Sides and Salads

Stir Fried Beetroots with Ginger and Lime – Beetroot Poriyal

Green Beans with Toasted Mustard Seeds and Garlic

Mooshoor Dal – Red Lentils with Caramelized Onions

Roasted Delicata and Bitter Melon Relish (Kumro Korolar Bhorta)

Broccoli Posto and White Halloween

Bengali Yellow Lentils with Vegetables (Bhaja Mooger Dal)

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

Sauteed Spinach or Seasonal Greens with Green Peas

Tauk Dal – Lentils with Green Mangoes

Jhinge Chingri – Curried Ridge Gourd with Shrimp

Panchi Misali Chorchori – Bengali Mixed Up Spring Medley

Savory Semolina Cakes – Rawa Dhokla

Bruised Tomatoes with Yogurt and Mint

Kensico Dam Indianish Potato Salad

Alu Palak-Spiced Potatoes with Spinach

Beet Greens with Garlic and Toasted Almonds

Green Chutney – Mint Chutney with Ginger

Jeera Chawal – Cumin Rice with Green Peas

Vangiachi Bharit – Flame Roasted Crunchy Eggplants

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

Mouri Phoron Diye Shaag – Sauteed Spinach in a Tomato Fennel Sauce

Methi Adraki Gobi – Cauliflower with Fenugreek and Ginger

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.