Fall Recipes

Pindi Choley – Dark and Spicy Chickpeas with Fragrant Spices

Flounder in a Bengali Mustard Sauce (Shorshe Flounder)

Mint Parathas – Pan Crisped Whole Wheat Flatbreads

Super Simple Slow Cooker Channa Masala

Gajar Halwa – Indian Carrot Fudge Pudding with Raisins and Pistachios

Tangy Lentils tempered with Curry Leaves_Faux Sambhar

Alu Posto – Potatoes in a Creamy Poppy Seed Paste

Red Lentils with Tomatoes and Cilantro

Chaapli Kabab – Flat and Spicy Ground Chicken Kabab

Khichuri or the Bengali Risotto

Stormy Night Lentils – Pigeon Pea Lentils with Dill and Radish

Creamy Cauliflower and White Bean Soup

Stir Fried Beetroots with Ginger and Lime – Beetroot Poriyal

Emily’s Red Wine and Sweet Sausage Pasta

Green Beans with Toasted Mustard Seeds and Garlic

Baigan Bhartha – Char Roasted Eggplant Puree

Chicken Birayani – A fragrant colorful chicken and rice casserole

Biryani Pulao Masala – South Asian Rice Seasoning for Dishes

Rasmalai – Happy Birthday America

Slow Cooker Creamy Green Chicken Curry – Murgh Hariyali

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.