vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Akoori - Parsi Spicy Scrambled Eggs

Akoori - Parsi Spicy Scrambled Eggs
MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fe...

Coconut Chutney

Coconut Chutney

Coconut chutney made with fresh coconut, lentils, subtly spiced with green chilies and te...

DAL FOR DAL BATI CHURMA

Dal For Dal Bati Churma

A Rajasthani specialty combination of mixed lentils served with fried bread. High in pro...

ANDE KA CURRY

Ande Ka Curry

This is north Indian style delicious spicy e??gg curry. It is served with roti and rice. ...

DOODHI VALACHI BAAJI

Doodhi Valachi Baaji

A delicious Maharashtrian vegetarian dish made with bottle gourd and field beans cooked i...

ALOO STUFFED SPINACH PAKODA

Aloo Stuffed Spinach Pakoda

Aloo stuffed spinach pakoda is a delicious and crispy snack prepared with spinach leaves....

Akoori - Parsi Spicy Scrambled Eggs Recipe, How To Make Akoori - Parsi Spicy Scrambled Eggs Recipe

Why eat regular traditional all the time when can try a different style of egg omelet.

About Recipe

How to make Akoori - Parsi Spicy Scrambled Eggs

(4 ratings)
0 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Akoori - Parsi Spicy Scrambled Eggs
Author : Vahchef
Main Ingredient : Egg
Servings : 2 persons
Published date : November 11, 2016


Ingredients used in Akoori - Parsi Spicy Scrambled Eggs
• Eggs - 6 numbers.
• Milk - 4 tablespoons.
• Salt - 3/4 teaspoons.
• Black pepper - 1/4 teaspoons.
• Ghee - 2 teaspoons.
• Onions (chopped) - 6 springs.
• Green chilies (seeded and chopped) - 3 numbers.
• Fresh ginger (finely grated) - 1 teaspoons.
• Ground turmeric - 1/8 teaspoons.
• Fresh coriander leaves (chopped) - 1 bunch.
• Ripe tomato (diced) - 1 numbers.
• Cumin (ground) - 1/2 teaspoons.
• Tomato wedges to garnish - 1 teaspoons.
• Fresh coriander leaves - 1 springs.
• Garnish - 1 teaspoons.
Method:
  • Beat eggs until well mixed. Add the milk, salt and pepper.
  • Heat ghee in a large, heavy frying pan and cook the spring onions, chilies and ginger until soft. Add turmeric, coriander leaves and tomato and fry for a minute or two longer, then stir in the egg mixture and the ground cummin. 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 a serving plate and garnish with tomato and coriander.
  • Serve with chapatis or parathas or just plain bread.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter