INTERNATIONAL CUISINE | Saute Fry N Bake

Ragi tacos

Preparation Time : 40 minutes

Cooking Time : 25 minutes

Serving : 4 members

Description

Ragi tacos , a dish that Nilofer had got for the recipe swap get together for the first anniversary of sauté , fry n bake . First let me introduce nifoler , who is my hubby’s niece . who , i have seen from a kid blooming into a beautiful girl . she was one among the first to confirm her participation in the recipe swap with so much enthusiasm and it was a joy to have her as well . The tacos looked colourful , vibrant and showed me a new way to use our local produce “ragi ” with imagination . The best part of this dish being its cooked using our traditional methods , but styled to look contemporary and of international standards . I just got a tiny bite from my hubby’s plate as by the time I could start my lunch the ragi tacos were wiped out clean . Nilofer was a bit worried as she had fried the ragi tacos even before she came for the recipe swap in the morning by 11 , in spite of her worries they were vanished in minutes . Make this for a mid week dinner , adding a style affair than the usual like . We ladies not only got to taste and get free recipes that day … ( Recipe swap ) but with an added bonus of friends to socialise was introduced for keeps in style .

Main Ingredients

Ingredients	Quantity
maida	1 cup
ragi	1 cup
butter beans / mushroom / paneerchicken boneless	shredded ( all together 3 cups )
fresh cream	1/4 cup
cheese	to taste

Ingredients for masala powders

Ingredients	Quantity
chilli powder	1 teaspoon
zeera powder	1/ 4 teaspoon
pepper	1/4 teaspoon
ginger garlic paste	1/4 teaspoon
tomatoes	1 small chopped
capsicum	1 chopped
Salt	to taste
Oil	2 tablespoons + to deep fry
onion	1 chopped
sugar	a pinch

Method for Dough

Mix maida, ragi with warm water ,salt to taste and make a dough , press like puris, fold it to boat shape.

Method for filling

Heat oil fry onion , ginger garlic paste , above said ingredients, with masala powders .
Keep filling aside, make pooris fold it to boat shape , deep fry it and drain , then keep the filling and serve with cheese, cream, lettuce leaves garnished on top.

Notes

Vegetarians can avoid the chicken and do the same . Recipe as and how nelofer posted .

Sunflower pizza

Preparation Time : 1 hour 45 -50 minutes

Cooking Time : 10 minutes for the filling + 18 – 20 minutes to bake the sunflower pizza.

Serving : 8 members

Description

This sunflower pizza was inspired by a step by step picture I came a cross in the world wide net ( the same step by step picture that I have posted here as well ) I just followed the simple yet ingenious picture tutorial to get the sunflower shape right but the bread recipe and the filling recipe are the ones I follow at home always . Only while baking this sunflower pizza did I realize that with a bit of baking skills you can produce virtually any baked goodies you like to impress . For instance this recipe is a sunflower shaped bread with pizza filling for which I employed the simple bread recipe and right after that developed a sunflower shaped masterpiece. It’s a festive recipe, because of the bread’s special form, so it will be perfect as a center piece to entertain guests and loved ones . You can add any filling you want to your choice and tucking into the melting cheesy sunflower pizza is soul satisfying for sure .

Ingredients for the filling

Ingredients	Quantity
Minced lamb / chicken	¼ kg
2 medium sized onion	2 chopped
Chilly powder	1 teaspoon
Pepper powder	1/4 teaspoon
Mixed chopped vegetables ( mushrooms , carrots , beans , capsicum , cabbage )	1 cup
Chilli flakes	to taste
Dried herbs ( oregano + basil )	1/4 teaspoon each
Ginger and garlic crushed	1/ 4 teaspoon each
Coriander leaves	chopped few
Salt	to taste

Method for filling

In a pressure cooker put the minced meat along with chilli powder , pepper powder , crushed ginger garlic , salt and little water .
Let it cook up to two whistles . heat oil , saute the chopped onions to translucent .add the chopped mixed vegetables and saute to half cooked then add the cooked minced meat and cook to dry .
Taste and adjust seasoning . Garnish with coriander leaves and dried herbs and chilli flakes .
Cool completely and set aside .

