Entrees

Dolmas or Stuffed Grape Leaves, tradition and travel

Gallo Pinto – Rice and Beans from Costa Rica

Kale, Cauliflower and Mixed Vegetable Salad

Turkey Hoisin Burgers and Lessons Learned

Bengali Kebabs or Maple, Mustard Sriracha Kebabs

Masala Moong Dal Khicheri – The Healing Potful

Salmon Garam Masala Burgers with Walnuts

Malai Kababs – Creamy Chicken Kebabs with Mace

Sheet Pan Masala Egg Pizza

Seared Scallops in a Ginger Blueberry Sauce with Basil

Egg and Chickpea Tikka Masala (Instant Pot)

Tri-Colored Matzoh Ball soup

Multigrain Spring Green Veggie Burgers

Poached Salmon with Citrus, Capers and Ginger

Roast Boneless Leg of Lamb in a Red Wine Sauce

Masala Blackbean Nachos

Creamy Indian Black Beans – Another Dal Makhani

Anglo Indian Shepherd’s Pie

Slow or Pressure Cooker Pork Vindaloo

Triple Herb, Cumin and Winter Vegetable Chili (with Instant Pot update)

Barvan Achari Baigan – Baked Creamy Spicy Eggplant

Hoppin John – A delicate vegetarian take or Lobia Pulao

Baked Chicken Korma or Doi Moorgi

Spice and Herb Roasted Chicken

Spice Chronicles is about inspired Cooking from a New York kitchen. It is an attempt to bring you fresh, clutter-free, vibrant, spice enhanced dishes with a touch of the Hudson Valley. Years ago, I was determined to ensure that family meals did not get into a boring rut to cater to the daily rigors of practical living – work, school, life as we know it.

This site is a personal effort at chronicling the recipes that I created. It also showcases our small commitment towards reducing our family carbon food print. There is more about me and how the family fits into the equation on this page and all about our little curry garden, here. Like most of the good cooks in my life, most notably my grandmother and mother, my cooking is very practical and approachable.