Akuri Scrambled Eggs Food

AKURI (SPICED SCRAMBLED EGGS)

Steps:

• Beat the eggs lightly with the milk, salt, pepper and chopped cilantro.
• Heat butter,or ghee, in a large skillet and saute the chopped onions until they begin to color.
• Add the chiles, ginger, red pepper, turmeric and cumin.
• Stir over medium heat for about 2 minutes.
• Raise the heat slightly and pour in the beaten eggs.
• Stir constantly until the eggs are just set but still creamy.
• Serve immediately with chapatis.

DISHOOM'S AKURI (SPICED SCRAMBLED EGGS)

Steps:

• Heat the grill to high. Slice the tomato in half. Put one half on a baking tray, cut-side up, drizzle with the olive oil and sprinkle with the sea salt flakes. Cook under the grill for 10 minutes until softened and browned on top.
• Put the chopped chilli, coriander sprigs and red onion in a bowl. Remove and discard the seeds from the other tomato half, finely chop the flesh and add it to the bowl. Add the turmeric and deggi mirch. Set the bowl aside. Put the bread in your toaster at this stage so it will be ready.
• Warm a medium frying pan over a high heat. Crack the eggs into a cup or small jug, but don't mix them at this stage.
• Add the vegetable oil to the pan and swirl to ensure the base is coated. Add the fine sea salt to the onion mixture and toss well. When the oil is hot, tip the contents of the bowl into the pan and let the mixture sizzle for 40 seconds, stirring regularly so nothing burns.
• Add the eggs and mix well to scramble. Count to five, then mix the eggs again. Count to five again, then mix again. Repeat this process, counting only to three each time, until the eggs are just cooked and still very soft.
• Butter your toast, put it on a warm plate and pile the eggs on top. Serve immediately, scattered with a few coriander leaves and with the grilled tomato on the side. This recipe has been taken from Dishoom's new cookery book, Order yourself a copy here. https://www.amazon.co.uk/Dishoom-Bombay-Love-Shamil-Thakrar/dp/1408890674 >

AKURI RECIPE (PARSI STYLE SEASONED SCRAMBLED EGGS)

Steps:

• To begin making the Akuri Recipe, first chop onions, tomatoes and green chilies finely. Grate garlic cloves. Keep aside until ready to cook the Akuri.
• Break all the eggs into a bowl, add salt to taste, pour in the cream and whisk well. The more you whisk the eggs, the fluffier the akuri will be. So take time to whisk the eggs thoroughly till frothy.
• Place a pan on the heat, melt some butter into it. Add grated garlic, chopped green chilies and onions and saute it all up until onions turn pink, but take care not to brown them.
• When the onions are soft and translucent, add tomatoes and cook until tomatoes turn soft and release its juices.
• Now add the egg-cream Akuri mixture and allow it cook for a minute. Then gently scrape the sides of the pan, slightly scrambling the eggs. Stir it all up and once again allow it to cook for a minute. Continue to gently scrape and scramble till the eggs are cooked, but not over cooked. They should be soft, slightly runny and creamy, and not shredded into separate bits.
• Sprinkle some chopped coriander leaves, mix well and turn off the flame and the Parsi Style Seasoned Scrambled Eggs is ready.
• Serve the Akuri Recipe (Parsi Style Seasoned Scrambled Eggs) hot with sliced bread or toast and tea or coffee.

AKOORI (INDIAN SCRAMBLED EGGS)

Steps:

• Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft - about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
• Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.
• Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.