Ingredients:
• 10 – medium bread slices (brown or white)
• 1 cup – boiled and cooled macaroni
• 1 cup – boiled and drained sweet Corn kernels
• 8-10 – washed and drained Spinach leaves, chopped
• 2 – Green chillies
• 1″ piece – Ginger
• 1 flake – Garlic
• 1/4 tsp – black pepper
• 1/4 cup – plain or Wheat flour
• 2 tbsp -butter
• 2 cups – Milk
• 1 tbsp – finely shredded Cabbage
• 1 tbsp – grated cheese
• 10 – small Mint leaf sprigs
Method:
- Dry-roast the flour very lightly in a heavy pan. Keep aside.
- Add half the milk in the same pan and boil.
- Grind the ginger, chillies and garlic to a paste.
- Add the roasted flour and the remaining milk. Mix well so that there are no lumps.
- Add to the boiling milk, stirring continuously.
- When the boiling resumes, add the corn kernels, salt and pepper. Boil until the mixture is thick enough to coat the back of the spoon.
- Add macaroni, spinach, herbs and half the butter. Boil further for 2-3 minutes. Take off the flame and allow it to cool and thicken.
- Butter each bread slice on both sides.
- Spread a ladleful of the mixture on each slice.
- Preheat an oven to 300 degrees C.
- Place slices on the central rack of the oven. Sprinkle cheese, cabbage and macaroni.
- Bake in a hot oven for 10 minutes or until the toasts become crisp.
- Serve hot with a sprig of mint placed over each toast and accompanied with tomato ketchup, paprika or sauce.
Recipe courtesy of Saroj Kering