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.

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.

Everyday MealsWhile there’s been a deluge of Saree posts here, we have been cooking and eating. Mostly simple meals and ...
22/08/2026

Everyday Meals
While there’s been a deluge of Saree posts here, we have been cooking and eating. Mostly simple meals and a good deal of hands off cooking, but a couple of labour intensive ones involving Chapatis and Biryani too! I’m trying to make these meals high protein without changing what we eat and how! Which would you pick?
Chapatis with a side of Aloo Gobhi where the gravy was made with high protein Paneer, Milk and Almond Meal.

Bisi Bele Bhat with Vellarikkai Pachadi and Vattal/Vadam.

Jeers Matar Pulao with Dal Makhani and Salad. The Dal Makhani had high protein Paneer blended with Milk used in place of Cream.

Biryani: I took a weeknight night off to finish a book and Sachin Pasumamula made us this lovely Biryani for dinner along with Raita.

A one pot Poondu Rasam Saadam with Vazhaikkai Vadakkal and Potato Roast and some Mirsange Pappad.

Narlya Kheeri with Bhajjye Randeyi and Cannellini Beans Sundal.

Hakka style Kway Teow with Vegetables and Tofu.

Butter Bean Stew with Spinach. I added High Protein Paneer blended with Milk to this instead of Cream. We had this with toasted and buttered Pane Di Casa.

Play date I don’t know if that’s what I should call it when a bunch of teenagers get together. But for now, let’s not de...
16/08/2026

Play date
I don’t know if that’s what I should call it when a bunch of teenagers get together. But for now, let’s not debate that.
Mr. 15 had invited his friends over during the holidays a while ago (and this post has been sitting in drafts for a while now). And when I asked him if I should make Sandwiches or Pasta, he said, “Make Indian food, Amma. I want my friends to taste your cooking.”
It took me back to my own childhood when Amma would make special dishes when my friends came over during the summer holidays. Her Green Pulao. Poori Chhole. Gulab Jamuns or Kulfi. Now, I think back and wonder what I was putting her through - so much work when it was her summer too.
That a child of mine who wanted to keep his Indianness to himself would make a request like this was a win in itself. So, while I say that there’s so much more to Indian food than Naan and Makhani, I decided to make a Vegetable Paneer Makhani for his friends.
Jeera Matar Pulao and a Moong Masoor Dal Tadka went along as the perfect sidekicks. I could have also made Aloo Gobhi, but I was lazy and added the vegetables to the Makhani. And everything that I’d made for the boys was polished off.
The next time they come, I might try Masala Dosai if I’m home. What do you think?

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!

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