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.

Chunky Oat and Protein CookiesThe school holidays are here. And while I don’t need to have snacks ready for the lunchbox...
31/05/2026

Chunky Oat and Protein Cookies
The school holidays are here. And while I don’t need to have snacks ready for the lunchboxes, I thought it might be a good idea to bake and have snacks ready for my littles who will spend most of their time at home.
I wanted to experiment a little and decided to substitute a bit of the All Purpose Flour in the recipe with Protein Powder. So, the resulting Cookies are higher in Protein than they might have been otherwise, but not really what one might call high Protein Cookies.
¾ cup Sugar
¼ cup Brown Sugar
½ cup Butter, softened
½ tsp Vanilla
1 Egg
½ cup Flour
¼ Cup Protein Powder (I used Orgain)
½ tsp Baking Soda
½ tsp Cinnamon Powder
¼ tsp Salt
1 ½ cups Oats
1 cup Dried Fruits and Nuts (I used Raisins, Cranberries, Pistachios, Cashews and Almonds)
Heat the oven to 375 F/190 C.
Line a cake tin with parchment/baking paper.
Cream the Butter and Sugar in a bowl until fluffy. Add the Egg and Vanilla and beat some more. Add the Flour, Baking Soda, Salt and Cinnamon and mix well.
Add the Oats and the Fruits and Nuts. Mix together until well blended.
Use an ice cream scoop to scoop out small portions of the dough and place them on the sheets. Bake for 12-15 minutes. Remove from the sheet and place on a wire rack to cool.
These were a good combination of chewy and crunchy. And this turned out to be an experiment gone right!

Breakfast Round-UpI haven’t shared a breakfast round up in a while. Here are some of our breakfast plates in May.Bread U...
31/05/2026

Breakfast Round-Up
I haven’t shared a breakfast round up in a while. Here are some of our breakfast plates in May.
Bread Upkari: We found ourselves with 3 loaves of Bread as everyone who stepped out of the house was told that we were out of Bread. What better way to one loaf up?
Semia Upma: This is usually made every week. More disliked than liked in this household, but that has never deterred our beloved Semia Upma from appearing with amazing regularity.
Pitle on Toast: Some breakfasts are worth waking up for! This is one of those for me.
Panpole: As much as I love this, I think Mr. 15 loves it a lot more than I do. This is the easiest way for me to get him out of bed!
Kallaiyile Phovu: This is one of my weekend breakfast indulgences. Ready in less than the time it takes to make a packet of Instant Noodles and serves up all kinds of nostalgia.
Gava Pittye Doddak with Spinach Pitle: Vegetables, Protein Powder and Besan make this a powerhouse!
Pesarattu with Tomato Onion Chutney: The Pesarattu batter was fortified with Protein Powder and the Chutney had Pottu Kadalai - good enough to be a main meal.
Kaya Butter Toast and Soft Boiled Eggs: My breakfast every morning when I spent the night at the hospital. While this has always been an indulgence, the familiarity of this combination grounded me and brought me much needed comfort.
What have some of your go-to breakfasts been?

Comfort FoodAmma was hospitalized earlier this month. It all started with a loss of appetite. If you remember, I’d cooke...
27/05/2026

Comfort Food
Amma was hospitalized earlier this month. It all started with a loss of appetite. If you remember, I’d cooked her a meal featuring her favourites and she’d resumed eating.
However, I was finding it a bit difficult to keep up with cooking only her favourites and the food rejection resumed.
To cut a long story short, the loss of appetite led to her not eating enough and that led to some complications. In the hospital, they offered her vegetarian options but nothing worked. I offered to bring food from home.
After sleeping nights at the hospital, I’d come home during the day to rest for a couple of hours. Before resting, I’d cook and send food to her and then wake up and make dinner and take it back.
She got better and is back home and we got to eat some (mostly) Amchi favourites, thanks to this entire situation.
I now batch cook a one pot Dali Saar Sheet in the and have been making Upkari/Talasani and Ambat/Bendi/Ghasshi on rotation.
I took Avrya Bendi with Cauliflower Talasani with Rice and Dali Saar on one day. The next, I took Cannellini Bean and Spinach Ambat with Kairas and some Ambya Sasam with Rice and Dali Saar.
On Mother’s Day, I took her Bisi Bele Bhat with Seppankizhangu Roast and Vellarikkai Pachadi. I also made her some Mac and Cheese, which she relished.
Pooshnikkai Mor Kuzhambu, Beans Paruppu Usli and Vazhaikkai Vadakkal with Saadam and Paruppu didn’t land so well although the rest of us thought it was amazing. I’ve now figured out that she mostly only wants the food from her own childhood.
Now that we’re back home, I batch make the Dali Saar Sheet and we have an assortment of Masla Randeyi and some vegetable side always handy.
The last picture is my dinner plate from last night: Dali Saar Sheet, Beetroot Upkari, Cabbage Upkari, Butter Beans Bendi, Garduddhi Alsanda (Bottle Gourd And Black Eyed Beans) Ghasshi and Batata Saung. I was too tired to do anything and was so grateful to come home to a fridge full of some of my Amchi favourites.

