Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Punjabi Kadhi with Pakoras

On August 5th a tragic shooting occurred in Wisconsin, US. For those of you who don’t live in the US, a Sikh temple was attacked and 6 Sikhs were shot and killed. It reminded me again of how fragile our world is. In what probably felt like an eternity for the victims, but in actuality just few minutes, lives were taken. Lives of loved ones. Lives.

The Sikhs as a community are one of the most loyal and jovial people I’ve ever come across. I’ve known many Sikhs in my life and every interaction with any one of them has left me smiling. I still remember the first Sikh I ever really interacted with. She was a girl in my 5th grade class in southern California. I was amazed with her thick hair that flowed down past her waist. At the time I had no clue of how to deal with hair even longer than my shoulders. Heh, I still remember asking her how in the world she managed it. The answer – pretty much she just could and thought of no reason why I couldn’t do the same.

Sikhism, the religion of Sikhs and the temple that was attacked has it’s origin in 15th century Punjab (now the state of Punjab in India and Pakistan). As most religions, you can find people practicing Sikhism all over the world. However, India still has the largest population of Sikhs followed by UK, Canada and the United States.

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Rajasthani Gatta

There comes a point in your life when you decide to change your diet in some way for health or social reasons. It could be as small as drinking more water or as big as cutting out gluten completely. Either way it feels like you’re venturing off the beaten path. That suddenly you have to figure out a whole new way of sustaining yourself. Often the stress of figuring out how to make this change is what leads many to go back to their original way of living. I’d like to propose to you that the change you’re trying to make is in fact not off the beaten path. The problem of figuring out how to live with the new changes in your diet has been solved and all you need to do is apply the existing solution to your life.

I decided to have a gluten-free diet after having some serious health issues. The motivation to change my diet was pretty high — yet initially the change was really difficult. Every day I’d come home from work and stand in front of my refrigerator just wondering what in the world I could make for dinner. The worst part was everything that Read More


Corn-Peanut Fritters

Ever since I saw Sinfully Spicy‘s Corn-Peanut Fritters I had to make them! Have you ever had this happen to you? You see a recipe, say on Monday, and then it stays with you… you might avoid making it because you don’t have all the ingredients, but then you cave in mid-week and go ahead, experiment and make it… enjoy and devour it!

I went ahead and modified the recipe since I had canned corn instead of fresh or frozen corn. Then I didn’t have scallions so I used red onion instead. These turned out fantastic! The only thing I would have done different would have been to make mint chutney to go with it… my oh my… I was in Pakora heaven! If you’ve ever eaten Indian food, there is a very high chance you’ve had Pakoras as appetizers. My fondest pakora memories are my mom making these with the first rain. As soon as the rainy season would hit us, so would the Pakora yumminess. The most common ones are potatoes or onions dipped in chickpea batter. Deep fried is good… Enjoy!

Corn-Peanut Fritters

Makes: about 16 pieces
Prep Time: 5 minutes
Cook Time: 10 minutes
Ready in: 30 minutes



Capsicum (Bell Pepper) Besan Zhunka

A couple of weeks ago I wrote about Besan – a hidden Indian delicacy using gram flour. Here is another hidden gem using gram flour.

Just for a moment picture yourself as a typical Indian farmer. You wake up early in the morning – probably it’s around 5am. It’s a bit chilly at this point so you wrap your dark shawl around your shoulders. Perhaps a wool scarf around your ears – tied in a knot at the nape at your neck. Before you head out for your long physical day working your fields under the tropical Indian sun, you have to make your lunch. The lunch you’ll have sitting under the shade of a tree with the other local famers. Where you will trade news, gossip and tips. You start up the coal oven and decide to make yourself some veggies. It has to be something that can stay unrefrigerated at least till lunch.. something that you can put in a tiffin and not worry about it spilling out while you ride your bike over the bumpy dirt roads. And it should go well with the leftover Bhakri. What do you make?

You make the Capsicum Besan Zhunka.

This is a Read More