Bridging Food and Culture with Manisha of IndianFoodRocks.com

I had such a fantastic time chatting with Manisha from IndianFoodRocks.com on our Hangout last Wednesday. Click play to watch the whole interview below!

Wasn’t that awesome?  If you enjoyed this interview, take action and leave a comment below with one take-away you got from Manisha.

My takeaway?  I love her rule about taking only what you’ll eat—and eating what you take.  Wasting food is such a huge problem here in America, and it’s hugely important that we teach our children not to be frivolous with their food.

And, as promised, here is the fried fish recipe that Manisha discussed:

Fresh Fried Fish by Manisha Pandit

Ingredients

  • 6 fish filets of any white fish (cod, sole, tilapia)
  • oil for frying (canola, rice bran, or grapeseed)
  • 3 tsp lemon juice
  • 3 tsp garlic paste
  • 3 tsp ginger paste
  • 3 tsp cayenne powder
  • 1/2 tsp tumeric powder
  • salt to taste
  • 1 cup sooji, rava or Cream of Wheat
  • 1/2 tsp cayenne powder
  • salt to taste

Instructions

  1. Place the fish in a dish or zip-top bag and add the marinade ingredients. Allow to marinade for at least 20 minutes, up to 24 hours.
  2. Heat 1/4 inch of oil in a large frying pan or cast-iron skillet until very hot.
  3. Dredge the filets one at a time in the coating mixture, coating well. Shallow fry each side for a few minutes until crust is light golden brown and fish is flaky.

Notes

This recipe is by Manisha Pandit of IndianFoodRocks.com, used with permission.

http://laughinglemonpie.com/bridging-food-and-culture-with-manisha-of-indianfoodrocks-com/

Also, you’ll notice I’ve got a new format for recipes—now you can automatically add them to your ZipList and then automatically add the ingredients to your shopping list, add the recipe to your meal plan, or just save the recipe for future use.  It’s a super cool tool and I’ll be talking more about it soon.

 If you’re interested in vegetarian Indian cuisine—or even simply learning more about Indian cooking and culture in general—I highly recommend Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy by Ammini Ramachandran. She is a treasure and I feel honored to have been able to meet her and learn from her at Manisha’s Culinary India cooking course.

In addition, if you’re in the Boulder area (or you just want a really great excuse to visit), you can visit the Escoffier Boulder website and sign up to receive updates—so that you will be the first to know when they offer Culinary India again.

Check out Manisha’s wonderful album of photos from the Culinary India Class—see if you can spot me!  😉


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