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VIDEO and RECIPE : Traditional Parsi Akuri made the old fashioned way and with the old fashioned taste!

Traditional Parsi Akuri made the old fashioned way and with the old fashioned taste!

My daughter Roshni says: After years of observing and searching and finally finding the right vessel in Ahmedabad, I have finally achieved Parsi akuri just like my grandmother’s! (yes, the pot/pan makes a difference). Akuri is basically scrambled eggs.

  • The way you make each dish changes based on the method and process used in cooking the eggs.
  • Ingredients  change the flavor of the spicy scrambled egg dish.
  • You can make it spicy, sweet and savory as in Bharuchi Akuri.
  • You can use akuri as a filling as in Akuri Pattice
  • You can use it as a filling as in a sandwich (2 slices of buttered bread with akuri and grilled)

Recipe Ingredients

  • 4 eggs
  • 2 Tbsp of Ghee or Canola Oil or Olive Oil
  • 1 onion chopped very fine
  • 1 finely chopped tomatoes
  • 1/4 cup fresh Coriander (kothmir) chopped (optional)
  • 1  green chili finely chopped
  • 2 tsp pieces of fresh finely chopped garlic and ginger or ginger-garlic paste
  • 1/2 tsp of turmeric (haldi)
  • 1/2 tsp each Coriander and Cumin (dhanajeeru)
  • 1/2 tsp
  • Salt to taste

Method

  1. Fry onion till pinkish brown, add tomatoes.
  2. Stir well and see that tomatoes are tender then add the ginger & garlic paste.
  3. Stir well then add all the dry powder spices. Saute until the oil comes up than lower heat to lowest possible.
  4. Beat eggs with a fork in a new bowl. Beat till frothy. Now add beaten eggs to the pan  and stir cooked to the consistency of scrambled eggs. Serve to the egg consistency you desire. I like it runny and soft, some like it well-cooked and hard.

 

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Rita Jamshed Kapadia has the recipe blog established 1999, www.ParsiCuisine.com, now with 250,000 followers and over 302,000 hits from all over the world. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. The author Rita Jamshed Kapadia resides in USA. Rita learnt from her Mother Parin and Mother-in-Law Jaloo the favorites and staples of a parsi home. Inspired by old traditional parsi cookbooks like the "Vividh Vani", Rita has come up with homemade recipes. You can follow her on www.ParsiCuisine.com, on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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