rice grains - food for thought

Saturday, August 27, 2005

Ms. Epicurean

Devagi Sanmugam

With a string of accolades that is as eclectic and imaginative as her recipes - cookbook author, food columnist, cooking instructor, entrepreneur and professional bon vivant - Devagi Sanmugam, is one of Singapore's most dynamic and talented food personalities. Whether she is concocting recipes for her latest project or conducting cooking classes for budding chefs, her contagious enthusiasm transforms ordinary meals into dining adventures.

Devagi Sanmugam's career began 24 years ago in her kitchen, as a cooking instructor with a penchant for whipping up recipes. Her unique approach to cooking and her flair for creating recipes that cut across a range of cuisines quickly endeared her to a loyal following. Not looking back since, she has been at the forefront of Singapore's burgeoning culinary scene.

Known widely today as the 'Spice Queen' of Singapore, Devagi has also proven to be an inspiring cookbook author with 11 cookbooks under her belt, including Cooking with Asian Leaves, The South Indian Cookbook, Fun With Asian Food, Great Bakes No Eggs, North Indian Cuisine and Indian Homestyle Cooking and several others.

Devagi appeared in CHEF ON CALL on Mediaworks Channel I and Enna Suvai Enna Ragasiyam a Tamil cooking program on Vasantham Central for a total of 26 episodes.
An accomplished authority on the local food scene, she is constantly involved in developing and testing original recipes and formulas for food companies and restaurants. Devagi is the manager of Devagi's Epicurean World Pte Ltd.

Books written by Devagi Sanmugam:

Born To Eat
Banana Leaf Temptations
Great Bakes No Eggs
The South Indian Cookbook
North Indian dishes
Indian Vegetarian
Indian Homestyle
Indian Rice and Breads
The LG SolarDom Cookbook
Cooking with Asian Leaves
Fun With Asian Food – a kids' cookbook

Thanks alot Ms. Devagi for offering to help us in our endeavours.
We most definitley look forward working with you.

Just one of Devagi's Delights...My personal favourite from her website.

Cinnamon Toasts

8 slices plain bread slices
2 tbsps butter
1 tbsp ground cinnamon
2 tbsps caster sugar

Toast the bread and butter it.
Mix the cinnamon and sugar together and sprinkle on the buttered toasts.
Serve immediately with tea.


  • Hi everyone,
    Congratulations for incorporating Curd Rice Productions Pte Ltd. I will not be able to send you a bouquet of flowers to congratulate you now BUT I thought I will share with you something significant for this occasion:-)

    2 cups cooked and cooled rice
    1 1/2 cups yoghurt
    1 1/4 teaspoon salt
    1 1/2 tablespoons oil or ghee
    1/2 teaspoon urad dhall
    1/2 teaspoon mustard seeds
    1 dried chilli, cut into 2 cm pieces
    1 1/2 teaspoons minced ginger
    2 green chillies, sliced
    1 sprig curry leaves
    1/2 teaspoon asafetida powder


    1 Using the back of a spoon, lightly mash the cooked rice.
    2 Pour in the yoghurt and salt and combine well.
    3 Heat oil in a small saucepan. Fry the urad dhall, mustard seeds and dried chillies until aromatic.
    4 Add in the ginger, chillies, curry leaves and asafetida and sauté for 1 minute.
    5 Transfer this fried ingredients to the yoghurt rice and mix well.
    6 Leave aside for 10 minutes before serving.
    7 Can be served hot or cold.

    All the best and success always!

    By Anonymous devagi, at 12:47 AM  

  • Thanks for visiting our blog Ms. Devagi.
    I think the Curd Rice members prefer this significant recipe to the bouquet anytime.
    We definitely hope to succeed in our endeavours, and we believe we can with your support.
    Thank you once again.


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