Ingredients vegetarian 4 servings

POMORADO SAUCE 1 onion (large, chopped) 1 tbsp carrots (grated) 600 gms Tomatoes (blanched) 1 tsp. Paprika 1/2 tsp. Basil (chopped) 3-4 cloves Garlic 1/4 cup tomato sauce salt pepper and sugar to taste.
WHITE SAUCE 1 1/2 tbsp butter, 1 1/2 tbsp maida 1 1/2 cup milk
PASTAS 1 cup spinach (boiled and pureed) 1/2 cup maida 1/2 tablespoon ghee salt to taste.
STUFFING 1/2 cup paneer (crumbled) 3/4th cup cabbage (shredded) 1 capsicum 1 cup spinach (cooked) 2 tbsp. bread crumbs salt and pepper to taste.

Directions

POMORADO SAUCE:

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

WHITE SAUCE:

1. Heat 1 1/2 tablespoon of butter and fry 1 1/2 tablespoon maida.
2. Add 1 1/2 cups of milk. Keep stirring constantly till it thickens.
3. Mix salt & pepper.

PASTAS (Canneloni)

1. Mix the ingredients for pasta and make a semi-hard dough.
2. Boil enough water. Add 1 teaspoon ghee and 1 teaspoon vinegar.
3. Roll the pastas very thinly and cut into rectangles.
4. Drop them in boiling water and cook till soft but form.
5. Take out in a strainer and wash with running tap water. Place the stuffing and make rolls.

STUFFING

1. Mix all ingredients for stuffing lightly.

ASSEMBLING

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

Comments

sonia

you can find ready made canellonis, will cut the cooking time in half or more i myself have being cooking similar canellonis for years sonia