Wednesday, November 21, 2007

Microwave Akuri/Akoori

 
Akuri/Akoori is a Parsi style scrambled egg or burji. You can most certainly cook it on the stove top, but it can easily be prepared in the microwave too.

Akuri/Akoori (Serves 2)
Ingredients
1 tbsp oil
1 tsp butter
1/2 tsp Cumin seeds

2 tbsp onion, finely chopped
1 tsp ginger-garlic paste
1 tbsp tomato, finely chopped (Optional)

4 eggs, whisked
a pinch of turmeric powder
1 tsp Paprika
1 tsp coriander-cumin seed powder or garam masala
salt to taste
1 tbsp chopped cilantro

Method
1. Place oil and butter in a microwave-safe container with a lid
2. Add cumin seeds. Cover the container with a lid. Microwave for 1 minute.
3. Add chopped onion. Microwave for 2 minutes. Let it stand for 1 minute. If onion looks reddish brown, take it out else microwave for another 30 sec.
4. Add tomatoes - if using, and ginger garlic paste with 1 tsp of water. Cover. Microwave for 1 minute. Let it stand for 1 minute.

 
5. Meanwhile, whisk eggs adding salt, turmeric powder, paprika and garam masala/coriander-cumin seed powder.
6. Now add the whisked eggs mixture in the container. Cover. Microwave for 2 minutes, stirring in between so eggs get scrambled. Let it stand for 1 minute. If you notice any rawness of eggs, microwave again for another minute or so.
 
7. Garnish with chopped cilantro/coriander leaves. Serve immediately with bread, Paratha or Chapati.

Note -
1. Microwave times do vary. So use your own judgment while cooking. Make sure that the containers that you are using have a label "Microwave safe". Do not microwave in the plastic containers. Read more here.
2. Make sure that eggs are thoroughly cooked before serving.
3. I prefer cooking in microwave-safe bowls by Pyrex or corning ware.
4. Never place a whole raw egg in the microwave. It may explode.
 

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