 1/2 |
c |
Carrot grated |
| 1/2 |
c |
Cabbage shredded fine |
| 2 |
|
Onions cut into thin strips |
| 1 |
|
Capsicum cut into thin |
|
|
strips |
| 1 |
T |
Butter |
|
|
Salt to taste |
| 3 |
|
Tomatoes |
| 1 |
t |
Garlic crushed |
| 1/2 |
t |
Red chilli crushed |
| 1 |
|
Onion grated |
| 3 |
T |
Tomato puree |
| 1 |
T |
Tomato ketchup |
| 1 |
t |
Sugar |
| 1/2 |
t |
Nutmeg powder |
|
|
Salt to taste |
| 1 |
T |
Butter |
INSTRUCTIONS
For lasagna: Mix fat in dough. Knead into pliable dough with water.
Keep aside for 30 minutes. ( Long enough to prepare the gravy and
vegetables) Divide into 4-5 parts. Roll into very thin sheets with the
help of some flour. Cut in 6"x4" rectangles. Put plenty of water to
boil. Add 1 tablespoon oil. Put in some sheets at a time in the
boiling water. Remove after 30-40 seconds, drain. Repeat for all the
dough. For gravy: Put tomatoes in boiling water for 5 minutes.
Remove skins. Grate. Heat butter, add garlic, stir. Add tomatoes and
all other ingredients. Stir and cook till thick. Keep aside. For
vegetables: Heat butter in heavy saucepan. Add all vegetabbles.
Stirfry till the vegetables are crisp. Add salt to taste, stir. Keep
aside. For completing: In a greased overn proof casserole, place 2 -3
sheets to cover the bottom. Spread 1/2 the vegetables over lasagna
sheets. Cover with layer of lasagna sheets. Pour some gravy on top.
Cover with more sheets. Repeat with vegetable, sheets, gravy.
Sprinkle cheese on top. Bake in a hot oven at 300C for 10 minutes or
till cheese becomes crisp. Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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