Ingredients for dough recipe

Ingredients	Quantity
All purpose flour	2 cups
Warm milk	¾ cup
Instant yeast	1 teaspoon
Baking powder	a pinch
sugar	½ teaspoon
salt	1 teaspoon
Egg (lightly beaten and divided in half)	1
Melted butter	1 tablespoon
oil	2 tablespoon
Milk powder	1 tablespoon

Method for dough recipe

Sieve the flour , add milk powder , baking powder, sugar, yeast and salt.Then add the oil, butter and half the egg (reserve the other half for brushing the bread later) and mix together.
Now add the milk gradually whilst kneading. You might not need it all, so add it sparingly until your dough is nice and soft.
If more milk is needed to get a soft dough consistency, warm a little more and use. Knead for a good 8-10 minutes. The more you knead the softer the bread results will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40 mins to an hour for it to double in size.

How to proceed

Punch the doubled dough down and roll the entire dough into a perfect round shaped circle to 1/4 inch thickness using a rolling pin .place the rolled circle over a greased / parchment paper or foil lined baking tray . Apply little melted butter all around the rolled circle .
Place a bottle cap in the center of the round circle and take a medium size round lid with sharp edges ( I used a stainless steel round lid ) of any container and place above the bottle cap in the center and make an impression with the lid .
Remove the bottle cap and the lid . Cut inwards of the medium circle that we created with the medium lid to 8 equal triangles like we cut a pizza . Make sure you have an outer ring border of the rolled circle .
Apply generous amount of tomato sauce all around the outer ring border leaving a 1/4 inch of the rolled circle as a border again .
Top with cooled filling all around the tomato sauce ring . Garnish the filling all around with grated cheese .
Take each cut triangle from the inner circle and bring it outwards tucking the tip of the triangle into the outer rim border . Follow and do the same to all the remaining triangles to get a sunflower shape . Brush with a little melted butter again all over the top of the dough .
Cover with a light kitchen towel and allow the buns to rest for about 30 minutes to allow them to expand again slightly.
When ready to bake, preheat the oven at 180 C. Brush the remaining half egg over the bread and sprinkle sesame seeds. Bake for about 18-20 minutes or until the buns are done and golden.
Remove and brush them with some butter, keep them covered with a kitchen towel to retain their softness until time for serving.

Notes

The filling can be made with veggies , cheese , panneer , fish , prawn or anything to your taste .
Sweet fillings can also be used for the sweet version .
Store the sunflower pizza in the refrigerator in an air tight container and steam – microwave before serving for a minute . Best served and had on the day made and can be stored for the next day not more than that .
This is the best ever bread recipe I have come across and I follow it for any recipe that demands to bake bread … So peeps don’t forget to book mark the bread recipe .

Asian Style Crab Fry

Preparation Time : 2 hours for marination + 20 minutes

Cooking Time : 15 to 20 minutes

Serving : 6 members

Description

A recipe l got from my hubby’s cousin sister fathima, who attended a cooking class in Colombo , Sri Lanka . The original recipe demanded an egg to be added in the end. I just didn’t do so because i felt the dish might end up getting an eggy smell . I used to prepare crab in another two different ways , one tomato based and the other pepper based(Both Indian Style). But once i tried this dish, the other two dishes are put to rest . As this preparation is fragrant , visually appealing and almost magical . At home my father-in-law, my son, my hubby’s niece and myself are the only people who eat crab . My hubby admire’s me while i eat the crab(As i separate the shells and flesh very easily) . On my last trip to moms place, mom made some crab cakes (vadai’s) . My hubby had quite a few not knowing it was crab as it was deliciously wicked. When we let him know about it, later in the evening, he was all grumpy and wild . People and their mind set specially when it comes to food .

Ingredients

Ingrredients	Quantity
Crab 1 kg	cleaned
Small onions	two hands full
Dry Red whole chilies	8 to 10 or to taste
Ginger	1 inch piece
Garlic	6 flakes
Turmeric powder	1 / 4 teaspoon
Salt	to taste
Oil	1 1/2 cups
Tomato sauce	3 tablespoons
Light Soya sauce	1 teaspoon
Sweet chilli sauce	1 teaspoon
Red chilli sauce	1 teaspoon
Ajinomoto	a pinch ( optional )
Sugar	a pinch

Method

Add salt and turmeric powder along with 2 cups water to the cleaned crab and bring to boil . strain and cool completely .
Grind small onion , red whole chilies , ginger and garlic to a coarse mixture .
Marinate cooled crab in this coarse mixture for 2 hours . Heat oil to shallow fry and fry just the crab without the marinated mixture for 5 minutes .
Drain and set aside . Heat 4 tablespoons of crab fried oil in a non stick kadai .
Fry the coarse onion mixture to brown till the onions sweat down and become soft .
Top with tomato sauce , light soya sauce , sweet chilli sauce , red chilli sauce , sugar , ajinomoto and salt to taste.
Mix well and bring to boil adding little water to get to a saucy consistency .
Taste and adjust seasoning . Add the fried crab .
Toss well and close with a lid and simmer for 5-8 minutes , tossing every 2 minutes once . Making sure the sauce infuse its flavours into the crab . Serve hot as it is .

