baked cannelloni

Categories
Pasta & pas
Indian
Yield
8 Servings
MeasureIngredient
  ---dough---
1 cup Whole wheat flour
2 teaspoons Vegetable oil
  Salt; to taste -stuffing---
2 cups Mixed boiled vegetables; finely chopped
  (green beans; carrots, cauliflower, peas)
50 grams Paneer
1 medium Onion; chopped
1 teaspoon Chili powder
2 teaspoons Vegetable oil
  Salt; to taste -sauce---
1 cup Tomato gravy -topping---
2 tablespoons Paneer; grated

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@...> on Jan 7, 1998

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