Fluffernutter Cookies – The Essential Gluten-Free Cookie Guide Review

Fluffernutter cookie gluten freeI recently received a free copy of The Essential Gluten-Free Cookie Guide in the mail from Tomoson. Granted I’m not allergic to gluten, I  do have friends who are severely affected by it and I always have trouble trying to figure out what to make for them for dessert.  I usually end up being totally lame and giving them a fruit salad ( I know, I know).  Now, I won’t have to feel like such a douchebag anymore. This cookbook is full of flourless cookie recipes and most of them use xantham gum as a ways of getting around flour. That is actually the only weird ingredient I found in the cookbook, which in my opinion is fine. I’d rather have to search for one rare ingredient than 20.

Cacio e Pepe (3)

I tried the Fluffernutter Cookie recipe because it only required 5 ingredients! #WIN! Plus, I love peanut butter and marshmallows. Hopefully your gluten-free friends aren’t also allergic to peanut butter because that would suck. :-/  The peanut butter cookie is super dense and rich since there isn’t any flour. You definitely need a tall glass of milk to enjoy with these cookies, but they were delicious! A nice little treat that will satisfy any sweet tooth, gluten-free or not.

Fluffernutter Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 16 cookies


  • 1 cup peanut butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/4 tsp salt
  • 1/2 cup mini marshmallows


  1. Preheat the oven to 350 F
  2. Mix Peanut butter, sugar, egg and salt in a medium bowl until well incorporated.
  3. Spoon 1 tablespoon of cookie dough about 2 inches apart on a parchment covered baking sheet. Flatten each cookie with the heel of your hand.
  4. Bake for 5 minutes and remove and top with mini marshmallows. Return to the oven for 3-5 minutes and remove.
  5. Cool on a rack and enjoy with a nice large glass of milk!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin


For more gluten-free recipes buy The Essential Gluten-Free Cookie Guide and go to town!

Cacio e Pepe (4)

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Share this Post! Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on StumbleUponPrint this pageEmail this to someone

London Trip!

LondonIf you hadn’t guessed it already due to the immense amount of guest posts last week by some amazing bloggers, I was traveling around London last week! I was in heaven! Not only am I a BBC-ophile, I’m obsessed with all things British. Jane Austen, Dr. Who, Great British Bake-off, high tea, pretty Victorian dresses, castles….everything. I often wonder if I was born in the wrong country.  Any how I had a great time there and got to spend some quality time with family which was nice. Here what I think you should check out if you ever visit London!

1. The Markets

  • Creditt: http://bulondon.wordpress.com/2014/07/02/camden-market/
    Creditt: http://bulondon.wordpress.com/2014/07/02/camden-market/
  • Credit: http://en.wikipedia.org/wiki/Portobello_Road
    Credit: http://en.wikipedia.org/wiki/Portobello_Road
  • Credit:http://londoninfourmonths.wordpress.com/2013/03/30/shot-of-the-day-portobello-road-market/
  • Credit:http://london-sightseeing.net/camden-market-london/

My friend, who is originally from London, told me to check out Portobello Road, Carnaby Street and the Camden Markets and they were amazing! Portobello Road is super granola- tons of vegetarian restaurants around there with booths selling antiques and vintage brand name clothing. Think Berkeley meets Brooklyn- super hipster. Carnaby Street on the other hand is actual stores, not really a market. It’s like New York City’s 5th Avenue. All brand name and boutique stores. Rhut and I discovered some amazing British brand names that we had never ever heard of and now will be a keeping an eye out for when we shop around the US.  Camden Market hosts the alternative punk scene. It reminded me of South Street in Philly actually. If you walk near the Camden Lock there is a small passageway that takes you into an open air court that is filled with amazing food carts. Rhut and I stuffed our faces with some vegetarian lahamacun that was unbelievably delicious! There also was a cute second hand book shop nearby where I loaded up on some cookbooks by Mary Berry!

