Akuri (Parsi Scrambled Eggs)

I have prepared scrambled eggs before with various chopped vegetables (tomatoes, capsicums, boiled beans & carrots) and spices. While searching for more Parsi dishes, I came across Akuri, a spicy scrambled eggs recipe, a popular Parsi breakfast dish prepared with spices including cumin seeds, black pepper and chopped onion, tomatoes, ginger and garlic. It is served with pav / double roti.

Ingredients:

• Eggs: 6
• Milk: 1/4 cup
• Onions, finely chopped: 4 medium
• Tomatoes, finely chopped: 2 medium
• Capsicum, finely chopped: 1 medium
• Turmeric: 1/2 tsp
• Garlic cloves, finely chopped: 2
• Ginger, finely chopped: 1/2"
• Green chillies, finely chopped: 2
• Cumin seeds: 1/2 tsp
• Coriander leaves, finely chopped: 1-2 bunch
• White oil: 2 tbsp
• Salt to taste
• Black pepper powder: 1/2 tsp

Method:

1. Beat eggs in a bowl, add salt and milk and whisk well.
2. Heat oil in a frying pan, add chopped onions, saute a little till onions becomes tender and light golden brown.
3. Add cumin seeds, chopped ginger & garlic, saute a little, add chopped tomatoes & coriander leaves and fry for 2-3 more mins.
4. Add the beaten eggs, mix well and stir continuously over medium heat till eggs are well cooked and resembles scrambled eggs.
5. Garnish with sliced capsicum rings, serve hot with buttered bread / rotis.

The dish is somewhat liquid in texture, I dried a bit and it tasted superb with roti. Altough the recipe didn't mention capsicum, I prepared with chopped capsicum. Sending this scrambled eggs to RCI-Parsi Cuisine, guest hosted by Meera of Enjoy Indian Food, event started by Lakshmi.

Egg Malai Curry

Malai Curry is an authentic Bengali style of mouth watering curry cooked in coconut milk. Malai curry can be prepared with various ingredients starting from prawn, chicken, egg and also with vegetables.

Though my all time favourite is prawn malai curry, I sometimes prepare Dim (egg as known in Bengali) Malai Curry, a main course egg dish...

Ingredients:

• 4-5 eggs
• 1 cup coconut milk
• 2 tbsp onion paste
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tomato, finely chopped
• 2-3 green chillies
• 1 tsp sugar
• 1 bay leaf
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin seeds powder
• 1 tsp garam masala powder
• salt to taste
• 2 tbsp oil
• 1 tsp ghee
• 1 bunch coriander leaves, chopped
• 1/2 cup water (if required)

Procedure:

1. Boil egg, cool and peel the outer skin. Heat oil in a kadhai and saute the eggs. Drain oil and keep aside.
2. Simmer and add sugar in the hot oil to caramelize it (Do not increase the flame or else sugar will get burnt). Add bay leaf and onion paste. Stir fry for 2 mins. Add ginger-garlic paste, mix well and again stir fry for 2 more mins.
3. Add the chopped tomato, green chillies and mix well with the onion & ginger-garlic mixture. Add the dry spices, mix well and stir fry till oil separates from the sides of the kadhai.
4. Simmer and slowly pour in the coconut milk by stirring continuously. Add the fried eggs and mix with the gravy.
5. Simmer and cook till gravy gets reduced. Sprinkle ghee, mix well, bring to a boil and adjust the seasoning. Remove from gas.
6. Transfer to a serving dish and garnish with chopped coriander leaves. Serve hot with roti / chappati / paranthas.

Egg Malai Cury is going to the Event for Eggs hosted by Sudeshna of Here I Cook...

I am also sending these following entries to the event...

Eggs in Milk

Pizza Omlette

Eggs In Milk

I wrote about Eggs in Milk in my earlier post. Lots of my friends were very curious about this recipe. So here is the recipe for Eggs in Milk.

As everyone know, eggs are considered a good source of nutrition as they add protein and other nutrients to one�s diet. A nutritious & delicious recipe with the goodness of egg & milk with very few ingredients and it also takes very little time to cook.

Chicken eggs are the most commonly eaten eggs. They supply all essential amino acids and provide several vitamins and minerals, including vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. They are also an inexpensive single-food source of protein.

Choline is an important nutrient for development of the brain, and is said to be important for pregnant and nursing women to ensure healthy fetal brain development.

Ingredients:

• 100 gms / 4 eggs
• 2 cups water (to boil eggs)
• 1 cup / 250 ml milk
• 4 tbsp onion paste (2-3 large onions, made into a paste)
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 green chilli
• 2 tbsp white oil
• 1 � tsp salt (to taste)
• 1 bunch fresh coriander leaves, finely chopped

Procedure:

1. Add water and pressure-cook the eggs till 3 whistles. Drain water and de-shell the boiled eggs. Make 4 small slits with a knife on the outer edge of the eggs. Keep aside.
2. Chop the onions, put in a blender with a green chilli. Add 1 tbsp of water and blend to form a smooth paste.
3. Heat oil in non-stick deep bottomed pan / kadhai. Reduce flame and add the onion � chilli paste. Saute a little (make sure that the paste do not turn brown).
4. Add the ginger & garlic paste and stir well.
5. Gradually add the milk and keep stirring continuously. Add salt to taste and mix well.
6. Release the eggs in the gravy. Increase the flame and let the gravy thicken a bit. (You can add � cup water, if required).
7. Remove from flame and transfer the eggs in the serving bowl. Pour the gravy on top.
8. Garnish with the chopped fresh coriander leaves. Serve with stuffed paranthas & green salads.

