Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.

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Coconut Cashew Sheera – A Quick Indian Dessert

Oh how I wish I had created this recipe when I was still on the SCD diet! Yes – not only is this recipe gluten free and sugar free but it is indeed SCD compliant!

Sheera is an easy indian dish that I like to call dessert but to many it’s breakfast. Sheera can be made with a variety of ingredients. The most common sheera that I know of is made with Semolina which is a very gritty flour, usually made from wheat. This is one of the Indian dishes I hold closest to my heart. In fact when I was a little kid I would pester my mom to make the wheat version of sheera for my birthday instead of cake. She would mould it into a nice round shape and stick a massive candle on it. Oh.. I even remember one time she shaped it into a heart. What amazing memories. So it’s been quite a sad sacrifice for me to forgo sheera since I’ve become gluten free.

Recently my mom gifted me a Tarla Dalal cookbook that focuses on Indian sweets. I’m a big fan of Tarla Dalal. Her books are one of the few that I like to Read More

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A Thanksgiving Must: Pumpkin Pie (Gluten Free, Sugar Free)

Pumpkin is such an iconic symbol of Thanksgiving that I want my Thanksgiving dinner finale to really capture it’s essence. What better way to do that than with a pumpkin pie? So as usual I went online and looked up pumpkin pies by visiting some of my favorite gluten free blogs. So many of them are filled with amazing pie crusts. Made with customized flour blends and roasted sugar pumpkins and fresh spices. I was seriously drooling.

At the end of it all, I decided to use Gluten Free Girl and the Chef‘s recipe as my main guide. It’s filled with really wholesome ingredients. And well, I just like her blog a lot.

BUT.. yes.. the “but”.. I really didn’t feel like I had the time or energy to do everything from scratch. So yes, my recipe is sugar free unlike Gluten Free Girl’s, but I have taken some short cuts. Namely – I decided to use 100% organic canned pumpkin puree instead of roasting my own pumpkin. I also decided to make full use of my spice drawer instead of dealing with fresh herbs because of which my measurements are different than hers. Additionally I used Bob’s Red Mill biscuit and Read More

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Kheer (Indian Rice Pudding)

In my kitchen I have a bookshelf built into the side of a cabinet. On the two wooden shelves, I have well over 20 cookbooks and a couple of binders filled with print outs of recipes I’ve found online (this obviously was well before I built Velvet Aroma). I love this little nook. It’s where I go to whenever I need a little inspiration by just randomly flipping pages of cookbooks.

Recently I decided the shelves could use a little organizing. I put all my Indian cookbooks together (I own 8 different Tarla Dalals). All my SCD ones right next to it. A few vegetarian ones that I love. Then at the very edge you’ll find two Indian notebooks. I say “Indian” because they’re nothing like the notebooks that you get in America and yes, because I got them in India. They have cardboard covers, are about the half the size of a standard 8 x 11 notebook and are bound like an old encyclopedia (as opposed to having ring bindings).

One of these notebooks is especially dear to me. On it’s covers, paper with light pink roses printed on it, is carefully glued. If you flip to the last few Read More

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Kaju (Cashew) Ladoos

Yesterday was Diwali, the Indian festival of lights. A very Happy Diwali to all the Flip Cookbook readers. I hope the new year is full of love, health, happiness and peace for you and your loved ones! Diwali celebrations are actually spread over five days, with each having its own importance. Yesterday was Lakshmi Puja which is the most important day of Diwali. The day is marked by worshiping Lakshmi, the Goddess of wealth, and Ganesh, the God of auspicious beginnings. People light diya’s (lamps) to welcome prosperity and well-being into their homes. The feet in the picture below mark the feet of Lakshmi entering the home.

Now, Indians are going to look at this recipe and go, huh? cause most of us have never come across Kaju (Cashew) Ladoos. Kaju’s are usually a topping on other Indian desserts or are used in savory Indian curry’s to add some creaminess. One of the most popular Kaju desserts in India is “Kaju Katli” which would literally translate to Cashew pieces (if someone has a better translation, please let me know :)). This recipe started out as an attempt to make a sugar free Kaju Katli, but since it did not set like it Read More