Wednesday, November 21, 2007
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)
1 tbsp oil1 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
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.
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.
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.