2. Hampton Court Palace

  • IMG_9915
  • IMG_9920
  • IMG_9928
  • IMG_9930
  • IMG_9948

Hampton Court Palace is a 30 minute train ride form Waterloo station. We initially tried to make this a half day trip but, Rhut and I ended up spending the whole day here! If you’re a history freak like me then you’ll love it! Henry VIII lived here and traces of all 6 of his wives are scattered throughout the castle. The ghosts of a few of his wives are said to haunt the palace. Unfortunately I did not see any. Womp womp.  The gardens are beautiful and the kitchens are definitely a must see! If you go there during early all you can buy grapes from the the longest living grape vine in England!

3. Oxford

  • IMG_9960
  • IMG_9963
  • IMG_9967
  • IMG_9973
  • IMG_9978
  • IMG_9979
  • IMG_9981
  • IMG_9983
  • IMG_9984
  • IMG_9987
  • IMG_9989
  • IMG_9990
  • IMG_9993
  • IMG_9996
  • IMG_9999

My husband is obsessed with college campuses and always drags me to go see them. I think it makes him feel young again. Usually I hate this because it actually makes me feel super old, but this time I was actually excited about it. I read a book recently that was set in Oxford, A Discovery of Witches by Deborah Harkness, and was excited to see the actually locations mentioned in the book, especially the Bodleian Library.  We took a free walking tour around the campus and saw the eating hall that inspired the Great Hall in Harry Potter and a few  filming locations for the movies. The campus is full of history and you may have to pay to see a few of the sites. For example, it costs 1 or 2 pounds to gain access to some of the chapels and eating halls.  The Science and Ashmolean Museums are both free and worth checking out. I was fan-girling over Hooke’s microscope and lab notebook and all the chemistry apparatuses. If you’re a huge nerd or are like my husband the trip is well worth it!

4. National Gallery and British Museum

  • IMG_9842
  • IMG_9843
  • Nepalese King's crown
    Nepalese King’s crown
  • IMG_9855
  • Cleopatra's mummy
    Cleopatra’s mummy
  • Van Gogh
    Van Gogh
  • Van Gogh
    Van Gogh
  • IMG_9871

These two museums are a definitely worthy of a visit and admission is free for both of them.  I would like to rename the British Museum the “Shit we took from other countries” museum, as they have put tons of items up on exhibit from countries that used to be under the British rule. A crown from Nepal and tons of pieces of temples that they had taken from India were on exhibit. You can see Cleopatra’s mummy, Vincent Van Gogh’s Sunflowers and much more.

5. Parks

  • St. James Park
    St. James Park
  • St. James Park
    St. James Park
  • St. James Park
    St. James Park

There are three big parks in London I think are worth walking through. The infamous Hyde Park, St. James Park and Regent Park. Rhut and I walked around St. James Park at dusk and it was beyond beautiful. Very romantical if you ask me ;-) Of the three it was my favorite and you get a great view of the London Eye/ waterfront and Buckingham Palace.


-Skip Brick Lane and Harrods- both are overrated and in Harrods’s case overpriced.

-Get a day pass and use the tube to get around! Super easy to use and the subway comes around quite often.


Stay tuned for my places to eat post :-) 

Share this Post! Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on StumbleUponPrint this pageEmail this to someone

Potato Stuffed Bread Rolls (Guest Post by The Novice Housewife)

Bread Roll The Novice Housewife 1

Hello readers of the beautiful blog Pretty Polymath. My name is Shumaila and I blog over at The Novice Housewife, a space where I share my passion for food, photography and baking.

When Hetal contacted me about writing a guest post on my favorite childhood food, I thought a lot about a dish that screams my childhood. It had to be my mom’s bread rolls.

Not to be confused with dinner rolls, bread rolls are pieces of wet bread that are wrapped around a spicy mashed potato filling and then deep fried. I know! They are the best thing ever! What’s there not to love about fried food! And one that is stuffed with potatoes. Its like having a samosa without the effort of making the pastry dough and then rolling it out and shaping it.

