Vegan Recipes

Green Beans with Toasted Mustard Seeds and Garlic

Baigan Bhartha – Char Roasted Eggplant Puree

Biryani Pulao Masala – South Asian Rice Seasoning for Dishes

Dal Vada – Crisp White Lentil and Onion Fritters

Kasundi – Bengali Mustard Relish

Jhinge Posto – Ridge Gourd in a Creamy Poppy Seed Paste (or zucchini)

Channa Masala – Classic Indian Chickpeas

Idli – Steamed Sourdough Rice and Lentil Buns

Medu Vada – Savory Lentil Doughnuts

Hummus with Chives and Cracked Black Pepper

Harvest Latkes with an Indian Accent

Roasted Delicata and Bitter Melon Relish (Kumro Korolar Bhorta)

Broccoli Posto and White Halloween

Zucchini, Red Onion and Thyme Flatbreads

Quinoa Vegetable Biryani or Bengali Fried Rice

Sauteed Spinach or Seasonal Greens with Green Peas

Tauk Dal – Lentils with Green Mangoes

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

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.