Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.

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Simple Yellow Rice

I called this recipe Simple Yellow Rice but frankly, it’s not really simple. Simple and quick to make, yes, but the aroma and flavors that you achieve are so flavorful and comforting… and that is why I called it simple! Some of the simple joys of life are so very comforting now, aren’t they?

I grew up in Pune a town close to Bombay (Mumbai, as it is now known) and we are pretty close to the South of India. For the North Indians we are already in the South and for the South Indians, we are in the north, geographically. As I write this, I remembered a funny conversation I had with someone a while back where we argued for a good few minutes about where Pune was on the map of India and it was hilarious now when I think about it, because we were both passionately going at it about the geographical location of Pune.

So, the point of that little story was that growing up *close* to the southern states of India, I was exposed to a lot of South Indian food. Funnily enough, even though I saw “Yellow Rice or Lemon Rice” on menus in restaurants, and ate Read More

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Asparagus Stir-Fry Indian style

When I think Asparagus, the one dish that has always come to my mind is grilled asparagus served at barbecues. For being such a pretty vegetable, I’ve not seen too many recipes which call for it, so when I happened to see Kathy Gori’s Indian take on it, I had to try it! I have modified it by putting asafoetida and lemon juice in it, and taking cumin out. This goes great as a side dish. Ours got over even before lunch started! 🙂 Note to self, buy at least 3-4 bunches next time! 🙂

NOTE: I’ve used kashmiri mirch, which is a special Indian chili powder, not as spicy as regular chili powder though. It gives a beautiful color to curries and is used in tandoori and tikka masala.

Also, this can be made SCD by taking out the asafoetida (I haven’t tried it that way though).

Asparagus Stir-Fry Indian style

Makes: 2 servings
Ready in: 15 minutes

Ingredients

  • 2 cups chopped asparagus
  • 1/2 tsp mustard seeds
  • 2 tsp lemon juice
  • pinch of asafoetida (not for scd diets)
  • 2 red chillies
  • 1/2 tsp kashmiri mirch
  • 1 tbsp oil (I used olive oil)
  • salt to taste

Directions

1. Wash the Asparagus and pat it dry.

2. Chop it into about 1 inch long pieces.

3. Heat the oil in a wok or kadhai (indian wok! *big smirk*). When it is nice and hot, not smoking cause you’ll burn the tempering, add the mustard seeds and let them pop. Now add the asafoetida and the red chillies and mix it up.

4. Add the asparagus to the tempering and mix well.

5. Now add the kashmiri mirch and mix again. Depending on how crunchy or soft you want your asparagus, let it cook! Once it is done, add the lemon juice and salt and gave it another nice stir before serving it!

This recipe has been linked at SOS’s April Kitchen Challenge!

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Quick Lettuce Salad

I tried this salad for the first time in one of my local favorite restaurants. Since then, every time I visit the place, I look forward to having this salad. Now I don’t know what exactly goes into it, but I tried the following and I absolutely love it. We have been having it every day this last week! It is simple, goes great as a side dish… and I love the sourness that the lemon juice adds to the whole meal. We’ve had it with everyday indian food and with a simple burger, so it is very versatile! A special note, if you generally don’t eat spicy food, de-seed the jalapeno before using it. I’ve had one off super spicy jalapenos which kept making me chug water more than my meal!

Quick Lettuce Salad

Makes: 2 servings
Ready in: 5 minutes

Ingredients

  • 1 heart romaine lettuce
  • 1 medium tomato
  • half small white onion
  • 1 jalapeno
  • juice of half a lemon
  • salt to taste

Directions

1. Slice the jalapeno in circles and chop the onion and tomatoes length wise. In a mixing bowl, add the onion, tomato, jalapeno, lemon juice and salt to taste and mix it well. If you prefer something less spicy you can de-seed the jalapeno before using it.

2. Roughly chop the lettuce and toss the salad nicely to get all of it to coat the lettuce. Taste as you go to make sure that the lemon has coated the salad well. I absolutely enjoy eating raw jalapenos but those of you who can’t, can keep them to the side and still enjoy the rest of this lemon-y goodness!

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Mint Ginger Lemonade

Summer’s here! Summer IS here! Okay, technically we have a few more weeks to go. But a sun loving gal like me just can’t resist celebrating when the wind blows warm and the grocery stores are stocked with lots of summery fruits and veggies.

Over the next few posts I intend to highlight many of my favorite summer flavors, starting with the always in demand – lemonade. Lemonade is popular around the world for many reasons. One, of course, is the sweet and sour taste. Secondly, it’s a great way beat the heat. There is something just so revitalizing about feeling the sun on your face while a cool drink trickles down your throat. And probably one of the biggest reasons is that it’s easily customizable to local flavors.

This recipe is a fun twist on the traditional lemonade. You’ll find that the mint and ginger flavors makes this drink really refreshing. Both mint and ginger are known to sooth the digestive track and promote digestion. They are used as natural remedies to combat nausea, indigestion, heart burn and a whole host of other discomforts.

Take a sip and let me know what you think. Also, I would love to hear what your favorite lemonade variation is.

Mint Ginger Lemonade

Makes: 4 – 6 servings
Ready in: 40 minutes

Ingredients

  • 1/2 cup (packed) fresh mint leaves
  • 1/3 cup fresh ginger
  • 1/3 cup honey
  • 2 cups boiling water
  • 1/3 cup fresh lemon juice
  • 2 cups (about) cold water
  • ice cubes for serving

Directions

1. Put 2 cups of water on the stove to boil.

2. Meanwhile, chop the mint into about 1/2 inch pieces. You want enough mint so that it measures 1/2 cup when you press down and pack the mint into the measuring cup.

3. Peel the ginger and chop into small chunks. Peeling is really optional (just a habit for me).

4. Once the water is boiling, remove it from heat. Stir in the mint, ginger and honey. Cover and allow it to steep for 30 minutes.

5. Strain the mixture into a container. I strained mine directly into the the serving jug. You could strain this into an air tight container if you want to store it for later. Press onto the solids so that you get the last drop of minty liquid goodness.

6. When you’re ready to serve, combine the extracted liquid with 1/3 cup fresh lemon juice and about 2 cups cold water. You may want to add more water if you want a milder taste.

7. Serve the drink over ice on a beautiful sunny day. For quick elegance, you can garnish the drink with lemon slices and mint leaves.