Best Akoori Parsi Scrambled Eggs Recipes

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AKOORI - SCRAMBLED EGGS (PARSI)



Akoori - Scrambled Eggs (Parsi) image

Make and share this Akoori - Scrambled Eggs (Parsi) recipe from Food.com.

Provided by Girl from India

Categories     Lunch/Snacks

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 14

6 -8 eggs
4 tablespoons milk
salt
1/4 teaspoon ground black pepper
2 tablespoons ghee or 2 tablespoons butter
6 spring onions or 2 small white onions, finely chopped
2 -3 fresh red chilies or 2 -3 green chilies, seeded and chopped
1 teaspoon finely grated fresh ginger
1/8 teaspoon ground turmeric
2 tablespoons chopped fresh coriander leaves
1 ripe tomatoes, peeled and diced,optional
1/2 teaspoon ground cumin
chopped tomato
1 sprig fresh cilantro or 1 sprig coriander leaves

Steps:

  • Beat eggs until well mixed.
  • Add the milk, salt and pepper.
  • Heat ghee or butter in a large, heavy frying pan and cook the onions, chilies and ginger until soft.
  • Add turmeric, coriander leaves and tomato, if used, and fry for a minute or two longer, then stir in the egg mixture and the ground cumin.
  • Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan.
  • Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry.
  • Turn on to a serving plate and garnish with tomato and coriander.
  • Serve with chapatis, parathas or toasted bread.
  • I Squeeze some lime too and scramble it some more until it resembles crumbs for a filling for a chappati or to be had with a loaf of fresh soft/hard bread.

Nutrition Facts : Calories 200, Fat 14.7, SaturatedFat 6.7, Cholesterol 335.8, Sodium 120.8, Carbohydrate 6.5, Fiber 1.4, Sugar 3.1, Protein 11.2

AKOORI - PARSI SCRAMBLED EGGS



Akoori - Parsi Scrambled Eggs image

Make and share this Akoori - Parsi Scrambled Eggs recipe from Food.com.

Provided by Coasty

Categories     Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

8 eggs
4 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
6 spring onions, sliced
3 chilies, chopped
1 teaspoon ginger, grated
2 tablespoons ghee
1/8 teaspoon turmeric
2 tablespoons coriander, chopped
1 tomatoes, ripe & diced
1/2 teaspoon cumin

Steps:

  • Beat eggs and milk together adding salt and pepper.
  • Heat the ghee in fry pan and add the spring onions chillies and ginger and saute until soft.
  • Add the turmeric, coriander and tomato and fry a further 2 minutes
  • Turn heat low and add the eggs and cumin and cook as for scrambled eggs but do not cook to dry, the eggs should just be cooked.
  • Serve with chapatis and sprinkle with chopped coriander.

AKOORI EGGS (PARSI SCRAMBLED EGGS)



AKOORI EGGS (PARSI SCRAMBLED EGGS) image

Number Of Ingredients 7

1 RawSpiceBar's Black salt, Chili & Cumin
6 pieces eggs
4 tablespoons milk
2 tablespoons butter or coconut oil
6 spring onions
2 resh red chilis (optional)
1 ripe tomato, diced

Steps:

  • Beat the eggs until well mixed. Add milk and beat together.
  • Heat butter or oil in a large heavy pan, add the onions and cook until translucent. About 4-5 minutes. Add the chilis (if used) and RawSpiceBar's Black Salt, Chili and Cumin. Add the ginger and cook until fragrant, another 2-3 minutes.
  • Add chopped coriander (if desired) and tomato and saute for an additional 1-2 minutes. Stir in egg mixture and cook over low-heat, sitrring and lifting eggs as they begin to set on the base of the pan.
  • Cook until eggs are only of a cream consistencty. Do not let them cook until dry.
  • Turn onto a serving plate, garnish with tomato, coriander and a squeeze of lime.
  • Serve the Akoori Eggs (Parsi Scrambled Eggs) with hot toasted bread and enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @rawspicebar & #rawspicebar!

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Akoori Parsi scrambled eggs are one of the most delicious and popular breakfast dishes in Parsi cuisine. This traditional Parsi recipe is a simple yet flavorful and nutritious dish made with eggs, onions, tomatoes, and a few spices. The taste and texture of Akoori are quite different from regular scrambled eggs and offer a unique and delightful eating experience.

History

The Parsi community is known for its unique blend of Indian and Persian cuisine, and Akoori is one such dish that reflects this fusion of flavors. The dish has its origins in Persia and was brought to India by Zoroastrian immigrants during the 8th to 10th century. Over time, the recipe evolved with the addition of Indian spices and ingredients, creating a new version of the original dish.