Mayonnaise

Preparation Time : 10 minutes

Cooking Time : nil

Serving : 2 members

Description

Mayonnaise a silky smooth spread which tastes good with any thing and every thing. I First came to know about this spread on a trip to London . A friend of ours took us out for dinner to an middle eastern restaurant . We were served with different kinds of breads, kebabs and salads accompanied with mayonnaise. Just dipped into the mayonnaise and gave it a try. It took me strait to heaven . Next day morning for breakfast not wanting to disturb my friend fathima Aboo, went though her refrigerator and made sandwich’s before any one was awake (the time difference just didn’t let me get sleep ) with available ingredients at her place . The first time i got to use mayonnaise while making the sandwich. It was yum and a big block buster hit with every one. Once back home, wanting to use mayonnaise, went hunting but results ended in a big disappointment. In fact no one knew what mayonnaise was then. Got a recipe for mayonnaise from trala Dallas cook book after a few months . Gave it a try and it worked perfect . My quest for mayonnaise came to an end. Now a days as its easily available in the market , the lazy bug in me just does not let me make mayonnaise at home . But what ever said and done there is always a distinctness to home made stuff .

Ingredients

Ingredients	Quantity
Egg	1
Salad oil	150 ml
White vinegar	1 tablespoon
Sugar	1/2 teaspoon
Mustard powder	( rai in hindi , kadugu in tamil ) 1/2 teaspoon
Salt	1/2 teaspoon
Black pepper	a pinch

Method

Combine all ingredients ( which should be in room temperature ) except for oil in the liquidiser and blend for a minute .
Remove lid and pour oil .
Blend again for a minute .
If the mixture is not as thick as desired , blend again at maximum speed .
Store in the refrigerator .

Spring rolls

Preparation Time : 30 to 40 minutes

Cooking Time : 15 minutes

Serving : 6 members

Description

Favourite to all with its roit of texture , colour and flavour. The perfect appetiser for any occasion. I first got to taste spiring rolls in a restaurant called cloud nine, city tower hotel in Coimbatore as a kid . Latter i used to wonder and check what the cover was made up of. Tried and experimented a lot of methods to give it a crisp texture and form but failed every time . The crispness just didn’t work out . Finally tried this recipe which is my poshed – up version of spring rolls with all its delicious trimmings and wolla it worked perfect. When i have stock of spring roll ready made sheets (mostly from the Middle East or rarely from a department store in Coimbatore) it s no hassle at all. Even left over said and romali rotis work’s and give’s a crisp cover. What ever said and done, i am always excited when it comes to spring rolls .

Ingredients for the pancake

Ingredients	Quantity
Flour	1/2 cup
Egg	1
Salt	to taste
Water	1/4 cup
Milk	1/4 cup
Oil	3 tablespoons

Method for pancakes

Mix flour and salt together .
Mix water , milk ,egg and oil together and beat lightly .
Combine the egg milk mixture into the flour and salt and mix well to get a lump free batter .
In case lumps are formed no problem just strain the batter .heat a non stick pan and Make thin pancakes and set aside .

Ingredients for the filling

Ingredients	Quantity
Cooked shredded bone less chicken	1/4 cup
Cabbage	1 cup thinly shredded
Spring onions	1 cup chopped
Carrot	1 cup thinly shredded
Celery	2 tablespoons chopped
Onion	1 sliced
Garlic	3 flakes crushed
Light Soya sauce	1 teaspoon
Salt	to taste
Ajinomoto	a pinch ( optional )
White pepper powder	to taste
Oil	2 tablespoon + to deep fry ,
Flour	1 tablespoon diluted in little water to a thin paste

Method for the filling

Heat a wok with 2 tablespoon oil ,saute garlic and onion till translucent .
Add rest of filling ingredients one after the other and toss well a few times over high heat .
Taste and adjust seasoning . Remove from heat and set aside .( I have used left over noodles for the filling in the picture )

How to proceed

Take a pancake and place a heaped tablespoon of filling towards the edge .
Fold the edge over the filling , then fold the two sides thus formed over the fold and roll over till the end .
Sealing that edge with flour paste . Do the same with all the pancakes and filling mixture .
Heat oil and deep fry the rolled spring rolls to golden brown and crisp.
Drain and cut diagonally and serve with tomato sauce or thai sweet chilli sauce .

vegetarians omit the chicken in the filling and the egg in the batter and follow the same recipe for the vegetarian version .

