Best Akoori Scrambled Eggs Parsi Recipes

Akoori - Scrambled Eggs (Parsi) image

Provided by Girl from India

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 image

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) 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!