Over the years somehow fried food has been taken over by mostly cereal with milk, but my childhood breakfast table and school tiffin box was filled with these bread rolls. Sweet, deep fried memories!

I am not sure what the origin of this dish is, probably Tarla Dalal (and Indian cookbook author) or somebody came up with them and the rest followed. They are pretty easy to make, and as children we loved them. Probably that’s why my mom made them so often.

The recipe I share today is a basic version, which can be adapted to tons of variations. My mom too would play around with the recipe- sometimes adding peas, sometimes cheese, sometimes paneer. If there was leftover parantha stuffing that also made way into these rolls.

These bread rolls are great as a tea time snack, but we mostly had these for breakfast.

Bread Roll The Novice Housewife 3 (1)

Potato Stuffed Bread Rolls

Yield: 4-6 bread rolls


  • 4 potatoes, boiled, peeled and mashed
  • 3-5 green chillies, finely chopped
  • 2 tbsp ginger, finely chopped
  • handful of fresh cilantro/coriander leaves
  • 1 medium sized onion, finely chopped
  • 1 tsp roasted cumin powder
  • 1 tsp red chilli powder
  • 1 tsp coriander seeds, freshly ground
  • 1/2 tsp lemon juice or aamchoor powder
  • salt, to taste
  • 4-6 slices of sandwich bread (you could use multi-grain, wholewheat or any bread slice you like)


  1. Boil, peel and mash the potatoes. Chop all your veggies. If you want to add peas, boil and keep them.
  2. Add the onions, green chillies, coriander/cilantro leaves along with salt, red chilli powder, roasted cumin powder and freshly ground coriander seeds. Mix well. Add in green peas, cheese or paneer and lemon juice or aamchoor powder.
  3. Take a slice of sandwich bread and lightly dip it in water and squeeze the water completely. Do not soak it else, you will find the bread difficult to handle, and will break on you. Just lightly dip and remove and squeeze the water out.
  4. Add 2-3 tbsp of the filling and close the rolls with your palms ensuring no water is left over in the bread and the bread wraps around the stuffing completely. Shape in a round or long oblong shape.
  5. Heat oil in a pan and fry the rolls one by one on high heat. Since the filling is already cooked you just need to brown the outside.
  6. When they turn brown and crispy remove them and keep on tissue paper to absorb excess oil. Serve with tomato sauce or mint coriander chutney.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Bread roll The Novice Housewife 2

 Be sure to connect with The Novice Housewife on her:

Share this Post! Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on StumbleUponPrint this pageEmail this to someone

Kozhukkatta | Kerala Rice Dumplings (Guest Post by Nish Kitchen)

Rice dumplings 1Hello everyone! I’m Rose, the creative head behind Nish Kitchen. My little space is all about my adventures in my kitchen, where you’ll find a plethora of recipes, both Indian and non-Indian. My love of great food reflects in my blog, and I’m so happy that I’ve met so many talented bloggers who share the same passion over the past few years.

Some recipes rekindle fond memories of the past, while others create memories. This recipe belongs to the former category. In some parts of Kerala, this is an Easter special dish. But I could eat it any time of the year.

Growing up, I always looked forward to the after school snacks waiting for me at home especially when made by mom. I loved these kozhukkattas (rice dumplings) filled with sweet coconut jaggery mixture. In fact, I liked the filling so much that my mom used to make more than what is actually needed. Yes, I had a very sweet tooth. I’d eat that extra filling first, and then wait impatiently for the dumplings to cook. I’d be the happiest kid when my mom passes me the steaming hot dumplings.

This snack is so close to my heart that when Hetal of Pretty Polymath asked me to do a guest post about favorite childhood Indian food, I didn’t think twice. If you’ve never tried this before, do it now. It’s TERRIFIC!

