I am sure you have heard a lot about Indian green chutney. This one is a bit different because I incorporated very tasty and healthy nuts in it. By adding nuts, the chutney gets a creamy texture. I generally make and keep this in the fridge for a week. If I keep it in the freezer, I add very hot oil to it and mix well before storing.
Continue reading “A Sneak Peek Into My Kitchen – ( Green Herby and Nutty Chutney)”
This chutney is had at the end of a heavy meal in Bengal and also with the offering made to Goddesses during Puja.To minimise the use of sugar, I have added a variety of dried fruits which renders natural sweetness to the chutney. This can also be had with pancakes .
Today I whipped up a very tasty and creamy pesto. Coloured bell peppers are in season now and you can just grill a few and freeze it and can whip this pesto whenever required. Continue reading “Red Bell Pepper Pesto”
Bengali meals end with something sweet and tangy .When raw mangoes are in season this is the perfect recipe for a sweet and sour end to a meal.
Continue reading “Aam Jhol-Raw Mangoes Cooked in Sugar Syrup”
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”
Aromas of My Kitchen 