Cannelloni Tubes filled with meat – Creamy and meaty pasta tubes

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Cannelloni means “large tubes” in Italian and is actually the familiar pasta made to look like tubes, which is more or less similar to lasagna in the preparation process.  Yet, the appearance of this dish and the  digging into the juicy meaty filling which is oozing out of the tubes is a memorable delight.

You can fill these tubes in with any of your favourite vegetarian or non-veg stuffing and bake with lots of cheese tossed on the top.  In this recipe, I stuffed the tubes with a mixture of  lean ground beef and a large assortment of vegetables to make it more healthier.

Make this absolutely mouthwatering dish to make your gloomy winter months much cosier and a bit warmer.

What you need:







cannellonigrossman

Ground lean beef 500g
Napolina Cannelloni tubes 1 & 1/2 pkt
Dolmino lasagna white sauce

or 3 tbsp of mayo and 1/4 of milk in place of this

 1/2 bottle
Ketchup 4 tbsp or more
 Soy sauce (dark)  1 tbsp
Carrots 4 large sliced thinly
Spinach 4 handfuls
Bell peppers (large) – yellow, red, green 1 each or more
Salt and pepper to taste
Garlic (chopped)  2 cloves
Onion 2 large chopped
Cheddar cheese and Mozzarella cheese ( grated)  1/2 cup full



Let’s make it:

Boill it

  • Boil the cannelloni tubes according to the instructions of the pack.  Drain the water and separate the tubes carefully and set aside.

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Cut it

  • Cut the veggies and place around a plate.

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Saute it

  • In a large wok heat up 2 tbsp of olive oil and sweat the chopped onions.  Add chopped garlic
  • Add the carrots circles, stir fry.  Close the lid for a while so the carrots will be sofften fast
  • Add the bell peppers
  • Saute the all veggies
  • Sprinkle salt and pepper

Beef it




  •  Push the veggies to a side and add the ground beefnfd

Fry it

  • Dry fry the beef, breaking up the lumps with a wooden spoon until browned.  This process will take about 10 mins.  Sprinkle some olive oil if the beef is too dry

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Mix it

  • Bring beef and veggies together .
  • Fry for 2 mins

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Sauce it

  • Add Loyd Grossman tomato and chili sauce and give a thorough stir
  • Add Dolmio white sauce, soy sauce and ketchup
  • Fry for 5 mins



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  • Toss spinach on top and let them wilt. Do not cover the pot after adding spinach
  • Assemble all together and adjust the taste

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Cheese it




  • Toss a hand full of  grated Cheddar cheese
  • Let the pot bubble for a few mins and turn off the flame.

Fill it

  • Pre-heat the oven to 180 C.
  • Opt for a wide Pyrex dish or a baking dish and pour a little milk onto the bottom.
  • Hold the cannelloni tubes gently in one hand and fill the beef mixture and arrange on the baking dish side by side.
  • Once the dish is full, top it with lots of grated Cheddar and Mozzarella cheese.

Bake it 

  • Cover the dish with a  foil and leave one edge slightly open for steam to escape.
  • Bake for 30 – 40 mins in the middle of the oven (lift the foil and check after 30 mins)
  • Take out from the oven and let the dish rest for 5 mins.
  • Bon appetit !!

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Tips :

  • You can add any lasagna white sauce brand or replace it with milk and mayo mixed together
  • Always use a wide  Pyrex or a ceramic baking dish, not a baking tray used for cakes as the bottom of the tubes can burn
  • Be liberal on spinach and vegetables to make it more healthier
  • A few drops of oil and salt while boiling the cannelloni tubes can prevent them from sticking.  And do not crowd the pan too much with tubes as they could stick to each other and tear off easily.
  • If the the mixture is too runny, add more spinach and carrots 
  • Do not cover the pan after adding spinach

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lamb stew curry

Lamb Curry – Juicy, Succulent Spring Lamb

lamb stew curry

Nothing couldn’t be easier to make something so pleasing to your family or guests than this dish, as it has everything they always are fond of –  the delicious taste, mouthwatering aroma and the juicy appearance .

