Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


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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Michael Natkin’s Chevre with Sauteed Grapes and Fresh Herbs

Michael Natkin made this recipe for us when we met him at the Cookhouse SF. He actually made this mind-blowing appetizer for us under a minute!

This is us with him and his amazing book! It is an absolute must-read for vegetarians interested in world cuisine.

Even though I just called the book a must-read for vegetarians, it shouldn’t get pigeon-holed as just for vegetarians. The flavors that he has been able to bring out from his recipes are simply mind-blowing. I’ve tried a bunch of recipes from his cookbook and blog, and I eat chicken and seafood and so I can say with certainty, “Delicious, Mind-Blowing Taste” is what he brings to you!

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Spiced Grilled Tofu

The best thing about Indian spices is that a little bit really packs in a big punch. I find tofu, much like paneer (Indian cottage cheese), makes a great base for really showcasing spices. That’s really what this dish was for me. A way to really highlight the spices that are used on a daily basis in Indian cooking. Or as my husband says – “It’s a delivery mechanism of spices”. 🙂

Today I’d like to talk about what these “daily” indian spices are… If you ever have the opportunity to cook in an Indian’s kitchen you may come across the following:

This is a spice box. It almost always looks just like this. Small removable metal containers within one large round metal container which has a lid. No, the small metal containers within don’t have lids of their own. Why would they? Remember, in Indian cooking, all these spices are used nearly on a daily basis. Which means, they finish quick and need to be replenished often.

So what are these spices you see in the magic box? Starting with the container with the spoon and moving clockwise it’s:

  • gaaram masala
  • cumin seeds
  • mustard seeds
  • coriander powder
  • cumin powder
  • cayenne pepper
  • and turmeric powder in the middle

The two other Read More


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