Vegan Recipes

Punjabi Lobia – Punjabi Style Black-Eyed Peas

Jalebi – Indian Funnel Cakes

Cholar Dal – Bengali Yellow Split Lentils with Toasted Coconut (Instant Pot)

Sweet Jasmine Rice with Toasted Ginger, Coconut, and Basil

Beet Greens with Potatoes and Bengali Spices (Instant Pot or Stove Top)

Lime and Peanut Quinoa (Stove top or Instant Pot)

Aloor Cutlet ba Chop- Bengali Style Potato Croquettes

Bengali Rainbow Chard Medley- Laal Shager Panchmisali

Minute Apple Chutney with a New School Year

Intensely Flavorful Mushroom Pulao

Creamy Vegan Black Beans/Dal Makhani

Pico Di Gallo – Tomato Onion and Cilantro Salad

Smoky Garden Beans ( or Pinto)

Perfect Instant Pot Semolina/Rawa Upma

Ginger Jasmine Coconut Rice (Instant Pot)

Bengali Tomato Date Chutney (Instant Pot or Stovetop)

Bengali Garam Masala – A special spice blend

Peper Jhal – Green Papaya with chickpeas in a poppyseed sauce

Jackfruit Korma – Enchorer Korma (Instant pot with stove top instructions)

Alu Methi -Potatoes with Fenugreek

Rustic Pasta Arrabbiata (Stove Top or Instant Pot)

Broccolli with Ginger and Cumin and Water for Cooking Vegetables

Wonderful Pistachios and Broccoli Pesto with Whole Wheat Spaghetti

Black Bean Salsa Rice (Instant Pot)

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.