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Potato and Corn Rolls
DRY FRUIT MODAK
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1.25 cups - milk
1 cup - flour
1 - egg
1.5 tsp - refined oil
a pinch - salt
200 g - paneer, grated
2 green chillies, chopped
1 bunch - spinach
3 tbsp - thick white sauce
a pinch - nutmeg powder
a dash - Worcestershire sauce
salt to taste
3 cups - white sauce
3 tbsp - grated cheese
How to Make Cannelloni
For Pancakes: Sift the flour and salt together. Make a well in the centre.
Add the oil and break the egg into it.
Gradually add the milk and mix to make a smooth batter.
Cover, and keep aside for half an hour.
Heat a small pan.
Brush with a little oil and pour a ladleful of batter. Cook over moderate heat until the underside is light brown.
Flip over and cook the other side.
Cook pancakes with the rest of the batter the same way.
Boil the spinach in water for 2 minutes.
Drain and plunge it in cold water.
This helps to retain the colour.
Squeeze the spinach to take out all the water. Chop finely.
Mix the chopped spinach with paneer, chillies, salt, nutmeg, white sauce and Worcestershire sauce.
Fill each pancake with stuffing and roll up.
Grease a 16 cm baking dish and arrange the pancakes.
Pour the white sauce and top with the cheese.
Bake in an oven preheated to 375 degree F for 10-15 minutes.
Garnish with tomatoes serve hot.
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