Spice Chronicles

50 Ways and Counting to Love your Legumes

Pantry Staple Tomato Onion Chutney

Rajmah – A nostalgic pot of Red Kidney Beans

Tofu Curry with Tomato, Bell Peppers and Fenugreek

Asian Cucumber Salad with Shisho

Smoky Paprika, Oregano, and Labne Kebabs

Coconut Fish Stew with Caulflower and Potatoes

Quinoa Chickpea Salad with Lime and Cilantro

Paneer with Burst Grape Tomatoes and Green Peas

Theplas – Multigrain Gujarati Flatbreads with Spinach

Bengali Style Tomato and Bell Pepper Chutney and Hacked Account

Wholegrain Strawberry Plus Shortcake

Roasted Sweet Potato and Chickpea Salad

Fragrant Almond Shortbread Cookies

Saag Alu – Potatoes with Seasonal Greens

Hamantaschen – Buttery cookie triangles with prune filling

Quinoa Fried Rice – The Kitchen Sink Version

Stir Fried Brussels Sprouts with Ginger

Ricotta, Spinach and Tomato Tart

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.

Grilled Garlic Naan

Thai Tomato Basil Fried Rice