Thursday, 27 June 2013

Baked Cannelloni with Grilled Vegetables , Chicken Keema and Mozarella

Cannelloni is a Pasta dish served with White Sauce / Béchamel Sauce and is a hearty meal. You can use chicken / mutton / prawns for the filling too!

Baked Cannelloni


For the filling
  • 150 gms - brinjal / aubergine diced into 1 mm cubes
  • 1/2 red bell pepper - diced into 1 mm cubes
  • 1/2 capsicum - diced into 1 mm cubes
  • 1 egg - white
  • 1 carrot - diced into 1 mm cubes
  • 4 lasagna sheets - readily available in most stores
  • 200 gms - mozzarella cheese
  • 100 ml cream
  • Herbs for garnish
  • 100 gms heat and serve keema
  • 1 cup - cold water

For the Béchamel sauce / White sauce: Recipe is a Masterchef one

  • 60 gms - butter
  • 30 gms - flour
  • 750 ml - milk
  • salt and pepper to taste
  • 1 clove garlic - finely chopped
  • 1 tsp. thyme leaves - finely chopped
Preparation: For Béchamel sauce
  • In a deep pan, heat milk  with thyme leaves,, garlic and pepper till it simmers.
  • In a separate pan, melt butter and reduce the heat so that the butter does not burn. Add the flour and cook for about 3 minutes. Reduce heat and gently cook for another 2 minutes till there is a light fragrance coming from the butter.
  • Strain the milk through a sieve and pour it gently into the pan with flour and butter. Whisk the milk and flour to avoid lumps.
  • The sauce should be of a creamy consistency.
Preparation: For the Cannelloni
  • Preheat oven to 200 degrees.
  • On a flat pan, sprinkle a few drops of oil. Char grill the vegetables for about 3 minutes. Now add the heat and serve keema in the vegetables and sauté till soft.
  • In a bowl, add the vegetables, keema, egg white and herbs and mix everything.  Add salt and pepper to taste.
  • In a open pan bring water to boil. Add a pinch of salt and cook the lasagna sheet till soft. Remove the sheets and cool them in cold water.
  • Grease a casserole dish with oil. Cut the sheets into half and add the filling inside. Using a knife to keep the filling inside, gently roll the sheets and place the in the casserole dish.
  • Add cream to the béchamel / white sauce  and pour over the cannelloni. Season with herbs and pepper and spread the keema on top to give some colour.
  • Bake for 15 minutes or till there is a light golden layer on the cannelloni.