Entrees

Quinoa Vegetable Biryani or Bengali Fried Rice

Cilantro Peanut Chicken Meatballs

Chettinad Chicken and Mushroom Curry/Kulambu

Slow Cooker Black Lentils – Dal Makhani

Alu Gobi – Curried Potatoes and Cauliflower with Green Peas

Muttai Curry – Egg Curry with Garlic, Tamarind and Curry Leaves

Chili Fish – Indo Chinese Codfish

Tamarind and Chili Shrimp (a messy vacation dish)

Tofu in a Roasted Red Bell Pepper and Coconut Sauce (aka the Passionate Tofu)

Alu Palak-Spiced Potatoes with Spinach

Alu Baigan – Curried Indian Eggplants with Tomatoes and Potatoes

Simple Nigella Scented Codfish Curry – Kalo Jire Diye Macher Jhol

Gongura Chicken – Chicken with Red Lined Sorrel Leaves

Vangiachi Bharit – Flame Roasted Crunchy Eggplants

Vibrant Mint and Dijon Mustard Salmon

Rich and Slow Cooked Chicken Curry – Moorgir Makha Jhol

Apricot Chutney Glazed Roast Chicken

Kalo Jire Diye Lau Chorchori – Stir Fried Squash Medley with Nigella Seeds

Tala Methi Macchi – Pan Cooked Salmon with Fenugreek

Roasted Tomato and Bell Pepper Pasta

Butter Chicken with Mint and White Wine

About Spice Chronicles

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.