Tag Archives: Breakfast

Akoori – Scrambled Eggs Bawa Style

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Summer is leaving me‼… it makes me sad to see the sun go down so quickly.

It’s a Sunday afternoon, the day I hate most of all. I am hovering around in my kitchen trying to find something summery to fill in my belly at dinner tonight.

At home my dad would have dialed the cooks in the kitchen and said “baby ke liye toasty banao.”

For my Gora friends that translates ‘make a grilled sandwich for my little one.’

But, on a day that I was feeling like the way I am feeling today my daddy would go into the kitchen himself and make me a special fry…

What’s a special fry?

It’s a fried egg with so many rules and regulations that I don’t have the audacity to make without the master himself by my side and hopefully on my next trip home I will have some pictures to show you…

So in my dilemma and me missing my dada like crazy I have no choice but to make an alternate.

Mind you, while the special fry is my favorite, the Akoori is my dad’s and I can’t wait for him to be here so I can cook for him again.

Akoori is a Parsi specialty, spiced scrambled eggs with onions and coriander leaves and a ton of love.

Yes, a ton of love is the real special ingredient you need when you are working with eggs. A few seconds here and they aren’t quite there and a few seconds more and my darlings, I am sorry to say you’ve lost the plot completely.

 

Ingredients:-

  • Eggs – 4 scrambled in a bowl with a little salt
  • Onions – 1 chopped
  • Kashmiri Chili Powder – ½ Tsp.
  • Haldi/Turmeric Powder – !/2 Tsp.
  • Tomato – 1 chopped
  • Green Chili – 1 chopped
  • Garlic – 2 finely chopped
  • Coriander Leaves – to garnish

 

Method

  • Fry the garlic and the chilies in a little oil.
  • Add the onions and fry till golden
  • Onions
  • Add the Haldi and Chili powder and let that cook on an open flame for a few minutes
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  • When the onion and spices are dry add the chopped tomatoes and continue to cook till the tomatoes are soft and well blended into the dish
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  • Slowly add the eggs into the mixture and reduce heat stirring continuously to make sure no lumps form.
  • Add the coriander leaves.
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  • Once you have brought the eggs to the consistency you like pull it off the hot stove.
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  • Serve with cheese and ham. My favorite pairing  is Mini Babybel Cheese and  “The Maple Glazed Boars Head Ham”.
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  • Enjoy.

 

 

My Twisted Recipe – Papeta Par Eeda Cupcakes

I like to see the New Year, as a day that helps me dream up the future and ponder over my past. I think it is important to learn not only from my mistakes but also from the challenges that get to see my shining set of teeth smiling back at them.

How many times, have you heard someone tell you the past was shitty and tomorrow is going to be a better day? Note to ourselves, hasn’t the past made us who we are today? Should we not be stronger than who we were last year? Are we so blind that we are unwilling to see that we are, who we are? Loosened nuts and bolts and all of that.

I read a smart line in a very dumb book last year, it said “Life is beautiful, as long as you see it that way.” and if like me, you do not judge your book by its cover, you too will find the beautiful things that occurred this past year. Figure them out and boldly go where you have never been before.

Therefore today, to lead by example I am going where I should have gone before, to my own judgments and results from trials and errors, all with the same Bawi Bawarchi flair – The Twisted, Papeta Par Eeda Recipe that will blow the delish out of your taste buds and add some chub to your cheeks.. Can’t end it without saying it – Eat And Be Merry For Tomorrow Is  Definitely Another Day To Eat – Navroze Mubarak Everyone, Have a Happy New Year

Papeta par eeda

Ingredients –

For Crust – 1 cup flour
– 1 stick of cold hardened butter
– Salt
– 3 tablespoons of water

For Potatoes
– 4 potatoes thinly sliced
– 2 tablespoons of butter
– 2 green chilies
– 1 red onion
– Salt to taste

Extras

1 Egg per pie
Cheese for topping
Cupcake baking tray ( Lined with butter or cooking spray)

Method
For Crust
– Sift the flour with the salt and add cubes of cold butter
– Using your fingertips lightly rub the butter into the flour until it  resembles breadcrumbs
– Sprinkle the cold water and knead briefly
– If you find the dough too sticky add some flour on the other hand, if the dough is dry add more water
– Roll the dough into a ball, wrap it in cling wrap and chill for 30 minutes

For Potatoes
– Heat butter in a pan and add the onions and chilies till the onions lose their color
– Next add the potatoes and cook for till done and ready

-Roll the crust into circular rounds and place them in the cupcake baking tray and bake them blind

(Baking blind is a term used when you add weight to your baking dish. Simply wrap uncooked rice or beans in silver foil to add weight to the piecrust to prevent the pastry from rising)

– Bake in a preheated oven 350 degrees F for 10 – 15 minutes till it  resembles the shape of a cup
– Remove the foil covered rice and add the potatoes, then break an egg on the top and bake for 30 min
– Cheese may be added for decoration

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