Chipotle Peach Salsa

I know the prime peach season has come and gone but I just had to share this peach salsa.  I made this awhile back and put it on just about everything.  Even foods that I never knew would go with peaches tasted fantastic with the chipotle spiced peaches. 

The sweet with the heat was perfect.  I was careful not to add too much chipotle as it I didn't want it to be too spicy. I wanted the sweet to shine through with just a touch of heat.  It was seriously fantastic!  

Chipotle Peach Salsa Recipe

4 peaches, diced
1 or more chipotle chiles in adobo, minced
1/4 cup red pepper, diced
1/4 cup red onion, diced
3 tbsp. cilantro, chopped
1 lime, juiced
Salt to taste

Mix everything together.  




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Food storage in refrigerator...

Came upon this on the net and thought it was worthy of share... Here goes-- How long everything stays good in your fridge AFTER the expiration date..

Source: http://visual.ly/

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Apple Tuna Lettuce Wraps or Sandwiches

My husband eats sandwiches every day for lunch.  Usually lunch meat sandwiches with a different sauces to make them different.  All in all, there isn't much variety but for the occasional egg salad. Then I saw tuna on sale. 

I had forgotten about tuna.  

We used to eat it all the time. I was never a huge fan of it but I ate it anyways.  My husband though, loves it.  

So we bought tuna.  He loves it and also loves that he has another choice for lunch now.  

I told him this was kinda like a Waldorf salad but with tuna.  He loved it!  My daughter put hers on lettuce or a wrap.  That is totally the way to go.  Little tuna appetizers.  

Apple Tuna Lettuce Wraps or Sandwiches Recipe

1/3 cup mayonnaise, I used light
1/3 cup celery, finely diced
1/3 cup chopped pecans or walnuts, chopped
3 tbsp. onion, chopped
1 1/2 tbsp. sweet pickle relish
1 tsp. sugar
2 cans tuna packed in water, drained
1/3 cup apple, chopped

Combine mayo, celery, nuts, onion, relish and sugar.  Stir in tuna and apple. Spread on toast with lettuce or scoop onto lettuce leaves.



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Pico de Gallo

I must make this like once a week. At least. We put it on so, so many different things. From tacos, quesadillas, nachos, eggs and even potatoes. 

What food do you top with Pico de Gallo?

Pico de Gallo Recipe

2 cups tomatoes, seeded and chopped
1/4 cup red onion, chopped
2 cloves garlic, minced
1 jalapeno, seeded and minced
1 lime, juiced
1 handful of cilantro, chopped
Salt and pepper

Cut and chop everything and mix it together. Taste and season with salt and pepper accordingly. 




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Chocolate Chip Peanut Butter Banana Bread

I made this bread a month or so ago before fruit fly season kicked in.  During fruit fly season, bananas can't stay on the counter too long.  Those little buggers get in for just about anything no matter how clean every thing is kept. 

So before fruit fly season came, I bought a whole bunch of bananas and purposely kept some for banana bread. I'd been holding on to this recipe for awhile now and knew it would be perfect for my bananas.  

The kids loved this bread.  It didn't last long at all.  The kids wished I had more bananas to make another loaf. 

Chocolate Chip Peanut Butter Banana Bread
Adapted from Cinnamon Spice and Everything Nice

2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup butter, room temperature
1/2 cup sugar
1/4 cup packed brown sugar
3/4 cup creamy peanut butter
1 cup ripe bananas, mashed
1 egg
1 tsp. vanilla extract
1 cup milk
1 cup chocolate chips

Preheat oven to 350.  Grease and flour a regular loaf pan.  In a small bowl, whisk flour, baking powder and salt together.  In a separate bowl, beat butter and sugars until combined. Mix in peanut butter and banana.  Mix in egg and vanilla, scraping down sides of bowl.  Add flour mixture and beat on low until combined. Pour in milk and beat on low until batter is smooth.  Mix in chocolate chips.  Add batter to pan and spread evenly.  Bake for 55 - 60 minutes or until the center springs back when pressed with a finger.  Cool for about 15 minutes and remove from pan.


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Black Bean, Corn and Quinoa Picadillo Tacos

Have you ever heard of Picadillo?  Apparently it is a Latin American dish but varies from region to region. I read this on Kevin's blog Closet Cooking.  He has amazing recipes.  This vegetarian version looked positively delicious! What attracted me at first to this was the quinoa.  I loved the mixture of vegetables with the quinoa and black beans.  Very filling and healthy!

