The Singing Chef

The Singing Chef The Singing Chef is a home cooking blog that focuses on simple, fuss free baking and vegetarian cooking from all over the world.

A food blog that has over 500 easy to cook recipes. The variety ranges from simple home made pies, cakes and muffins to traditional Indian food as well as western and oriental dishes. Whether it is a healthy lunchbox option you're looking for or a quick sinful dessert, this is a vegetarian's one stop shop.

Weekend MealsLast weekend was quite a packed weekend but this one was the exact opposite. I knew that I didn’t want to d...
04/10/2026

Weekend Meals
Last weekend was quite a packed weekend but this one was the exact opposite. I knew that I didn’t want to do anything in particular.
Somehow we took a trip around the world with our plates!
In reverse chronological order:
Sunday Dinner: Vegetable and Cheese Quesadilla
Sunday Lunch: Rice, Panchmel Dal Tadka, Potato Bhaji, Broccoli, Cauliflower and Paneer Tikka. Mr. 15 said he wanted Basmati Rice, Dal Tadka and Potato Bhaji and that’s what we had!
Sunday Breakfast: Batata Phovu with mixture that Vasanth Jayaraman brought for us.
Saturday Dinner: Kare Raisu, Tofu Katsu and Rice with some Cabbage with Sesame Dressing. Ms. 11 specifically asked for a Japanese inspired dinner and begged for Curry!
Saturday Lunch: Vangi Batata Bhat (to reduce Choon Choon Pain Pain), Bhenda Sasam, Cabbage and Onion Ambode (with blended Soya Chunks for added protein).
Saturday Breakfast: Toasted Sesame Pane Di Casa with Pitle and some Garlic Chutney.
Friday Dinner: Peanut Sesame Noodles loaded with Vegetables and Tofu and Schezwan roasted Mushrooms.
A weekend filled with simple meals with complex flavours. Each meal different from the previous one. All boxes ticked and all members happy. We’re methodically working our way through our supplies and I don’t feel like I’m in a cooking rut!
That’s more wins in one weekend than I expected.

Saree LoveAfter missing almost the entire month of September, I’ve finally re-opened my account for a collaboration with...
02/10/2026

Saree Love
After missing almost the entire month of September, I’ve finally re-opened my account for a collaboration with Vidhya Raghunathan in October.
This morning, I went to the temple like I do most Friday mornings. And I decided to pick a Saree.
I picked out a Kanjeevaram Polycotton that I’d bought at Nalli Silks some 25 years ago. It was something I bought to drape to work on my first day to work at a new job in Hyderabad.
Not usually one to buy checks, I fell in love with the border and the Pallu. I regularly draped Sarees to work in India. And most of them were Kanjivaram Polycottons as they looked smart and were low maintenance. Printed Silks were the other type that I found easy to drape and maintain.
I paired it this morning with a random blouse that I had made by Usha's Boutique simply because I didn’t have the time to look for its own blouse.
In the evening, we decided to visit another temple to mark what we would have otherwise celebrated as my mother in law’s 76th birthday. It also happens to be the tithi of Appa’s passing during Pitrupaksha.
I pulled out one of Amma’s Kanjeevarams

Everyday MealsIt’s been as mixed a bag as possible when it comes to meals at our place. The weather and my own enthusias...
02/10/2026

Everyday Meals
It’s been as mixed a bag as possible when it comes to meals at our place. The weather and my own enthusiasm on any given day play a very important in what our family eats.
Which was your favourite? And what have you been cooking?
It would have been my mother-in-law’s 76th birthday today and I cooked a simple remembrance meal: Annam, Bachchali Koora Pappu, Gummadikaya Pulusu, Chikkudukaya Koora.


A simple amchi meal of Sheet, Kadgi Chana Ghasshi, Beans Talasani.

These mini King Oyster Mushrooms became our vegetable starter one weeknight. Years ago, Anthony George taught me how to make this and it was a trip down memory lane!

The mushrooms were followed by some Pita Bakery Singapore Pitas and a Chickpea and Vegetable Stew (where I used a Paneer and Milk mixture in place of Cream.

Because our lunch that day was a full meal of Rasam Saadam, Kootu and Potato Keerai Vadakkal, I decided to have Millet Dosai for dinner with Tomato Onion Chutney, Coriander Coconut Chutney and a Peanut Chutney.

Chapatis with a Paneer Vegetable Kofta Curry using Sanjyot Keer’s Butter Chicken gravy. Ms. 11 made the Raita!

Sanjyot Keer’s Butter Chicken Gravy is the bomb. I’ve been making it since last year and it’s the perfect base for everything restaurant-y!

Vasanth Jayaraman came over for Breakfast and I hoped to serve my version of Chow Chow Bhat like this at Sachin Pasumamula’s request…

But I ended up serving it like this. With Chutney and Tayir Vadai from the previous night.

At our place, most get togethers start with this. Vegetable Sticks with a dip that I learnt from Namrata Kaler years ago.

I also made some Vadai and Chutney to add to the appetizer plate.

Dinner that evening was Bisi Bele Bhat and Baby Potato Roast and Tayir Vadai.

