Sweet. Desserts. Archives -

Malaysian. Indonesian., Singapore Dining., Singapore., Sweet. Desserts.

The Chendol

11/12/2018 /

Chendol has been in the limelight recently after CNN claimed it is a top Singapore dessert. Malaysians are of course angry with this news. Personally, I think Chendol is from…

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Baked., Cakes. Desserts., Eggless Cakes. Desserts., Home Posts, Q.B.B. Ghee Recipes, Sweet. Desserts.

Eggless Mince Pies

21/12/2017 /

I am sure everyone is busy either preparing to celebrate the occasion or waiting in anticipation for a public holiday to rest and relax! Traditional Christmas mince pies are not…

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Baked with Eggs., Baked., Cakes. Desserts., Home Posts, Q.B.B. Ghee Recipes, Sweet. Desserts.

Mini Pumpkin Fruit Cakes

01/12/2017 /

Many would wonder how pumpkin could be incorporated in a fruit cake. I think it is very easy – simply steam or bake the pumpkin, mash it and add to…

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Baked with Eggs., Baked., Cakes. Desserts., Home Posts, Q.B.B. Ghee Recipes, Sweet. Desserts.

Mixed Nuts Brownies

12/11/2017 /

It is the school holidays and the festive season. Chocolate is a favourite of the young and old and there is nothing like a tray of home-made brownies. These brownies…

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Cakes. Desserts., Eggless Cakes. Desserts., Fusion Vegetarian., Fusion., Home Posts, Q.B.B. Ghee Recipes, Sweet. Desserts.

Laddu and Cherry Compote Phirni

14/10/2017 /

One of the most delicious parts of Deepavali must be the mithai (sweets). Most traditional Indian sweets are made with flour, sugar, ghee and milk-based ingredients. These days, we are…

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Baked., Cakes. Desserts., Cookies., Eggless Cakes. Desserts., Home Posts, Q.B.B. Ghee Recipes, Vegetarian Snacks. Savouries., Vegetarian.

Cashew Nuts and Apricot Bars

08/10/2017 /

Forget about the heavy sugar laden laddus, barfis, candies and other Indian sweets this Deepavali. Let us change the menu a little – these energy bars are a perfect healthy…

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Baked with Eggs., Baked., Cookies., Home Posts, Sweet. Desserts.

Chocolate Chips Batons

24/09/2017 /

Deepavali, the Festival of Lights for Hindus, is fast approaching. It is an important festival that signifies the victory of light over darkness and is celebrated by Hindus worldwide. I…

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Baked with Eggs., Cakes. Desserts., Home Posts, Q.B.B. Ghee Recipes

Double Chocolate Marble Cake

17/09/2017 /

I love all kinds of marble cake! Each marble cake has a life of its own! I have not come across anyone who can make identical marble cakes. This Double…

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Baked., Cakes. Desserts., Home Posts, Q.B.B. Ghee Recipes, Sweet. Desserts.

Coconut Banana Waffles

30/07/2017 /

Waffles are great to eat any time of the day. You can experiment making waffles with different types or combinations of flour. Apart from serving waffles with sweet accompaniments, you…

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Baked., Cookies., Eggless Cakes. Desserts., Home Posts, Q.B.B. Ghee Recipes, Sweet. Desserts., Vegetarian.

Eggless Rainbow Freckles Cookies

18/06/2017 /

Kids love colourful cookies. Here is a cookie recipe for the school holidays and Hari Raya Puasa, that kids will surely love! You can also replace the colourful “freckles” (or…

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Cakes. Desserts., Eggless Cakes. Desserts., Fusion Vegetarian., Home Posts, Indian. Sri Lankan., Q.B.B. Ghee Recipes, Sweet. Desserts.

Eggless Shrikhand Cheesecake

12/05/2017 /

Shrikhand is a great Indian yoghurt dessert that is eaten on its own or served with fruits or sweet biscuits. I have made Shrikhand Cheesecake here and if you are…

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Cakes. Desserts., Home Posts, Q.B.B. Ghee Recipes, Sweet. Desserts.

Rocher Cupcakes

02/04/2017 /

Easter is right around the corner and what better than making a batch of Rocher Cupcakes for your friends and loved ones? I love this cupcake for its tasty contrasting…

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About me

My name is Devagi Sanmugam and I am a Consultant Chef and known widely as ‘Spice Queen of Singapore’. I provide culinary educational experiences through lectures, demonstrations and culinary team building activities at my cooking classes, hotels, restaurants, country clubs, recreational associations, schools and corporate bodies in Singapore as well as worldwide. As an accomplished authority on Asian food scene, I am constantly involved in developing and testing original recipes and formulas for food companies, hotels and restaurants all over the world. I have written 22 cookbooks and travel quite a lot because of my nature of work or and at least have 3 holidays a year.

1 week ago by chefdevagisanmugam Lunch was a simple, earthy Sicilian-style penne with roasted cauliflower and crispy breadcrumbs flavoured with chilli flakes, chopped Italian anchovies and lemon zest. Roasting cauliflower caramelizes it and brings out its sweetness and adds a bit of crispy contrast. The last time I did this dish, I roasted the cauliflower in thick slices, and then chopped it and tossed it with the pasta - I found the cauliflower moist. This time around, I chopped the cauliflower, drizzled a bit of extra virgin olive oil, sprinkled sea salt and bake them till they are charred at the edges. As for the
1 week ago by chefdevagisanmugam I witnessed this young man chopping onions at one of the street food stalls in Kolkata couple of years back. I was fascinated by the speed in which he chopped the onions with a small knife. As a chef who has been travelling places and meeting different chefs from all ranks, I can confirm that many Indian chefs can really chop onions faster than a machine! Perhaps, it is because we use lots of onions in Indian cuisine. I cannot imagine my meat dishes without onions. In Indian cuisine we use onions cut in different forms – from juliennes, cubed,
1 week ago by chefdevagisanmugam Look what I found? It’s a photo of me taken when I was thirty-two!! I couldn’t stop giggling at the thought that once upon a time, I taught cooking wearing a sari. Oops don’t get me wrong – you can wear a sari and go diving for pearls. In this photo I am on my fourth year in the culinary career. I am a self-taught chef who has never attended any culinary diploma or degree courses. At twenty-eight, I just switched my career from being a relief teacher to a clerical assistant in a school to becoming a chef, author
1 week ago by chefdevagisanmugam I first came across preserved lemons in Dubai. I noticed that the chopped preserved lemons were used in salads, tagine dishes, served with lamb and even chopped and mixed through hummus. Preserved lemons enhance your dishes like nothing you’ve ever tasted. A preserved lemon does not make a dish sour; it accentuates the lemon flavor. Try making an Indian chicken curry and throw in half a chopped preserved lemon into it and you will understand what I am talking about . If I were to preserve about 10-12 lemons at home, I can stretch them for one year. They are
2 weeks ago by chefdevagisanmugam The making of the spicy Chettinad Kola Oorundai aka spicy mutton balls is labour intensive but worthwhile. Just looking at others biting or tasting them takes the tiredness out of the Chef who made them!! #chef #epicure #cheflife #indianfood #instafollowers #cheflifestyle #meatballs #chettinad #devagisanmugam #mutton #snacks #fingerfoods #mymotherskitchenpharmacy

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