Fall Recipes

Green Beans Tossed with Sunflower Seed Pesto

Red Wine and Tomato Pork Stew Over Polenta

Creamy Tomato Fish Curry with Cilantro, Basil and Summer Squash

Coconut Rice Pudding with Caramelized Bananas

Zucchini and Mixed Vegetable Pancakes

Chettinaad Chicken – Garlic and Black Pepper Spiced Chicken Curry

Jhal Muri – Bengali Spicy Puffed Rice

Beetroot Vada – Split Pea Fritters with Beetroot

Easy Shrimp Birayani

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

Five ways to try a moist turkey burger and Jeweled Turkey Burger

Fresh Chive Pesto

Alu Makha/Bhate -Bengali Mashed Potatoes

Begun Pora – Spicy Mashed Bengali Eggplant

Cauliflower “Rice” Pulao

Slow Cooker Alu Gobi

Egg Bhujri or Akuri – Indian Scrambled Eggs

Appam – Lace Rimmed Rice and Coconut Pancakes

Khoresh Bademjan -Persian Eggplant Stew

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

Sweet Potato Gulab Jamun – Ranga Alur Pantua

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.