Fall Recipes

Watermelon Radish Toasts and Kids Patch

Cilantro Peanut Chicken Meatballs

Chettinad Chicken and Mushroom Curry/Kulambu

Slow Cooker Black Lentils – Dal Makhani

Ginger and Beetroot Chutney

Tropical Sangria

Tandoori Shrimp Bruschettas

Alu Gobi – Curried Potatoes and Cauliflower with Green Peas

Muttai Curry – Egg Curry with Garlic, Tamarind and Curry Leaves

Jhinge Chingri – Curried Ridge Gourd with Shrimp

Coconut Cashew Ladoo

Ten Minute Salvation Cabbage

Panchi Misali Chorchori – Bengali Mixed Up Spring Medley

Creamy Coconut Noodles with Toasted Peanuts

Slow Cooker Fish Curry

Savory Semolina Cakes – Rawa Dhokla

Tamarind and Chili Shrimp (a messy vacation dish)

Tofu in a Roasted Red Bell Pepper and Coconut Sauce (aka the Passionate Tofu)

Watermelon Sangria

Beet Greens with Garlic and Toasted Almonds

Green Chutney – Mint Chutney with Ginger

Alu Baigan – Curried Indian Eggplants with Tomatoes and Potatoes

Jeera Chawal – Cumin Rice with Green Peas

Simple Nigella Scented Codfish Curry – Kalo Jire Diye Macher Jhol

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.