Vegan Recipes

Indian Spiced Roasted Squash and Cauliflower

Coconut Lime Braised Red Cabbage (Instant Pot)

Pau Bhaji – Vegetable Pate with Butter (Instant Pot)

Channa Masala with Vegetables – Kale, Carrots and Cauliflower (Instant Pot)

Sweet and Sour Lentils with Black-Eyed Peas

Green Pea and Almond Pesto and Stereotypes

Tomato Salad with a Clementine Ginger Dressing

Radish, Mint and Chive Blossom Salad

Blueberry Granita with Lime and Rosewater

Phulkopir Shingara (Bengali Samosa)

Alu Parathas – Crisp Potato Stuffed Wholewheat Flatbreads

Roasted Potatoes with Turmeric and Thyme

Avocado Toast – Seven Spoons Review and Giveaway

Coconut Lime Alu Gobi Soup (aka Creamy Curried Cauliflower Soup)

Samosa Tarts or Samosa Stuffed Mushrooms – Easy, Elegant and kind of healthy

Latkes, Pakoras and a Hanukkah Round-Up

Spaghetti Squash with Toasted Mustard Seeds and Cranberries

Roasted Corn and Pomegranate Harvest Salsa -The one that did not make it

Channa Simla – Curried Chickpeas with Bell Peppers (with Instant Pot instructions)

Saag Paneer – Creamy Seasonal Greens with Tofu and Spinach

Maha Samptami – Luchi ar Begun Bhaja – Fried Bengali Eggplants

Coconut Lime Rice with Carrots and Cauliflower

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.