Grains and Legumes

Beetroot Vada – Split Pea Fritters with Beetroot

Seasonal Asparagus and Barley Risotto

Appam – Lace Rimmed Rice and Coconut Pancakes

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

Honey Miso Tofu and Vegetable Stir Fry

Red Lentil Soup with Millet and Cauliflower

Kali Dal – Punjabi Black Lentils and the Golden Temple

Sundal Inspired Chickpeas – Tempered Stir Fried Chickpeas

Cilantro, Lime and Black Bean Rice

Kale and Corn Subji and some difficult thoughts

Creamy Millet and Cashewnut Pudding

Super Simple Channa Masala Chili

Tomato Rice with South Indian Seasonings

Bengali Style Lentils with Broccoli – Broccoli Diye Dal

Pindi Choley – Dark and Spicy Chickpeas with Fragrant Spices

Mint Parathas – Pan Crisped Whole Wheat Flatbreads

Super Simple Slow Cooker Channa Masala

Tangy Lentils tempered with Curry Leaves_Faux Sambhar

Red Lentils with Tomatoes and Cilantro

Khichuri or the Bengali Risotto

Stormy Night Lentils – Pigeon Pea Lentils with Dill and Radish

Quinoa Khichari/khichri – Lentil and Quinoa Porridge

About Spice Chronicles

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.