Before I go to the recipe, let me take this opportunity to send a big thank you to Hetal for inviting me to write this post. She has a wonderful space where you’ll find everything about food, travel and fashion. A multi- talented blogger, indeed!

Kozhukkatta | Kerala Rice Dumplings

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 7 dumplings

Kozhukkatta | Kerala Rice Dumplings


  • 2 cups roasted rice flour (I use idiyappam powder or appam powder available from Indian shops)
  • ½ cup grated coconut
  • ½ cup grated jaggery
  • ¼ tsp ground cardamom
  • Water
  • Salt to taste


  1. Boil 2 cups of water with a pinch of salt.
  2. Place rice flour in a deep bowl. When water boils, add 1 cup water to the rice flour. Mix well using a spoon. Leave it for few minutes. When the dough is warm enough to touch (don’t allow it to cool down completely), use your hands to make soft dough. Add more boiled water if needed. Set aside.
  3. Meanwhile, combine coconut and jaggery together in a deep bowl. Set aside.
  4. To make the kozhukkattas, place a lemon sized ball of dough on your palm and shape it into a cup. Place the filling inside the cup, and cover it again with the dough. Repeat the process until all the dough is used up.
  5. Place the dumplings in a steamer and cook for 20-25 minutes. Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Keep up with the Nish Kitchen via Facebook and you’ll never miss any of her tasty posts!

Share this Post! Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on StumbleUponPrint this pageEmail this to someone

Cabbage Carrot Stir- Fry (Guest Post by The Odd Pantry)

Cabbage-carrot anti-curry

Cabbage-carrot anti-curry

Greetings, readers of the Pretty Polymath! Thank you so much Hetal for thinking up this wonderful idea.

For those who have not run into my blog before, my name is Aneela and I blog at The Odd Pantry. I write about food with a focus on regional Indian; I frequently wander off into cultural or scientific claptrap; and lately I’ve been exploring the science and social impact of genetically modified crops. I can cook, I can write, and I’ve been known to take the occasional mediocre-to-decent photo. But here is the message I want you to take away from this guest blog, even if you forget my name and my blog address and never think about cabbage nor carrot again in your lives — I hate curry! No, I don’t hate the dish or the dishes that are called by that name. But I hate that word!

IndiaMy problem with the word is that it can mean whatever you want it to mean. For Westerners who know Indian food mostly through restaurants, curry means a gloopy reddish-brown dish with random stuff floating in it. An Indian cook who is intimately familiar with the simplicity of home cooking might apply that word to a basic cabbage stir-fry that has perhaps some turmeric or tomatoes thrown in. She might call that a curry because that is the word people use to describe her cuisine, not realizing that by calling it that others are imagining an undecipherable gloop, completely inaccessible in its methods and its ingredients. You spend maybe 15 minutes in your kitchen in a procedure that is simplicity itself; but people are hearing elephants trumpeting and sitars buzzing and Emperor Akbar’s marble kitchen firing up the tandoor.

A word that means everything means nothing. If you want to know how this word came to be, please read this public service blog post I did a while ago.

Anyway. If this tempts you enough to want to visit my site and perhaps leave a comment or two, maybe click around hither and thither, and subscribe yourself and some spouses and children and distant cousins to boot, I would not be averse to it. Really, I wouldn’t.

Cabbage-carrot anti-curry

This is a very simple stir-fry that I grew up eating. In my family we had this with chapatis or rice about once a week. We made it solely with cabbage, but here I have thrown in some julienned carrots for color and added nutrition. It is a fantastic, simple, quick dish to put together as you will see. My main goal is to demystify Indian food for people who perhaps are still intimidated by the thought of having to purchase many spices. This one only uses a few.