Despite the fact that I don't care for olives, I did enjoy them in these tacos.  The sweetness from the raisins were an awesome touch too.  I know that I will make these again!

Black Bean, Corn and Quinoa Picadillo Tacos Adapted from Closet Cooking 1 cup quinoa 1 3/4 cup water or broth 2 tsp. oil 1 onion, diced 1 green or red bell pepper, diced 1 jalapeno, minced 4 cloves garlic, minced 1 teaspoon cumin 1 (15 oz) can black beans, drained and rinsed 1 (15 oz) can diced tomatoes 1 teaspoon oregano 1/4 teaspoon cinnamon 1/3 cup pimento stuffed olives, cut into quarters 1/4 cup raisins (I used a small box) 1 cup corn salt, pepper and cayenne to taste 1 tablespoon cider vinegar 1/4 cup cilantro Bring the quinoa and water to a boil, reduce the heat and simmer covered until the water is absorbed and the quinoa it tender, about 15 minutes. Meanwhile, heat the oil in a pan over medium-high heat, add the onions and bell pepper and cook until tender, about 7-10 minutes. Add the jalapeno, garlic and cumin and cook until fragrant, about 1 minutes. Add the beans, tomatoes, oregano, cinnamon, olives, raisins and capers, bring to a boil, reduce the heat and simmer for 15 minutes. Add the corn and cook for another 5 minutes Season with salt, pepper and cayenne to taste, mix in the vinegar and cilantro and remove from heat. Serve the picadillo on the quinoa or mix it all up. I put about half into the mixture and left half on the side.

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Mast Kalandar, Chennai

Duma Dam Mast Kalandar

Ali Da Pehla Number

Dama Dam Mast Kalandar

Sakhi Shabaaz Kalandar

O..Laal Meri Pat Rakhiyo Bala Jhoole

Laalan

Laal Meri Pat Rakhiyo Bhala Jhoole

Laalan

Sindhdi Da, Sewar Da

Sakhi Shabaaz Kalandar

Duma Dam Mast Kalandar

Is the song that comes to my mind every time I hear the name Mast Kalandar... The Mast Kalandar am referring to here is the restaurant. Keeping in sync with the times, they have now launched a Festive menu.. I have eaten a couple of times in their outlets in Bangalore, but this was my 1st time in their Chennai outlet.. 

[Image courtesy: Mast Kalandar FB Page]

They have created a menu that works for those who are fasting and for those who are looking for a grand feast!  The menu is quite extensive and has been blended in with their regular menu. As we settled in, we were greeted with a drink- either chaas or shikanjvi. I chose the shikanjvi and then later had some chaas as well.. Both were good and refreshing! Moving on, we were treated to quite a spread of starters and main courses. Each dish looked different, was of a different texture and had a unique taste as well. 

First came the kachori, then came a small sweet of sorts [similar to our south indian Badhusha, but diff]., and there was also papdi chaat and another dish which resembled small bondas floating in teeka water. [I know I am bad, cant remember names of dishes].. All these were served with 2 kinds of chutneys- One was green apple ginger chutney, other was carrot chutney and then there was the katori with lightly roasted green chillies [which made my eyes water just at the mere sight] :-) The apple and carrot chutneys were amazing. Subsequently we also got to try what i would describe as the best bhel puri ever- it had loads of veggies- beans, peas, carrots, and so much more.. loved it..  Such a healthy snack!! 

We chatted, we nibbled, we drank, we laughed, we sang along to the songs playing in the background and before we knew it more food landed on our plates. There were 2 colour puris and 3 bowls with side dishes in them, and a boondi raita as well. 

Dum Aloo, paneer butter masala, peas curry were the gravies and the Aloo dish was the best of the lot. Am kinda saturated with paneer, and the peas dish was not so impressive. But then, if you are a paneer fan, then you should try the paneer gravy..  Following close on the heels of these dishes came the bowl of mix veg rice, which was alright. [Am not a rice fan, so just tried a spoonful of this and passed it on]..  And to finish the meal, there was the divine Gulab jamun dessert. Perfect for those with a sweet tooth.. 

[Image courtesy: Mast Kalandar FB Page]

The restaurant is quite large, can seat close to 70 covers if I am right. They also have quite a few combo options for lunch which are total value for money!! Apart from the food, they also retail some of their masalas and powders...  

Address:

1st Floor  33, Mahatma Gandhi Rd, Vannanthurai, Adyar, Chennai, TN 600020

044 4201 8382

Directions: If you are near Murugan Idli, go straight down the road, away from beach, past Karaikudi and head down about a km and you will find Mast Kalandar on your right. 

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