Stuffed curried buns

preparation Time : 1 hour 15 minutes

Cooking Time : 20 – 30 minutes

Serving : 6 members

Description

Curried stuffed buns . Anything that’s stuffed excites me and i get super thrilled . I am crazy about stuffed things from spring rolls , samosas , puffs so on and so forth . Stuffed buns . This is my first try . The results were not bad for a first try as the shape and look turned out pitch perfect but the texture was not as soft as i expected them to turn out . I guess it s my fault as i was so impatient to let the dough rise as demanded . I always has a big question in mind as to how does the filling get into the bun in my initial stages when i started to cook . Feels great to think about my culinary journey and non – stop foodie adventure from where i started to till date . But my hunger for knowledge in this field gets more and more and i have a never ending craving passion towards food . The preparation of good food is merely another expression of art . one of the joy’s of civilized living with inspiration drawn from all over the globe and the simplest things like colored candies at home .

Ingredients for the buns

Ingredients	Quantity
Yeast	1 tablespoons
Sugar	30 grams
Salt	1/2 teaspoon
Maida	2 cups
Warm water	1 tablespoon
Egg	1
Oil	1/4 cup
Milk	1/4 cup
Poppy seeds or sesame seeds to top the bun	1 teaspoon ( optional )

Ingredients for the filling

Ingredients	Quantity
Minced meat	200 grams ( vegetarians can substitute with soya chunks or 2 cups of chopped mixed vegetables )
Ginger	1 inch piece grated
Chilli powder	1 teaspoon
Pepper	1/2 teaspoon
Small onions	5 chopped
Vinegar	1/2 teaspoon
Onion	1 chopped
Garlic	6 flakes
Green chillies	2 chopped
Thick Coconut milk	1/2 cup
Turmeric powder	1/4 teaspoon
Cumin powder	1/4 teaspoon
Egg	1 boiled and chopped ( optional )
Oil	3 tablespoons
Coriander leaves	few chopped

Method

Dissolve the yeast in warm water . Mix maida with salt and sugar .
Mix in the dissolved yeast and oil to the maida . Knead into a very soft slightly sticky dough , adding egg and milk .
Transfer to a wooden board , sprinkle maida and knead the dough very well till it is smooth and elastic .
Cover with a wet damp cloth and set aside in an oiled bowl for 30 -40 minutes .

Method for filling

Boil minced meat with salt and vinegar to dry and cooked .Grind turmeric powder , cumin powder , chilli powder ,pepper powder , small onions and garlic together .Heat oil and fry the chopped onions ,green chillies and grated ginger for a minute ,top with ground masala and fry well .
Add cooked minced meat and toss well .Once the raw smell of the masala vanishes ,
Add coconut milk and cook to dry .Finally add the chopped boiled egg and coriander leaves .Mix well and cool completely and set aside

How to proceed

Preheat an oven to 200 degree Celsius .Divide the dough into 12 equal
Flatten each portion into a disc and in the Center put a heaped teaspoon of curried meat filling inside .
Close carefully by pulling the edges of the disc towards the center to seal the filling into a ball and leave seam side down on an oiled baking tray for 10 -15 minutes till they rise and double in volume .
Brush the buns with beaten egg .Sprinkle some poppy seeds or sesame seeds over on top .Bake for 15 – 20 minutes till golden brown on top .

Chicken ball manchurian

Preparation Time : 35 minute

Cooking Time : 30 minutes

Serving : 6 members

Description

Chicken ball manchurian a fabulous stir fry gravy a dish that i had to try out because of my gal ANISHA . I regularly make caulifiower manchrian at home but this was new to me. How much every i cook and experiment . At time there are dishes that i learn and got to know because of my my kids . (maninly my daughter a bundle of fuss when it comes to food) this dish is a riot of textures colours and flavours on a plate . Any thing related to the word ball . My mind goes to cheese balls i was in the 2 nd standard then (1979) just joint boarding school . With every thing from language , friends , food , ambience to surroundings new to me . I was in a fix , Totally felt lost but coped up soon . We had a room called the tuck room where all our snacks from home were kept in a wardrobe locked . We were given our snacks only in the evening . The minute the wardrobe was open , i used to gaze at all the snacks that my friends from the Middle East have . From kitkat , snicker , mars , milky Way …. (the list is end less ) and mainly the mighty cheese balls . Back then we just has cadbury chocolates in india and there was no source of imported items as well . Having no idea about what is this heavenly ball made up of . I used to beg , plead and soap my middle east friends to give me some cheese balls . One outing with my parents searched through out ooty for cheese balls but resulted in disappointment . Now a days you got cheese balls any where and every where but can’t eat as you wish because of the calorie count in it . What a pity ????

