Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.

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Mattar Paneer

I generally follow the rule of moderation, except of course for sugar which I have banished from my household after it caused such massive grief. But paneer is one of my vices. I could eat a block of paneer with salt and pepper in a single sitting. Maybe with a little cayenne pepper to add a little kick. I really could. For those who are scratching their heads, paneer is the absolute best part of milk. You start with super fatty whole milk. And then you curdle it to separate the milk solids (aka – milk fats) from the watery liquid. THEN, you proceed to drip out the last remaining bits of liquid because really, it just gets in the way of the good stuff. THAT my friends is paneer. Pure, unadulterated milk fats. Yum.

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Gluten Free Apricot Scones

Living in the US, I have the pleasure of having almost every country represented when it comes to restaurants. Many of the restaurants that focus on a particular country try really hard to transport you to the country itself. It’s like walking through the restaurant’s doors magically teleports you to another country. Sometimes exotic. Sometimes familiar. Often revealing. So when I travel, often I actually compare restaurants in those countries to ones I find back home. I compare the decor, the tastes, the aroma. Often there are so many similarities that I fall even more in love with the restaurants back home for being so genuine – so authentic.

However, no matter how similar things are between restaurants back home and the ones in the actual country, there seems to be one thing that almost always is different…

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Green Beans and Carrot Subzi

You know the typical grandmothers. They bend over backwards to make their grandkids smile. I know grandmothers who travel hundreds of miles to get that best gift for the kid. I know grandmothers who choose a larger car — so that the kids can have a place to sit when they visit those few times a year. I know grandmothers who will learn a new language in their golden years so that they can communicate better with their grandkids. I know grandmothers who will create a storm of cooking in the kitchen at every whim of the kid. I know grandmothers who will scold the kid’s parents for being “too hard”.

Since I have zero experience in being a grandmother I really can’t tell you what makes them do this. It’s odd – but boy do I relish in this love!

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Simple Vegetarian Tom Kha Soup

I’ve always been a fan of coconut. Growing up in India I used to relish slurping coconut water from a young coconut sliced open in font of me by a machete yielding vendor. After sucking out every last refreshing drop, I’d hand the coconut back so he could masterfully chop up the shell and scrape out the slippery young coconut flesh. This is called “malai” because it’s as tender and thin as the skin formed on top of pipping hot milk as it cools. I love coconut malai.

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