Egg And Potato Dum Recipes

EGG AND POTATO DUM

Steps:

• make four slits in each egg ,lenghtways, leaving a 1/2" gap at the top and bottom.
• In a non-stick pan heat the oil and fry the potatoes till brown about 10 minutes Remove them from the pan and set aside.
• Take the pan off the heat and stir in chilli powder and the 1/4 tsp turmeric, put the pan on the heat and fry the eggs till brown. Remove them from the pan and set aside.
• Fry the onions, ginger,cinnamon, cardamoms, cloves and green chilli, till the onions are light golden in colour.
• Add the tomatoes and cook for 2 minutes.
• Add the turmeric, ground coriander,fennel and chilli powder mix well and cook for 3 minutes.
• Add the potatoes, salt and water, bring to the boil and simmer covered till potatoes are tender.
• Add the eggs and simmer without the lid for 5 minutes.
• Stir in the coriander leaves and serve.

BAKED CHEDDAR EGGS & POTATOES

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

POTATO AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
• In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
• In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
• Bake in preheated oven for 30 minutes.

POTATOES AND EGGS

Steps:

• Heat the oil in large nonstick ovenproof or cast iron skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes.
• Meanwhile, whisk together the eggs, cheese, parsley, and salt and pepper in a large bowl. Add the egg mixture to the potatoes and onions. Cook, shaking the pan and gently moving the mixture from side to side with a rubber spatula as some of the liquid from the top reaches the bottom of the pan.
• Cook until the bottom is set and beginning to brown and the top is still loose, 2 to 3 minutes. Flip the eggs by sliding them onto a plate. Then invert and slide the eggs back into the pan, cooked side up. Cook until the eggs are set, 2 to 3 minutes more, shaking the pan often to prevent sticking.
• If you prefer, rather than inverting the eggs, you can place the skillet under the broiler for 2 to 3 minutes until the top is set and lightly browned. Unmold onto a plate, cut into wedges, and serve.

EGG AND POTATO DUM

Steps:

• Shell the eggs and make four cuts in each egg lengthwise leaving 12 mm gap at each end.
• Cut the potatoes into 30 mm cubes.
• Heat the oil in a cast iron (or non stick) pan with tight fitting lid. Fry the potatoes until golden brown on all sides and remove with a slotted spoon. Keep aside.
• Remove the pan from the heat and stir the chili/turmeric mixture into the remaining oil. Return the pan to the heat and stir fry the hard-boiled eggs gently until brown all over. Remove with a slotted spoon and keep aside.
• Add the onions, ginger, cinamon, cardamom, cloves and green chili and stir fry in the same oil until the onions are lightly browned (about 6 or 7 minutes).
• Add half the tomatoes and stir fry continuously for 2 to 3 minutes.
• Add the turmeric, ground coriander, fennel and chili powder and stir fry continuously for a further 3 to 4 minutes.
• Add the rest of the tomatoes and stir fry continuously for a further 4 to 5 minutes. Add a little warm water if the mixture dries out.
• Add the fried potatoes, salt and warm water and bring to the boil. Fit the lid tightly and simmer until the potatoes are tender, stirring occasionally.
• Add the eggs and simmer, uncovered, for 5 to 6 minutes, stirring twice gently so as not to break the eggs.
• Stir in the chopped coriander leaf and remove from the heat.