Baked spinach rolls!

The white sauce is made without fat, cutting down the calories to a great extent. For lunch, you can add some whole wheat pasta to it with some microwaved veggies or chicken.

Ingredients:

• 8 big spinach leaves

• FILLING

• 1/4 onion - finely chopped

• 6 mushrooms - chopped very finely

• 1 capsicum - very finely chopped

• 1/2 cup very finely chopped cabbage

• 2 tbsp grated carrot

• 1 tsp finely chopped ginger or garlic

• 1 green chilli - finely chopped

• 2 tbsp chopped coriander

• 3/4 tsp salt and ¼ tsp pepper powder, or to taste

• SAUCE

• 1 tbsp whole wheat flour (atta)

• 1 1/4 cups milk

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 tsp red chilli flakes

• 1/2 tsp oregano

Method:

Heat a kadhai for the filling. Add chopped onion. Fry till it turns soft. Add garlic/ ginger and mushrooms and cook further for 2 minutes. Add capsicum, cabbage, carrot and green chillies. Mix well and add coriander. Add salt and pepper to taste. Stir for 2-3 minutes. Remove from fire. Keep aside.

Blanch spinach leaves in hot water for a minute. Remove from water. Now take a leaf, put a spoon full of mix at the edge, roll it nicely till the end.

Mix all ingredients of the sauce in a kadhai. Keep on fire. Boil, stirring constantly with a whisk. When the milk boils, reduce flame and cook for 2-3 minutes. Cook till slightly thick and coats the spoon.

Spread 2 tbsp sauce in a flat oven proof dish. Arrange rolls. Sprinkle some finely grated carrot. Pour sauce on them. Grill in a preheated oven for 5 minutes till light brown patches appear. Serve with soup.