Speckled Pineapple Chutney- A fruity condiment to Bengali meals

Traditional Bengali meals have a blend of all tastes- bitter, sour, sweet, pungent and tangy. Bengalis tend to take their chutney or chaatni, very seriously.My signature Pineapple chutney has gained many lovers. This is in response to a request by Jolene Misquitta. I hope you enjoy the recipe, dear.

Continue reading “Speckled Pineapple Chutney- A fruity condiment to Bengali meals”

Advertisements

Chop-chop Chinese Chicken

Whether you’re looking at an elaborate dinner or lavish appetizers, Chinese food is the most universal choice there is. With very few people with it on their “No way” list, this makes it desirable at parties and get-togethers. The only downside is that it is often elaborate and consumes way too much time. Well, used to. Here’s my quick Chinese chicken- perfect for finger food or side dishes, ideally paired with fried rice or noodles!

Continue reading “Chop-chop Chinese Chicken”

A sneak-peek into my fridge (Part I)

Be it an unexpected guest or a quick whip-up for my family, I’ve always loved to feed hungry people. A few kitchen tricks I’ve learned along the way help to reduce the time required for cooking. At most, I save an hour or so every fortnight to zip-zap-zoom simple ingredients to form these lovely sauces, pastes, chutneys and marinades.

Lets just say this is Part I
Continue reading “A sneak-peek into my fridge (Part I)”