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Open or closed?

How do you like your sandwiches? Having never heard or come across an open sandwich, I was quite surprised when the sandwich that I ordered @ Prolific Oven lay in front of me. Grilled and colorful vegetables with the gooey freshly melted cheese made it look very appetizing and to add, it is also low in carb as you lose a slice of bread – now tell me, what is not to like about this sandwich? After this first experience, I usually make the traditional closed sandwich for K and make an open one for me. Read the rest of this entry »

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Posted by on October 12, 2010 in Italian

 

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Mor kootu

I am a big fan of curd (Indian yogurt) – every desi meal is squared off with a liberal dose of curd at the end, be it idli or pongal or roti. If I refuse to eat a dish, add some curd to it, and chances are I will finish it without any complaint. What are the odds that this curd-eater (or over-eater) would find a guy who doesn’t touch curd with a 10 foott pole? Well, that is what happened; I married someone who doesn’t eat curd, smell curd and prefers to not even see curd 🙂 So my favorite dishes like mor kozhambu and avial are rarely made, as I am too lazy to make two dishes for the two of us. When I have people over for lunch or dinner, however, the rules of the game are different. I don’t think too much about making a dish or two that my husband would skip.

Dakshin by Chandra Padmanabhan has some authentic Tam-Bram recipes and when I looked at her Mor kootu, I knew this was something that could not go wrong. All the goodness of kootu with the tangy taste of curd, this is sure to be a hit in any crowd.
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Posted by on August 17, 2008 in Cooking, Desi, Traditional cooking

 

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Baked Veggie Pasta

Ever since I saw Giada making this on Food network, I have been meaning to try this. This is a dish that can make a super elegant presence on your dinner table when you have guests or for a simple weekday dinner.

Baked pasta

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Posted by on April 24, 2008 in Cooking, Italian

 

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Panini

I am ambivalent when it comes to sandwiches – will eat them, if I can’t find any other healthy options but they are not my favorite dish for sure. However, when it comes to Panini, it is totally different – I absolutely adore these hot sandwiches. Traditionally, Panini is prepared with Italian bread like Ciabatta or Focaccia. I prefer it with Focaccia as it is softer and more moist than the Ciabatta. However, there is no hard and fast rule about the bread and it can be prepared using any bread that you like, just that it has to be able to hold the fillings and has to be flat, so that it can be grilled evenly. I have used different kinds of bread like Focaccia or whole-wheat or multi-grain bread, with equally tasty and satisfying results.

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Posted by on April 2, 2008 in Cooking, Italian

 

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