Spinach and Corn Rolls
15 large spinach leaves,
1 cup wheat flour,
1 1/2 cup milk,
1 cup sweet corn kernels; blanched,
2 tsp butter,
1 tsp finely chopped garlic,
1 tsp chilli flakes,
1/2 tsp mixed herbs,
Mozzarella cheese as per taste, grated,
Salt to taste.
To prepare white sauce, roast wheat flour till it turns light brown in color and is fragrant. Then remove it from flame, slowly add milk to get a thick but pouring consistency, mix well so that no lumps are left. Then put on the flame and mix thoroughly and continously using a whisk so that no lumps are formed. Then add salt and remove from flame.
Heat butter in another pan, add garlic, blanched corn, salt, chilli flakes, mixed herbs, 2 tbsp of white sauce and mix well. Remove from flame and let it cool. Grease a baking dish. Arrange spinach leaves on a dish, place little stuffing in each spinach leaf and roll it, place in the baking dish, pour white sauce over them, sprinkle some mozzarella cheese and place in the oven for 200 degrees for 8-10 minutes or till the topping has turned reddish brown.
If the sauce thickens add more milk to get a pouring consistency.