Cannelloni Recipe

Ingredients

• 1/2 cup whole wheat flour (gehun ka atta)
• 1 tsp oil
• salt (namak) to taste
• whole wheat flour (gehun ka atta) for rolling
• 1 1/4 cups blanched and chopped spinach (palak)
• 1 1/2 tsp finely chopped green chillies
• 1/2 cup crumbled low fat paneer (cottage cheese)
• salt (namak) to taste
• 1 tsp oil
• 1/2 cup finely chopped onion
• 1/2 tsp garlic (lehsun) paste
• 2 pinches of sugar
• 1/2 tsp red chilli powder
• 1/2 tsp dried oregano
• salt (namak) to taste
• whole wheat flour (gehun ka atta) for rolling
• 2 tbsp grated mozzarella cheese

Steps

1. Combine the whole wheat flour, ½ tsp of oil and salt in a deep bowl and knead into a soft dough using enough water.
2. Divide the dough into 8 equal portions and roll each portion into a 100 mm. (4”) diameter thin circle using a little wheat flour for rolling.
3. Boil a vesselful of water, add the remaining ½ tsp of oil and when it starts boiling drop one circle at a time, cook for ½ minute and remove. Refresh using cold water drain and keep aside.
4. Heat the oil in a deep non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute.
5. Add the fresh tomato pulp, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
6. Add the sugar, chilli powder, oregano and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
7. Divide the stuffing into 8 equal portions and keep aside.
8. Place a cooked pasta sheet on a flat, dry surface, place a portion of the stuffing on one side of the pasta sheet and roll it up tightly.
9. Repeat step 2 to make 7 more stuffed cannellonis. Keep aside.
10. Spread the prepared tomato sauce evenly in a baking dish.
11. Place the stuffed cannelloni on it and pour the white sauce evenly over it.
12. Finally sprinkle the cheese evenly over it.
13. Bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till the cheese melts.
14. Serve immediately.
15. It is advisable to make the tomato sauce before the cannelloni sheets as the sheets tend to stick to each other if kept for long.