Bengali

Kosha Moorgi – Slow Cooked Traditional Bengali Chicken

Mohon Bhog – Bengali Semolina Halwa

Kalakand or Milk Cake to appease the gods…

Komola Kanchagolla – Bengali Cheese Desserts

Bhaja Mooger Dal – Roasted Yellow Split Lentils with Hyacinth Beans and Carrots

Chicken with Arugula, Fenugreek and Black Pepper or Methi Kali Mirch Murgh

Dheki Shaag – Fiddleheads Cooked with a Bengali Seasoning

Perfect Chicken Stock/Broth in a Pressure Cooker (Instant pot)

Lemon Cardamom Sandesh or Cheesecake Bars

Phulkopir Shingara (Bengali Samosa)

Panchphoron – The Bengali Five Spice Blend…

Baked Chicken Korma or Doi Moorgi

MahaAshtami_Bengali Fish Fry (with a Baked Variation)

Maha Samptami – Luchi ar Begun Bhaja – Fried Bengali Eggplants

Seasonal Vegetable Stir Fry with Panchphoron and Split Peas

Bengali Tomato Chutney and Borrowed Time

Jhal Muri – Bengali Spicy Puffed Rice

Tomato and Peanut Chutney (Adapted from The Bengali Five Spice Chronicles)

Shrimp in a Creamy Mustard Curry – Doi Shorshe Chingri

Alu Makha/Bhate -Bengali Mashed Potatoes

Begun Pora – Spicy Mashed Bengali Eggplant

Ginger Nigella Asparagus and Carrot Stir-Fry

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.