Tag Archives: Lunch

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.

 

 

White Rice Mushroom – Family Favorite

White Rice Mushroom

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You know that one dish that reminds you of home however far you are, This is the one for me. I wait eagerly to get this dish on the table, its just so easy and delicious. Just the way you want comfort food to taste. But dont expect to loose any weight and dont eat the grated cheese like I do.

 

Ingredients

1 cup steamed rice

1/2 a box of processed cheese grated

1 cube of chicken stock

Pre boiled sausages cut into small pieces (Optional)

1 cup Milk ( might need more)

1 capsicum finely chopped into pieces

1 onion chopped

3 TbspTobasco

1 Tbsp flour + 3 Tbsp water (made into a paste)

50 grms butter

Sautéed Mushrooms

 

Method

 

Fry the onions in butter till translucent, then add chopped capsicum.

Add the stock and then the milk slowly stirring continuously.

Next add the cheese and flour.

Bring it all to a boil,add the mushrooms and sausages and Tobasco.

Mix in the steamed rice and heat.

Serve Hot

 

P.S:- To reheat this dish add a little milk or water and bring to a boil.

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