Akoori Scrambled Eggs Parsi Recipes

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AKOORI (INDIAN SCRAMBLED EGGS)



Akoori (Indian scrambled eggs) image

Reader Jango Gazdar shares a spicy, flavour-packed breakfast or brunch - perfect with toasted chapatis

Provided by Good Food team

Categories     Breakfast, Brunch, Lunch, Supper

Time 20m

Number Of Ingredients 11

1 tbsp butter
1 small red onion , finely chopped
1 green or red chilli , deseeded and finely chopped
2 garlic cloves , crushed
¼ tsp ground cumin
¼ tsp garam masala
good pinch of turmeric
2 large tomatoes , deseeded and finely chopped
7 eggs , beaten
small pack coriander , roughly chopped
4 chapatis (or gluten-free alternative), lightly toasted, to serve

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.

Nutrition Facts : Calories 186 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium

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.

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