Ingredients for making the balls

Ingredients	Quantity
Boneless chicken, minced uncooked	250 grams
Refined flour	½ cup
Ginger Paste	1/4 teaspoon
Garlic Paste	1/4 teaspoon
Cornflour	¼ cup
Carrot grated	1 small
Beans	3 chopped
Cabbage shredded	1/4 cup
Ajinomoto	a pinch ( optional )
Soya Sauce	1 teaspoon
Red Chilli sauce	½ teaspoon
Oil	For deep frying
Salt	To taste

Ingredients for sauce

Ingredients	Quantity
Ginger,finely chopped	1 tablespoons
Garlic,finely chopped	1 tablespoon
Green chilies,finely chopped	2 tablespoons
Soya sauce	2 tablespoons
Red Chilli powder	1/2 teaspoon
Red Chilli sauce	½ teaspoon
White pepper	¾ teaspoon
Sugar	1 teaspoon
Ajinomoto	A pinch ( optional )
Chicken stock	3 cups (I used maggi chicken stock cube 2 + 3 cups water
Cornflour	3 tablespoons mixed
with	1/4 cup water
Capsicum	1 cubed
Oil	4 tablespoons
Salt	To taste
Tinned pineapple	2 slices cut into chunks ( optional , adds a lot of flavour )
Spring onions few chopped	garnish

Method for making the balls

Combine all the ingredients mentioned for making the balls with the exception of oil.Set aside for 15 minutes.
Heat the oil in a frying pan.Make 16 small lemon-sized balls of this mixture, squeezing out excess water to prevent breakage.
Deep fry the balls a few at a time.Drain when golden brown and cooked. Set aside.

Method For the sauce

Heat 4 tablespoons of oil in a pan. Add the ginger, garlic , capsicum and green chilies.Fry over a medium flame for 1 minute.
Add the Soya sauce, chili sauce, chilli powder , pepper, sugar, ajinomoto, stock and salt. Bring to a boil. Add the fried balls , pineapple chunks and cook covered on low heat for about 3 minutes.
Add the cornflour mixed with water and stir continuously, so that the sauce become thick.Garnish with spring onion tops.

Hassle bake potatoes

Preparation Time : 15 minutes

Cooking Time : 50 minutes

Serving : 6 members

Description

Came across this recipe and picture from the world wide net . Simple recipe that’s wonderful visually packed with flavours as well .

Ingredients

Ingredients	Quantity
medium size potatoes	6
Cloves Garlic, thinly sliced	2 - 3
Olive Oil	2 tablespoon
Butter	30 g
Maldon Sea Salt	as needed
Freshly Ground Black Pepper	as needed

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Mashed potatoes

Preparation Time : 10 minutes

Cooking Time : 25 minutes

Serving : 4 members

Description

Mashed potatoes. A recipe e-mailed to me by my friend Meera aboo thambys son athik Thamby. He is in college and helps his mom in the kitchen at times. This mash was made by him completely. How i wish all sons were like athik to help their moms in the kitchen. My son afzar loves food and a little bit of cooking too. He makes maggi noodles and makes dosas at times. But all this happens very rarely. My children booed me saying my blog is filled with their stories, likes and dislikes. My life revolves around them and my mind is stuck to them. most of all i am their mother. Aren’t we mothers so self centred with our children and family.

Ingredients

Ingredients	Quantity
potatoes	800 grams
butter chopped	40 grams
hot milk	1/3 cup + extra butter, to serve
Salt	to taste
Pepper	to taste

Method

Peel potatoes and cut into large pieces . Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart.
Drain potatoes well. Return to saucepan over low heat. Shake pan gently until any remaining water evaporates. Using a potato masher, roughly mash potatoes.
Add butter and hot milk to potatoes. Beat with a wooden spoon until fluffy. Season with salt and pepper. Serve topped with extra butter and salt and pepper.

