Uncategorized

Panchphoron – The Bengali Five Spice Blend…

Potato Bravas – My favorite form of Tapas

Classic Chocolate Chip Cookies on a Chilly Day

Slow or Pressure Cooker Pork Vindaloo

Triple Herb, Cumin and Winter Vegetable Chili (with Instant Pot update)

Coconut Lime Alu Gobi Soup (aka Creamy Curried Cauliflower Soup)

Samosa Tarts or Samosa Stuffed Mushrooms – Easy, Elegant and kind of healthy

Barvan Achari Baigan – Baked Creamy Spicy Eggplant

Hoppin John – A delicate vegetarian take or Lobia Pulao

Rum and Raisin Bread Pudding with a Cranberry Mint Sauce

Latkes, Pakoras and a Hanukkah Round-Up

Channa Simla – Curried Chickpeas with Bell Peppers (with Instant Pot instructions)

Baked Chicken Korma or Doi Moorgi

Saag Paneer – Creamy Seasonal Greens with Tofu and Spinach

MahaAshtami_Bengali Fish Fry (with a Baked Variation)

Maha Samptami – Luchi ar Begun Bhaja – Fried Bengali Eggplants

Pumpkin Cannoli Chocolate Chip Muffins

Coconut Lime Rice with Carrots and Cauliflower

Seasonal Vegetable Stir Fry with Panchphoron and Split Peas

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.