Indian

Tofu Curry with Tomato, Bell Peppers and Fenugreek

Coconut Fish Stew with Caulflower and Potatoes

Paneer with Burst Grape Tomatoes and Green Peas

Bengali Style Tomato and Bell Pepper Chutney and Hacked Account

Roasted Sweet Potato and Chickpea Salad

Fragrant Almond Shortbread Cookies

Herbed Chickpea Biryani

Saag Alu – Potatoes with Seasonal Greens

Stir Fried Brussels Sprouts with Ginger

Missy or Missi Roti – Spicy Chickpea Flour Flatbreads

Coconut Carrot Date Halwa for Holi

Spiced Papaya Lassi

Chicken Curry with Apricots and Potato Straws – Salli Marghee Jardaloo

Blueberry and Ginger Chutney

Khaman Dhokla – Soft Steamed Chickpea Flour Cake

Cauliflower in a Creamy Almond Poppy Seed Sauce – Cauliflower Rezala

Gajar Methi (Almost) – Carrots with Arugula and Fenugreek

Rustic Lentil Parathas and Eco-Cooking

Coconut and Ginger Simmered Black Beans

Bhindi or Okra Jhalfrezi – Stir Fried Crisp Okra with Potatoes

Choley- Spicy Chickpeas-No Onion or Garlic version

Chotpoti – Spicy White Pea Medley and Bengali 5 Spice

Thayir Sadam – Curd or Yogurt Rice

Matar Paneer without onion and garlic

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.