One Day At A Time!

Anyone who cooks regularly has his / her own quick fixes for those lazy days. Some like one pot meals like pasta, pulav or biryani. I prefer sandwiches, wraps and quesadillas. Today, I tried something new for our sandwiches - Cajun seasoned grilled shrimp with creamy avocados. Cajun seasoning is one of my favorite spice blends. Pick one of your favorites and add a whole new twist to this easy sandwich.

Friday is here and our weekend has started. Weekend calls for some special food and our today's menu is a Marathi meal - Jwari Bhakri (Jowar flatbread) and a spicy sea food curry. Rassa is a hot Maharashtrian curry, where both veggies or meat can be cooked. Here is my take on the popular Kolambi Rassa, less hot and with a few hacks.

As you guys know, Mexican food is one of our favorites. Making Tacos at home is quite effortless. This is a wholesome meal with proteins, veggies and carbs. Since I had to finish some mangoes, mango salsa was the highlight of our tacos. It was a refreshing change from the regular tomato salsa. If you love mangoes too, you must give this a try. Grilled Shrimp: Shrimps/Prawns - 25 Lime Juice - 2 tbsp Cajun Seasoning - 1 1/2 tsp Red Chili Powder - 1 1/2 tsp Oil - 1 1/2 tbsp Salt Mango Salsa: Mangoes (medium chopped) - 1 1/2 cups Red Onions (finely chopped) - about 1/3 cup Jalapeno Pepper - 1 Cilantro/Coriander Leaves - few sprigs Lime Juice - 2 tbsp Black Pepper Powder - 1/4 tsp Salt Whole Wheat Tortillas Shredded Lettuce Grated Cheese Sour Cream Avocado  Guacamole How to make Mango Shrimp Tacos: Mango Salsa: A firm (not mushy) mango works best for salsa. Discard the seeds of the jalapeno pepper and finely...

We love sea food. At least once a week, shrimp or fish is on our menu. As you all know, most of the times, a baked version. But variety is the spice of life, right? So, today we are having the restaurant style, saucy Prawn Tikka Masala with Aloo Paratha and Jeera Rice . This Indian delicacy is perfect for entertaining guests as well.

Lately, high protein and low carb meals are quite common at our place, especially on weekdays. Beans, lentils and sea food are the best options for such a low calorie meal.  Baked crunchy fish with potato wedges and some grilled veggies makes everyone happy at our place. If you liked  Potato Crusted Baked Tilapia , you'll definitely like this coconut flavored fish too. Ingredients: Fish Fillets - 1 pound Desiccated (Dry) Coconut - 1/4 cup French Fried Onions - 1/4 cup Rice Flour - 1/4 cup Red Chili Powder - 1 tsp Lemon Juice - 2 tbsp Salt Oil How to bake Crunchy Coconut Fish: Cut each fish fillet into 2 pieces or bake it whole. Sprinkle some salt and lemon juice on the fish pieces. Set it aside for about 20 minutes. Grease a baking tray with oil or cooking spray.   In a big plate, add coconut, rice flour, chili powder and salt. Crumble the fried onions with your hands and add it to the plate. Mix all the ingredients well. Coat the fish...

Sea food is always a good option for a high protein, low calorie meal. White, flaky Tilapia is one of our favorites. As compared to saucy coconut fish curries, I find baking quite convenient. It is effortless, yet flavorful. Every time I bake fish, I cook it with different spices like Cajun Seasoning or something Indian like Tandoori Masala. Today's variation is a fish flavored with an Indian Green Masala and crusted with dry potato flakes. Ingredients: Tilapia or any other fish fillets - 2 Coriander/Cilantro/Dhania Leaves - 10 sprigs Garlic - 3 big cloves Green Chilies - 3 Vinegar - 1 tbsp Salt Potato Flakes - 1/2 cup Cooking Spray or Oil How to bake Herbs and Potato Crusted Fish: Blend coriander leaves, garlic, green chilies, vinegar and salt in a food processor to a fine or slightly coarse paste. You can use a mortar pestle as well. Apply this herb paste to the fish fillets. Cover with a plastic food wrap and refrigerate for about 2 - 3 hours. If not 2 hours...

