Recipe - Baked Cannellini Beans

dough
1 cup Whole wheat flour
2 teaspoon Vegetable oil
Salt; to taste
stuffing
2 cup Mixed boiled vegetables;
finely chopped
(green beans; carrots,
cauliflower, peas)
50 g Paneer
1 md Onion; chopped
1 teaspoon Chili powder
2 teaspoon Vegetable oil
Salt; to taste
sauce
1 cup Tomato gravy
topping
2 tablespoon Paneer; grated

For the dough:

1. Mix the flour, oil and salt. Add water and prepare a soft dough.

2. Keep the dough aside for 1 hour.

For the stuffing:

1. Heat the oil and fry the onion for l/2 minute.

2. Add the remaining ingredients and cook for 1 minute.

How to proceed:

1. Roll out the dough into small thin rounds of 100 to 125 mm. diameter.

2. Boil the water in a vessel and add 1 tablespoon of oil.

3. Drop one round of dough at a time into the boiling water, cook for l/2
minute and remove.

4. Repeat for the remaining rounds.

5. Fill each round with 1 tablespoon of the stuffing and roll up like a
pancake.

6. Arrange the cannelloni on a greased baking dish and pour hot tomato
gravy on top.

7. Sprinkle the paneer on top.

8. Bake in a hot oven at 200¡ C for 10 minutes.

Recipe by: Ron West

Posted to BakeryShoppe Digest V1 #491 by Ron West ronwest@bigfoot.net on
Jan 7, 1998