Entrees

Chicken Lo Mein on a Rainy Night

The Hungry Girl’s Steamed Mustard Shrimp – Chingri Paturi

Spice Stuffed Baked Baby Eggplants-Baigan Masala

Pindi Choley – Dark and Spicy Chickpeas with Fragrant Spices

Flounder in a Bengali Mustard Sauce (Shorshe Flounder)

Super Simple Slow Cooker Channa Masala

Tangy Lentils tempered with Curry Leaves_Faux Sambhar

Alu Posto – Potatoes in a Creamy Poppy Seed Paste

Chilli Hakka Garlic Shrimp – Pan Fried Shrimp in a Chili Garlic Sauce

Chaapli Kabab – Flat and Spicy Ground Chicken Kabab

Khichuri or the Bengali Risotto

Emily’s Red Wine and Sweet Sausage Pasta

Baigan Bhartha – Char Roasted Eggplant Puree

Chicken Birayani – A fragrant colorful chicken and rice casserole

Slow Cooker Creamy Green Chicken Curry – Murgh Hariyali

Quinoa Khichari/khichri – Lentil and Quinoa Porridge

Comfort Chickpeas and Fish Pilaf – Memories of Black Cardamom

Saffron Chicken Korma and Teaching

Channa Masala – Classic Indian Chickpeas

Lamb Curry with Cumin and Potatoes

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.