Everyday MealsDisclaimer: This post has been sitting in drafts since December last year.Our meals have not been very ela...
26/05/2026

Everyday Meals
Disclaimer: This post has been sitting in drafts since December last year.
Our meals have not been very elaborate in the days after Deepavali. Examinations, a trip to India, and the workload at the end of the year - all of this has been accompanied by a sense of ennui. And I find that either the spirit is willing when the flesh is tired or vice versa, but it means that I don’t do any more than I have to.
But we’ve been eating, and generally well. Here’s a round up of some of our meals.
Ghugni from with Vegetable Jeera Rice.
Rice with Palak Dali Saar and Potato Capsicum Talasani.
Leftover Palak Dali Saar turned into Palak Dali Ambat, served with airfried Alvamaddi/Seppankizhangu.
Rice with Gummadikaya Pappu, Sorakaya Peel and Pith Pachadi, Paneer Ghee Roast, Roasted Mushrooms and a mixed Vegetable dish.
Char Kway Teow.
Rice, Dali Saar, Tori Bendi, Beetroot Tambli, Tomato Saar and Vaingana Talasani.
Rice, Pattani Kuzhambu, Roast Mushrooms and Brussels Sprouts.
Rice, Karamani Kuzhambu, Cauliflower, Paneer Capsicum and Mac and Cheese.
Rice, Cauliflower and Karamani Kuzhambu (again!)
Peas Pulao, Mixed Vegetable, Palak Dal and Boondi Raita.
Rice, Kachiya Moru, Vazhaikkai Vadakkal, Vendakkai Karumadhu, Palakkoora Pappu.
Chapatis and Paneer Bhurji.
Tengai P**l Saadam, Onion Raita and Chips.
Peanut Noodles with Dumplings.
Rice, Cauliflower Phodiyo, Dali Saar, Magge Ambat and leftover Aloo Gobhi.
Hakka Noodles with Roast Mushrooms.
Tayir Saadam with Varhal Kuzhambu.
Parathas with Paneer Butter Masala, Methi “Chicken” (Soya Chaap) and Peas Pulao.
Peas Pulao, Paneer Butter Masala and Dal Tadka.
Capsicum Rice with Fryums.
Our meals range from simple to elaborate depending on what’s in the fridge. I don’t cook a lot and I sometimes don’t cook everyday. I let my leftovers carry us through.
Which of these did you like?

Saree LoveAnother beauty from . This one is from their showroom on Mount Road in Madras. Bought almost 25 years ago.I ha...
25/05/2026

Saree Love
Another beauty from . This one is from their showroom on Mount Road in Madras. Bought almost 25 years ago.
I had just bought an apartment in Bangalore, but was living in Hyderabad. I traveled every month or two to oversee the progress and after 2 years, I’d finally moved into it.
Buying this apartment was a childhood dream come true. And I did the place up very lovingly, with whatever my budget in my 20s allowed. And I said to Amma that I’d like to live in the apartment for at least one year.
Well, I did. We had a grihapravesham and I decided to drape this saree that Amma had a couple of years ago to mark the occasion of my having bought a house. I moved in on my birthday that year and moved out after my wedding on my next birthday.
It’s a rather unique shade of Blue with a somewhat broad border. The blue isn’t exactly baby nor powder blue. And for the longest time, I wore it with the most ordinary 2x2 blouse.
Last year, In Bombay, I bought some material at a store in Matunga. Most of the blouse materials that I bought were from memory. And all except 1 turned out to be a perfect match for the sarees I’d bought them for.
This silk cotton Ikkat piece is something I specifically bought to wear with this Saree. I wasn’t going for a match at all, but for something that would be more contrasting.
I draped this last evening for a drama recital of Ms. 10’s and U was certainly overdressed for the occasion. However, if I’m looking for opportunities to drape my beauties, I must grab every chance I get. A life lesson I learnt from
I decided that this particular combination was perfect as it wasn’t too flashy nor too understated.
Swipe to see me in the same Saree 15 years ago.
The fall of a KSIC Mysore Silk is out of this world. It drapes like a dream. And while I have a more than decent collection of Crepe Silks, Georgettes and Chiffons from KSIC, whenever I see one in a colour I don’t have, my eyes most certainly grow much bigger than my wallet will allow.
For now, let me focus on draping all the beauties I have!

Mother’s DayI’m so blessed to have received the prettiest bouquet of flowers from Ms. 10. And since my love language is ...
11/05/2026

Mother’s Day
I’m so blessed to have received the prettiest bouquet of flowers from Ms. 10. And since my love language is food, I cooked Amma a nice meal of Bisi Bele Bhat, Seppankizhangu Vadakkal and Vellarikkai Tayir Pachadi.
The best gifts are those that money can’t buy. And time is most definitely one of those. I’m glad to have spent time with my mother and my children (and in the past few days with my own village and the village that raised me).
❤️

Saree LoveAbout 80% of my Saree collection comprises Kanjeevarams. But I find that I haven’t shared too many Kanchipuram...
05/05/2026

Saree Love
About 80% of my Saree collection comprises Kanjeevarams. But I find that I haven’t shared too many Kanchipuram stories with you here.
The story of this one is super special.
My mother’s sister had a very similar saree that I loved. When she passed away, my Uncle gave that sari to me. But since it was very old, it had started to give way. I didn’t want to wear it out of fear of tearing it completely. So, Amma decided to buy me one that was similar. I had gone shopping to with my college gang as one of them was getting married.

