Pineapple Chutney/Anarosh-er-chutney (Home-made Recipe)

Something sweet and tangy is in my thoughts today.

Not only that, some fruity thoughts are also cooking its way.

I love the taste and the smell of pineapples. A glass of pineapple juice is so cool and refreshing for me. I simply love this fruit.

Today this fruit is being cooked in my kitchen to be served as chutney.

Fish ball Curry – Fish balls Topped-up with Thick Gravy

 

It is said, “Every day is not Sunday”. Who said it and why, subject does not come in for debate for there is no debate at all on this topic. To make it easier, I can only say, same food does not interest the taste and appetite every day.

Aloo-Potol Bhaja/ Potato and Pointed Gourd Fry/Aloo-Parwal Fry – Simple side-dish for lunch-time

 

Bengalis like their lunch to be spread of assortments. To start with they will prefer ghee bhat, then some sheddho (like aloo sheddho), a pora can be served (the begun pora), a bhaja and then some Shukto can come. This does not complete the Lunch plate for there is more in store. Along with bhat there is dal. Maybe a niremish tarkari and macher jholor or jhal or paturi or sorshe mach or macher tak or even a mach bhaja or a mangshor tarkari. This can be accompanied with a tak or chutney which is more on the sweeter side and lunch is complete. Did I miss out something…memories drying up with the changes, ha ha ha…

Chingri Macher Matha Diye Chechki – Mixed Vegetables Cooked with Prawn Heads

When I cooked Prawn Pulao (see here), the heads had been separated and used to make the stock for the Pulao. With stock used up, the heads had been put away in the fridge for later use. While this dish had been cooked so many days ago, to be precise, many months back, this was simply lazing in my collection of pictures.

At last it is going to see the light of the Internet…isn’t it true that this is no longer closed in a dark space but going to show its face from where to where, God knows.