Winter Recipes

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

Goan Style Roast Pork and staying off the Soapbox

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

Masala Moong Dal Khicheri – The Healing Potful

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

Dheki Shaag – Fiddleheads Cooked with a Bengali Seasoning

Tri-Colored Matzoh Ball soup

Perfect Chicken Stock/Broth in a Pressure Cooker (Instant pot)

Poached Salmon with Citrus, Capers and Ginger

Alu Parathas – Crisp Potato Stuffed Wholewheat Flatbreads

Roast Boneless Leg of Lamb in a Red Wine Sauce

Masala Blackbean Nachos

Roasted Potatoes with Turmeric and Thyme

Creamy Indian Black Beans – Another Dal Makhani

Avocado Toast – Seven Spoons Review and Giveaway

Potato Bravas – My favorite form of Tapas

Classic Chocolate Chip Cookies on a Chilly Day

Slow or Pressure Cooker Pork Vindaloo

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.