Shredded cabbage, julienned carrot

Shredded cabbage, julienned carrot

All the spices

All the spices

Cabbage Carrot Stir- Fry


  • Half a head of cabbage shredded, or, third of a head of cabbage and couple carrots, julienned
  • 3-4 cloves garlic, minced
  • 1-4 fresh green chilies, according to your heat preference, sliced thin
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander powder, freshly ground if possible
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 2 tablespoons oil


  1. Heat the oil in a wide, thick-bottomed pan on a medium-high flame. When it shimmers, put in the mustard seeds. They will soon pop.
  2. Then add in the chilies and the garlic. Wait till the chilies look blistered and the garlic looks shriveled.
  3. Then it is time to add the cabbage and carrot.Toss it around to cover with oil. Let it cook on medium-high for about 5-7 minutes, stirring occasionally, until the vegetables have shrunken down some, and possibly some pieces show edges of brown.
  4. Now is the time to add the dry spices and the salt and stir nicely.
  5. Cover, turn the heat to medium-low, and let it cook for another 5-7 minutes and you are done.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin


(Click here to find me on Facebook and here on Twitter.)

Share this Post! Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on StumbleUponPrint this pageEmail this to someone

Delicious Childhood Memories: Mangalorean Goli Baje (Guest Post by Spice in the City)

Hi, I am Naina and I blog at Spice in the City. I don’t subscribe to any particular food philosophy, I just cook food that makes me and my loved ones happy. On my blog you will find Indian curries jostling for attention with snacks, desserts and everything in between!   I do believe that you eat with your eyes first, so I like to put some effort into my photography and presentation. :)

Small Goli Baje

Certain foods have the capacity to invoke strong sentiments, don’t they? Do you have a dish that immediately conjures up memories of your childhood?


When Hetal from Pretty Poly Math contacted me abut doing a guest post, I was pretty excited. First, Hetal has a lovely blog where she cooks up some really awesome food. Need proof? Check out her Chocolate Chai Mini Bundt Cakes! Stuff that Chai dreams are made of :D   Second I was really excited  by the theme she suggested: favorite Indian childhood food! Isn’t that a wonderful theme?


The first thing that popped to my mind when I thought about my favorite childhood dish were Goli Baje! Those crispy, fluffy, pillowy fritters that my mom used to make…


Goli Baje are a Mangalorean specialty. Mangalore is a coastal town in the south Indian state of Karnataka. It is famous for its cuisine, especially the fiery, tangy and absolutely mouth-watering seafood curries.


My family is Mangalorean, so the cuisine is one I have grown up with. Goli Baje was a favorite tea-time snack on weekends. ‘Goli’ means round and ‘Baje’ is just local lingo for bhajiya or fritters. So these are simply round fritters.


Not that they turn out specially round, but the taste, oh the taste… you have to try it to believe how such simple ingredients come together to form the perfect alchemic balance :D The spicy green chili, the subtle hint of ginger, the bits of coconut, all ensconced in the crispiest of exteriors…Mmmm…


I remember eating them piping hot, almost burning my mouth in the process, followed by a few gulps of hot Bournvita or malted milk! Served with Coconut Chutney, these simple fritters made tea-time so very special :) It is also a hidden gem; not many people outside the Mangalorean community are familiar with this wonderful snack at all.


If you have been following my blog for a while, you know I dislike deep-frying and try baked versions of traditionally deep-fried food. Well, Goli Baje is an exception. The kind of wicked-crispiness that you get from these fritters would be impossible to replicate in a baked version.


Here’s the recipe.

