SPINACH CANNELONI

Viewer's Submission: received from Meenal, Calcutta, India

E-mail: meenal72@yahoo.com

Hi, this is Meenal from Calcutta, with my favorite recipe which i would like to share with all of you. Happy cooking !!!

POMORADO SAUCE

1 large onionchopped; 1 tablespoon grated carrots; 600grams blanched tomatoes; 1 teaspoon paprika; 1/2 teaspoon chopped basil; 3-4 cloves of garlic; 1/4th cup tomato sauce; salt pepper & sugar to taste.

Method:

Heat 2 tablespoon of oil. Fry onions & carrots. Add paprika. Blend tomato in a mixie. Add this to onions along with other ingredients, and boil for a few minutes.

WHITE SAUCE
butter; maida; milk.

Method:
Heat 11/2 tablespoon of butter. Fry 11/2 tablespoon maida. Add 11/2 cups of milk. Keep stirring constantly till thick. Mix salt & pepper.

PASTAS

1 cup chopped spinach , boiled & pureed, 1/2 cup maida, 1/2 tablespoon ghee & salt according to taste.

Method:
Mix the above ingredients and make a semi-hard dough. Boil enough water. Add 1 teaspoon ghee and 1 teaspoon vinegar. Roll the pastas very thinly and cut into rectangles. Drop them in boiling water and cook till aldente. Take out in a strainer and wash with running tap water. Place the stuffing and make rolls.

STUFFING

1/2 cup crumbled paneer; 3/4th cup shredded cabbage; 1 small capsicum; 1 cup cooked spinach; 2 tablespoon bread crumbs; salt & pepper to taste. 

Method:
mix everything lightly.

ASSEMBLING

Place stuffing and make rolls. In a greased baking dish pour the pomorado sauce. Place the canneloni on it. Spread the white sauce. Sprinkle grated cheese liberally. Bake for 20 minutes at 180 degree centigrade.

Serves:  2-3 persons.

LIST OF VEGETABLES