Some days I have a menu planned for our lunch and dinner. Other days, I have no clue what to cook and that seems like the biggest problem of the day. Turns out today, Salmon was my answer. And we enjoyed these zesty fish kababs with a salad and some Cheddar Biscuits . Ingredients: Salmon or any other fish - 2 pounds Cilantro/Coriander Leaves - few sprigs Ginger - 2 tsp Black Pepper Powder - 1 tsp Red Chilli Powder - 1 tsp Lime - 1 (zested and juiced) Oil - 2 tbsp Salt Vegetables - Bell Peppers/Capsicum, Onion, Zucchini Oil or Cooking Spray How to cook Fish Kababs: Soak 5 bamboo skewers in water for about 30 minutes. Dice the fish into inch size pieces. In a big bowl, add lime zest and juice, oil, freshly grated ginger, finely chopped cilantro, fresh ground black pepper, red chili powder and salt. Mix all the ingredients well. To this marinade, add fish pieces. Coat the fish well with the marinade. Cover the bowl with plastic food wrap and r...

If you are looking for some healthy appetizers cooked with less oil, you must give these nuggets a try. Baked Fish bites seasoned with Cajun spices. Generally breaded chicken or fish nuggets are deep fried in oil. I find baking a healthier alternative, where the crust is equally crunchy and the fish is nice soft and flaky.

For some hectic days, we all have our own shortcut ways of cooking. Some days, I go for semi-homemade food, using some store bought ingredients. One pot meals like pulav and baked pastas are loved at our place. Stuffed Parathas with yogurt, chutney and pickles are a hit too. Today's oven baked Salmon seasoned with Indian Tanduri Masala has recently joined our list of those quick lunches and lazy dinners.

Regular readers might have read my previous posts -  Chicken Quesadillas and Mushroom Quesadillas . Recently, we have found ourselves a new favorite. Prawn (Shrimp) quesadillas seasoned with desi Tandoori Masala. Quesadillas with nutrient rich Guacamole makes it a tasty meal. Ingredients: Whole Wheat Tortillas - 5 Jumbo Prawns/Shrimps - about 20 Onion - 1 medium Green Bell Pepper/Capsicum - about 1/2 cup Sweet Bell Peppers - about 1/2 cup Cilantro/Coriander Leaves - few sprigs Garlic - 2 big cloves Lemon Juice - 1 tbsp Ginger Garlic Paste - 1 tbsp Tandoori Masala - 1 tbsp Spanish Paprika - 1/2 tbsp Cayenne Pepper - 3/4 tsp Pepper Jack Cheese - about 1 cup Salt Oil How to prepare Tanduri Shrimp Quesadillas: In a mixing bowl, add ginger garlic paste, tandoori masala, Spanish paprika, 1/2 tsp cayenne pepper, salt and lemon juice. Add cleaned prawns and coat them well. Let the prawns marinate for about an hour. Preheat the oven at 350 degrees F. Grease a ...

A Konkani style fish curry made of coconut and few roasted spices. This type of gravy called as Kande Ambat in Konkani is used for cooking both veggies and sea food. Today I cooked this Mashli (Fish) Ambat with a local fish Tilapia and it turned out great. Ingredients: Fish - about 1 pound Grated Coconut (fresh or frozen) - 1 cup Coriander Seeds/Dhane - 1 tbsp Dry Red Chilies (Byadagi variety) - 5 Tamarind/Chincham - about 1/2 tsp Turmeric/Haldi - 1/4 tsp Onion - 1 small Green Chili - 1 or 2 Salt Oil How to cook Konkani Mashli Ambat: Finely chop onions and slit the green chili lengthwise. Roast coriander seeds in about 1 tsp oil until they slightly darken and turn aromatic. Roast the dry red chilies too till they turn crisp. Grind roasted coriander seeds, roasted red chilies, tamarind, turmeric and coconut to a fine paste. Add about 1 cup water while grinding. Heat about 2 tsp oil in a kadhai/wok.  Add onions and green chili. Sauté until onions s...

