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Category: Bachelor recipes

Poached eggs in a tomato gravy



Today is World Food day and I thought what better to post than my most favourite ingredient in the whole wide world, the humble egg. This recipe is Pinterest inspired (Eggs Pizzaiola ). I love eggs (I repeat, loooove), been a fan since I was a kid. My dad used to make these scrambled eggs of which the major chunk would go to my tummy. Be it the humble bull’s eye or the evergreen omelet, if there’s egg being cooked in the kitchen I want one egg for me too! **stuffing an omelet as I type this blog**

So new recipes for egg always get my attention. This recipe is quite easy as such, but if you want to make life simpler don’t chop them tomatoes, just blend them. You can also use canned tomatoes. There’s something so oddly comforting about dipping your bread, toasted or plain, into a bowl of hot rich tomato gravy and breaking into the yolk of that poached egg…YUM! I usually make it for breakfasts but there is no stopping you from having it for dinner. Oh did I mention its healthy too?! So here’s the recipe


Brown eggs – 3 (you can use any fresh eggs)
Garlic – 4-5 cloves (suit to your taste)
Green chilly – 2 (depending on how hot your chilly is)
Chicken/veg cube – ½ – 1 cube (according to taste)
Tomato – 3-4 medium chopped
Capsicum – ½ finely chopped
Dried herbs/Basil/Oregano – 1 tsp
Water – 3 -4 cups (in case using cube) else substitute with chicken/veg stock
Oil – 1.5 tbsp.
Salt – to taste
Pepper – to taste


In a pot, heat oil. Sauté garlic with green chilly and dried herbs. Once fragrant add in the finely chopped capsicum along with the chopped tomatoes. Cook it till the tomatoes become mushy and capsicum turns soft. If using blended tomatoes, first cook the tomatoes down then add the capsicum and cook till the capsicum becomes soft.
[Unlike my usual take on cooking capsicum, here I cook it till it becomes soft to get maximum flavor into the gravy].
Now add the stock/water. Let it come to a boil and reduce to a little thick consistency. Reduce the flame to a medium. Add in the eggs one by one. The trick here is to drop the eggs as close as possible and not from a height. You could even break the egg to a small bowl and then slide into the simmering gravy. Repeat for all the eggs. Cook the eggs covered for around 2 – 3 minutes (to get a runny yolk) or till the egg whites turn opaque. Switch off the flame and season the eggs with salt and pepper.
If you like the egg yolks to be cooked through, then cook them for 5 – 7minutes covered. Serve immediately with fresh or toasted whole wheat bread.

P.S. You could optionally add celery/ red onions to the gravy for a good flavor.
You could also garnish with chopped cilantro or any fresh herb of choice.

Overnight oats


img_20160623_215655349I thank my lucky stars for this recipe J. For my bachelor friends and my friends who want to gain “brownie “points with their wives, to all the working ladies and mums, this recipe is for you. I had always wanted to try out this recipe but never got around to try it.

Now with my hands always full I am looking for quick recipes. This recipe requires minimum effort and what’s best is morning when you wake up you don’t have to think about cooking breakfast. Just open that fridge, top it up and eat the oats from the jar :D. It can also be served as a on-budget dessert J. Once you got the ratios, from there everything is pretty much your canvas, from toppings to sweeteners to fruits.

Serves: 2


Oats – 1 cup

Curd/Yogurt – 1 cup or ½ cup thick curd + ½ cup slim milk

Dates (pitted) – 5 numbers

Raisins – 1 handful

Honey – 2 tbsp.

Almonds – 10 nos. roughly chopped

Chia seeds – 1 tbsp.(optional)

Flax seeds (optional) – ½ tbsp.

Fruits of choice


The basic rule for this recipe is the ratio of the oats to liquid which is 1:1. It could be anything from milk/Slim milk, any kind of nut milk (for the lactose intolerant), soy milk, curd/yogurt or a combination of curd and milk.

In a mixing bowl mix oats with curd. If you are using the thick curd variety, I would recommend loosening it up with water or slim milk (curd:milk=1:1), especially if you are adding chia seeds[ chia seeds absorb moisture]. I prefer my overnight oats a little runny. This is an optional step, if you prefer your yogurt/curd thick then don’t add water or milk to it. Now add chia seeds (if using) and give it a mix. Roughly tear apart the pitted dates and add to the mix along with the raisins. Give this all a mix and transfer to individual mason jars/ bowls. Keep this in the refrigerator overnight.

In the morning, just before eating it top up with chopped almonds, flax seeds (if using) and any fruits of your choice (apples, pears, muskmelon, peaches). Drizzle with a tbsp. of honey for each jar/bowl. Give this a gentle mix and enjoy cold 🙂


P.S.: I added all my crunchy elements (i.e. nuts and flax seeds) the next morning because I didn’t want it soggy. You can always add it the previous night in the mix, especially if you have no time to do it the next day.

You can use any sweetener from brown sugar to maple syrup. I used honey for its health benefits and add as per your liking. 1 tbsp. seemed sweet enough for me.

You can substitute chia seeds with sabja seeds/black khus khus

You can even have this oats warm, if you’d like, by just heating it in the microwave J.


Hope you find this recipe quick and easy. Please try and let me know what you added to your overnight oats to make it your own creative canvas!