Indian

Kale and Corn Subji and some difficult thoughts

Salmon Tikka Hariyali -Herb Infused Salmon Tikka

Zucchini Seasoned with Mustard Seeds

Carrot and Asparagus Poriyal

Kabocha with Fresh Fenugreek and Coconut – (Narkol Methi Kumro)

Goan Fish Curry and a recipe for a new day

Spicy Pan Fried Taro Kebabs_Arbi Ke Tikkey

Creamy Millet and Cashewnut Pudding

Turnips with Green Peas and Kashmiri Seasonings

Cranberry and Apricot Chutney

Diwali and Kali Puja and the auspicious fourteen candles and greens

Tomato Rice with South Indian Seasonings

Roshogolla – Poached Indian Cheese Balls in Syrup

Alu Kopir Chechki – Curried Soft Cauliflower with Potatoes

Bitter Melon, Potato and Eggplant Stir Fry – Alu, Korola and Begun Bhaja

Mushrooms with Green Peas

Bengali Style Lentils with Broccoli – Broccoli Diye Dal

Spicy Mushrooms with Garlic, Black Pepper and Chives

The Hungry Girl’s Steamed Mustard Shrimp – Chingri Paturi

Onion and Kale Fritters – Mixed Up Piyanjee

Spice Stuffed Baked Baby Eggplants-Baigan Masala

Gujiya – Traditional Indian Sweet Empanadas or Crescents

Pindi Choley – Dark and Spicy Chickpeas with Fragrant Spices

Flounder in a Bengali Mustard Sauce (Shorshe Flounder)

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.