Ravioli

Preparation Time : 40 minutes

Cooking Time : 40 minutes

Serving : 8 members

Description

Ravioli. An italian delicacy.From the first time i got to know about this dish through Australian master chef series, wanted to try it then and there. But the reviews the judges gave to the ravioli’s made by the contestants made me a bit nervous. I made up my mind that i should give a try only with a professional touch to it. did ask my sister (fazeem) to send me a lasagna sheet maker machine from U.K (thinking i would roll the pastry dough through and make ravioli’s with thin perfect pastry sheets in a professional way as i thought) fazeem did sent it over through my parents but it was a ravioli maker machine which we had to be fixed into a lasagna machine maker. My professional plan was thrown into the bins. Back to square one, had to make ravioli in the old school cooking style. Was nervous but just shook myself saying we indians are instinctively good in handling and kneading dough as every household makes chapathis , poories, pathiris, Naans, rotis, etc… With all my courage , finally gave it a try with my hands doing the professional part instead of a machine. After a long tedious process of the making of the dough , filling, pastry,sauce, ravioli’s, cooking them and putting them together. Was waiting with my fingers crossed for the verdict from my people (just like in Master chef)every one were just digging into the ravioli without a word.Waited, loosing my patience asked them how is it ? Every one were like its so “YUMMY”. Uuff what a relief it was to hear this. The ravioli’s were so soft and tender and were perfect as i wanted it. In fact they were better than the lasagna sheets (ready made one’s)i use to make lasagna. At times we underestimate ourselves.

Ingredients for filling

Ingredients	Quantity
Minced chicken	cooked to dry 200 grams
Chopped Spinach	2 cups cooked
Onion	1 chopped
Salt	to taste , ( be careful with the salt as cheese added might get the mix high on salt )
Chilli flakes	to taste
Pepper	to taste
Cheese	3 cubes grated

Method for filling

Mix all the ingredients together and set aside .

Ingredients for pastry

Ingredients	Quantity
Maida	200 grams
Eggs	2 lightly beaten
Olive oil	1 tablespoon
Salt	to taste
Water	2 teaspoons or more

Method for pastry

Mix all the ingredients together and knead well to get a smooth dough .
Add water only if needed . Set aside covered for half an hour .

Ingredients for Sauce

Ingredients	Quantity
Olive oil	1 tablespoon
Garlic	4 crushed
Mushrooms	1 packet sliced , ( I used 1 big capsicum cubed as I didn't have mushrooms in hand )
Cheese	1/2 cup grated
Pepper	to taste
Salt	to taste
Chilli flakes	to taste
Onion	1 big chopped
Cream	2 cups
Flour	2 tablespoons
Dried herbs	2 pinches each of rose Mary , dill , thyme and oregano
Milk	3 to 4 cups

Method for sauce

Heat a non stick pan with olive oil . Add the crushed garlic and chopped onion. Fry to translucent .
Top with mushroom ( or capsicum as I did ) . Sauté for 5 minutes . Lower the flame . Sprinkle the flour and keep stirring making sure no lumps are formed or the flour doesn’t get burnt .
Add milk little by little and keep stirring constantly until you get a saucy consistency . Season with dried herbs , chilli flakes , pepper and cheese . Mix well . Taste and then add salt to taste .
Finally add the cream and mix well . The sauce should be of a runny consistency sauce . Remove from flame and set aside .

Method for the ravioli

Roll the dough on a flat surface ( your marble or granite kitchen counter would be good enough ) using flour as thin as possible .
Use a cookie cutter or any round shaped cap to make as many circles as possible . Place 1 tablespoon of filling in the middle ( I topped the filling with mozzarella cheese as I didn’t add grated cheese to the filling ) wet the sides of the circle with the filling with water all around .
Top with another circle and press the sides making sure they are stuck together well . ( You can press the sides with a fork to get a nice pattern , i didn’t do so as the raviolis i made had a pattern from the cookie cutter i used ) Place these filled ravioli’s in a floured tray .
Follow and do the same till all the dough and filling is over . Boil 2 litters of water with salt . When water bubbles add 5 to 8 filled ravioli’s at a time and cook for 3 to 5 minutes or until the ravioli’s start to float on top .
Remove and leave in a colander . Do the same with all the ravioli’s . Just before serving heat the sauce , if too thick can add more milk to the required consistency .
Check seasoning .mix in the boiled ravioli and toss gently . Serve hot with grated cheese .