Dim Korma

Spinach & Potato Frittata

Recipe from Food Network's Sandra Lee:
Ingredients
3 tablespoons canola oil, divided
2 teaspoons salt
1/2 teaspoon ground black pepper ... See More
1 russet potato, thinly sliced
1/2 medium yellow onion, diced
2 teaspoons chopped garlic
1 (10-ounce) box frozen chopped spinach, thawed and water squeezed out
4 eggs
1 cup milk
1/2 cup shredded mozzarella cheese
Nonstick cooking spray
Directions
Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.

In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.

In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.

In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.

Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.

Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.

Dim Korma (Egg Yogurt Curry)

Arpita Bala's Recipe with some changes:

Boil eggs. Cool and take off shell. Make etch marks on egg with fork.

Heat oil and ghee. Put in onion paste. Fry till golden. Add cinnamon and cardamom. Add whipped yogurt and keep stirring. I added some ginger powder and paprika powder for color- very little. Add sugar, kewra and rose water and heavy whipping cream.
Add eggs. Put in green chilies. Cover and cook on low heat.

Cheesy Crustless Quiche

3 eggs
1 cup whole milk
1/2 cup heavy whipping cream
1/2 cup shredded parmesan cheese
1/2 cup fiesta blend cheese
2 sticks of mozzarella string cheese, chopped
2 slices of American cheese, chopped
Chopped Cilantro
Chopped Tomatoes
Chopped Green Chilies
Chopped Red Onions
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Add any vegetables you like

Beat eggs. Add milk and heavy cream. Beat well. Add the paprika, salt, pepper and garlic powder. Add all the other ingredients.

Grease a Pyrex pan with oil. Heat oven to 350. Pour mixture into pan and bake 30-35 minutes. Keep checking every 10 minutes to make sure it's not getting burnt. If the top is not brown, increase the heat to 425 and bake for an extra 5-10 minutes. Check center with toothpick to see if done.

Egg Curry

First make onion paste or fine dice. Heat oil and add the onion and keep stirring on high heat. Wait till it's brown. In a bowl, take one teaspoon each of red chili, turmeric, ginger, garlic, coriander, cumin powders with little water to make a paste. Then add the spice paste to the browned onions and keep stirring on high heat. If it dries up too much, keep adding tablespoons of water- but don't add to much to make it watery. Add salt. Do this for about 10 mins, till oil and spices separate as in picture.

Separately, boil water then add eggs. I leave eggs for 30mins to be safe. Then add the eggs to the cooked spices. Put in some cilantro and green chilis. Keep on low heat for 20-30mins.