Entrees

Rajmah – A nostalgic pot of Red Kidney Beans

Tofu Curry with Tomato, Bell Peppers and Fenugreek

Smoky Paprika, Oregano, and Labne Kebabs

Coconut Fish Stew with Caulflower and Potatoes

Quinoa Chickpea Salad with Lime and Cilantro

Saag Alu – Potatoes with Seasonal Greens

Quinoa Fried Rice – The Kitchen Sink Version

Ricotta, Spinach and Tomato Tart

Fig, Walnut and Gorgonzola Pasta

Spiced Lentil Salad with Beets and Pistachios

Chinese Style Steamed Whole Fish in the Instant Pot

Shrimp, Red Bean and Cauliflower Stew/soup

Chicken Curry with Apricots and Potato Straws – Salli Marghee Jardaloo

Sri Lankan Roasted Curry Powder and Shrimp Curry

Cauliflower in a Creamy Almond Poppy Seed Sauce – Cauliflower Rezala

Sri Lankan Carrot and Beet Curry

Gajar Methi (Almost) – Carrots with Arugula and Fenugreek

Coconut and Ginger Simmered Black Beans

Bhindi or Okra Jhalfrezi – Stir Fried Crisp Okra with Potatoes

Choley- Spicy Chickpeas-No Onion or Garlic version

Cashew, Pineapple and Basil Fried Rice with a side of gratitude

Perfect Spicy Chickpea salad and working through transitions

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.