Ayurvedic

Achari Turnips with Crispy Toasted Lentils

Saag Alu – Potatoes with Seasonal Greens

Rajma Pulao – One Pot Rice, Tomatoes and Red Kidney Beans

Lime and Peanut Quinoa (Stove top or Instant Pot)

Summer Inertia – Eggplant Rice with Purslane

Bhaja Mooger Dal – Roasted Yellow Split Lentils with Hyacinth Beans and Carrots

Masala Moong Dal Khicheri – The Healing Potful

Verry Berry Lassi and Armchair Ayurveda

Watermelon and Cashew Nut Smoothie

Alu Makha/Bhate -Bengali Mashed Potatoes

Sweet Potato and Tapioca Cakes or Fritters (Sabudana Vada)

Traditional Pot Roasted Potatoes -Hing Diye Alur Dom

Slow Cooker Plum, Rhubarb and Date Chutney

Mixed Vegetable Masala Pulao

Carrot and Asparagus Poriyal

Kabocha with Fresh Fenugreek and Coconut – (Narkol Methi Kumro)

Cranberry and Apricot Chutney

Tomato Rice with South Indian Seasonings

Roshogolla – Poached Indian Cheese Balls in Syrup

Alu Kopir Chechki – Curried Soft Cauliflower with Potatoes

Bitter Melon, Potato and Eggplant Stir Fry – Alu, Korola and Begun Bhaja

The Hungry Girl’s Steamed Mustard Shrimp – Chingri Paturi

Pindi Choley – Dark and Spicy Chickpeas with Fragrant Spices

Super Simple Slow Cooker Channa Masala

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.