Kids love the silky and succulent lamb pieces that melt into their mouths and the gravy, which is not so spicy, but full of flavours.  The secret of bursting flavours in this dish is that it is boiled with all the spices first and then added to the fry-up with pieces and juices altogether.

 What you need to make this delicious dish:







Spring lamb in medium size pieces 300 g
Onion 1 large or 2 medium
Coriander powder 2 tsp
Cumin powder 2 tsp
Salt to taste 1 tsp
Turmeric 2 tsp
Tomato 1 large
Green chilies 2
Chili powder 2 tsp
Ginger garlic paste  2 tbsp
Olive oil or any kind of oil 2 tbsp
Garam masala for sprinkling on top  1 tsp



Let’s get started:

Pressure cook it

  • Add half of all above listed ingredients to the pressure cooker with meat and pressure cook until meat gets tender.  4 – 6 whistles depending on your pressure cooker
  • Keep the pressure cooked  lamb aside which will look like this,

lamb stew3

Fry it




  • Now, in a wide wok, add 2 tbsp of oil.
  • Drop a clove, a stick of cinnamon, 2 cardamoms and a few curry leaves and fry.
  •  Now add the remaining half of the chopped onion.  Saute until golden.
  • Add a slit green chili.
  • Add ginger garlic paste. (you can add freshly grated ginger and garlic for more aroma and taste)
  • Add all the spices, chili powder, turmeric, pepper powder and salt.  Fry.
  • Add the chopped tomato.

lamb stew1

  • Fry until all comes together and oil separates.

Add lamb pieces first then gravy







  • Drain the gravy and add only the pressure cooked lamb pieces into the wok and fry a little while
  • Now pour the gravy into the wok.  If the gravy is not enough add a little hot water
  • Mix thoroughly, cover and simmer under  low flame
  • After 5 mins, open the lid, give a good stir and raise the flame high for 2 mins to thicken the gravy and oil to float up.
  • Sprinkle garam masala on top
  • Garnish with chopped coriander leaves.
  • Cover and let the stew to rest.  This allows the meats to absorb all the aromatic flavours of spices
  • Time to serve for all hungry mouths!!!
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creamy chicken

Creamy Chicken – A creamy, silky chicken for a special occassion

creamy chicken2

This is a recipe of creamy chicken with a silky texture to give a glorious touch to any occasion – especially to make your guests feel extra special!

This is an Indian-style dish, which is mild in spices but topped with flavours and aroma.  To make this, the cooking technique matters more than anything else and if you get it right, then you are in for a real treat.

It goes with rice, any form of bread or noodles; kids will love the silkiness of this dish that will linger in their palates for hours – with an insatiable urge to ask for more.

Get the ingredients ready :




Chicken cut into medium size pieces 300 g
Onions 1
Ginger and garlic freshly grated 1 tbsp
Tomatoes – ripped and juicy 1
Chili powder, Coriander powder, Cumin powder, Garam masala 1 tsp each
Salt 1/4 tsp or to taste
Turmeric and Orange biryani colour(powder) 2 pinches each
Green chili – Slit 2
Single cream 1/2 cup
Whole spices: Black cardamom, cloves, Cinnamon, Pepper corns, Star anise 3 each
Kasthuri Methi (dry) – available in Indian grocessary shops 1 tbsp



Let’s make it:

  • Heat up 2tbsp of olive oil in a wide pan/wok.
  • Add all whole spices; black cardamom, cloves cinnamon, pepper corns, star anise.  Fry.
  • Add chopped onions and nicely brown them.
  • Add grated ginger and garlic and  green chili . Fry.
  • Add Chili powder, Coriander powder, Cumin powder,  turmeric and salt.  Fry.
  • Add the chicken pieces and give a good stir under high flame bringing all together.
  • Close the lid. Cook for 5 mins.
  • Open the lid and add chopped tomatoes.  Stir fry for 2 mins.
  • Pour a glass of warm water.
  • Cover and cook until the chicken is fully cooked for 5-8 mins.
  • Mix single cream with the Orange Biriyani colour and pour over the chicken.
  • Rub Kasthuri Methi in your palms and drop on to the pot

chicken creamy2

  • Cook under slow flame until bubbles start bobbing up on the cream.



