Akoori: A Parsi Delicacy

(Adapted from Akoori: Let's Talk Food)

The winters are here in Kolkata...at last! Soft, sunshiny days melt into deliciously chilly nights. You just want to snuggle into the warm quilt and sip a warm cuppa coffee while watching your favourite movie.

No bitterly cold, raw mornings when you would hardly want to venture out of your home. The winters in Kolkata are associated with many exhibitions and fairs so you can make it a picnic with your family on every weekend. For me, I love Kolkata winters because of the Puli Pitha, that get made on Poush Sankranti. And of course, the eternal favourite Book Fair that is held at the end of January.

Winter is also the time when you can eat with good cheer. In summers, we hardly feel like eating. Just cool salads or daal soup is what the system craves for. In monsoons, my appetite goes for a toss. But winters...aah! Just bring it on.

Every weekend I get a new list of food requests from my family!!!

This week on KFB, Know Your Blogger - Week 3, the star of the week was Priyadarshini Chatterjeee. 

Priyadarshini has a varied number of recipes on her blog. She excels in all kinds of fusion recipes. Do have a look at her blog here. I am a big fan of her writing style which is easy and conversational. Her food photography is par excellence.

I selected an egg dish called Akoori. Akoori is the Parsi style scrambled eggs. I served this dish with home-made butter naans. Super hit!

You can read the original recipe here.

Here is how I made it:

Ingredients:

Eggs: 4

Milk: 1/4th cup

Turmeric powder: a pinch

Cumin powder: 1/2 tsp

Onions: 1/4 cup (chopped fine)

Tomatoes: 4 tbsp (chopped fine)

Coriander leaves: 1/4th cup (chopped fine)

Green chillies: 2 (chopped)
Grated ginger: 1 tsp
Oil
Salt and pepper to taste

Process:

1. First break four eggs in a bowl. Add salt, pepper, and milk. Whisk till the mixture is frothy.

2. Now chop the onions, tomatoes, and green chillies. Gather all the ingredients together.

3. Heat oil in a pan. Add the chopped green chillies and ginger, Fry for a few seconds and then add the onions. Once the onions turn pinkish, add the tomatoes, chopped coriander leaves, and the cumin powder. you can also add red-chilli powder. When the tomatoes turn mushy, add the egg mixture. Add more salt if required.

4. Fry and scramble the eggs. You can keep the dish soft and creamy. I stir-fried it some more.

5. Garnish with some more coriander leaves and serve hot.

I am sending this recipe to the ongoing event on KFB, "Know Your Blogger - Week 3".