Spring Recipes

Black Bean Hummus

Creamy Indian Black Beans – Another Dal Makhani

Fresh Chive Pesto

Alu Makha/Bhate -Bengali Mashed Potatoes

Seasonal Asparagus and Barley Risotto

Ginger Nigella Asparagus and Carrot Stir-Fry

Cauliflower “Rice” Pulao

Slow Cooker Alu Gobi

Egg Bhujri or Akuri – Indian Scrambled Eggs

Appam – Lace Rimmed Rice and Coconut Pancakes

Smoked Salmon Frittata – Cookbook Review – A Perfect Egg

Cauliflower with Purple Sweet Potatoes – Ranga Alu Diye Phulkopi

Butternut Squash with Ginger, Rosemary and Toasted Mustard

Ginger Chicken Soup with Radishes

Chickpeas and Mushrooms in a Carmelized Onion and Tomato Sauce (Meatless Monday)

Poha – A well loved Sunday Breakfast

Mint and Meyer Lemon Chicken Wings, Old Delhi and Musings

Honey Miso Tofu and Vegetable Stir Fry

Indian Onion Relish

Red Lentil Soup with Millet and Cauliflower

Roasted Cauliflower and Potatoes with Bengali Spices

Creamy Asparagus and Mint Soup

Creamy Radish and Pumpkin Medley – Moolo Kumro Posto

Carrot and Asparagus Poriyal

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.