Gobi Manchurian , Vegetable Manchurian are some of the popular Indo Chinese recipes. Indo Chinese food has a quite distinctive taste - spicy, tangy, slightly sweet. If you are looking for a sea food version of Manchurian, this Prawn Manchurian with Spring Onions is perfect. Ingredients: Prawns/Shrimps/Jhinge/Sungta - 1 pound Capsicum/Bell Pepper - about 1 cup Corn Starch - 1 tbsp Spring Onions/Green Onions - 6 Ginger Garlic Paste - 2 tbsp Vinegar - 2 tbsp Soy Sauce - 1 tbsp Black Pepper Powder - 1/4 tsp Tomato Ketchup - 1 tbsp Tomato - 1 medium Dry Red Chilies - 4 Salt Oil How to cook Chinese Prawn Manchurian: Clean the prawns by removing the shells and the black vein. Wash the prawns well. In a mixing bowl, add ginger garlic paste, vinegar, soy sauce, black pepper powder and little salt. Add salt keeping in mind that some sauces have salt. Mix all the ingredients and add cleaned prawns. Let the prawns marinate for about 2 hours. Puree tomato and dry red ...

Sungta Ambat is a Konkani curry recipe of Shrimps/Prawns in a mildly spiced coconut sauce. This coconut gravy is called as Alle Kande Ambat in Konkani. Just like prawns, any fish can also be cooked in this sauce. Ingredients: Prawns/Shrimps/Sungta/Jhinga - 1 pound Shredded Coconut (fresh or frozen) - about 1 1/2 cups Coriander Seeds/Dhane - 1 1/2 tbsp Dry Red Chilies - 5 Green Chilies - 2 Onion - 1 medium Ginger/Alle (finely chopped) - 1 tsp Turmeric/Haldi - 1/4 tsp Tamarind/Chinch/Chincham - 1/2 tsp Salt Oil How to cook Sungta or Jhinga Ambat: Clean the prawns by removing the shells and the black vein. Wash the prawns well.   Heat about 1 tsp oil in a pan. Add coriander seeds and red chilies. Roast at low flame till coriander seeds slightly darken and turn aromatic. Grind coconut, roasted coriander seeds, red chilies, tamarind, turmeric and salt to a fine or slightly coarse paste. Finely chop onions, ginger and slit the green chilies lengthwise. Hea...

Sungta (in Konkani) Sukke is a coconut based dry curry of Prawns or Shrimps. A Sea Food recipe adapted from Goan cuisine - Bangde (Mackerel) Kalputi . Prawns are also known as kolambi or jhinga.  Ingredients: Prawns/Shrimps/Sungta (preferably fresh) - 1 pound (450 gms) Grated or Shredded Coconut (fresh or frozen) - about 1 cup Onion - 1 big Green Chilies - 8 Ginger/Ale/Adrak - 1 inch piece Curry Leaves/Kadipata/Karbeo - a sprig Cumin Seeds/Jeera - 1 tsp Turmeric/Haldi - 1/2 tsp Tamarind Paste/Chincham/Imli - about 1 tsp Cayenne Pepper/Red Chili Powder - 1 tsp Salt Oil How to prepare Prawns Sukke: Clean the prawns by removing the shells and the black vein (its digestive tract) which is at the back of the prawn. Wash the prawns well. Small prawns are preferred for this Sukke recipe. In a mixing bowl, add little salt, turmeric, cayenne pepper and tamarind paste. Add few drops of water and form a thick paste. Add the prawns, mix and coat them well...

