Indian

Seasonal Vegetable Stir Fry with Panchphoron and Split Peas

Bengali Tomato Chutney and Borrowed Time

Chettinaad Chicken – Garlic and Black Pepper Spiced Chicken Curry

Jhal Muri – Bengali Spicy Puffed Rice

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

Beetroot Vada – Split Pea Fritters with Beetroot

Grilled Naan with Mint – The Accidental Vegan Naan

Shrimp in a Creamy Mustard Curry – Doi Shorshe Chingri

Seafood and Fresh Corn Fritters

Zucchini or Summer Squash with Thyme and Shallots

Alu Makha/Bhate -Bengali Mashed Potatoes

Begun Pora – Spicy Mashed Bengali Eggplant

Ginger Nigella Asparagus and Carrot Stir-Fry

Egg Bhujri or Akuri – Indian Scrambled Eggs

Appam – Lace Rimmed Rice and Coconut Pancakes

Cauliflower with Purple Sweet Potatoes – Ranga Alu Diye Phulkopi

Posto Shorshe Begun – Baby Bengali Eggplants (with an attempt on Sexy)

Butternut Squash with Ginger, Rosemary and Toasted Mustard

Chickpeas and Mushrooms in a Carmelized Onion and Tomato Sauce (Meatless Monday)

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.