Fall Recipes

Migas, Cabot Cheese and the World as we know it!

Pau Bhaji – Vegetable Pate with Butter (Instant Pot)

Goan Style Roast Pork and staying off the Soapbox

Morning Glory Carrot Banana Loaf

Channa Masala with Vegetables – Kale, Carrots and Cauliflower (Instant Pot)

Komola Kanchagolla – Bengali Cheese Desserts

Sushi Bowls – (Inspired by Aadi)

Sweet and Sour Lentils with Black-Eyed Peas

Green Pea and Almond Pesto and Stereotypes

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

Adzuki Bean Breakfast Quesadillas

Dolmas or Stuffed Grape Leaves, tradition and travel

Carrot, Beet and Purslane Salad (Spiralized)

Kale, Cauliflower and Mixed Vegetable Salad

Turkey Hoisin Burgers and Lessons Learned

Bengali Kebabs or Maple, Mustard Sriracha Kebabs

Masala Moong Dal Khicheri – The Healing Potful

Malai Kababs – Creamy Chicken Kebabs with Mace

Seasonal Bacalao (Salt Cod) Fritters

Chicken Tikka – Boneless Tandoori Spiced Chicken Kebabs and Tandoori Masala

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

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.