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!





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