Italian cannelloni

Italian cannelloni 

Ingredients for pan cake

• Flour 1 cup heaped
• Salt ¼ tsp
• Eggs 2
• Milk ½ cup
• Water½ cup

Ingredients for cheese sauce

• Butter 3 tbsp heaped
• Flour 2 tbsp heaped
• Milk 1 ½ cup
• Water ½ cup
• Cream ½ cup
• Salt ½ tsp
• White pepper ½ tsp
• Cheddar cheese 2 tbsp

Ingredients for pasta sauce

• Oil 2 tbsp
• Onion chopped 2 tbsp
• Garlic chopped 1 tsp
• Tomato puree ½ cup
• Salt ½ tsp
• Black pepper ½ tsp
• Oregano leaves ½ tsp
• Sugar 1 tbsp
• Orange food color pinch

Ingredients for filling

• Chicken breast 3 cut into ½ inch tiny cubes
• Oil 3 tbsp
• Flour1 tbsp heaped
• Onion 2 tbsp chopped
• Garlic paste ½ tsp
• Oregano leaves ½ tsp
• Tomato paste 2 tbsp
• Salt ¾ tsp
• Black pepper ¾ tsp
• Mushrooms thinly sliced 6
• Fresh cream ½ cup
• Finely chopped parsley 2 tbsp

Ingredients for topping

• Cheddar cheese ½ cup
• Parmesan cheese 1 tbsp

Method for pan cake

• In a bowl mix together 1 cup flour, ¼ tsp salt, 2 eggs, ½ cup milk and ½ cup water, mix into a smooth pourable consistency batter, sieve it grease non-stick frying pan, put spoon full of batter, spread evenly, cook on one side only, when it leaves the side, remove. Make thin pan cakes and keep aside till we make the filling.

Method for filling

• Heat 3 tbsp oil add 2 tbsp chopped onion fry for 2 minutes, add ½ tsp garlic paste, 3 chicken breast finely chopped, 1 tbsp flour, ¾ tsp salt, ¾ tsp pepper, 2 tbsp tomato paste, ½ tsp oregano leaves and half cup water, cook till chicken tender and mixture thick, remove add ½ cup cream, 2 tbsp chopped parsley and 6 sliced mushrooms, cool filling, spread 1 tbsp heaped filling into each pan cake, roll firmly, spread in a large greased oven proof dish, spread with pasta sauce, cover with cheese sauce, again drizzle 2 tbsp pasta sauce on top, top with grated cheddar and parmesan cheese, grill for 10 minutes till top light golden.