bengali

Doi Methi Kumro – Sweet and Sour Winter Squash with Fenugreek

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

Cranberry and Apricot Chutney

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

Flounder in a Bengali Mustard Sauce (Shorshe Flounder)

Khichuri or the Bengali Risotto

Rasmalai – Happy Birthday America

Quinoa Khichari/khichri – Lentil and Quinoa Porridge

Mooshoor Dal – Red Lentils with Caramelized Onions

Macher Chop – Crispy Bengali Fish Croquettes

Kasundi – Bengali Mustard Relish

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

Roasted Delicata and Bitter Melon Relish (Kumro Korolar Bhorta)

Broccoli Posto and White Halloween

Bengali Yellow Lentils with Vegetables (Bhaja Mooger Dal)

Sauteed Spinach or Seasonal Greens with Green Peas

Tauk Dal – Lentils with Green Mangoes

Jhinge Chingri – Curried Ridge Gourd with Shrimp

Chili Fish – Indo Chinese Codfish

Panchi Misali Chorchori – Bengali Mixed Up Spring Medley

Rich and Slow Cooked Chicken Curry – Moorgir Makha Jhol

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.