Cannelloni From East and West ( Exotic Diabetic Recipe )
by Tarla Dalal
Added to 14 cookbooks
This recipe has been viewed 11604 times
Stuffed pasta-cannelloni topped with yummy tomato sauce and low calorie white sauce! Cannelloni is made from plain flour, which when consumed in excess or regularly can be bad for health – this is because the flour is refined and gets converted to sugar quickly, thereby fluctuating blood sugar levels.
However, that is no reason to abstain from our favourite cannelloni! Simply mix in equal amounts of whole wheat flour to add a dose of fibre – this would prevent the rise in blood sugar levels. Stuff this cannelloni with a filling of your choice and lo and behold, you have an exotic dish.
I have combined pineapple and paneer to pep up the bland taste of cannelloni, and used low fat milk, paneer, mozzarella cheese and low calorie white sauce to further cut down on calories and fat.
- Combine the whole wheat flour, plain flour, ½ tsp of oil and salt together all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside for 20 minutes covered with a damp muslin cloth.
- Knead again till smooth and divide it into 8 equal portions.
- Roll out each portion into 100 mm. (4”) diameter thin circle using a little flour for rolling.
- Boil a vesselful of water, add the remaining 1/4 tsp oil and when it starts boiling drop one circle at a time, cook for ½ minute and remove. Refresh using cold water. Keep aside.
- Heat the oil in another non-stick pan, add the onions and sauté for 5 minutes, while stirring continuously.
- Add the green chillies, paneer, pineapple, cheese and salt, mix well and cook for another minute. Keep aside.
- Heat the oil in a deep non-stick pan, add the onions and garlic and sauté for 5 minutes.
- Add the tomatoes and 2 tbsp water and cook for 10 minutes. Keep aside to cool.
- Blend the mixture in a mixer till smooth.
- Add the sugar, chilli powder, oregano, low fat cream and salt and mix well.
- Divide the tomato sauce into 2 equal portions and keep aside.
- Divide the stuffing into 8 equal portions and keep aside.
- Drain the cooked pasta sheets and discard the water.
- Place a cooked pasta sheets on a flat, dry surface, place a portion of the stuffing on one side and roll it up tightly.
- Repeat with the remaining pasta sheets and stuffing to make 7 more stuffed cannelloni.
- Spread one portion of the tomato sauce evenly in a glass-baking tray and arrange the stuffed cannelloni over it.
- Pour the remaining tomato sauce on top and spread it evenly.
- Finally top it with the white sauce and sprinkle the cheese over it.
- Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes or till the cheese melts.
- Serve hot.
- This recipe has been developed only to satisfy the occasionally craving of a diabetic for exotic dishes as it contains certain ingredients which need to be used restrictively. Hence this does not qualify as a regular everyday meal.
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
|Energy|| 273 calories|
|Protein|| 13.5 gm|
|Carbohydrates|| 38.7 gm|
|Fat|| 7.1 gm|
|Vitamin A|| 1361.2 mcg|
|Folic acid|| 57.9 mcg|
|Fibre|| 2.1 gm|
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