Frozen Hashbrowns can yield the quickest Aloo Tikki Chaat! And Chaat can always make the most ordinary meal come alive!

Char Kway Teow with Tofu slices and scrambled Eggs.

Vegetable Parathas with Paneer Butter Masala (Sanjyot Keer again) and Aloo Gobhi (with blended Silken Tofu as the base for the gravy).

Srihari Raghavan had come for a visi

Gouri Tritiya Ganesh Chaturthi 2026Our celebrations have been subdued this year. But I couldn’t let the festival pass us...
14/09/2026

Gouri Tritiya Ganesh Chaturthi 2026
Our celebrations have been subdued this year. But I couldn’t let the festival pass us by.
Gouri Tritiya and Ganesh Chaturthi form one of our biggest festival celebrations every year. This year, both happened to fall on the same day.
I prepared the baskets for Gouri and made 7 Somashe, Modaks, Chaklis and Mande. We didn’t bring home an idol this year and so we performed the Modak Aarti with an existing idol.
Our lunch was a mix of Teyi and Chavati food, but was only a fraction of what I’d normally make.
I performed the Gouri Pooja with Ms. 10 and draped a Saree from Suta Stores. I didn’t have time to dress up in the morning.
In the evening, I draped a Kanjeevaram from Nalli Silks to go visiting.
I’m glad that Renuka Nadkarni and I kept our Chavati date this year as well. I was just back from a work trip and having Renuka join me in the Khaan making ensured that I got things ready.
Some traditions just find their way into our lives. And I have only gratitude for the abundance of blessings we continue to receive.
गजाननं भूतगणादि सेवितंकपित्थजम्बूफलसार भक्षितम् ।
उमासुतं शोकविनाशकारणंनमामि विघ्नेश्वर पादपङ्कजम् ॥

Monday LunchToday marks the first day of the end of term holidays. I’ve taken some time off so I could spend time with H...
07/09/2026

Monday Lunch
Today marks the first day of the end of term holidays. I’ve taken some time off so I could spend time with Hrishikesh Raghavan and the children.
I cooked this big meal today but the brother didn’t get to eat it as he was out. We enjoyed it immensely.
I made Rice and Palak Dali Ambat with Picard Surgelés Spinach. This makes it so easy to add a vegetable component to any meal.
I also had an Old Cucumber which I often use as a substitute for Mangalore Cucumber or Magge. I made Parinita Salian Crasta’ Puli Koddel as a second side.
A couple of packets of Fine French Beans were waiting their turn and they went into a Beans Talasani.
I’d also bought some “somewhat small” Mangoes and turned them into an Andurli. And some Nendram/Rajali Bananas that were in the fridge became our most beloved Masala Keli.
sangeeta khanna recently talked about the absence of vegetables in food that’s served in restaurants and we had a little private chat about the state of affairs with respect to vegetables and fibre in our diets.
Recently, an ad for a local restaurant mentioned (as a joke, I’d like to think) that the garnish on their meat dishes would be enough to count as the vegetable portion of that meal.
Given how much we eat at home, this is almost never a problem at our place. I sneak in vegetables into most things and our meals are generally vegetable/plant forward. Grated vegetables in Parathas and Uttapam, chopped Vegetables in Upma, Soups for dinner… the list is endless. We’re improving our protein intake a great deal but we’re absolutely not reducing the vegetable diversity nor quantity.
I loved this meal. So full of fruits and vegetables. And a lip smacking way to pay homage to our heritage.

Gokulashtami/ Srijayanti/ Janmashtami 2026Janmashtami is important for many reasons. One of them being that this festiva...
04/09/2026

Gokulashtami/ Srijayanti/ Janmashtami 2026
Janmashtami is important for many reasons. One of them being that this festival represents the beginning of the most hectic 2-3 months in this household, culminating in Deepavali. Our celebration this year is muted.
I made Badam Halwa today as my offering to Krishna. In the evening, I quickly made Godda Phovu and paired these homemade treats with some store bought treats: Seedai, Murukku and Thatte from Aswins sweets and snacks.
I am glad we were able to bring Krishna into our home today.
Happy Gokulashtami!
छायायां पारिजातस्य हेमसिंहासनोपरि
आसीनमम्बुदश्याममायताक्षमलङ्कृतम् ।
चन्द्राननं चतुर्बाहुं श्रीवत्साङ्कित वक्षसं
रुक्मिणी सत्यभामाभ्यां सहितं कृष्णमाश्रये ॥
I draped two Kanjeevaram Soft Silks today. A maroon and mustard that my cousin gifted me for a temple visit in the morning and a mustard self border in the evening to visit a neighbour for vettalai paaku. I’ll share the stories of each of these Sarees soon.
This may become a habit very soon! Thank you, Vidhya Raghunathan.

Daily MealsMost days, I simply want food to appear in front of me. But somehow, I always need to put in some effort. If ...
04/09/2026

Daily Meals
Most days, I simply want food to appear in front of me. But somehow, I always need to put in some effort. If not physical, then mental.
I want variety, rotation and, if you’ve hung around here long enough, you know I want balance.
Here are some of the meals we’ve been eating.
Tomato Dal Tadka, Rice, Cauliflower Sabzi and a Spinach, Carrot, Beans and Peas in a Paneer Gravy.