Pizza Omlette

An Omlette is a preparation of beaten egg cooked with butter or oil in a frying pan, sometimes folded with filling like grated cheese, vegetables, chicken slices / ham or various combinations as per individual choice & liking.
According to legend, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessi�res. Napoleon feasted on an omelette prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.
From Wikipedia (the free encyclopedia), came to to know of the following Variations:

1. An omelette can be made with tofu.
2. Bi pong moun is an omelette from Cambodia.
3. A Chinese omelette can be egg foo yung or an oyster omelette.
4. Debilovka - traditional omelette, initially issued by Jewish-Russian immigrants in Israel. Colorful combination of wide variety of canned and frozen vegetables, cold cuts and regional spices.
5. A Denver omelette, also known as a Western omelette, is an omelette filled with diced ham, onions, and green bell peppers, though there are many variations on fillings with a topping of cheese and a sidedish of hashbrowns or fried potatoes.
6. An egg white omelette is a variation which omits the yolks to remove fat and cholesterol, which reside exclusively in the yolk portion of an egg.
7. The French omelette is smoothly and briskly cooked in a very, very hot pan specially made for the purpose. The technique relies on clarified butter in relatively great ratio to the eggs (prevents sticking and cooks the eggs more quickly). Good with just salt and pepper, this omelette is often flavored with tomatoes and finely chopped herbs or chopped onions.
8. Frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittate are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the Eggs before cooking starts.
9. An Indian Omelette is usually made with the addition of Spices which vary by region. Most commonly used are finely chopped Green Chilies, chopped Onions, Coriander Leaf or Powder and a pinch of Turmeric all of which are added to the Egg before it is whisked.
10. In Japan, Omelette (pronounced Omuretsu) can mean a Western Omelette. Omurice (from the English words "omelette" and "rice") is an Omelette filled with Rice and usually served with a large amount of Tomato Ketchup.
11. In Mexico, Omelette (pronounced Omletta) can have many of the same ingredients as a Western Omelette.
12. In the Netherlands, a "Boerenomelet" (literally: farmers omelet) is most favored. It usually consists of: eggs (2 to 3), a mixture of Onions (baked), Mushrooms, Bell Peppers, Leek, Seed-Pod Peas), Salt and Pepper (for seasoning).
13. Spanish tortilla de patatas is a traditional thick Omelette containing sliced potatoes saut�ed in olive oil. The Spanish Omelette often has additional fillings like Onions, Cheese, Bell Peppers or cooked diced Ham.
14. A Thai omelette can be a kai yat sai which means literally "eggs, filled with stuffing".
    In the United States, a Spanish Omelette is an Omelette served with an often spicy sauce of Tomatoes, Onions, and Bell Peppers.
15. A Hangtown Fry, containing Bacon and Breaded Oysters, is an unusual Omelette which originated in Placerville, California during the gold rush.
    

This is the recipe for Pizza Omlette, a simple Omlette prepared with vegetables (which can be as per your liking).

Ingredients:
4 eggs
2 medium sized onions, finely chopped
1 medium sized capsicum, finely chopped
2 small tomatoes, finely chopped
1 small bunch fresh coriander leaves, finely chopped
1-2 chiili, finely chopped (per taste)
2 tbsp milk
1 tsp white oil
1 tsp Salt (or to taste)

Procedure:

1. Wash all the vegetables (onions, capsicums and tomatoes) thoroughly and finely chop to ensure each are of approx equal quantities. Chop the chili. Keep aside.
2. Finely chop the coriander leaves. Wash well under cold running water and drain the excess water in a strainer. Keep aside.
3. Break the eggs in a bowl, one by one and beat (with fork / egg beater) well. Add salt and milk, mix well and further beat to form a smooth & frothy mixture.
4. Take a non-stick frying pan (preferably a round pan with some height). Heat oil and spread & coat all over the base with a wooden spatula including the side of the pan.





5. Reduce heat and pour half of the egg mixture and roll the pan so that the mixture spreads all over the pan and forms an even base.





6. Quickly sprinkle the chopped vegetables and coriander leaves randomly so they look like a pizza topping.





7. Slowly pour the remaining half of the egg mixture evenly all over the vegetables.





8. Cover with the lid and cook for 6-7 mins or until the eggs are properly set. (The side of the Omlette turns light brown and separates from the side of the pan).





9. Very slowly, take out the Omlette from the pan and again flip over to the other side.
10. Increase the flame and cook for 2-3 mins.
11. Remove from fire in a serving plate and cut into 4-5 slices like a pizza.
12. The Omlette can be had with rice, chapattis or bread slices and be served with fried potato slices and tomato sauce.
    

Cooking Tip: To obtain a light and fluffy Omlette, beat the whole egg or egg whites with a little amount of Milk / Water.