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Potato and Corn Rolls
DRY FRUIT MODAK
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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
How to Make Corn-Spinach Topping
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.
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