MyMusingsSangSpeak- Pet Puja - Masala Anda

Masala Anda (Masala Eggs)

Masala Anda is a much-liked family recipe that has been favourite of all in the family for generations. My grandmother prepared it mainly for picnics and long duration journeys. The masala is dry chutney like as in bakar of bakarwadi. This masala is also used for non- veg pickles. It is a typical Maharashtrian preparation with lots of dry coconut, fresh coriander, garlic and Kaala Masala. The dish is easy to make and tastes good.

This dish used to be prepared by my Mom for my brother’s tiffin and it was shared by all his friends in school. Later my cousin was admitted in the same school and my Aunt used to pack it for him too for lunch box. As my brother and cousin both played sports, their friend circle was common too, but, nobody was aware of their relation. When my cousin shared his tiffin with his friends, they immediately asked my cousin, if he was related to my brother as my brother also got the same dish in his tiffin too. So, here comes our famed picnic aka tiffin recipe of Masala Eggs.

Ingredients

Boiled Eggs – 6 nos

Dry coconut (grated) – 1 cup

Fresh coriander – 1 cup full of washed, chopped leaves

Garlic – 15-16 cloves

Kaala Masala (Kanda Lasun Masala) – 1½ teaspoons

Salt – As per taste

Oil – 2 tablespoons

Lemon (Optional)

Method

Boil eggs, deshell and keep aside. Mix together all the rest of the ingredients except oil and grind coarsely. Heat oil in a pan and roast lightly on low flame for 4-5 minutes. Add boiled eggs and turn off the heat. Add lemon juice if you like.

If you want to carry in journey, carry boiled eggs and roasted masala separately. Deshell the eggs as and when required and mix with masala. This dish tastes good with chapati/roti.

Note – You may add sesame and poppy seeds also to this masala to make it more flavoursome. For non- veg pickle, pressure cook boneless cubed meat pieces with little salt and turmeric. Shallow fry the pieces till water dries off completely and then add in this masala.

MyMusingsSangSpeak-Pet Puja - Chicken Sandwiches

Chicken Sandwiches

Chicken Sandwiches taste utterly delicious and are simple to make too. These sandwiches give the taste of chicken patties. The chicken filling can be made and stored in the fridge for up to 5-6 days and used as and when required. You can also make kathi rolls, tacos or burgers with this filling.

Ingredients

Chicken – 500 gms

Onions – 2 large

Tomatoes – 2 large

Ginger Garlic paste – 1 and ½ teaspoon

Garam Masala – 1 teaspoon

Red Chilly Powder – ½ teaspoon

Coriander – 7-8 sprigs

Salt – To taste

Oil – 2 tablespoons

Bread – 10 slices

Butter – 25-30 gms

Mayo/cheese spread (optional) – 30 40 gms

Tomato sauce – For accompaniment

Method 

Cook the chicken in little water in a pressure cooker. Remove the stalk and debone the chicken and shred it. Slice onions and tomatoes. Wash coriander and chop finely. Heat oil in a pan and add onion and fry till it caramelizes to a nice golden brown. Then add tomatoes and ginger garlic paste and fry for about 2-3 minutes. Then add shredded chicken, garam masala, chilly powder, salt and stir well. Finally add chopped coriander and remove from fire.

For sandwiches, apply little butter to the bread slices and toast them lightly, spread the mayo/cheese, chicken filling and toast till they become crispy. Chicken sandwiches are ready to be served.

Note

You can add mint leaves or spring onions for variation.The chicken sandwiches form sumptuous breakfast foods, also good to carry in tiffins and are tasty snacks for party as well.

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.