Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


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


Cumin Rice (Jeera Rice)

Rice is an integral part of an Indian meal. We flatten rice to make a breakfast item known as poha. We bake it into rice puffs to make a savory snack known as murmura. We cook it with condenced milk to make a dessert known as kheer. We steam it’s paste to create a delicious dish called idili. We mix it in various dishes with yogurt, spices, lemon, grains, vegetables, meats. And of course we boil it to eat it as plain rice. Long story short, we use rice quite a bit and in a lot of different ways.

After being on SCD for over a year and gaining control over my gut issues, I decided to reintroduce the grain that has been a fundamental part of my diet since I was a child.

This is one of my favorite ways of dressing up the usual boiled rice. The cummin seeds add a nice flavor and crunch to the normal softness of rice. And the ghee? Well ghee in english is called “clarified butter”. I’m sure you can imagine that it really does take rice to a whole new level of delicious. So yes — the entire combination tastes pretty phenomenal!


Cumin Rice (Jeera Rice)

Makes: 4 servings
Ready in: 20 minutes


  • 1 cup uncooked basmati rice
  • 1 1/8 cup water (or as much as needed to cook rice)
  • teaspoon cumin seeds (jeera)
  • 2 tablespoons ghee
  • 1/2 teaspoon salt (or to taste)


1. Throughly wash rice with a few changes of water. Wash rice in pressure cooker. Put water and close pressure cooker. If you’re not using a pressure cooker, cook the rice as you normally do and jump to step 3. Remember use a little less water to make rice that is not terribly sticky.

2. Cook on high until pressure builds up in the cooker (the whistle blows once). Then cook on medium-low for 3 minutes (or as suggested by the cooker’s manufacturer). Take the cooker off the heat and allow to cool naturally for 5 minutes. Release remaining pressure by lifting the whistle — be careful the steam coming out is very hot.

3. Heat ghee on medium-high heat. Check if the ghee has heated enough by dropping one or two cumin seeds into the pot periodically. The seeds should sizzle when it’s hot enough.

4. Once the ghee is hot, add cumin seeds and fry until they are golden brown (30 secs – 1 minute)

5. Add cumin seeds, ghee and salt to cooked rice. Mix gently till cumin seeds are evenly distributed in the rice.