Cottage cheese rolls and mushroom pasta recipe




	Cottage cheese rolls		Mushroom pasta
	400 GRAM COTTAGE CHEESE OR PANEER 1 TSP GARAM MASALA 2 ONIONS, chopped PIECE OF GINGER ROOT, grated 1 TBSP FLOUR 4 GREEN CHILLIES, chopped GREEN ONION, chopped 1 TBSP LEMON JUICE		500 GRAM FRESH PASTA 1 CUP CREAM 40 GRAM DRIED MUSHROOMS, soaked 200 GRAM FRESH MUSHROOMS, cut GREEN ONIONS, chopped 1/2 TBSP NUTMEG, grated 100 GRAM CHEESE, grated
Put all the ingredients together and form 8 balls. Roll the balls out into rolls (see pictures). Roast in the oven at 175 degrees for 10 minutes.		Cut the soaked mushrooms if needed. Fry the green onions for 4 minutes, add the fresh mushrooms and fry 4 minutes more, add cream and nutmeg, cook for 10 minutes. In the meantime, cook the fresh pasta 2-3 minutes, drain, pour the sauce over and sprinkle the cheese on top.
Serving suggestions: Serve with mango chutney and a fresh salad.