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
Fish fry small fish

Fish Fry Small Fish

South Indian non vegeterain recipe is never complete without a masala fish fry....

Carissa Pulihora

Carissa Pulihora

Carissa Pulihora, famously known as vakkaya pulihora is one such delicacy made with rice ...

ABIRASHA BILLALU

Abirasha Billalu

Abirasha billalu is a sweet dish made mostly on festivals and distributed to celebrate wi...

spicy potato scramble

Spicy Potato Scramble

The word scramble makes you think of eggs, but there are none in this! All over India, th...

Kothimeera Annam Vadiyalu

Kothimeera Annam Vadiyalu

These kothimeera annam vadiyalu are made in summer season with rice. It can be stored. K...

Basic Lamb Curry

Basic Lamb Curry

Lamb curry is a popular dish from the Kashmiri cuisine known as Rogan josh. This appealin...

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