Sumanarthyskitchen born out of love for her hubby

Arthy born and bred in Malaysia, being the eldest in the family she was so much into studying but admired her mom’s cooking. Arthy wanted to be a multi-talented woman in her life. She has proved herself with her blog in spite of being from medical background. Whenever she got time to cook she would do it but never spent much time on learning how to cook. She used to observe her mom and aunt cooking and watch all sort of cooking channels but rarely cooked. Her interest on cooking was very prominent when she got married and started cooking for her lovely husband as he loves home cooked food. Her husband loves her mom’s cooking so much and that made her learn cooking very seriously, and she wanted to share her mom’s excellent recipes to the world. That’s how Sumanarthy’s Kitchen was born; it’s the combination of Arthy’s name and her husband’s name.

1. NS: What are few qualities needed to be successful blogger?
Arthy: To be a successful blogger one need to show your real interest and passion in cooking, not forgetting the attitude to try out new recipes worldwide. Another quality which is very much important is that you need to improve yourself every day and genuinely have the heart to share the ‘secret’ in cooking or baking.

2. NS: Which is one electronic item in the kitchen you think you can cook a meal without it and why?
Arthy: One electrical item that I don’t need in cooking will be cake beater, many cakes that I bake; I don’t use a beater but use traditional way of using wooden spoon and bowl. That’s how I learnt baking from my mom.

3. NS: Who is your motivating force behind your success?
Arthy: My family is my motivating force behind my success as they always love and admire my cooking.

4.NS: How did you develop a love for cooking and food? Did you cook with your parents while growing up?
Arthy: I have developed love for cooking and food from my mom definitely because she always cook what each and every one of us love to eat and she does it with full of love. She don’t mind even if I eat only a small portion but she would cook what I love to eat not what’s easy for her to cook. I used to cook while I was with my parents and I used to pick up new recipes from cooking shows and mess up big time but my family still appreciates the effort.

5. NS: Which is the important ingredient in cooking and why?

Arthy: Important ingredient in cooking for me would be the passion towards cooking, without it using even the most expensive ingredient in the world wouldn’t give a good result.

6. NS: What do you find to be the most gratifying aspect of blogging?
Arthy: Being able to share wonderful recipes from my family and what I learnt from other fellow bloggers to others. Getting to know so many bloggers all around the world who share the same interest.

7. NS: Which is your favorite cuisine and why?
Arthy: My favorite cuisine will definitely be Indian cuisine as its infused with lots of flavour of our Indian spices and I grew up eating it most of my life. I just love the flavour and array of different cuisine from north and south India.

Arthy’s Favorite

Color: Blue, Orange, Black
Season: Spring
Movie: Vinnaithandi Varuvaya
Book: The Secret by Rhonda Bryne
Music: Fusion

Arthy’s favorite recipe would be her mom’s Spicy Chicken Sambal.

This is my family’s most favorite dish of all time; it uses dried red chilli and lots of onions to give it yummy flavour. It is a combination of Indian and Malay cuisine which is very popular in Malaysia.

4pcs of chicken whole leg (cut into small pieces)
3 large onions (cut into thick slices)
25 pcs of dried chilli
1 tbsp. of chilli sauce
1 tsp. of brown sugar
1/2 tsp. of white vinegar
4 tbsp. of meat curry powder
Salt to taste
Oil to fry

Marinate the chicken pieces with salt and meat curry powder, add a little water and keep it aside.

Boil dried chilli for 10 minutes until its soft and drain the water, then blend with little water to form a smooth paste.

Heat oil and fry onions until translucent, now pour in the chilli paste with some water and let it boil until the raw smell of the chilli gone. Then add chilli sauce, brown sugar, white vinegar and salt to taste, let the sambal simmer and thicken.

Now our Spicy Chicken Sambal is ready to be served.
For more mouth watering recipes visit Sumanarthyskitchen

———————–Interviewed by Laxmi Khalap Bhatt, Editor,

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