BY CHEF DEBDUTTA BANERJEE
( EXECUTIVE CHEF)
ITC FORTUNE PARK PUSHPANJALI,
DURGAPUR
INGREDIENTS :
1. Jowar Flour -500 gms
2. Salt -20 gms
3. Egg -4
4. Olive Oil -15 mls
5. Corn Boiled -50 gms
6. Rajma -30 gms
7.Onion Slice – 50 gms
8. Green Capscuim Chopped – 80 gms
9. Chopped Ginger – 10 gms
10. Cheese Slice -10 gms
11. Tomato Ketchup -50 gms
12. Tomato Sauce -100 gms
13. Chopped Parsley -20 gms
14. Red And Yellow Capscuim Chopped -50 gms
15. Tomato Chopped -10 gms
16. Garlic Chopped -10 gms
17. Salt -20 gms
METHOD :
• For tomato sauce – Take tomatoes and blend it to make a puree. Take a pan and pour the puree into it. Add salt, pepper, paprika powder, oregano and let it simmer till it thickens slightly. Keep it aside to cool.
For Jowar Lasagne sheets:
• Take a bowl. Add Jowar flour, wheat flour, salt, pepper, oil and knead dough. Make 5 balls from the dough. Roll into a thin 9-10 inch diameter circle. Cut from all the sides to make a square. Again cut into three parts to make 3 rectangle sheets.
• Take Pan and roast it slightly on both the sides till it is lightly brown on both the sides. Wrap it in the muslin cloth till
it is used to assemble in the baking dish.
•Take another pan and heat butter. Add onions, capsicum, peas, carrots, tomatoes, basil leaves, salt, pepper and let it cook till it is half done.
• Preheat oven at 200 degree C. Take a baking dish/bowl and spread the tomato sauce evenly at the bottom of the
bowl. Over that spread lasagna sheets to cover the bottom. Spread vegetables on the sheets followed by tomato sauce. Again layer it with lasagna sheets and follow the same way with two layers. Finally, top it up with tomato
sauce. Cover the bowl. Bake it for 45-50 minutes. Take out the foil and bake it for 10 more minutes.
Let it cool slightly for about 10 minutes. Cut into squares/rectangles and serve it immediately.
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