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15th November 2019

Akuri – Parsi Style Scrambled Eggs

Akuri - Parsi Style Scrambled Eggs

Akuri – is an Indian Parsi dish of scrambled eggs. The eggs in this preparation are not cooked till dry but are kept runny. The resultant Akuri – Parsi Style Scrambled Eggs are a creamy preparation that can be relished at breakfast or any time one gets hunger pangs.

Serves: A Family of Four

Prep. Time: 10 Mins.

Cooking Time: 20 Mins.

Ingredients:

  • Eggs – 6
  • Onions (finely chopped) – 2 medium
  • Tomatoes (deseeded & finely chopped) – 2 medium
  • Ginger-Garlic Paste – 2 tsp.
  • Green Chillies – 2 to 3
  • Green Corriander – 1 to 2 tbsp.
  • Milk Cream – 3 tbsp.
  • Kashmiri Red Chilli Powder – 1 tsp.
  • Garam Masala Powder – ½ tsp.
  • Dhania [Corriander] Powder – ½ tsp.
  • Jeera [Cumin] Powder – ½ tsp.
  • Black Pepper Powder – ½ tsp.
  • Turmeric Powder – ½ tsp.
  • Salt – ½ tsp.
  • Butter – 1 tbsp.
  • Oil – 1 tbsp.

Step 1:     Break the eggs one at a time in a small bowl, check if good and then add to a bigger bowl. Whisk the eggs with ½ tsp. salt. Add the cream and whisk again.

Step 2:     Heat a non-stick pan and add the oil. Add the onions, ½ tsp. salt, butter and sauté for 5 to 6 minutes on medium heat till lightly browned. Add the ginger-garlic paste and sauté till the raw smell goes away (2 to 3 minutes). Next add the chillies and sauté for 2 minutes.

Making of Akuri - Parsi Style Scrambled Eggs
Making of Akuri - Parsi Style Scrambled Eggs

Step 3:     Toss in the tomatoes and cook till soft (3 to 4 minutes) on low heat. Sprinkle all the powdered masalas and mix well for 2 minutes. Add the egg-cream mixture. Mix and cook, stirring continuously to scramble the eggs. Do not dry out the scrambled eggs but keep them runny.

Making of Akuri - Parsi Style Scrambled Eggs
Making of Akuri - Parsi Style Scrambled Eggs

Garnish with corriander and serve hot with pao or chappatis.

Making of Akuri - Parsi Style Scrambled Eggs

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