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STUFFED CANNELONI WITH SPINACH & COTTAGE CHEESE Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | For the baking:
3 teacups white sauce
2 tablespoons grated cheese
For the cannelloni:
1 teacup plain flour
1 teaspoon oil
1/2 teaspoon salt
For the spinach stuffing:
35 spinach leaves
100 grams crumbled paneer
1/2 teaspoon chopped green chillies
A pinch nutmeg powder
3 tablespoons white sauce
Salt to taste
| | METHOD | For the cannelloni:
Mix the flour, oil and salt. Add water and prepare a soft dough.
Keep the dough aside for 15 minutes.
For the spinach stuffing:
Steam the spinach leaves. Squeeze out the water.
Chop finely and mix with the paneer, green chillies, nutmeg powder, white sauce.
How to proceed:
Roll out the dough into small thin rounds.
Boil plenty of water in a vessel and add 1 tablespoon of oil to the boiling water.
Drop one round at a time into the boiling water, cook for 1/2 minute and remove. Repeat for all rounds.
Fill each round with 1 tablespoon of the spinach stuffing and roll up.
Arrange on a greased baking dish, pour the white sauce, spread a little stuffing for decoration and sprinkle grated cheese on top.
Bake in a hot oven at 200 degree C ( 400 degree F) for 15 minutes.
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