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Sheetal Rabindran

Kitchen Rings (Website and SM channels)

Sheetal Rabindran


Fusion (Italian and Indian flavours)

Sheetal Rabindran

Multigrain flour- Can be substituted with APF- 150 g + 1 teaspoon

Eggs- Large sized 2 numbers

Salt- 1+1+1 teaspoons

Basil leaves- Chopped- 15 to 20 numbers

Milk- Only if needed- 2 to 4 tablespoons

Butter- Can be substituted with olive oil- 1+1 tablespoons

Garlic pods Peeled- 6 numbers

Green chilli- 1number

Spinach leaves Washed well and roughly chopped- 150 grams

Paneer Cubed- 150 grams

Parmesan cheese Sliced- 1 to 2 tablespoons

Feta cheese Crumbled- 1 teaspoon

Black Peppercorns Freshly ground- 1 + 1teaspoons

Tomatoes Washed- 4 numbers

OnionChopped- 1number

Tomato puree From a can/ carton- 100 ml

Tomato sauce-1 tablespoon

Tomato powder Good quality- 1 teaspoon

Dry herbs Italian mix- 1 teaspoon

Cheddar cheese- Can substitute for any other- 2 tablespoons

Mozarella cheese- Can add other favourite kinds too- 3 tablespoons or more


Part 1: The dough.

Combine the flour, 1 tsp salt, 4 chopped basil leaves and eggs into a firm dough, using a few spoons of milk if it is too dry. After kneading well for 5-8 minutes, put it in a box and keep aside for one hour.

Part 2: The Filling.

In pan, heat 1 tbsp butter. Add 2 garlic pods, a green chilli and the spinach. Fry for 2-3 minutes.

Add water, cover and cook till the water is absorbed. Cool and blend it with paneer, parmesan and feta cheese. Adjust the salt and add freshly ground pepper. Keep aside.

Part 3: The Tomato Sauce.

Char tomatoes on an open flame. Cool and remove the skin. Chop or puree coarsely.

In pan, add 1 tbsp butter and fry 4 crushed garlic pods. Add onions and fry. Now the prepared tomatoes, the puree, tomato sauce and powder. Finally add 1 tsp each of salt, pepper and dry herbs.

Let it all simmer, covered, for 10 minutes. It is then time to add a slurry of 1 tsp flour with water. Stir in the cheddar cheese.

Cook on gentle heat till all the cheese blends into the sauce. Sprinkle some torn basil leaves. Keep aside.

Part 4: Rolling and Assembling.

Roll the floor into a long log. Divide into eight to 10 small balls. Roll these into thin circles. Use some dry flour to prevent sticking.

Keep them covered.

In an oven proof dish, spread a third of the tomato sauce.

Spread the spinach paste on the dough discs. (Add a layer of cheese if you want to make it richer) Roll them up and place in the baking dish.

Repeat till all the discs are filled, rolled and placed in the dish.

Pour the remaining sauce over the rolls.

Part 5: Baking and Garnishing.

Put this in an oven at 180°C for 15 minutes. Take it out. Sprinkle mozzarella cheese. Bake till the sauce is bubbling hot and the cheese has melted.

Garnish with fresh basil leaves.

Serve hot and enjoy!

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