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How To make Aushok Spinach Filled Pasta
Spinach Filling: 1 Package eggroll skins
2 Bunches fresh spinach
1 Bunch green onions
1/2 Bunch cilantro
chopped
2 Tablespoons olive oil
1 Teaspoon salt
1 Teaspoon black pepper
1/2 Teaspoon cayenne pepper
1 Tablespoon coriander seeds :
freshly ground
Yogurt Sauce: 1 Cup plain yogurt
1/2 Teaspoon garlic crushed
1/4 Teaspoon salt
Korma Sauce: (make 1/2 recipe for above) 1 Medium yellow onion
3 Cups water
1 16 Ounce Can tomato sauce
1 Teaspoon salt
1 1/2 Teaspoons coriander seeds :
freshly ground
1/4 Teaspoon black pepper
Meat Sauce 1 Pound lean ground beef
1 Small yellow onion
1/2 Cup water
1 Teaspoon crushed garlic
1 Teaspoon salt
1 Tablespoon coriander seeds -- freshly ground
1/2 Teaspoon black pepper
1 16 Ounce Can tomato sauce
1 Cup water
To make the filling, wash and chop into small pieces spinach, green onions and cilantro. Mix greens with spices and olive oil. Place egg roll skin on working surface. Place a heaping teaspoon of spinach mixture in the middle of the eggroll skin. Using your finger, wet edges of eggroll skin with water and fold in half, sealing edges. Aushok is traditionally made with round pieces, but if you use the square, fold into triangles.
For the Yogurt, mix all the ingredients together Adjust seasoning to taste. Grind onion and 1/2 cup of water in food processor or blender. For the Korma sauce, slice the onion very thin. Boil the onion in 3 cups of water until the onion becomes tender, approximately 15 minutes. Strain the water. Put onion in blender with remaining ingredients. Blend well. Put sauce back into saucepan, bring to a boil and then simmer until sauce thickens. For the meat sauce, mix blended onion and beef together and brown in frying pan over medium-high heat. Add 1 cup water and remaining ingredients to meat and cook 20 to 25 minutes over medium-low heat.
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Ingredients
For wrapping:
Maida - 3/4 cup
Salt - as reqd
Water - 3 to 4 tbsp.
For stuffing:
Paneer - 100 gms
Red chili flakes- 3/4 tsp.
Mixed herbs -3/4 tsp.
Pepper powder- 3/4 tsp.
Salt - as reqd
Garlic - 1 tbsp.
Oil - 2 tsp.
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Milk - 250 ml
Salt - as reqd
Red chili flakes- 1/2 tsp.
Mixed herbs - 1/2 tsp.
Corn flour - 1 tbsp
Butter- 2 tbsp.
Procedure:
1. In a bowl, add 3/4 cup of Maida. Add salt with little water to make stiff dough.
2. Rest it for 30 minutes.
3. In a kadai add 2 tsp. Of oil. When it turns hot, add 100gms. Of paneer.
4. Add spices like red chili flakes, Mixed herbs, pepper with salt.
5. Sauté for 5 minutes. It will come like egg podimas. Then we can switch off the flame.
6. Now we are going to make white sauce. For that, add 2 tsp. Of Butter with 1 tbsp. Of corn flour. Cook for 2 minutes.
7. Then add 250ml of milk and mix it well.. add red chili flakes, mixed herbs and cook for 2 minutes.
8. Now plating first add some sauce, then add ravioli pieces and again add sauce with little flakes and herbs.
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