Ingredients

To make Akoori, you will need the following ingredients:
  • 4 to 5 eggs
  • 1 large onion, finely chopped
  • 1 large tomato, finely chopped
  • 2 to 3 green chilies, finely chopped
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1 tsp black pepper powder
  • 1 tsp salt
  • 2 tbsp oil or ghee
  • 1/4 cup chopped fresh coriander leaves (optional)

Preparation

The preparation of Akoori is simple and doesn't take much time. Follow these easy steps to prepare this iconic Parsi breakfast dish:
  1. Heat oil or ghee in a pan and add the chopped onions.
  2. Saute until the onions turn translucent.
  3. Add chopped tomatoes and green chilies and cook until the tomatoes are soft and pulpy.
  4. In a bowl, whisk the eggs with salt, red chili powder, cumin powder, and black pepper powder.
  5. Pour the egg mixture into the pan and stir continuously until the eggs are cooked.
  6. Continue stirring until the eggs are scrambled and cooked to your desired consistency.
  7. Garnish with fresh coriander leaves and serve hot with bread or toast.

Variations

There are many variations of Akoori, and each one offers a unique twist to this classic Parsi recipe. Some popular variations are:
Masala Akoori
This version of Akoori is a spicier variation made with a mix of Indian spices such as turmeric, coriander powder, garam masala, and chat masala.
Paneer Akoori
This variation of Akoori is made with crumbled paneer (cottage cheese) instead of eggs. It's an excellent option for vegetarians or anyone who wants to try something different.
Akuri on Toast
This variation of Akoori is served on toast instead of bread and is a popular breakfast item in many Parsi cafes in Mumbai.
Akuri with Sali
This variation of Akoori is served with Sali, a type of crispy fried potato straws. The combination of hot Akoori with crunchy Sali is simply irresistible.

Conclusion

Akoori is a delicious and versatile dish that's perfect for breakfast or brunch. With a little bit of creativity, you can add your twist to this classic Parsi recipe and create something unique and unforgettable. Whether you prefer it spicy or mild, paired with bread or Sali, Akoori is sure to delight your taste buds and leave you wanting more.

Valuable Tips for Making Akoori Parsi Scrambled Eggs Recipes

Akoori Parsi scrambled eggs are a popular Parsi breakfast dish that is loved by many for its unique taste and texture. This dish is made with eggs, onions, tomatoes, and other spices, making it a flavorful and healthy meal. If you are planning to make Akoori Parsi scrambled eggs, here are some valuable tips that you can follow to make the perfect dish.
1. Use Fresh Ingredients
When it comes to making Akoori Parsi scrambled eggs, the quality of the ingredients plays a significant role in the taste and texture of the dish. Therefore, it is essential to use fresh ingredients, such as eggs, onions, tomatoes, and spices. Make sure to buy eggs that are not cracked and have a bright yolk, as they are an indication of freshness.
2. Chop the Vegetables Finely
Chopping the vegetables finely is essential when making Akoori Parsi scrambled eggs. The onions and tomatoes should be chopped into small pieces to ensure they cook evenly and become soft. If the vegetables are not cut finely, they may retain their crunchiness and may not blend well with the eggs.
3. Use Medium Heat
Using the right heat when making Akoori Parsi scrambled eggs is crucial for getting the right texture. The eggs should be cooked on medium heat to ensure they cook evenly and do not become rubbery. Using high heat can cause the eggs to overcook quickly, resulting in a dry and hard texture.
4. Don't Overcook the Eggs
Overcooking the eggs can result in a dry and rubbery texture, which can ruin the taste of the dish. When making Akoori Parsi scrambled eggs, it is important to ensure that the eggs are cooked until they are just set. This ensures that the eggs remain soft and creamy.
5. Season with Salt and Pepper to Taste
When making Akoori Parsi scrambled eggs, it is crucial to season the dish with salt and pepper to taste. This adds flavor to the dish and brings out the taste of the eggs and vegetables. However, it is important not to overdo it with the salt and pepper, as it can overpower the other flavors.
6. Add Fresh Herbs for Extra Flavor
Adding fresh herbs like coriander or parsley to Akoori Parsi scrambled eggs can add another layer of flavor to the dish. These herbs have a mild taste that complements the spices used in the dish, creating a delicious and balanced flavor.
7. Serve Immediately
Akoori Parsi scrambled eggs should be served immediately after cooking to ensure they remain soft and creamy. If the eggs are left to sit in the pan for too long, they can become dry and rubbery, losing their unique texture and taste.
8. Pair with Traditional Accompaniments
Akoori Parsi scrambled eggs are traditionally served with fresh bread, butter, and chai tea. These accompaniments complement the dish's flavors and provide a complete, wholesome breakfast experience.
Conclusion
There you have it, valuable tips for making the perfect Akoori Parsi scrambled eggs. With these tips, you can create a delicious and healthy breakfast dish that is sure to impress your friends and family. Remember to use fresh ingredients, chop the vegetables finely, cook on medium heat, don't overcook the eggs, season with salt and pepper to taste, add fresh herbs, serve immediately, and pair with traditional accompaniments. Happy cooking!

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