Kashmiri Dum Aloo, Lavasa Bread and Boiled Eggs

Ingredients

• 400 g Maida (Also known as all-purpose flour)
• 1 tsp Active Dry Yeast
• 1 tsp Sugar (To activate the yeast)
• 240 ml Warm Water (Around 105-115°F or 40-46°C)
• 1 tsp Salt
• 2 tbsp Vegetable Oil (Plus extra for greasing)
• 2 tbsp Milk (For brushing)
• 2 tbsp Sesame Seeds (For topping)
• 1 tbsp Poppy Seeds (Optional, for topping)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let it sit for 5-10 minutes. The mixture is ready when it becomes frothy and bubbly, indicating the yeast is active.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
   • Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
   • Mix with a spoon or your hands until a shaggy dough forms.
   • Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic. It should spring back when you press it gently.
3. 3

   First Rise

   • Lightly oil the mixing bowl and place the dough inside, turning it once to coat the top with oil.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in size.

Ingredients

• 4 piece Large Eggs (Use eggs that are 7-10 days old for easier peeling.)
• 6 cup Water (Or enough to cover eggs by at least 1 inch.)
• 1 tsp Salt (Optional, helps prevent cracking and seasons the eggs slightly.)
• 1 tsp White Vinegar (Optional, helps whites set quickly if an egg cracks.)
• 2 cup Ice Cubes (For the ice bath to stop the cooking process.)

Instructions

1. 1

   Prepare the Eggs (2 minutes)

   • Carefully place 4 large eggs in a single layer at the bottom of a saucepan or pot.
   • Add enough cold water to cover the eggs by at least 1 inch. Starting with cold water helps prevent the shells from cracking.
   • If using, stir in 1 tsp of salt and 1 tsp of white vinegar.
2. 2

   Bring to a Boil (5-7 minutes)

   • Place the saucepan on the stove over high heat and bring the water to a full, rolling boil.
3. 3

   Cook with Residual Heat (4-12 minutes)

   • As soon as the water reaches a rolling boil, turn off the heat, remove the pan from the burner, and cover it tightly with a lid.
   • Let the eggs stand in the hot water for the desired doneness:
   • Soft-Boiled (runny yolk): 4-5 minutes
   • Medium-Boiled (jammy yolk): 6-8 minutes
   • Hard-Boiled (firm, fully cooked yolk): 10-12 minutes
4. 4

   Create Ice Bath and Cool Eggs (5 minutes)

   • While the eggs are cooking, prepare an ice bath by filling a medium bowl with ice cubes and cold water.
   • When the cooking time is up, use a slotted spoon to immediately transfer the eggs from the hot water into the ice bath.
   • Let the eggs cool completely in the ice bath for at least 5 minutes. This step is crucial as it stops the cooking process and makes peeling much easier.
5. 5

   Peel and Serve

   • To peel, gently tap the cooled egg on a hard surface and roll it between your palms to loosen the shell.
   • Start peeling from the wider end of the egg, where an air pocket usually forms.
   • Peeling under cool running water can help wash away any small shell fragments.
   • Serve immediately as desired. In India, they are often enjoyed sprinkled with salt and chaat masala, or added to curries like Anda Curry.