Make a tight dough and sheet into thin layer.Cook it in a hot plate and cut into rectangular even sheets. Keep aside.
(For paneer masala)
Grated paneer: 100gms
Colour capsicum: 30gms
Turmeric, coriander and chilli powder: 10gms each
Chopped ginger, garlic and chilli: 10gms each
Jeera whole and powder:10gms each
Heat oil in a pan.Add ginger, garlic, chilli and Jeera. Then add the colour capsicum, grated paneer and finish with salt and fresh coriander
(For mushroom masala)
Mushroom masala: 100gms
O.T.M. masala: 20gms
Makhani masala and jeera powder: 10gms each
Salt: To taste
Heat oil in a pan. Add the mushrooms and cook well. Add the O.T.M masala, the makhani gravy and jeera powder and check for seasoning. Keep the masala aside.
(For spinach and potato masala)
Chopped garlic and chilli: 10 gms each
Chilli powder:15 gms
Turmeric powder:10 gms
Amul cheese: 30gms
Heat oil in a pan. Add jeera, chopped garlic, ginger and chillies. Then add the chopped onions and sauté till translucent. Add the powder masalas and chopped spinach and potato. Cook till the raw flavour goes. Keep the filling separately.
Now, keep the sheet prepared earlier in a plate and fill it with the already cooked paneer masala.
Then place the other sheet on top of it and spread the already cooked mushroom masala on top. Keep another sheet on top of mushroom masala and over it spread the potato and spinach masala. On the last sheet put the grated cheese and cook it oven
Chef Sherma Raj.A works as Commi-I at the The Gateway Hotel Pasumalai in Madurai. He has been with the Taj group of hotels for the past four years. Prior to this, he was with Hotel Park Plaza as commi-II. He started his career with Bell Hotel, a food chain in Madurai, after completing a course in hotel management.
Keywords: Southern spice lasagnae