sunday Lunch

Poached eggs in tomato sauce, cabbage fried rice and roasted corn.


Want to make something deceptively easy when the family comes together on a Sunday? All you need is a few simple ingredients and 1 hour in the kitchen to conjure a perfectly delicious meal for all.

Poached eggs in tomato sauce ( Indian style):-


The addition of cumin and paprika make the sauce very Indian. I use a teaspoon of ginger paste occasionally to add more flavor. Tomatoes and eggs in any form have been a well known and simple combination. This recipe will never fail you. You can serve it with fried rice, which is an unusual combo but it tastes great none the less.


1/4 cup canola oil

1 medium onion, finely chopped

6 garlic cloves, coarsely chopped

2 jalapeños, seeded, finely chopped

1 teaspoon ground cumin

1 teaspoon paparika

1 teaspoon brown sugar

1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved

salt and freshly ground black pepper

2 large eggs

1 tablespoon chopped fresh cilantro


Preheat oven to 425°F.

Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes.

Add  paprika and cumin and cook for 2 minutes longer.

Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt, sugar and pepper.

Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes.

Garnish with  cilantro.

Serve with rice or warm pita.

Cabbage Fried rice:-


This rice tastes very delicious with very good flavors of fried cabbage and garlic. This simple recipe surprises everyone. This easy recipe is a bit unorthodox and perfect for a Sunday morning brunch.


1/2 cabbage finely chopped

1 cup basmati rice cooked and kept aside

canola oil

2 chilis

1 cinnamon

1 bay leaf

6 garlic cloves crushed

scallions 1 cup

1/2 green pepper chopped


paparica 1/2 teaspoon

1 tablespoon vinegar

1 tablespoon soy sauce (low sodium)


Cut cabbage to quarters and blanch them in salted warm water for about 10 to 15 mins. Rinse them in fresh water several times. Drain water completely.  Chop to slices and then chop as desired.  To make a good fried rice, make sure there is no dripping water in the chopped cabbage otherwise it will turn mushy. Set this aside.

Wash, soak and cook rice al dente and cool it completely. Add in 1 teaspoon of canola oil with rice while cooking to make sure it does not get mushy.

Add  oil to a hot wok or pan. Use a wide pan if you do not have a wok, a small pan may not be a good choice to fry cabbage.

Add slit chili, garlic, cinnamon, bay leaf and cumin. Saute until garlic smells good.

Make sure the flame is set to high. When the garlic turns fragrant, add cabbage, green pepper and scallions. If you like to use onions, you can add them first and saute until they turn pink.

Saute for 2 to 3 mins. Add vinegar and soy sauce.

Continue to saute until the cabbage turns slightly golden and tender but crisp yet. This takes only 2 to 3 mins. Cabbage begins to smell very good now.  Add rice, sprinkle salt and pepper.Mix everything well and fry for 2 to 3 mins.

Serve with tomato sauce and poached egg.

Grilled corn:-


Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Apply salt and lime juice on the cob and enjoy!





Pineapple cup cake and vegan buttercream frosting

By Shalini Kolluri

Make this Easter memorable my making this incredibly yummy and healthy dessert. Sure, the kids can dig into their Easter baskets after dinner, but what about the grown-ups? For them, proper Easter desserts are a must! Hope you enjoy this recipe.

cup cake


1 cup flour

1.5 teaspoons baking powder

1 pinch salt

1 cup brown sugar / 1.5 cups maple syrup

1/3 cup canola oil

1 egg

1/2 cup low fat milk

1 cup drained pineapple chunk

1/2 teaspoon vanilla essence

For the frosting:-

1 cup (215 grams) Regular Vegan butter  or margarine, refrigerator temperature
2 cups (260 grams) confectioners sugar
1 Tablespoon + 2 teaspoons (24 mL) non-dairy milk
¾ teaspoon apple cider vinegar
¾ teaspoon vanilla extract
⅛ teaspoon almond extract



Preheat oven to 350 degrees.

Line muffin pan with liners.

In a small bowl, mix flour, baking powder and salt.

Whisk together sugar, oil, egg until smooth in another bowl. Whisk in the flour mixture and milk and beat until smooth.

Add a few drops of vanilla essence and pineapple.

Scoop in batter into a prepared pan and bake in oven for 25 minutes until tops of cup cakes spring back when lightly touched.

Let it cool on pan for 15 minutes. Top off cooled pancakes with frosting.


Transfer the Vegan Butter or stick margarine to a medium mixing bowl and place it in the refrigerator for at least 20 minutes so everything chills.

Remove the bowl from the refrigerator and whip on low while working your way up to high until the Vegan Butter is smooth. This should take about 30 seconds.Add the confectioners sugar and beat on high until the sugar has been moistened by the Vegan Butter, about another 30 seconds.

Add the non-dairy milk, apple cider vinegar, vanilla extract, almond extract and beat on high until the frosting is smooth and slightly fluffy, about 4 minutes.


  • Due to coconut oil having a melting temperature of 77F (25C), beating beyond 4 minutes can result in the frosting melting if you’re using a Vegan Butter that contains this oil.
  • Keep in mind that your cake will need to be kept below 77F (25C) in order for the frosting to maintain its shape on the cake.

After whipping, place the frosting in the refrigerator for about 10 minutes to firm it up enough to apply to a cake. Store the frosting in a covered container in the refrigerator for up to 6 months. Remove it from the refrigerator about 2 hours before using so it can soften accordingly.

Crunchy kale salad with mint yogurt dressing

By Shalini Kolluri



A kale recipe was long overdue. This magical green has some amazing benefits. It is no surprise that it has replaced the other leafy veggies in a wide variety of salads, smoothies and soups! It has rightfully earned it’s title as the ‘King of healthy greens‘!

There are many different types of kale. The leaves can be green or purple in color, and have either a smooth or curly shape.The most common type of kale is called curly kale or Scots kale, which has green and curly leaves and a hard, fibrous stem.

Kale, like other leafy greens, is very high in antioxidants.This includes beta-carotene, vitamin C, as well as various flavonoids and polyphenols. These are substances that help counteract oxidative damage by free radicals in the body. Oxidative damage is believed to be among the leading drivers of ageing and many diseases, including cancer.

It is much higher in vitamin C than most other vegetables, containing about 4.5 times much as spinach. Oops sorry spinach!!..

It is a good, plant-based source of calcium, a nutrient that is very important for bone health and plays a role in all sorts of cellular functions.

Added to these awesome benefits, kale is rich in Vitamin K and innumerable minerals.

This is one of my favorite salad recipes. You could make your own variations such as adding dried cranberries to the salad or adding a tablespoon full of mayonnaise to the dressing.


For the salad:-

1 bunch kale with stems removed chopped

1/3 cup lettuce chopped

1/2 cup cucumber (peeled and diced)

1/4 cup cherry tomatoes diced in half

croutons (optional)

1/4 red onion cut in longitudinal slices

salt to taste

1/2 teaspoon ground pepper

For the dressing:-

1/4 cup low fat yogurt

1 tablespoon olive oil

1 table spoon vinegar / lemon juice

1 teaspoon minced garlic

1 teaspoon min leaf paste


In large bowl, mix kale,  olive oil, the salt and pepper. Massage with your hands 2 to 3 minutes or until kale softens slightly. Add in the other veggies. 

In blender or food processor, place the dressing ingredients and  cover; blend or process until smooth.

Add in the dressing and croutons into salad and toss. Serve.