Sides and Salads

Malaysian Yellow Festive Rice (Instant Pot)

Punjabi Lobia – Punjabi Style Black-Eyed Peas

Potato and Kale Soup (Instant Pot)

Cholar Dal – Bengali Yellow Split Lentils with Toasted Coconut (Instant Pot)

Kumro Chingri Torkari -Stir Fried Butternut Squash or Pumpkin with Shrimp

Beet Greens with Potatoes and Bengali Spices (Instant Pot or Stove Top)

Lime and Peanut Quinoa (Stove top or Instant Pot)

Intensely Flavorful Mushroom Pulao

Creamy Vegan Black Beans/Dal Makhani

Farmer’s Market Nasi Goreng (Instant Pot)

Pico Di Gallo – Tomato Onion and Cilantro Salad

Smoky Garden Beans ( or Pinto)

Ginger Jasmine Coconut Rice (Instant Pot)

Alu Methi -Potatoes with Fenugreek

Broccolli with Ginger and Cumin and Water for Cooking Vegetables

Shukto – A Bengali Bitter-Sweet Medley (Instant Pot)

Lighter Broccoli Cheddar Soup

Bengali Stir Fried Carrots and Green Beans in the Instant Pot

Instant Pot Dal Tarka or Dal Fry

Gnocchi with Fresh Tomatoes and Basil

Daliya Upma Cracked Wheat Breakfast Pilaf

Crispy Lettuce Wraps with Turkey or Lentils

Summer Sorghum or Quinoa Salad

Yellow Lentils and Coconut Steamed Cabbage

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.