A Konkani style fish fry.  Semolina/Rava crusted fish with garlic.  You can try the same recipe for Mackerel, Sardine and Pomfret as well.   Ingredients: Tilapia - 1/2 pound Semolina/Rava/Sooji - 1/2 cup Cayenne Pepper/Red chilli powder - 3 tbsp Turmeric/Haldi - 1/4 tsp Tamarind Paste - 1 tsp Garlic - 4 big cloves Salt - about 1/2 tsp Oil Method: 1. In a mixing bowl, add cayenne pepper, turmeric, tamarind paste, crushed garlic and salt.  Add about 1 - 2 tbsp water and mix all the ingredients well to form a thick paste. 2. Add the washed tilapia pieces in this paste, coat them well.  Keep it covered (preferably refrigerated) for about an hour or more.  3. Coat the marinated tilapia pieces in semolina.  (You can add salt, cayenne pepper in semolina as well.)  Discard the garlic pieces.  4. Heat a frying pan and add about 1 tbsp oil.  Shallow fry the semolina coated tilapia pieces t...

Semolina/Rava coated crisp Salmon Fry tastes good with steamed rice and Kokam Kadhi . Ingredients: Salmon - 1 pound Cayenne Pepper/Red chilli powder - 3 tbsp Turmeric/Haldi - 1/2 tsp Tamarind pulp - 1 tsp Semolina/Rava/Sooji - about 3/4 cup Peanut/Groundnut Oil Salt Method: 1. In a mixing bowl, add cayenne pepper, turmeric, tamarind and salt.  Add about 1 - 2 tbsp water and mix well to form a thick paste. 2. Add washed salmon pieces in the paste, coat them well and keep them aside for about 45 minutes. 3. Take semolina in a plate.  Coat the marinated salmon pieces in semolina. 4. Shallow fry the salmon pieces, about 3 - 5 minutes each side drizzling little oil. 

Prawns/Shrimps though biologically different species, commercially mean the same.  Ingredients: Prawns/Shrimps - 500 gms Red Chilli Powder - 3 tbsp Turmeric/Haldi - 1 tsp Tamarind Paste- 1tsp Sooji/Rava/Semolina - 1/2 cup Salt Oil Method: 1. Clean the prawns by removing the shells and the black vein (its digestive tract) which is at the back of the shrimp. Wash the prawns well. 2. In a mixing bowl, add red chilli powder, turmeric, tamarind, salt.  Add 1 - 2 tbsp water and make a thick paste.  Coat the prawns well and keep it covered (preferably refrigerated) for an hour or more. 3. Heat a frying pan and add 1 - 2 tbsp oil.  Coat the marinated pieces in semolina and shallow fry till the semolina crust turns crisp on both sides.  You can add little salt, red chilli powder in semolina as well. 4. Prawn/Shrimp fry is ready to serve.

Bangde Kalputi is a dry side dish made of Mackerel, including its head part.  Ingredients: Mackerel/Bangda - 10 small Onions - 2 medium Cumin/Jeera - 1 tsp Slit Green Chillies - 5 Chopped ginger - 1 tsp Grated coconut - 1 tbsp Turmeric/Haldi - 1/2 tsp Salt Oil Method: 1. Clean Mackerel well and separate the head pieces. 2. Heat oil in a kadhai/wok and add cumin seeds.  After cumin seeds splutter, add finely chopped onions, green chillies and finely chopped ginger.  Saute onions till they turn tender. 3. Add all the 10 head pieces and only 4 flesh pieces of mackerel to the fried onions.  Too many flesh pieces will ruin the taste.  Use the leftover fish pieces for frying or a curry.  Cover the kadhai and cook for 10 min. 4. After about 10 min, start mashing the fish pieces while stirring.  Add salt, turmeric, grated coconut and cook for another 5 minutes. 5. Mix well and serve Bangde Kalputi as a side dish with rice.