Paneer, Carrot, Zucchini, Lauki, Besan and Onion Parathas with a Lobia Curry and Gorkeri.

Rice, Dali Saar, Tori Bendi, Batata Capsicum Talasani.

Homemade Burgers and Fries. Always loaded with vegetables.

Rice, Parangikkai Vathal Kuzhambu, Keerai Mashiyal, Beans Paruppu Usli, Brussels Sprouts Roast.

Rice, Dali Saar, Mushroom Ghee Roast, Cauliflower Sukke.

Rakshabandhan 2026All our festivities are a bit mellowed at the moment. But I’m unable to let a festival go by without m...
01/09/2026

Rakshabandhan 2026
All our festivities are a bit mellowed at the moment. But I’m unable to let a festival go by without marking it in some way.
It was a working day and we’d invited a friend to dinner. We decided against South Indian food and so I made a Peas Pulao along with Rajjo's Kitchen (Rajni) Dal Darbari. We also had a Vegetable and Paneer Makhani, Lachha Pyaaz and Chapatis.
Mr. 15 asked if we could have Gulab Jamun so I quickly whipped up a batch. I do always need some Mithai on the Aarti Thali.
The next day, we had some other friends join us for dinner and while I didn’t take pictures of dinner, we had Vadas, Rice, Chhole and a Mixed Vegetable Gravy. I airfried some Picard Surgelés Hashbrowns so we could all make ourselves some Aloo Tikki Chhole Chaat. And for dessert, I made Mango Rasmalai.
Just as I caught myself thinking, “How much of this will they remember?”, Ms. 10 said to Mr. 15, “And you forgot to get me a gift, Anna!”
Hope your Rakshabandhan celebration was good.
❤️

Saree LoveThis past weekend was, like the last one, a fully packed one. And, like the last one, was a good reminder of a...
26/08/2026

Saree Love
This past weekend was, like the last one, a fully packed one. And, like the last one, was a good reminder of all the good stuff in my wardrobe as well as in my life.
Chaturmas, starting with the month of Shravan, has traditionally been a time when women came together—not only for prayer and rituals, but also to reconnect, exchange stories and simply enjoy one another’s company. In the midst of busy lives and countless responsibilities, these gatherings created space for friendship, laughter and sisterhood.
And I’ve been grateful for all these friendships and the opportunities to catch up. This past weekend, I had two opportunities to drape Sarees and I created a third. And I spent it all in the company of friends.
On Sunday, I attended the 40th anniversary celebration of SIOC and their production: Navarasa. It was a beautiful show and while I attended it with a bunch of friends, I also caught up with others. I draped a 22 year old Pochampally from Nalli Silks that Sujatha Venkataramani had gifted me at the time of her wedding. All my friends made fun of how I’d chosen a Paatti type Saree, but I suppose I’ve always been an old soul when it comes to 6 yards. The blouse is a new one that Usha's Boutique made for me.
On Sunday morning, I decided to drape one of the Sarees I bought for Amma just like that! I don’t know what Saree it is (and I have 3 of them), but it feels like a Kota and a Chanderi had a baby together. What’s important is that it drapes like a dream! Another blouse from Usha's Boutique.
On Saturday, I draped my Bengal Silk Kantha (from Pattushastra Boutique ™️ that I posted about earlier in ) to attend the 50th anniversary celebrations of Apsaras Arts Academy.
Since today is a Wednesday and I’m talking about an Ikkat, I can’t not mention Shruthi Krishna Cherala.
Both shows were brilliant, each Saree perfect, and—as you all already know—I have the very best friends.
It is the festive season and that brings with us a whole host of opportunities to socialise. Perhaps that is what makes these traditions so special: they remind us that female friendships have always been a source of joy, comfort and strength.

Sunday LunchIt’s been too hot to cook and I simply want food to magically appear on our plates. Since that isn’t going t...
24/08/2026

Sunday Lunch
It’s been too hot to cook and I simply want food to magically appear on our plates. Since that isn’t going to happen, I ditched the plates and stuck to bowls.
A featuring a Gochujang Cream Cheese Ramen with plenty of vegetables. I sauteed the vegetables in the Instant Pot Singapore and added the Gochujang. After cooking it for a few minutes, I added some Soy Sauce and some Ching's Secret Red Chilli Sauce. Then some water went in and I pressure cooked this for 0 minutes just like Aishwarya Rao taught me.
I opened the Instant Pot and added a tub of Cream Cheese and mixed it until it blended into the liquid. Then I added Kang Kang Noodles Ramen and finished it with Spring Onion Greens, Sesame and Chilli Oil.
Since a Sunday lunch needed a bit more oomph, I turned a bag of 삼립 공식 인스타그램 Vegetarian Dumplings into potstickers.
I’d much rather drink something cold than eat anything, hot or otherwise. The heat has been relentless and eating seems as much a chore as cooking seems to be.
But, somehow, we cook, we eat and we carry on.

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