Title: Baked cannelloni
 Categories: Pasta & pas, Indian
      Yield: 8 Servings
 
           ---dough---
      1 c  Whole wheat flour
      2 ts Vegetable oil
           Salt; to taste
           ---stuffing---
      2 c  Mixed boiled vegetables;
           -finely chopped
           (green beans; carrots,
           -cauliflower, peas)
     50 g  Paneer
      1 md Onion; chopped
      1 ts Chili powder
      2 ts Vegetable oil
           Salt; to taste
           ---sauce---
      1 c  Tomato gravy
           ---topping---
      2 tb 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