‘As a child my family’s menu consisted of two choices: take it or leave it.’ – Buddy Hackett


This recipe is neither authentic nor accurate. It’s really just more of a concept than a recipe. Add anything you think makes sense, get rid of anything you think doesn’t. The point here is fuss free, hassle free cooking.

Recipe adapted from too many places to list

Serves 1 very hungry person or 2 not so hungry people

What you’ll need:

3-4 chopped tomatoes

1-2 chopped onion

3 eggs

1/2 tsp red chilli powder

1-2 bayleaves

1 tsp cumin powder

3 -4 chopped garlic cloves

Salt and pepper to taste

Fistful of chopped up sausage (optional)

1 chopped bell pepper (optional)


How to:

1. Heat oil in a small pan and add garlic. Once you can smell the garlic, add onions and saute till nicely browned.

2. Add tomatoes and all spices and cook till the tomatoes are soft and soupy. Add sausage and bell pepper if using and cook for another couple of minutes.

3. Pour the tomato mix into an oven safe container and crack the eggs on top. Bake at around 180C for 10-15 minutes (till the eggs are set and the whites no longer translucent).

Note: If you can’t be bothered to turn on your oven, you can also crack the eggs into the tomato mix on the stove and let it simmer till the eggs are set.


‘French Toast? Yeh sirf India mein milta hain’ – Kangna Ranaut in Queen

French Toast

What you’ll need:

Stale bread

2 eggs

1 cup milk

1/4 cup sugar

2tbsp butter

For the stewed pears – (you could easily substitute apples here)

2 pears skinned and chopped into blocks

1/2 tbsp butter

1/2 tsp cinnamon

1/2 tsp nutmeg

3 tbsp sugar

How to:

1. Mix egg, sugar and milk together. Soak slices of stale bread in the mix.

2. Heat butter on a pan and places slices of toast. Let brown on one side and then flip.

3. For stewing the pears, combine all ingredients for stewing in a small pan and simmer till the pears start to soften.

4. Serve the french toast with butter, maple syrup, fruit compote, jam, marmalade, honey and/or stewed pears.



Food is an important part of a balanced diet.
– Fran Lebowitz
When I started this blog, I looked at a bunch of awesome food blogs and thought “oh well that looks easy, how hard can it be if every second person has a food or design blog these days?” I was pretty much totally wrong but I’m used to that. I just spent the last 5 and a half hours fixing the formatting on my previous posts. I realize I don’t have the technical ability to make this blog really pretty but I’d prefer if it was atleast uniformly ugly. Yup. That’s me, setting high goals for myself.

So anyway, 5 and a half hours, first fixing the formatting (I hate text which is not justified, left/right align drives me nuts), then realizing how many typos there were (so embarrassing!), and finally attributing my recipes to the right sources. 5 and a half hours spent on making sure this webpage does not completely suck. Phew.

For gargantuan tasks like not completely sucking in life you need hearty, filling food to keep your energy levels high. This classic egg sandwich is creamy and comforting but not so heavy that you’ll need a nap after. It’s perfect for when you’re running low on time and need to fix yourself something easy and substantial. Like most of my favourite recipes, feel free to add or remove whatever you like. Off the top of my head I would think tomato, tobasco or bacon would make great additions.

Makes 2 sandwiches
Recipe my own

What you’ll need:

4 slices toasted brown bread
2 tbsp butter (for spreading on the bread)
3 hard boiled eggs
¼ cup mayonnaise (I’ve taken to using a low fat mayo these days)
Handful of Cilantro/ Parsley/ Chives if you have some on hand
1 tsp red chilli powder
Salt and pepper to taste

How to:

1. Butter the bread and set aside.

Note: The bread is going to have to be toasted or it won’t be able to hold up the heavy filling and will fall apart in your hands.

2. Mix the rest of the ingredients together and make a nice mash of it. Leave it chunky or make a smooth paste as you prefer.

3. Slather on the egg mix and make your sandwiches. Serve with a bowl of soup or salad.