1. Dry roast flour very light in a heavy pan.
2. Remove and keep aside.
3. Add half milk in same pan, put to boil.
4. Grind ginger, chillies, garlic, to a paste.
5. Add roasted flour and remaining milk.
6. Mix very well till there are no lumps left.
7. Add to boiling milk, stirring continuously.
8. When boil resumes, corn, salt, pepper.
9. Boil to thicken enough to coat back of spoon.
10. Add macaroni, spinach, herbs, half butter.
11. Boil further 2-3 minutes.
12. Take off fire, allow to cool and thicken.
13. Butter each bread slice on both sides.
14. Spread a ladleful on each slice.
15. Preheat oven to 300^oC.
16. Place slices on central rack of oven.
17. Sprinkle cheese, cabbage over macaroni.
18. Bake in hot oven for 10 minutes or till toasts become crisp.
19. Serve with a sprig of mint placed over each toast.
20. Serve hot and crisp with tomato ketchup, paprika or sauce.

Making time: 45 minutes
Makes: 10 toasts
Shelflife: 1 day