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
CORNMEAL MUFFINS

Cornmeal Muffins

Kids favorite cornmeal muffins are hearty and satisfying. They are also not that sweet w...

VEGGY PARTY KEBABS

Veggy Party Kebabs

Taro root (Arbi) tikki is one of the most tastiest kebab which just tastes like any non v...

Khol Khol Kebab

Khol Khol Kebab

Khol Khol Kebab is a healthy variant in kebab delicacies which tastes exceptionally good...

PEANUT WITH TIL PARATHA

Peanut With Til Paratha

This is a tasty, calcium rich Indian bread recipe. This can be prepared for festive occas...

SUJI BISCUIT

Suji Biscuit

Suji biscuit is a delicious soft, melt in your mouth biscuits. ...

Mango Mousse

Mango Mousse

A delicious sweet recipe with a unique style of serving can make anyone go gaga....

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