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QUICK FIX

Fillo rolls with tomato sauce

Chef Madhu Rehman hails from Siliguri and has worked in several hotels in India. He is now the executive chef with Clove at The Platinum Business Boutique Hotel, Himayathnagar.

Ingredients

Oil: 1 tbsp

Onion, finely chopped: 1

Minced lamb: 450 gms

Garlic, crushed: 1 clove

Ground cinnamon: 1 tsp

Ground all spice powder: 1.2 tsp

Ground ginger: a pinch

Cayenne pepper: 1/4 tsp

Canned tomatoes: 400 gms

Fresh coriander, chopped: 1 tbsp

Fillo sheets pastry: 12

Melted butter: 125 gms

Oil: 1 tbsp

Green shallots, chopped: 1

Tomatoes (peeled and chopped): 4 (i.e. about 500 gms)

Green shallots, chopped: 2 (extra)

Method

Heat oil in a pan; add onions and cook stirring until soft. Add minced garlic, keep stirring until onion turns brown. Add spices, undrained crushed tomatoes and coriander, bring to boil and simmer covered about 30 mins or until thick.

Remove from heat, cool layer three pastry sheets together brushing each with butter; cut into three strips, each about 16 cm by 29 cm. Place two lemon table spoon or mixture along short edge of each strip.

Photos: Nagara Gopal

Appetising fare Fillo rolls with tomato sauce.

Roll up by tucking edge from a parcel. Repeat with the remaining pastry butter and filling.

Place parcels on lightly greased oven tray and brush with remaining butter. Bake in moderate heat in the oven for over 15 mins or until lightly brown.

Serve with tomato sauce.

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