  • Give a stir, close the flame immediately and sprinkle garam masala on top and garnish with chopped coriander leaves.
  • Your gorgeous, silky chicken is ready to serve!!!

Chicken creamy

 

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hard chicken

Hard Chicken Curry – Unforgetably delicious chicken curry

(Fowl /Free range chicken /Curry chicken /Gam Kukulu mas /Desi chicken)

Hard chicken is actually fowl or free range old chicken, available only at ethnic butches.  It is more chewy and hard as the bird lives longer  than its’ peers’, after they stop laying eggs.  So, the meat has hardly any fat in it, making it a healthier version of chicken for those who tend to avoid poultry for the same matter.

You need to cook it low and slow to get the right texture, which only comes from following the techniques as well as the ingredients that go into it.  For instance, vinegar and potatoes help in a great deal in softening the meat.  I must insist that cooking in the pressure cooker will soften the chicken rapidely but destroy its natural flavours.

As the bird doesn’t have much fat,  you need to add an extra table spoon of olive oil or any other cooking oil in the pot.  Once cooked, adding just a tbsp of coconut milk will give it a surprising levels of flavours.

If you taste it once, you will always remember its extraordinary delicious taste.  Try this dish with hot rice, rotis, noodles, pasta or bread or with boiled casava mixed with fresh coconut flakes which will complement the dish in a great deal.

What you need to make this dish:









Let's make it:

Step 1 : Marinate the chicken pieces

    • Marinate the chicken pieces with vinegar, salt,  turmeric, chili powder, roasted curry powder, ginger and garlic paste and crushed curry leaves.
    • Cover and keep aside for at least 1 hr. (preferably overnight in the fridge for the chicken pieces to absorb the essense of spices and soften with vinegar)

Sri Lankan roasted curry powder from Amazon;

https://www.amazon.co.uk/Aachi-Masala-Powder-Lankan-Traditional/dp/B07LDR9ZHT/ref=asc_df_B07LDR9ZHT/?tag=googshopuk-21&linkCode=df0&hvadid=310666435903&hvpos=1o6&hvnetw=g&hvrand=10223882576071339976&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9045936&hvtargid=pla-633715674942&psc=1&th=1&psc=1

Recipe for homemade roasted curry powder;

https://happyrecipes.co.uk/roasted-curry-powder/

cuyyr powder

Step 2: Roast the chicken in the pan

    • Heat up 2 tbsp of any oil in a wide pan
    • Add the whole spices; cloves, cinnamon, cardamom and a few curry leaves crusched
    • Add the sliced onion and let it brown
    • Add some freshly grated or crushed garlic and ginger
    • Now drop the marinated chicken pieces
    • Stir fry the chicken pieces for nearly 10-15 mins in medium flame allowing the excess water to evaporate
    • Close the lid and lower the flame to the minimum.  Splash a little water if the pan is too dry. Let it sit like this for 5 mins. This will let all the juices to ooze out
      • Open the lid again stir fry for a 5 more mins gathering juices with chicken pieces until they are well coated

 

  • Pour water a well above chicken pieces as it has to cook for about 45 mins

  • Close and cook for 45 mins while topping hot water if the water level goes down but the chicken pieces are still hard.  Cook until chicken pieces are tender enough to bite

Step 3 : Add potatoes




  • Open, give a good stir, check salt and drop the potatoes and slit green chili. If the water level has gone too low, add a little more hot water to bring it just above chicken

    • Close and cook for another 1/2 hr under medium flame

 

  • Finally, add 2 tbsps of fresh or maggi instant coconut milk, a handful of curry leaves and cook for another 10 mins under very low flame.  This final therapy will give the curry it's tempting colour and make it more flavourful
  • Let it rest for 20 mins (cook this curry night before and it will taste heavenly on the next day)
  • Ready to serve with hot rice, rotis, noodles or with boiled casava(maniyok) mixed with fresh coconut
  • Delicious in every bite!

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