MyMusingsSangSpeak-Pet Puja - Mushroom Capsicum Sandwiches

Mushroom Capsicum Sandwiches

The Mushroom Capsicum Sandwiches were a regular in my daughter’s tiffin during her school days. Her friends would just pounce on her tiffin the day she carried these. I generally made different kinds of sandwich fillings with different kinds of vegetables like sweet corn, carrot, capsicums, mushrooms, potatoes etc and these can be stored in the fridge for minimum week and you can make sandwiches or rolls using them as and when you wish. You can alternate the various fillings by adding cheese, mayo, toamato sauce, sour cream or any other chutneys and sauces of your liking. The sandwiches can be toasted or grilled, or you can opt to make an open sandwich (like a pizza). This recipe makes a good breakfast or you can supplement it as a cocktail snack too.

 Ingredients

Mushrooms (button variety) – 200 gms

Capsicum – 1 medium

Onion – 1 medium

Butter – 75 gms

Garlic – 10-12 cloves

Mixed Herbs – ½ teaspoon

Cheese (Optional) – 50 gms

Salt – To tatse

Tomato Sauce – 3 tablespoons

Red Chilly Powder/Flakes – ½ teaspoon

Bread (White/Brown) – 10 slices

Method

Wash and cut mushrooms. Heat little butter in a pan and sauté the mushrooms till all water dries up. Add crushed garlic and red chilly powder and stir for a minute and set aside. Slice the onion and capsicum. Heat little butter and sauté onions till they turn soft, then, add capsicum and stir for about 2-3 minutes. Add salt, mixed herbs and cooked mushrooms, stir for about 2 minutes and remove from fire. Now heat a non stick pan and toast the bread slices with little butter. Place a cheese slice, some of the mushroom capsicum filling on one bread slice and apply tomato sauce to one slice and make a sandwich. Toast this on low flame till the bread becomes crispy. Sandwiches are ready to be served.

Note - You can use cheese spread or slices or grated hard cheese. You may use red and yellow bell peppers too in place of capsicum.

MyMusingsSangSpeak-Pet Puja- Tricoloured Omlette

Tricoloured Omlette

Omlette- the essential breakfast of majority, made in variety of ways, with varied ingredients. My mother made it with finely chopped onions, coriander leaves, green chillies, turmeric and salt. My husband likes his omlette with only coriander leaves, red chilly powder, turmeric and salt. I like all types of omlettes and when I come across a thela (roadside cart) selling omlette, the wafting aroma of omlette transports me to a heavenly trance. I am sure many of you'll must have experienced it too. Need I elaborate more on omlette, come, let me give you the recipe of my tricoloured omlette.

Ingredients

Eggs - 2 nos

Red Bell Peppe r- 20 gms finely chopped

Yellow Bell Pepper - 20 gms finely chopped

Green Capsicum - 20 gms finely chopped

Sauteed Mushrooms – Optional, about 10-15 gms

Cheese (optional) - 15 gms

Salt – As per taste

Black Pepper Powder – As per Taste

Oil – 2 tablespoons

Method:

Whisk the eggs along with the chopped bell peppers, mushrooms, salt and black pepper. Heat oil in a frying pan and pour the egg mixture and top with cheese, cover the pan for 2 minutes and cook on medium heat. Then turn the omlette and allow to cook for 2 minutes. Tricoloured omlette is ready to be served.

Servings: Serves single person.