Mangalorean Goli Baje (Guest Post by Spice and the City)

Prep Time: 4 hours

Cook Time: 28 minutes

Yield: 15 Baje


  • 3/4 cup all purpose Flour
  • 1/4 cup rice flour
  • 1 cup of sour yogurt
  • 1/2 teaspoon baking soda
  • 1-2 green chilli, chopped
  • 1 inch piece of ginger, grated
  • 1 sprig curry leaves, roughly torn
  • 1/4 cup grated fresh coconut
  • Salt to taste
  • Oil for frying


  1. In a medium bowl, mix together all purpose flour, rice flour and salt.
  2. Add yogurt and some water and mix to form a smooth batter without any lumps.The batter needs to have the consistency of a very thick cake batter.
  3. Set this batter aside for 4-5 hours.
  4. Just before frying, mix in baking soda, green chilli, curry leaves, coconut and ginger.
  5. Heat oil in a frying pan or deep fryer.
  6. When the oil is hot, drop spoonfuls of the batter in the hot oil. They will puff up to form round balls ('golis').
  7. Fry them in medium heat until golden brown.It is important to cook these on moderate heat, otherwise the insides won't be cooked.
  8. Drain on paper towels. Serve hot with Coconut Chutney.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin


Small Goli Baje1


Be sure to check out more of Naina’s mouthwatering recipes at her website, Spice in the City!

Share this Post! Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on StumbleUponPrint this pageEmail this to someone

My Favorite Childhood Food: Bottle Gourd Dumplings (Muthia)

Muthia (Bottle Gourd Dumplings)This week I have some awesome guest posts for you guys from some of my favorite Indian food bloggers. The topic you ask? What’s you’re favorite childhood food? What is the one dish that brings you back home when you were little and makes you feel like a kid again?

For me this is muthia. I wasn’t a very picky kid growing up and I pretty much ate everything my mom gave me, especially muthia with some plain yogurt on the side. I was obsessed as a kid. Every time my mom would ask me what I wanted for dinner I’d scream MUTHIA!  Muthia is traditional Gujarati dish made with bottle gourd and seasoned with sesame seeds ( my favorite). I would eat pretty much anything covered in sesame seeds. It’s soft and crunchy (if you stir fry them a bit longer) with a nice hint of garlic, perfect for dipping in a nice tangy bowl of yogurt! Try it for yourself!

Bottle Gourd Dumplings (Muthia)

Bottle Gourd Dumplings (Muthia)


  • 2 cup whole wheat flour
  • 1/4 tsp baking soda
  • 1 tbsp vegetable oil
  • 1/4 tsp ajwain
  • 1/4 tsp turmeric
  • 1/4 tsp asafoetida
  • 1-2 green chilis chopped finely
  • 1 tsp ginger,minced
  • 1 tsp coriander powder
  • 2 tbsp chopped cilantro (optional)
  • juice of 1/4 of a lemon
  • 1/2 tsp sugar
  • salt and pepper to taste
  • 1 cup shredded bottle gourd
  • For Frying
  • 1 tbs oil
  • 1/2 tsp aseofitida
  • 1 tbsp sesame seed
  • fresh cilantro or coconut flakes for garnish


  1. Mix the baking soda, oil and flour together till uniform. Add ajwain, turmeric, asafoetida, coriander powder, ginger,lemon juice, sugar, salt and pepper .
  2. Lightly squeeze the shredded bottle gourd and reserve the water in a separate bowl for later.
  3. Fold the bottle gourd tinto the batter until it is the consistency of playdough. If needed add the water you squeezed out of the bottle gourd to get the correct consistency.
  4. Using greased hands, shape the muthia by rolling the dough out into 1'' wide cylinders that are each 3-4 inches long and then gently squeezing with your fist. Now steam the muthia on a greased plate for 20-25 minutes on medium heat. Make sure that the muthia do not overlap each other. You will know if the muthia are cooked through by using the toothpick test.
  5. Let the muthia cool until they are easy to touch without burning and then slice them into 1/2 inch thick slices.
  6. In a separate pan, heat the remaining tbsp of oil and add 1/2 tsp asafoetida and sesame seeds. Stir in the muthia and cook until they turn light brown and look crispy on the outside.
  7. Garnish with coconut flakes and/or cilantro and serve.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Muthia (Bottle Gourd Dumplings) (4)




Share this Post! Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on StumbleUponPrint this pageEmail this to someone