AKOORI (INDIAN SCRAMBLED EGGS)
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
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
INDIAN SCRAMBLED EGGS
This Indian-flavored version of scrambled eggs isn't full of dairy and fat. Some simple vegetables and seasonings make your morning scrambled eggs a sure delight! Serve with toast or chapati bread.
Provided by Neha
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 1
Number Of Ingredients 11
Steps:
- Mix salt, garlic powder, black pepper, ground red chile, and garam masala together in a bowl. Set seasoning mix aside.
- Heat oil in a pan over medium heat. Add onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add tomato and cook until mushy, about 3 minutes more. Add spinach and water and cook for another 2 to 3 minutes.
- Add eggs to the pan and let set for about 3 minutes. Evenly sprinkle the seasoning mix on the surface of the eggs, then stir to scramble. Cook over low heat until eggs are done to desired level, 2 to 5 minutes more.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 17 g, Cholesterol 372 mg, Fat 19.8 g, Fiber 3.9 g, Protein 15.4 g, SaturatedFat 4.1 g, Sodium 746.4 mg, Sugar 8.8 g
EGG BHURJI PUNJABI STYLE WITH PARATHA | SPICY INDIAN STYLE SCRAMBLED EGGS #MTCCHAINASHTA
Egg Bhurji recipe cooked in Punjabi style, the kind you mostly get on Delhi street sides. Extra spicy Indian style egg bhurji, with heat of chillies and flavourful with lots of coriander, onion and tomato served with paratha or buttered toast tastes delicious. This is also known as Anda bhurji or Indian style scrambled eggs.
Provided by Rekha Kakkar
Number Of Ingredients 8
Steps:
- In a bowl whisk the four eggs with salt and red chilli pepper gently and keep this aside.
- Take 2 tbsp of oil and heat it in cast iron or thick bottomed pan. Add chopped onion, green chillies, cook them on slow heat for 2 -3 minutes
- Add whipped eggs and keep the whole mix stirring gently till egg starts to set, increase the heat to the medium and cook them for 2 minutes.
- Add sliced tomatoes, green chilli and some coriander leaves and serve hot with buttered toast, Pav bun or paratha.
Nutrition Facts : Calories 293 kcal, Carbohydrate 11 g, Protein 12 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 327 mg, Sodium 283 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
INDIAN SCRAMBLED EGGS
Provided by Food Network
Time 19m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Heat the oil and butter in a small nonstick frying pan. Add the onion and fry until soft, about 4 minutes.
- Beat together the tomato, chile, eggs, cilantro, and salt, to taste, in a bowl. Pour the mixture into the hot frying pan and scramble as normal. Take the pan off the heat when the eggs are cooked to your taste. Transfer the eggs to a warm dish and serve with toast, if desired.
INDIAN MASALA SCRAMBLED EGG
The Parsi Akuri (pronounced as 'a kooree') is a delicious breakfast dish made with eggs!
Provided by aazmeen
Time 15m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Heat a little ghee / butter / oil in a sauce pan over medium flame / heat and fry the finely chopped onions until light brown. Add the ginger garlic paste, salt, red chilly powder, turmeric powder, parsi dhana jeera powder, cumin seeds, green chillies, sugar and stir fry for about a minute.
- In a bowl, beat the 3 eggs till the yolk and white are nicely blended.
- Add the remainder of the Ghee / Butter / Oil in the saucepan in which the onions have been fried and stir in the egg mixture and chopped coriander leaves till all the ingredients are well blended.
- Continue stirring the entire mixture, on a low flame, so that it doesnot settle on the base / sides of the saucepan. Keep cooking till the eggs have just thickened and are moist and soft.
- Serve hot with fresh bread rolls / toast.
INDIAN SCRAMBLED EGG
Make and share this Indian Scrambled Egg recipe from Food.com.
Provided by ImPat
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy based saucepan and add the garlic, ginger and chilli and cook them until they are aromatic and then add the spices and continue to cook for 2 minutes.
- Lightly beat the eggs and season well with salt and pepper and then add these to the saucepan and lower the heat and cook over a low heat, stirring gently as the mixture sets, until soft curds are the result.
- Remove from the heat and fold through the tomatoes and the coriander and serve at once with the flatbread.
Nutrition Facts : Calories 235.8, Fat 16.2, SaturatedFat 4.4, Cholesterol 529, Sodium 187.3, Carbohydrate 5.4, Fiber 1.1, Sugar 2.7, Protein 16.7
INDIAN-STYLE SCRAMBLED EGGS
This is a quick and easy recipe to have for breakfast or brunch and is delicious and simple.
Provided by newbie1212
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Heat oil in a skillet over medium-high heat.
- Beat eggs and cream together in a bowl. Stir garlic, Cheddar cheese, curry powder, and cumin into egg mixture.
- Cook and stir egg mixture in the hot oil until eggs are set and scrambled, about 5 minutes.
Nutrition Facts : Calories 377.3 calories, Carbohydrate 4 g, Cholesterol 285.6 mg, Fat 35.5 g, Fiber 0.8 g, Protein 12.3 g, SaturatedFat 19.3 g, Sodium 202.6 mg, Sugar 0.6 g
INDIAN SPICY SCRAMBLED EGGS
I found this recipe in an Indian cookbook and adapted it a little bit to suit our tastes. My fiance calls this the best way of making scrambled eggs. Scrumptious!
Provided by melle_escaton
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Fry the onion, garlic and chilli until the onions are translucent.
- Add mustard seeds, turmeric and garam masala and stir fry for 2-3 minutes.
- Add the chopped tomatoes and keep cooking, stirring regularly, until tomatoes start to break up.
- Pour beaten eggs into the pan, season with salt and cook, stirring constantly, until they are done.
- You can serve this garnished with fresh, finely chopped coriander leaves.
- Note: You can use less garlic than the recipe indicates if you don't like it that much, or even cut it out. I don't always have chillies on hand, so I leave them out - all this means is that the eggs will be slightly less spicy, but will still taste really nice.
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