I saw this saree and fell in love with it. I bought it to wear at my friend’s wedding. When I took it home, Amma said that it was too grand a saree to wear at a friend’s wedding. She said, “I somehow feel you’ll be getting married soon, so you should save this for your wedding. I think you’ll get married before Diwali this year. If you don’t, then you can drape the saree at Diwali.”
I did argue that if it was too grand for a friend’s wedding, it was possibly too grand for Deepavali! But, I nicked her Paithani for the reception instead.

proposed to me 3 months after this conversation and we got married a month before Deepavali that year. And this was my reception saree. So, it is a special “lucky” saree.
I draped this Saree for my parents’ 50th wedding anniversary and have draped it for several Navaratris as well.
The loveliest shade of blue to which only a self border could do justice. Radha Silks may not have been the store where I bought the most Sarees, but it definitely is where I found some of my favourites.

Chickpea Spinach StewThis hearty Spanish inspired Stew has been doing the rounds in our home. We’ve had it 3-4 times in ...
04/05/2026

Chickpea Spinach Stew
This hearty Spanish inspired Stew has been doing the rounds in our home. We’ve had it 3-4 times in the last few months. And I definitely try to make it when I find fresh Pane Di Casa at .
I came across several recipes for this type of Stew when I went looking for one. I saw so many people (especially plant focused food creators) use Chickpeas in their Stews and I wanted to step beyond my Chhole-Ghasshi-Kadalai Kuzhambu routine.
The final recipe that has stuck with me is generic. It involves sauteeing Onions and Garlic in Olive Oil, followed by Baby Spinach (or any Spinach, for that matter). Then, in goes some Salt and Smoked Paprika. This is followed by cooked Chickpeas and the Chickpea liquid. Sometimes, I add a Stock Cube into the mix and then let everything cook together. Just before I turn off the flame, I squeeze in a bit of Lemon Juice. I finish with a little Fresh Cream.
What takes this dish to a different level altogether is a little crumble mixture of Panko and Almond Meal toasted with Salt, Garlic and Paprika or some Dukkah, which is what I used here. I also add a dollop of Sour Cream if I’m feeling fancy.
While this Chickpea Spinach Stew is great on its own, we find that it pairs particularly well with crusty Bread. And Pane Di Casa is our current favourite.
Mr. 15 does suggest trying with much softer bread so we can mop everything up rather than try to soak everything up. We’ll try that the next time.
In this sweltering heat, this is a saviour. On long weekends when I want some handsfree cooking, this is a great go-to.
Try it and let me know what you think.

Sunday LunchAmma has been feeling out of sorts lately. She has been rejecting food, preferring to sleep, drink juice and...
03/05/2026

Sunday Lunch
Amma has been feeling out of sorts lately. She has been rejecting food, preferring to sleep, drink juice and have a snack instead. Even freshly cooked food isn’t enticing, let alone reheated food.
We’d been to Mustafa on Friday (note to self: never go there on a public holiday) and loaded up on things. We ran up the biggest bill ever, since we moved here. Prices of things are skyrocketing and while our shopping was a lot more than usual, the bill was disproportionately higher. It’s a sign of the times, I guess.
I made a mental note of everything we bought so that I could plan our meals this week. I’d picked up some Pairi Mangoes and Jackfruit. I thought a nice amchi meal might perk Amma up.
I made Kadgi Chana Ghasshi with the Jackfruit and Andurli with th Pairi Mangoes. while Andurli is traditionally made with Gontambe, the smallest variety of Mangoes that I could lay my hands on happened to be Pairi!
I had some Fine Beans in the crisper and so, I made Beans Kosumbari that I learnt from . I found a bag of Patrodo in the freezer and decided that the contents must be used up!
Dali Saar of course and Rice to complete the meal. Plus yummy Piyava Vadiyo for that Sunday special crunch. Amma enjoyed this meal and so did the rest of us. It had all the makings of the perfect Sunday lunch.
And the icing on the cake is that I don’t have to cook again until Tuesday. What’s not to love?

Happy 19th, The Singing Chef19 years ago, on Buddha Purnima, I started this food blogging journey on a whim. I have gott...
02/05/2026

Happy 19th, The Singing Chef
19 years ago, on Buddha Purnima, I started this food blogging journey on a whim. I have gotten so much out of this, whether through the blog itself, it’s page or this space here that I remain eternally grateful.
This journey has not just taught me a lot but it has also shaped how I think about food and all it encompasses.
I’m here with a small bowl of Gajar Halwa to say thank you for being part of this journey.
Happy birthday, The Singing Chef. And thank you for everything.

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