Tuesday, 12 November 2013

Akuri - Masala scrambled eggs the Parsi way !

Akuri - Masala scrambled eggs the Parsi way !


It's an honor to cook a recipe of the legendary Dr Katy Dalal - A pioneer in every way, not only did she introduce buffets at Parsi weddings (as an option to the traditional sit down 'Patra' style) she also introduced a variety of dishes from Indian and International cuisines to the menus. She has authored sic cookbooks I think .
Rhea Mitra-Dalal thank you so much for sharing this recipe - as you can see I lost no time in preparing it ! I do hope I got it right - it sure tastes delicious !

Akuri- Masala Scrambled Eggs, The Parsi way..
4 Eggs
1/4 cup milk.
1 cup Tomatoes, Chopped
1 cup Onions, Chopped fine
Chillies
fresh Coriander, Chopped Fine
A sprig of curry leaves
Ginger Garlic Paste
Jeera powder
Turmeric
Chilli powder
Salt
oil

In a non stick frying pan heat oil and fry the onions on a medium flame till almost caramelized. Don't burn them. Add the tomatoes and the chillies, the sprig of curry leaves, a teaspoon of ginger garlic paste, half teaspoon each turmeric, chilli and jeera powders, mix well. Cook till tomatoes are cooked through and the oil is released. Lower the heat. Add salt and the chopped coriander and mix well.
In a cup or bowl beat the eggs and milk. Pour it slowly into the pan, stirring constantly till all is poured in. Keep the heat low or the Akuri will thicken too fast. Remove from heat when it comes to the consistency you like- loose and runny or firm or somewhere in between...
Serve with rotis, warmed Brun bread or with regular sliced bread.
The only change I made was to add butter as well as white oil while frying onions.
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